Creamy Potato Leek Soup (Printable)
Smooth blend of potatoes and leeks in a rich, creamy broth, perfect for cozy meals.
# What You’ll Need:
→ Vegetables
01 - 3 medium potatoes (approximately 1.1 lbs), peeled and diced into ½-inch cubes
02 - 2 large leeks, white and light green parts only, thinly sliced
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 2 tablespoons unsalted butter
06 - 1 cup heavy cream
→ Liquids
07 - 4 cups vegetable broth
08 - 1 cup water
→ Seasonings
09 - 1 teaspoon salt, or to taste
10 - ¼ teaspoon freshly ground black pepper
11 - ¼ teaspoon ground nutmeg (optional)
→ Garnish
12 - Fresh chives or parsley, chopped
13 - Extra cream for drizzling
# Steps:
01 - Melt butter in a large pot over medium heat. Add sliced leeks and chopped onion, cook for 5–7 minutes until softened and translucent, avoiding browning.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add diced potatoes to the pot, then pour in vegetable broth and water. Bring to a boil, reduce heat to low, and simmer covered for 20 minutes until potatoes are completely tender.
04 - Remove from heat. Using an immersion blender, purée until completely smooth and velvety. Alternatively, transfer to a countertop blender in batches, blending until smooth.
05 - Return puréed soup to low heat. Whisk in heavy cream, salt, pepper, and nutmeg if using. Heat gently for 2–3 minutes without boiling.
06 - Taste and adjust seasoning if needed. Ladle into warmed bowls, garnish with chopped herbs and a drizzle of cream. Serve immediately.
# Expert Advice:
01 -
- Its the kind of soup that makes people pause after their first spoonful and ask what you put in it
- The creaminess comes from proper technique not just heavy cream so it feels luxurious without being overwhelming
02 -
- Letting the leeks and onions sweat slowly without browning creates that pale elegant color instead of muddy brown
- Hot soup expands aggressively in a blender so never fill it more than halfway and hold that lid down tight
03 -
- A pinch of nutmeg is the difference between homemade cream soup and something that feels like it came from a professional kitchen
- Tasting after blending and before cream is crucial since seasoning can get lost in puréeing