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.
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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
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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.
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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
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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.
