Creamy Potato Leek Soup (Printable)

Smooth blend of tender potatoes and sweet leeks finished with cream for a comforting texture.

# What You'll Need:

→ Vegetables

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

→ Broth & Dairy

06 - 4 cups (1 quart) vegetable broth (gluten-free if needed)
07 - 1 cup whole milk
08 - 1/2 cup heavy cream

→ Seasonings

09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg (optional)
12 - 2 tablespoons chopped fresh chives or parsley, for garnish

# How-to Steps:

01 - Melt butter in a large pot over medium heat. Add sliced leeks and diced onion, sautéing for 5 to 7 minutes until softened but not browned.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, vegetable broth, salt, black pepper, and optional nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until potatoes are tender.
04 - Remove pot from heat. Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a countertop blender.
05 - Return soup to low heat. Stir in whole milk and heavy cream, warming gently without bringing to a boil. Adjust seasoning to taste.
06 - Ladle soup into bowls and garnish with chopped fresh chives or parsley. Serve hot.

# Expert Pointers:

01 -
  • It tastes like you spent hours on it, but honestly takes less time than scrolling through your phone.
  • Creamy without being heavy—the potato does most of the work, cream just makes it dreamy.
  • One pot, one blender, and you're done; cleanup is almost as easy as eating it.
02 -
  • Don't skip cleaning the leeks properly; grit in your soup is the opposite of velvety, and no amount of blending fixes it.
  • Use Yukon Gold potatoes—they stay creamy instead of turning grainy like other potatoes do when blended.
  • Add the cream off heat or on very low heat; if it boils, it can separate and look broken instead of silky.
03 -
  • Save a cup of the soup before blending to swirl back in at the end if you want a bit of texture; it keeps things interesting.
  • If your soup tastes flat, it's almost always a salt problem—taste it, adjust, and taste again before giving up.

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