Creamy Potato Leek Soup (Printer-friendly)
Silky smooth blend of tender potatoes and sweet leeks with rich creaminess
# 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 and Dairy
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
# How To Make It:
01 - Slice leeks lengthwise and rinse thoroughly under running water to remove grit. Slice into thin half-moon shapes.
02 - Melt butter in a large pot over medium heat. Add leeks and onion; sauté until soft and translucent, approximately 8 minutes.
03 - Stir in minced garlic 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 thoroughly to coat vegetables.
05 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 20-25 minutes until potatoes are completely tender when pierced with a fork.
06 - Discard the bay leaf from the soup.
07 - Using an immersion blender, purée the soup directly in the pot until completely smooth and creamy. Alternatively, blend in batches using a countertop blender and return to pot.
08 - Stir in whole milk and heavy cream. Warm through over low heat without bringing to a boil. Taste and adjust seasoning as needed.
09 - Ladle into bowls and garnish with fresh chives or parsley and croutons if desired.
# Expert Tips:
01 -
- This soup transforms humble ingredients into something restaurant-worthy with almost zero effort
- The texture is impossibly silky without any fancy techniques
- It keeps beautifully for days and actually tastes better the next day
02 -
- Leeks are notorious for hiding dirt in their layers, so rinse them thoroughly
- Letting the soup cool slightly before blending prevents hot splatters
- Never let the soup boil after adding cream or it may separate
03 -
- Russet potatoes break down better than waxy varieties for smooth results
- An immersion blender saves you from transferring hot soup between containers