Creamy Potato Leek Soup (Print Version)
Velvety blend of tender potatoes and sweet leeks finished with fresh chives and cream.
# What You'll Need:
→ Vegetables
01 - 3 large leeks (white and light green parts only), sliced and rinsed
02 - 4 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth (gluten-free if needed)
06 - 1 cup whole milk or heavy cream
→ Fats
07 - 2 tablespoons unsalted butter
→ Seasonings
08 - 1 teaspoon salt (or to taste)
09 - ½ teaspoon freshly ground black pepper
10 - 1 bay leaf
→ Garnish
11 - 2 tablespoons fresh chives, finely chopped
# How-To Steps:
01 - Melt butter in a large pot over medium heat. Add sliced leeks and diced onion and cook for 5 minutes until softened and translucent without browning.
02 - Incorporate minced garlic and sauté for 1 minute until fragrant.
03 - Mix in diced potatoes, salt, black pepper, and bay leaf.
04 - Pour vegetable broth into the pot. Bring to a boil then reduce heat to low. Simmer for 20 to 25 minutes until potatoes are very tender.
05 - Remove bay leaf and blend soup until smooth using an immersion blender or transfer in batches to a blender.
06 - Stir in milk or cream and warm gently without boiling. Adjust seasoning if necessary.
07 - Ladle soup into bowls and garnish with finely chopped fresh chives.
# Expert Tips:
01 -
- It tastes like you've been cooking all day, but comes together in less than an hour.
- The cream melts into this silky veil that makes even simple potatoes feel luxurious.
- One pot, minimal cleanup, and somehow it tastes better the next day.
02 -
- Rushing the initial sauté of leeks will make them watery instead of sweet—give them their full 5 minutes and resist the urge to turn up the heat.
- The bay leaf flavor is subtle but essential; don't skip it, and definitely don't forget to fish it out before blending.
03 -
- Keep your broth simmering gently in a separate pot while you work—adding warm broth to the pot prevents temperature shock and helps everything cook evenly.
- The chives go on last and should never be cooked into the soup; their brightness is their whole point.