Save A creamy, comforting classic featuring tender potatoes and leeks, perfect for a cozy meal on a budget.
This soup always reminds me of chilly evenings when I wanted something warming but light. The gentle flavor of leeks and creamy potatoes makes this a family favorite, especially during the colder months.
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 or plant-based
- Unsalted butter: 2 tbsp
- Salt: 1 tsp, or to taste
- Ground black pepper: ½ tsp
- Bay leaf: 1
- Nutmeg: Pinch, optional
- Chopped chives or parsley: optional, for garnish
- Croutons: optional, for garnish
Instructions
- Sauté the 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:
- Stir in the garlic and cook for 1 minute until fragrant.
- Combine and simmer:
- Add potatoes, bay leaf, salt, and pepper. Pour in vegetable stock and bring to a boil.
- Cook the soup:
- Reduce heat, cover, and simmer for 20–25 minutes, until potatoes are very tender.
- Purée the soup:
- Remove the bay leaf and use an immersion blender to purée until smooth, or blend in batches.
- Finish the soup:
- Return to low heat. Stir in milk or cream and a pinch of nutmeg if desired. Heat gently, do not boil, and adjust seasoning to taste.
- Serve:
- Serve hot with your choice of garnish.
Save This recipe has become our go-to for weeknight dinners, and everyone loves customizing their bowl with different garnishes. A steaming bowl brings memories of family sitting together, dipping fresh bread into the velvety soup.
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 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 even better the next day and makes a lovely starter or main for any dinner.
Recipe Help
- → Can I make this dish vegan?
Yes, by substituting plant-based butter and milk alternatives, the dish can be prepared vegan while keeping its creamy texture.
- → What is the best way to achieve a smooth texture?
Using an immersion blender or a regular blender to puree the cooked potatoes and leeks results in a silky smooth consistency.
- → How can I enhance the flavor without adding salt?
Add aromatic herbs like parsley or chives, and a pinch of nutmeg for subtle depth without increasing salt content.
- → Is it gluten-free?
The dish is gluten-free if a gluten-free vegetable stock is used during preparation.
- → What garnishes work best for this dish?
Chopped fresh chives or parsley and crunchy croutons complement the creamy texture and add freshness.