Save A creamy, comforting classic featuring tender potatoes and leeks, perfect for a cozy meal on a budget.
I first made this potato leek soup on a chilly evening and instantly fell in love with how satisfying and soothing it was. It's a staple in my kitchen every winter.
Ingredients
- Leeks: 3 large leeks (white and light green parts only), cleaned and sliced
- Potatoes: 800 g (about 1.75 lbs), peeled and diced
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Vegetable stock: 1 liter (4 cups, gluten-free if needed)
- Whole milk or cream: 250 ml (1 cup)
- Unsalted butter: 2 tbsp
- Salt: 1 tsp, or to taste
- Ground black pepper: ½ tsp
- Bay leaf: 1
- Nutmeg (optional): Pinch
- Chopped fresh chives or parsley: For garnish (optional)
- Croutons: For garnish (optional)
Instructions
- Melt and Sauté:
- Melt the butter in a large pot over medium heat. Add the leeks and onion. Sauté for 5–7 minutes until soft but not browned.
- Garlic Aromatics:
- Add the garlic and cook for 1 minute until fragrant.
- Combine Ingredients:
- Stir in the potatoes, bay leaf, salt, and pepper. Pour in the vegetable stock and bring to a boil.
- Simmer:
- Reduce heat, cover, and simmer for 20–25 minutes, until potatoes are very tender.
- Blend Soup:
- Remove bay leaf. Use an immersion blender to purée the soup until smooth, or blend in batches.
- Add Dairy:
- Return to low heat. Stir in the milk or cream and a pinch of nutmeg if desired. Heat gently. Adjust seasoning to taste.
- Serve:
- Serve hot, garnished with chives, parsley, or croutons.
Save Sharing this soup around the table always brings back fond family memories of winter evenings spent together, enjoying comforting food and laughter.
Required Tools
Large soup pot, knife and cutting board, immersion blender or regular blender, ladle
Allergen Information
Contains dairy ingredients. For dairy-free, use plant-based alternatives. Check your stock for gluten if required.
Nutritional Information
Each serving provides about 220 calories, 7 g fat, 34 g carbohydrates, and 5 g protein.
Save This potato leek soup tastes even better the next day. Make a double batch to reheat for easy lunches.
Recipe Help & Answers
- → What type of potatoes work best?
Starchy varieties like Russets or Yukon Golds break down well and create a smooth, creamy texture perfect for this dish.
- → Can I make this dairy-free?
Yes, using plant-based butter and milk alternatives keeps the creamy richness without dairy.
- → How should I clean the leeks?
Trim white and light green parts, slice them, and rinse thoroughly to remove any trapped dirt or grit.
- → Is it necessary to blend the soup?
Blending creates the signature creamy and smooth texture; unblended soup will be chunkier.
- → What garnishes complement this dish?
Fresh chopped chives, parsley, or crunchy croutons add freshness and texture to enhance the flavors.