Creamy Potato Leek Soup (Print)
Silky smooth soup with tender potatoes, sweet leeks, and cream. French-inspired comfort in every bowl.
# Ingredient List:
→ Vegetables
01 - 2 large leeks, white and light green parts only, sliced and rinsed
02 - 1 medium onion, diced
03 - 3 large russet potatoes, peeled and diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups low-sodium vegetable broth
06 - 1 cup whole milk
07 - 1/2 cup heavy cream
→ Fats and Seasonings
08 - 2 tablespoons unsalted butter
09 - 1 bay leaf
10 - 1/2 teaspoon dried thyme
11 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
12 - Chopped fresh chives or parsley
13 - Croutons
# How-To Steps:
01 - Slice leeks lengthwise and rinse thoroughly under cold water to remove grit between layers. Slice into thin half-moons.
02 - Melt butter in a large pot over medium heat. Add leeks and onion; sauté until soft and translucent, approximately 8 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add diced potatoes, bay leaf, thyme, and a generous pinch of salt and pepper. Stir to coat evenly.
05 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20-25 minutes until potatoes are very tender when pierced with a fork.
06 - Discard the bay leaf from the soup.
07 - Use an immersion blender to purée the soup directly in the pot until completely smooth and creamy. Alternatively, blend in batches using a countertop blender, then return to pot.
08 - Stir in whole milk and heavy cream. Warm through over low heat without boiling. Adjust seasoning with salt and pepper as needed.
09 - Ladle soup into bowls and garnish with fresh chives, parsley, or croutons if desired.
# Expert Suggestions:
01 -
- It transforms humble ingredients into something that tastes like it came from a professional kitchen
- The texture is impossibly silky without requiring fancy equipment or techniques
- It costs almost nothing to make but feels luxuriously indulgent
02 -
- Never boil the soup after adding the dairy or it might separate and lose that gorgeous silky texture
- Letting the vegetables get completely soft before blending is non negotiable for smoothness
- An immersion blender makes this infinitely easier than transferring hot soup to a regular blender
03 -
- Make a double batch because this freezes beautifully for those nights when cooking feels impossible
- Use room temperature dairy to prevent any risk of separating when you add it