Make this creamy potato leek soup for a deeply satisfying, velvety smooth bowl of comfort. This recipe is simple to follow and perfect for a cozy night in.
Author:Leo Abraham
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:6 servings
Category:Soup
Method:Stovetop Simmering and Blending
Cuisine:American/European
Diet:Vegetarian
Ingredients
Scale
3 large leeks, white and light green parts only, cleaned and sliced
2 lbs potatoes (like Russet or Yukon Gold), peeled and diced
6 cups vegetable or chicken broth
2 tablespoons unsalted butter
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
Salt and freshly ground black pepper to taste
Pinch of nutmeg (optional)
Instructions
Melt the butter in a large pot or Dutch oven over medium heat.
Stir in the minced garlic and cook for one minute until fragrant.
Add the diced potatoes and the broth to the pot. Season lightly with salt, pepper, and nutmeg, if using.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are completely tender.
Remove the pot from the heat. Carefully blend the soup using an immersion blender until completely smooth and velvety. Alternatively, work in batches with a standard blender, taking care with the hot liquid.
Return the soup to low heat. Stir in the heavy cream until fully incorporated and the soup is heated through. Do not boil after adding cream.
Taste and adjust seasoning with more salt and pepper as needed.
Serve hot, perhaps with a drizzle of olive oil or crispy bacon bits if desired.
Notes
For the creamiest texture, use starchy potatoes like Russets.
Rinse the leeks very well; dirt often hides between the layers.
If you prefer a rustic texture, use an immersion blender only briefly, leaving some small chunks of potato.
This soup freezes well before adding the cream. Add the cream when reheating.