Creamy Potato Leek Soup (Printable Version)

Smooth blend of potatoes and leeks enriched with cream for a rich, comforting flavor.

# What You'll Need:

→ Vegetables

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

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup heavy cream

→ Fats

07 - 2 tablespoons unsalted butter

→ Seasonings

08 - 1 teaspoon salt, or to taste
09 - 1/2 teaspoon ground white pepper
10 - 1/4 teaspoon freshly grated nutmeg, optional

→ Garnish

11 - 2 tablespoons chopped fresh chives, optional

# Directions:

01 - Melt butter in a large pot over medium heat. Add leeks and onion; cook gently for 7 to 8 minutes until softened without browning.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 20 to 25 minutes until potatoes are very tender.
04 - Remove from heat. Use an immersion blender or transfer in batches to a blender to puree the soup until smooth.
05 - Return soup to low heat. Stir in heavy cream, salt, white pepper, and nutmeg. Heat gently without boiling. Adjust seasoning as needed.
06 - Ladle soup into bowls and garnish with chopped chives if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in less than an hour but tastes like you've been simmering it all day
  • The velvety texture feels luxurious without being fussy or complicated
  • One pot, one blender, and you have something that makes you feel like a real cook
02 -
  • Clean your leeks thoroughly—sand between those layers will ruin the experience, and you'll taste every grain of it
  • Don't skip the slow cook on the leeks and onions. That 7-8 minutes of patience creates sweetness that rushing destroys
  • Cold cream into hot soup is the secret. If you add warm cream, you lose that lovely ribbon effect and the texture becomes heavy
03 -
  • An immersion blender is worth the counter space—it's safer than transferring hot soup to a blender, and the texture control is better
  • For an extra-luxurious version, finish with a touch of truffle oil or crème fraîche instead of plain cream

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