Potato Leek Cream Soup (Printable)

Velvety smooth blend of tender potatoes and sweet leeks, simmered to perfection for a comforting French classic.

# What You'll Need:

→ Vegetables

01 - 3 medium leeks (white and light green parts only), thoroughly cleaned and sliced
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, diced
04 - 3 medium Yukon Gold potatoes, peeled and diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or heavy cream
08 - 1 bay leaf

→ Seasonings

09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg

→ Garnish

12 - 2 tablespoons chopped fresh chives or parsley
13 - Drizzle of olive oil or swirl of cream

# Directions:

01 - Slice leeks lengthwise, then into thin half-moons. Rinse thoroughly under cold running water to remove any grit or soil.
02 - In a large pot, melt butter over medium heat. Add leeks and onion. Cook, stirring occasionally, until softened but not browned, approximately 7 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in potatoes, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 to 25 minutes, or until potatoes are very tender.
05 - Remove the bay leaf. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and purée, then return to the pot.
06 - Stir in milk or cream. Heat gently until warmed through, but do not boil. Season with salt, pepper, and nutmeg. Adjust seasoning to taste.
07 - Ladle soup into bowls. Garnish with fresh chives or parsley and a swirl of cream or olive oil if desired. Serve hot.

# Expert Advice:

01 -
  • It tastes restaurant-quality but requires nothing fancier than a pot and an immersion blender.
  • The whole thing comes together in under an hour, which means weeknight dinner without the stress.
  • That creamy texture is pure comfort without feeling heavy or overdone.
02 -
  • Don't skip rinsing the leeks thoroughly because you'll bite into grit and regret it immediately and permanently.
  • The soup thickens as it sits, so if you make it ahead and it seems too thick, just stir in a splash more broth when reheating.
03 -
  • Taste constantly as you cook because the final seasoning adjustment is what transforms good soup into soup people actually want to eat.
  • If your soup breaks or looks grainy, you blended it with a temperature that was too high, so gently reheat it without boiling and it'll usually smooth back out.
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