Pin A creamy comforting classic featuring tender potatoes and leeks perfect for a cozy meal on a budget.
I’ve made this soup so many times on cold evenings and my family always requests seconds. The mingling flavors of leek and potato remind me of lazy Sunday meals in our kitchen.
Ingredients
- Leeks: 3 large, white and light green parts only, cleaned and sliced
- Potatoes: 800 g (about 1.75 lbs), peeled and diced
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Vegetable stock: 1 liter (4 cups), gluten-free if needed
- Whole milk or cream: 250 ml (1 cup)
- Unsalted butter: 2 tbsp
- Salt: 1 tsp, or to taste
- Ground black pepper: ½ tsp
- Bay leaf: 1
- Nutmeg (optional): Pinch
- Chopped fresh chives or parsley: for garnish (optional)
- Croutons: for garnish (optional)
Instructions
- Sauté Vegetables:
- Melt butter in a large pot over medium heat. Add leeks and onion, sauté for 5–7 minutes until soft but not browned.
- Add Garlic:
- Add garlic, cook for 1 minute until fragrant.
- Add Potatoes & Stock:
- Stir in potatoes, bay leaf, salt, and pepper. Pour in vegetable stock and bring to a boil.
- Simmer:
- Reduce heat, cover, and simmer for 20–25 minutes until potatoes are very tender.
- Blend:
- Remove bay leaf. Use immersion blender to purée soup until smooth, or blend in batches.
- Add Milk:
- Return to low heat. Stir in milk or cream and nutmeg if desired. Heat gently, do not boil. Adjust seasoning to taste.
- Serve:
- Serve hot garnished with chives, parsley, or croutons.
Pin Making this soup together is always a warm family moment. My kids love swirling cream on top and adding crunchy croutons themselves at the table.
Required Tools
Large soup pot. Knife and cutting board. Immersion blender or regular blender. Ladle.
Allergen Information
Contains dairy from butter and milk. To make dairy-free use plant-based alternatives. Gluten-free if using suitable stock.
Nutritional Information (per serving)
Calories: 220. Total Fat: 7 g. Carbohydrates: 34 g. Protein: 5 g.
Pin This potato leek soup makes the perfect cozy lunch or starter. Don’t forget a sprinkle of chives for color.
Recipe FAQ
- → What types of potatoes work best?
Waxy or all-purpose potatoes hold their shape and blend smoothly, making them ideal for a creamy texture.
- → Can I use plant-based alternatives?
Yes, substituting butter and milk with plant-based versions keeps the dish dairy-free while maintaining richness.
- → How to achieve a smooth texture?
Use an immersion blender or standard blender to purée the soup until silky and smooth.
- → What aromatics enhance flavor?
Leeks, onion, garlic, bay leaf, and a touch of nutmeg provide a balanced and comforting aroma.
- → What garnishes complement the dish?
Fresh chives, parsley, or crunchy croutons add color and textural contrast.