Creamy Potato Leek Soup (Printer-Friendly)
Silky French soup with tender potatoes and sweet leeks, finished with cream for rich comfort in every bowl.
# 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 tbsp unsalted butter
→ Seasonings
09 - 1 bay leaf
10 - 1/2 tsp 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 cold running 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 brown.
04 - Add diced potatoes, bay leaf, thyme, and a generous pinch of salt and pepper. Stir well to coat evenly.
05 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 20-25 minutes until potatoes are completely tender.
06 - Discard the bay leaf from the soup before proceeding to blending.
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 milk and heavy cream. Warm through over low heat without boiling. Taste and adjust seasoning with salt and pepper as needed.
09 - Ladle hot soup into bowls. Garnish with fresh chives or parsley and croutons if desired.
# Expert Advice:
01 -
- This soup comes together with humble ingredients you probably already have in your pantry
- The silky texture feels luxurious without requiring any culinary school tricks
- It freezes beautifully so you can always have comfort food ready on busy nights
02 -
- Leeks hide grit deep between their layers so rinsing thoroughly after slicing is nonnegotiable
- Overblending can make potatoes gummy so stop as soon as the soup looks smooth
- Once cream is added keep the heat low or the soup might separate and look curdled
03 -
- Use russet potatoes for the smoothest texture as waxy varieties won't break down properly
- Room temperature cream incorporates more smoothly than cold straight from the fridge