Potato Leek Cream Soup (Print)

A smooth, comforting blend of potatoes and leeks simmered to creamy perfection.

# Components:

→ Vegetables

01 - 3 medium leeks (white and light green parts only), thoroughly cleaned and sliced
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, diced
04 - 3 medium Yukon Gold potatoes, peeled and diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or heavy cream
08 - 1 bay leaf

→ Seasonings

09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg (optional)

→ Garnish

12 - 2 tablespoons chopped fresh chives or parsley
13 - Drizzle of olive oil or swirl of cream (optional)

# Directions:

01 - Slice leeks lengthwise, then into thin half-moons. Rinse thoroughly under cold water to remove any grit between layers.
02 - In a large pot, melt butter over medium heat. Add prepared leeks and diced onion, stirring occasionally, until softened but not browned, approximately 7 minutes.
03 - Add minced garlic to the pot and cook for 1 minute until fragrant.
04 - Stir in diced potatoes, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 to 25 minutes until potatoes are very tender.
05 - Remove the bay leaf. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and purée, then return to the pot.
06 - Stir in milk or cream. Heat gently until warmed through without boiling. Season with salt, pepper, and nutmeg if using. Adjust seasoning to taste.
07 - Ladle soup into bowls and garnish with fresh chives or parsley. Add a swirl of cream or drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but honestly takes less time than a Netflix episode.
  • The cream swirl moment feels like a small luxury, the kind of thing that turns a weeknight into something special.
02 -
  • If your potatoes aren't actually tender after 25 minutes, give them more time; undercooked potato in soup is a textural disappointment that haunts you.
  • Adding the cream after everything else is blended keeps it tasting fresh instead of cooked-to-death, and this small timing choice makes an actual difference.
03 -
  • An immersion blender keeps the soup slightly more rustic with micro-flecks of potato, while a regular blender gives you complete silk, so choose based on your mood.
  • If you go vegan, use good olive oil instead of butter and oat cream instead of dairy cream, and honestly the soup doesn't feel like it's missing anything important.
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