Creamy Potato Leek Soup (Printer-friendly)
A smooth blend of potatoes, leeks, and chives creating a velvety, comforting dish.
# 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, 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 & 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 cream, for drizzling (optional)
# Directions:
01 - Melt butter in a large pot over medium heat. Add leeks and onion. Sauté for 6-8 minutes until softened but not browned.
02 - Stir in minced garlic and cook for 1 minute, stirring constantly to prevent burning.
03 - Add diced potatoes, salt, pepper, bay leaf, and vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are completely tender.
04 - Remove and discard bay leaf. Using an immersion blender, purée soup directly in pot until completely smooth. Alternatively, blend in batches using a countertop blender and return to pot.
05 - Stir in milk and heavy cream. Heat gently over low heat until warmed through, about 2-3 minutes. Adjust seasoning with additional salt and pepper if needed.
06 - Ladle hot soup into bowls. Garnish with chopped fresh chives and a swirl of extra cream if desired. Serve immediately.
# Expert Advice:
01 -
- This soup comes together with simple ingredients you probably already have in your kitchen
- That velvety texture feels like a hug, especially when the wind is howling outside
02 -
- Cleaning leeks properly is non-negotiable. Slice them lengthwise, rinse under running water while fanning the layers, then pat them dry before cooking.
- Letting the soup cool slightly before blending prevents splattering and gives you more control over the final texture.
03 -
- Don't rush the initial sauté of leeks and onions. Those 8 minutes of gentle cooking build the flavor foundation for the whole soup.
- Add the cream off the heat and never let the soup boil after dairy is added, or it might separate and lose that silky consistency.