Creamy Potato Leek Soup (Printable Version)

Silky smooth French-style soup featuring tender potatoes and sweet leeks, finished with cream for rich comfort in every bowl.

# Ingredient List:

→ Vegetables

01 - 2 large leeks (white and light green parts only), sliced and rinsed
02 - 1 medium onion, diced
03 - 3 large russet potatoes, peeled and diced
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups low-sodium vegetable broth
06 - 1 cup whole milk
07 - 1/2 cup heavy cream

→ Fats and Seasonings

08 - 2 tbsp unsalted butter
09 - 1 bay leaf
10 - 1/2 tsp dried thyme
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Chopped fresh chives or parsley
13 - Croutons

# Directions:

01 - Slice leeks lengthwise and rinse thoroughly under cold water to remove grit between layers. Slice into thin half-moons and set aside.
02 - Melt butter in a large pot over medium heat. Add leeks and onion; sauté until soft and translucent, about 8 minutes. Stir in garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, bay leaf, thyme, and a generous pinch of salt and pepper. Stir to combine with the aromatic mixture.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 20-25 minutes until potatoes are very tender and easily pierced with a fork.
05 - Discard the bay leaf from the pot before proceeding to purée the soup.
06 - Use an immersion blender to purée the soup directly in the pot until smooth and creamy. Alternatively, blend in batches in a countertop blender and return to pot.
07 - Stir in milk and heavy cream. Warm through over low heat for 3-5 minutes, but do not boil. Adjust seasoning with salt and pepper to taste.
08 - Ladle hot soup into bowls. Garnish with fresh chives or parsley and croutons, if desired. Serve immediately.

# Expert Tips:

01 -
  • The texture becomes impossibly silky without any fancy techniques or long cooking times
  • It uses humble ingredients to create something that tastes restaurant-quality
  • Leftovers actually taste better the next day as the flavors meld together
02 -
  • Don't rush the initial leek cooking step—this is where most of the sweet onion flavor develops
  • If using a countertop blender, never fill it more than halfway with hot soup or it may burst from pressure buildup
  • The soup will thicken as it stands, so thin with more broth when reheating leftovers
03 -
  • Use room temperature liquids when adding milk and cream to prevent curdling
  • Taste the soup before and after adding dairy to adjust salt accordingly

Go Back