Creamy Potato Leek Soup (Printable)
Velvety blend of potatoes and leeks enriched with cream for a rich, satisfying meal.
# What You’ll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 2 large leeks (white and light green parts only), cleaned and sliced
03 - 1 medium onion, chopped
04 - 3 large Yukon Gold potatoes, peeled and diced
→ Liquids
05 - 4 cups vegetable or chicken stock
06 - 1 cup heavy cream
07 - 1 cup whole milk
08 - Salt and freshly ground black pepper, to taste
→ Garnish
09 - 2 tablespoons chopped fresh chives
10 - Crusty bread, to serve
# Steps:
01 - Melt the butter in a large pot over medium heat. Add the leeks and onion, cooking gently for 6-8 minutes, stirring occasionally, until softened but not browned.
02 - Add the diced potatoes and stir to coat with the butter and vegetables.
03 - Pour in the stock, bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until the potatoes are very tender.
04 - Remove from the heat. Use an immersion blender to purée the soup until smooth, or transfer in batches to a blender and blend carefully.
05 - Stir in the cream and milk. Return to low heat and warm gently; do not boil. Season with salt and pepper to taste.
06 - Ladle into bowls, garnish with chopped chives, and serve with crusty bread if desired.
# Expert Advice:
01 -
- This soup transforms humble ingredients into something that feels luxurious and special
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Leeks can hide dirt between their layers, so slice them lengthwise first and rinse thoroughly under running water
- Letting the soup cool slightly before blending prevents hot liquid explosions
03 -
- Make this soup a day ahead because the flavors deepen and become more cohesive overnight
- If it's too thick after reheating, thin it with a little warm water or stock