Creamy Potato Leek Soup (Printable)

Silky French-style soup with tender potatoes and sweet leeks, finished with cream for rich comfort in every bowl.

# What You'll Need:

→ Vegetables

01 - 2 large leeks, white and light green parts only, sliced and thoroughly rinsed
02 - 1 medium onion, diced
03 - 3 large russet potatoes, peeled and diced into ½-inch cubes
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups low-sodium vegetable broth
06 - 1 cup whole milk
07 - ½ cup heavy cream

→ Fats and Seasonings

08 - 2 tablespoons unsalted butter
09 - 1 bay leaf
10 - ½ teaspoon dried thyme
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Chopped fresh chives or parsley
13 - Croutons

# Directions:

01 - Slice leeks lengthwise and rinse thoroughly under cold water to remove grit between layers. Slice into thin half-moons.
02 - Melt butter in a large pot over medium heat. Add leeks and onion; sauté until soft and translucent, approximately 8 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
04 - Add diced potatoes, bay leaf, thyme, and a generous pinch of salt and pepper. Stir well to coat all ingredients.
05 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 20-25 minutes until potatoes are completely tender when pierced with a fork.
06 - Discard the bay leaf from the soup.
07 - Using an immersion blender, purée the soup directly in the pot until completely smooth and creamy. Alternatively, transfer to a countertop blender in batches, then return to pot.
08 - Stir in whole milk and heavy cream. Warm through over low heat for 3-5 minutes, but do not allow to boil. Taste and adjust seasoning as needed.
09 - Ladle hot soup into bowls and garnish with fresh chives or parsley and croutons if desired.

# Expert Advice:

01 -
  • Comes together in under an hour with zero fancy techniques
  • Tastes like something from a French bistro but uses pantry staples
  • Freezes beautifully so you can comfort future you
02 -
  • Dirty leeks will ruin the texture so rinse them thoroughly, even if they look clean
  • Do not boil after adding cream or it will separate and look unappealing
  • The soup thickens as it sits so thin it slightly with more broth when reheating
03 -
  • Use russet potatoes instead of waxy varieties for the smoothest texture
  • Blend longer than you think necessary, because lumps are the enemy here

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