Pin this A creamy, comforting classic featuring tender potatoes and leeks, perfect for a cozy meal on a budget.
The first time I made potato leek soup at home, my kitchen filled with the warm, savory aroma of slowly sautéing vegetables. Ever since then, it's been my go-to for chilly evenings when comfort is a must.
Ingredients
- Leeks: 3 large (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
- Milk or cream: 250 ml (1 cup), whole milk or cream
- Unsalted butter: 2 tbsp
- Salt: 1 tsp, or to taste
- Ground black pepper: ½ tsp
- Bay leaf: 1
- Nutmeg (optional): Pinch
- Chives or parsley (garnish): Chopped fresh (optional)
- Croutons: For serving (optional)
Instructions
- Sauté vegetables:
- 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.
- Add garlic:
- Add the garlic and cook for 1 minute until fragrant.
- Add potatoes & seasonings:
- 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:
- Remove bay leaf. Use an immersion blender to purée the soup until smooth, or blend in batches.
- Finish the soup:
- 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.
Pin this My family loves pairing this soup with homemade bread on slow Sunday afternoons. It's one of those recipes that always brings everyone together around the table.
Required Tools
Large soup pot, knife and cutting board, immersion blender or regular blender, ladle
Allergen Information
Contains dairy. Use plant-based butter and milk for dairy-free. If sensitive to gluten, check stock labels carefully.
Nutritional Information
Per serving: 220 calories, 7 g total fat, 34 g carbohydrates, 5 g protein
Pin this This soup is silky-smooth and nourishing with every spoonful. Enjoy it as an easy lunch or elegant starter for dinner.
Frequently Asked Recipe Questions
- → Can I make this dairy-free?
Yes, substitute regular butter and milk with plant-based alternatives to keep it creamy while avoiding dairy.
- → What’s the best way to achieve a smooth texture?
Using an immersion blender or transferring to a regular blender in batches yields a silky, lump-free consistency.
- → How should I store leftovers?
Allow the mixture to cool, then refrigerate in an airtight container for up to 3 days or freeze for longer storage.
- → Can I add other vegetables?
Yes, mild flavors like celery or carrots complement the potatoes and leeks without overpowering the creamy base.
- → What garnishes enhance the flavor?
Fresh chopped chives, parsley, or crunchy croutons add aroma and texture to each serving.