Creamy Potato Leek Soup (Printable)

Velvety blend of potatoes and leeks enriched with cream for a smooth, comforting dish.

# Ingredient List:

→ Vegetables

01 - 3 large leeks (white and light green parts only), cleaned and sliced
02 - 4 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups low-sodium vegetable broth
06 - 1 cup heavy cream
07 - 2 tablespoons unsalted butter

→ Seasonings

08 - 1 teaspoon salt, or to taste
09 - ½ teaspoon freshly ground black pepper
10 - Pinch of ground nutmeg (optional)

→ Garnish (optional)

11 - Chopped fresh chives or parsley
12 - Croutons

# Directions:

01 - Melt butter in a large pot over medium heat. Add leeks and onion, sautéing for 6 to 8 minutes until softened without browning.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced potatoes, seasoning with salt, pepper, and optional nutmeg.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until potatoes are very tender.
05 - Remove from heat. Puree the soup until smooth using an immersion blender or in batches with a countertop blender.
06 - Return soup to pot if needed. Stir in heavy cream and gently reheat without boiling. Adjust seasoning as needed.
07 - Ladle into bowls, garnish with chopped fresh chives or parsley and croutons if desired. Serve hot.

# Expert Tips:

01 -
  • It tastes like pure comfort in a bowl, yet it's surprisingly simple enough for a weeknight dinner
  • The creamy texture feels indulgent without any fancy techniques or complicated steps
  • One pot, minimal cleanup, and you'll have something restaurant-worthy ready in under an hour
  • It impresses dinner guests while making you feel like you're giving them a warm hug
02 -
  • Don't skip the slow cooking of the leeks at the beginning—this is where the real flavor develops. Rushing this step means a soup that tastes good but not transcendent.
  • Make sure your potatoes are actually tender before you blend—undercooked potatoes won't puree smoothly and will leave you with a grainy texture instead of that silky finish you're after.
  • Never let the cream boil after you add it. High heat will cause it to break and separate, leaving you with a curdled, sad soup. Gentle reheating is everything.
03 -
  • Make this soup a day ahead—the flavors actually deepen overnight in the refrigerator, making it even more delicious the next day when you reheat it gently on the stovetop
  • For a lighter version without sacrificing creaminess, substitute half-and-half or even whole milk for some of the heavy cream—the soup will still be silky and delicious
  • Keep a small carton of broth in your pantry so you can make this anytime the craving strikes—it's faster than most takeout and infinitely more rewarding

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