Save A creamy comforting classic featuring tender potatoes and leeks perfect for a cozy meal on a budget.
I first made this soup for my family on a rainy afternoon and it quickly became a favorite for chilly nights.
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) 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: Pinch optional
- Chopped fresh chives or parsley: optional garnish
- Croutons: optional garnish
Instructions
- Melt Butter & Sauté Aromatics:
- Melt butter in a large pot over medium heat. Add leeks and onion and sauté for 5–7 minutes until soft but not browned.
- Add Garlic:
- Add garlic and cook for 1 minute until fragrant.
- Add Potatoes & Seasonings:
- 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 immersion blender to purée soup until smooth or blend in batches.
- Finish:
- Return to low heat. Stir in milk or cream and pinch of nutmeg if desired. Heat gently and adjust seasoning to taste without boiling.
- Serve:
- Serve hot garnished with chives parsley or croutons.
Save Sharing this soup with loved ones always brings warm memories and laughter to our dinner table.
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 alternatives and ensure stock is gluten-free if needed.
Nutritional Information (per serving)
Calories: 220 Total Fat: 7 g Carbohydrates: 34 g Protein: 5 g
Save This soup always tastes best when enjoyed fresh and shared around the table. Savor every spoonful!
Common recipe questions
- → What is the best type of potato to use?
Starchy potatoes like Russets or Yukon Golds work well for a smooth, creamy texture once blended.
- → Can I use other liquids besides vegetable stock?
Yes, water or chicken broth can be used, but vegetable stock adds extra depth to the flavor.
- → How do I prevent the leeks from becoming bitter?
Use only the white and light green parts, and rinse thoroughly to remove any grit before cooking.
- → Is it possible to make this dish vegan?
Absolutely, by substituting butter and milk with plant-based alternatives, the dish remains creamy and flavorful.
- → What garnish options complement this dish?
Chopped fresh chives or parsley add color and freshness, while croutons provide a satisfying crunch.