Creamy Potato Leek Soup (Printable Version)
Velvety blend of potatoes, leeks, and cream garnished with fresh chives for a comforting dish.
# What You Need:
→ Vegetables
01 - 3 large leeks, white and light green parts only, cleaned and sliced
02 - 2 lbs Yukon Gold or russet potatoes, peeled and diced
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 1 cup heavy cream
07 - 2 tbsp unsalted butter
→ Seasonings
08 - 1 bay leaf
09 - 1/2 tsp salt, or to taste
10 - 1/4 tsp freshly ground black pepper
→ Garnish
11 - 3 tbsp fresh chives, finely chopped
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add leeks and onion, sauté for 5–7 minutes until soft but not browned.
02 - Add garlic, cook for 1 minute until fragrant.
03 - Add diced potatoes, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until potatoes are very tender.
04 - Discard bay leaf. Puree the soup using an immersion blender or carefully in batches with a blender until smooth and creamy.
05 - Return soup to pot if blended separately. Stir in heavy cream, salt, and pepper. Warm gently over low heat, but do not boil.
06 - Taste and adjust seasoning if needed. Serve hot, garnished with fresh chives.
# Expert Tips:
01 -
- It transforms humble ingredients into something restaurant-worthy with minimal effort
- The velvety texture feels luxurious while being incredibly simple to achieve
- Makes your kitchen smell amazing while it simmers away
02 -
- Leeks can hide surprising amounts of dirt between their layers, rinse them thoroughly after slicing
- Do not boil the soup after adding the cream or it may affect the smooth texture
- Use Yukon Gold potatoes if possible because they naturally create a silkier finished puree
03 -
- Simmer the leeks and onions slowly until they are completely soft and sweet
- Puree the soup thoroughly until no texture remains for the most luxurious mouthfeel