Creamy Potato Leek Soup (Printable)
Velvety smooth blend of potatoes, leeks, and cream with fresh chives
# What You'll Need:
→ Vegetables
01 - 2 large leeks, white and light green parts only, cleaned and sliced
02 - 1 medium onion, chopped
03 - 3 medium potatoes (approximately 1.3 pounds), peeled and diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable stock
06 - 1 cup whole milk or unsweetened plant-based milk
07 - 1/2 cup heavy cream
→ Fats and Seasonings
08 - 2 tablespoons unsalted butter
09 - 1 bay leaf
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 teaspoon salt, or to taste
→ Garnish
12 - 2 tablespoons fresh chives, finely chopped
13 - Extra heavy cream, for drizzling (optional)
# How To Make:
01 - Melt butter in a large pot over medium heat. Add sliced leeks and chopped onion. Sauté for 6-8 minutes until softened but not browned, stirring occasionally.
02 - Stir in minced garlic and cook for 1 minute, stirring constantly to prevent burning.
03 - Add diced potatoes, salt, pepper, and bay leaf to the pot. Pour in vegetable stock. Bring to a boil, then reduce heat to low and simmer for 20 minutes until potatoes are completely tender.
04 - Remove and discard bay leaf. Use an immersion blender to purée the soup directly in the pot until completely smooth. Alternatively, transfer soup to a countertop blender in batches and blend until smooth, then return to pot.
05 - Stir in milk and heavy cream. Heat gently over low heat for 3-5 minutes until warmed through. Taste and adjust seasoning with additional salt and pepper if needed.
06 - Ladle hot soup into serving bowls. Garnish with finely chopped fresh chives and a swirl of extra cream if desired. Serve immediately while hot.
# Expert Tips:
01 -
- It turns five ingredients into something that tastes like it came from a cozy French bistro
- The texture becomes impossibly silky without any fancy techniques or hours of stirring
02 -
- Not cleaning leeks properly is the number one mistake, slice them lengthwise and rinse between layers to remove hidden grit
- Over blending can make the texture gummy, stop as soon as the soup looks smooth
03 -
- Cutting all vegetables to the same size ensures even cooking and smoother blending
- Taste before serving, potatoes sometimes need more salt than you expect