Creamy Potato Leek Soup (Print View)
Silky French-style soup with tender potatoes and sweet leeks, finished with cream for ultimate richness
# 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
# Method:
01 - Slice leeks lengthwise and rinse thoroughly under cold water to remove grit between layers. Slice into thin half-moons and set aside.
02 - Melt butter in a large pot over medium heat. Add leeks and onion; sauté until soft and translucent, approximately 8 minutes.
03 - Stir minced garlic into the pot and cook for 1 minute until fragrant, being careful not to brown.
04 - Add diced potatoes, bay leaf, thyme, and a generous pinch of salt and pepper. Stir to coat evenly with the butter and aromatics.
05 - Pour in vegetable broth and bring to a boil. Reduce heat to maintain a gentle simmer and cook uncovered for 20-25 minutes until potatoes are very tender when pierced with a fork.
06 - Discard the bay leaf from the soup before puréeing.
07 - Using an immersion blender, purée the soup directly in the pot until completely smooth and creamy. Alternatively, transfer to a countertop blender in batches, then return to pot.
08 - Stir in whole milk and heavy cream. Warm through over low heat for 3-5 minutes, being careful not to boil. Adjust seasoning with additional salt and pepper as needed.
09 - Ladle hot soup into bowls and garnish with fresh chives or parsley and croutons, if desired.
# Insider Tips:
01 -
- It comes together with humble ingredients you probably already have in your pantry
- The texture is impossibly silky without any fancy techniques or hours of stirring
02 -
- Dairy cream can separate and curdle if the soup boils after adding it so keep the heat gentle
- Letting the soup cool slightly before blending prevents steam from building up and splashing hot liquid everywhere
03 -
- Make this soup a day ahead because the flavors improve overnight and it becomes even more velvety
- If it thickens too much in the fridge thin it with a splash of broth or water when reheating