Creamy Potato and Leek (Printable)
Smooth blend of potatoes and leeks with creamy texture, ideal for cozy, comforting meals.
# 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
05 - 2 cloves garlic, minced
→ Broth & Dairy
06 - 4 cups (1 quart) vegetable broth, gluten-free if needed
07 - 1 cup (8 fl oz) whole milk
08 - 1/2 cup (4 fl oz) heavy cream
→ Seasonings
09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg (optional)
12 - 2 tablespoons chopped fresh chives or parsley for garnish
# Directions:
01 - Melt the butter in a large pot over medium heat. Add the sliced leeks and diced onion, cooking for 5 to 7 minutes until softened without browning.
02 - Stir in the minced garlic and cook for an additional minute until fragrant.
03 - Add the diced potatoes, vegetable broth, salt, pepper, and optional nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until potatoes are very tender.
04 - Remove the pot from heat and blend the soup until smooth using an immersion blender or in batches with a countertop blender.
05 - Return the soup to low heat. Stir in the whole milk and heavy cream, warming gently without boiling. Adjust seasoning as needed.
06 - Ladle the soup into bowls and garnish with chopped fresh chives or parsley. Serve hot.
# Cooking Tips:
01 -
- It comes together in under an hour, transforming just a handful of vegetables into something that tastes like you've been simmering it all day.
- The texture is naturally velvety—no cream sauce tricks needed—because the potatoes do the heavy lifting.
- It freezes beautifully, so you can make a big batch and pull out comfort in a bowl on the hardest days.
02 -
- Don't skip cleaning the leeks—grit between the layers will ruin the velvety texture you're working toward, so cut lengthwise and rinse between each layer under running water.
- If your soup breaks when you add the cream, it's usually because the heat was too high; gently reheat it over the lowest possible flame while whisking, and it will often come back together.
03 -
- If you don't have an immersion blender, a food mill gives you finer control and creates a silkier texture, plus there's something satisfying about the mechanical work of it.
- Warming your milk and cream separately before adding them prevents temperature shock and keeps the soup from breaking or becoming grainy.