Creamy Potato Leek Soup (Print Version)
Silky French-style soup featuring tender potatoes, sweet leeks, and rich cream. Ready in 50 minutes.
# What You'll Need:
→ 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
08 - 2 tablespoons unsalted butter
→ Seasonings
09 - 1 bay leaf
10 - 1/2 teaspoon dried thyme
11 - Salt and freshly ground black pepper to taste
→ Garnish
12 - Chopped fresh chives or parsley
13 - Croutons
# How to Make It:
01 - Slice leeks lengthwise and rinse thoroughly under running water to remove grit between layers. Slice into thin half-moons.
02 - Melt butter in a large pot over medium heat. Add prepared leeks and diced 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 brown.
04 - Add diced potatoes, bay leaf, dried thyme, and a generous pinch of salt and black pepper. Stir well to coat vegetables.
05 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 20-25 minutes until potatoes are very tender when pierced with a fork.
06 - Discard the bay leaf from the pot.
07 - Using an immersion blender, purée the soup directly in the pot until completely smooth and creamy. Alternatively, blend in batches using a countertop blender and return to pot.
08 - Stir in whole milk and heavy cream. Warm through over low heat for 2-3 minutes, being careful not to boil. Taste and adjust seasoning with additional salt and pepper as needed.
09 - Ladle hot soup into serving bowls. Top with fresh chives or parsley and croutons if desired. Serve immediately while hot.
# Expert Advice:
01 -
- Its incredibly budget friendly but tastes like something from a fancy restaurant
- The silky texture feels luxurious without requiring any fancy equipment
- It freezes beautifully so you can keep comfort food on hand for busy weeks
02 -
- Always check your leeks for hidden dirt, especially in the white parts where soil gets trapped as they grow
- Letting the soup cool slightly before blending prevents splattering and gives you a smoother result
03 -
- If your soup seems too thick, add more broth a little at a time until it reaches your preferred consistency
- For extra richness, finish with a dollop of crème fraîche instead of heavy cream