Creamy Potato Leek Soup (Printable Version)

A velvety blend of tender potatoes and sweet leeks, finished with cream for a silky smooth French-style soup.

# What You'll Need:

→ 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
08 - 2 tablespoons unsalted butter

→ Seasonings

09 - 1 bay leaf
10 - 1/2 teaspoon 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.
02 - Melt butter in a large pot over medium heat. Add leeks and onion; sauté until soft and translucent, approximately 8 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add diced potatoes, bay leaf, thyme, and a generous pinch of salt and pepper. Stir to coat evenly.
05 - 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 falling apart.
06 - Discard the bay leaf from the soup.
07 - Using an immersion blender, purée the soup directly in the pot until completely smooth and creamy. Alternatively, blend in batches using a countertop blender and return to pot.
08 - Stir in whole milk and heavy cream. Warm through over low heat without boiling. Adjust seasoning with salt and pepper as needed.
09 - Ladle into warmed bowls and garnish with fresh chives or parsley and croutons if desired.

# Expert Advice:

01 -
  • The transformation from humble ingredients to something velvety and luxurious feels like magic every single time
  • Its the kind of soup that tastes like it simmered all day but comes together in under an hour
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • An immersion blender saves you from transferring hot soup between containers, which I learned after one too many blender explosions
  • Letting the soup cool slightly before blending prevents steam from building up and making a mess
  • If the soup seems too thick after blending, add more broth a splash at a time until it is the consistency you like
03 -
  • Use a Y shaped vegetable peeler to remove leek grit efficiently instead of just rinsing
  • Letting the soup rest for 10 minutes off the heat before serving allows the flavors to marry

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