Creamy Potato Leek Soup (Printable Version)
Silky French-style soup with tender potatoes, sweet leeks, and rich cream in 50 minutes.
# What You 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 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 to low and simmer uncovered for 20-25 minutes until potatoes are very tender and easily pierced with a fork.
06 - Discard the bay leaf from the soup.
07 - Using an immersion blender, purée the soup directly in the pot until completely smooth and creamy. Alternatively, blend in batches in a countertop blender, then return to pot.
08 - Stir in milk and heavy cream. Warm through over low heat for 2-3 minutes, but do not allow to boil. Adjust seasoning with salt and pepper to taste.
09 - Ladle into bowls and garnish with fresh chives or parsley and croutons if desired.
# Expert Tips:
01 -
- Its the kind of soup that makes you cancel plans and stay in instead
- The leeks develop a natural sweetness that balances perfectly with creamy potatoes
- Comes together in under an hour but tastes like it simmered all day
02 -
- I once skipped cleaning my leeks thoroughly and learned the hard way that sandy soup is not pleasant
- Letting the soup cool slightly before blending prevents hot liquid from exploding everywhere
03 -
- Use an immersion blender if possible to save transfer steps and keep mess to a minimum
- Taste and adjust seasoning after adding the cream, as dairy can mellow flavors