Save A creamy comforting classic featuring tender potatoes and leeks, perfect for a cozy meal on a budget.
I first made this soup on a chilly evening when I wanted something warm and filling without much fuss. Ever since, it's become a go-to for simple dinners and sharing with friends.
Ingredients
- Leeks: 3 large leeks (white and light green parts only), cleaned and sliced
- Potatoes: 800 g (about 1.75 lbs) potatoes, peeled and diced
- Onion: 1 medium onion, chopped
- Garlic: 2 cloves garlic, minced
- Vegetable stock: 1 liter (4 cups) vegetable stock (gluten-free if needed)
- Whole milk or cream: 250 ml (1 cup) whole milk or cream
- Unsalted butter: 2 tbsp unsalted butter
- Salt: 1 tsp salt, or to taste
- Ground black pepper: ½ tsp ground black pepper
- Bay leaf: 1 bay leaf
- Nutmeg (optional): Pinch of nutmeg (optional)
- Garnish (optional): Chopped fresh chives or parsley, croutons
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Instructions
- Sauté vegetables:
- Melt the butter in a large pot over medium heat. Add the leeks and onion and cook for 5–7 minutes until soft but not browned.
- Add garlic:
- Add the garlic and cook for 1 minute until fragrant.
- Add potatoes and stock:
- Stir in potatoes, bay leaf, salt, and pepper. Pour in vegetable stock and bring to a boil.
- Simmer:
- Reduce heat, cover, and simmer for 20–25 minutes until potatoes are very tender.
- Purée:
- Remove bay leaf. Use an immersion blender to purée the soup until smooth or blend in batches.
- Add milk/cream:
- Return to low heat. Stir in milk or cream, and nutmeg if desired. Heat gently and do not boil. Adjust seasoning to taste.
- Serve:
- Serve hot, garnished with chives, parsley, or croutons.
Save My family loves enjoying this soup together on rainy days. It's quick to make and everyone can add their favorite toppings for a personalized touch.
Required Tools
Large soup pot, knife and cutting board, immersion blender or regular blender, ladle
Allergen Information
Contains dairy. For dairy-free, use plant-based butter and milk. Check your stock for gluten if required.
Nutritional Information (per serving)
Calories: 220. Total Fat: 7 g. Carbohydrates: 34 g. Protein: 5 g.
Save This soup is perfect for cozy nights and reheats beautifully for lunch the next day.
Recipe FAQ
- → Can I make this dish vegan?
Yes, substitute butter and milk with plant-based alternatives to keep it vegan-friendly while maintaining a creamy texture.
- → What is the best type of potato to use?
Starchy potatoes such as Russets or Yukon Gold are ideal since they break down well and create a smooth consistency when blended.
- → How do I prevent the soup from becoming too thick?
Add additional vegetable stock or milk gradually until the desired consistency is achieved during blending.
- → Can I prepare this in advance?
Yes, it stores well in the refrigerator for up to three days and reheats gently on the stove, stirring occasionally.
- → What garnishes complement this soup best?
Fresh chopped chives, parsley, or crunchy croutons add an appealing texture and vibrant flavor contrast.
- → Is it necessary to peel the potatoes?
Peeling ensures a smooth texture, but for a more rustic feel, you can leave skins on if well cleaned.
