Classic Potato Leek Soup (Print version)

Tender potatoes and leeks simmered in broth, blended smooth with cream for comforting French-inspired flavor.

# What You'll Need:

→ Vegetables

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

→ Liquids

06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or heavy cream
08 - 1 bay leaf

→ Seasonings

09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg (optional)

→ Garnish

12 - 2 tablespoons chopped fresh chives or parsley
13 - Olive oil or cream for drizzling (optional)

# How to Make It:

01 - Slice leeks lengthwise, then cut into thin half-moons. Rinse thoroughly under running water to remove any trapped grit between layers.
02 - In a large pot, melt butter over medium heat. Add sliced leeks and diced onion, stirring occasionally until softened but not browned, approximately 7 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in diced potatoes, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 to 25 minutes until potatoes are completely tender.
05 - Remove bay leaf. Using an immersion blender, blend soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a countertop blender, purée, and return to pot.
06 - Stir in milk or cream and heat gently until warmed through without boiling. Season with salt, pepper, and nutmeg as desired. Adjust seasoning to preference.
07 - Ladle into bowls and top with fresh chives or parsley. Drizzle with cream or olive oil if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you fussed over it all day.
  • The texture is naturally creamy without relying on cream alone, so it feels indulgent but stays light.
  • It's the rare soup that's equally at home on a weeknight table or at a dinner party.
02 -
  • Don't skip cleaning the leeks—grit will ruin an otherwise perfect bowl, and nobody wants that crunching feeling.
  • Yukon Gold potatoes are worth seeking out because they break down into the broth naturally, creating creaminess without needing excessive blending.
  • If your soup seems thin after blending, don't panic—simmer it gently for a few minutes and it will thicken as the starch releases fully.
03 -
  • Don't rush the initial cooking of leeks and onions—those seven minutes of gentle cooking build the flavor foundation everything else rests on.
  • A pinch of nutmeg seems small until you taste the soup without it, then you'll understand why it matters so much in this particular dish.
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