Creamy Potato Leek Soup (Printable)

A velvety blend of potatoes, leeks, and cream delivering a smooth, comforting flavor.

# 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, diced
04 - 3 medium Yukon Gold potatoes, peeled and diced (about 1.5 pounds)
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups vegetable stock
07 - 1 cup whole milk
08 - ½ cup heavy cream

→ Seasonings

09 - 1 teaspoon salt, or to taste
10 - ½ teaspoon freshly ground black pepper
11 - ¼ teaspoon ground nutmeg
12 - 1 tablespoon fresh chives, finely chopped for garnish

# Steps:

01 - Melt the butter in a large pot over medium heat.
02 - Add the leeks and onion. Sauté for 6–8 minutes, stirring occasionally, until softened but not browned.
03 - Stir in the garlic and cook for 1 more minute until fragrant.
04 - Add the diced potatoes and pour in the vegetable stock. Bring to a boil, then reduce heat and simmer gently for 20–25 minutes, or until potatoes are very tender.
05 - Remove from heat. Use an immersion blender to puree the soup directly in the pot, or blend in batches using a countertop blender until smooth.
06 - Stir in the milk and heavy cream. Return the soup to low heat and warm through, but do not boil.
07 - Season with salt, pepper, and nutmeg. Adjust seasoning to taste. Ladle into bowls and garnish with chopped chives.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like it simmered all afternoon
  • The ingredients are inexpensive but the result feels luxurious and elegant
  • You can make it ahead and it actually tastes better the next day
02 -
  • Cleaning leeks thoroughly is nonnegotiable since sand hides between the layers
  • Simmering the potatoes fully before blending prevents grainy texture
  • Never boil the soup after adding cream or it will separate and look curdled
03 -
  • Use room temperature liquids when adding dairy to prevent shocking the soup
  • A pinch of cayenne with the nutmeg adds warmth without making it spicy

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