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Creamy Potato Leek Soup

Close-up of a creamy, pale green bowl of leek soup, swirled with cream and topped with fresh herbs.
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Make this classic, velvety potato leek soup. It is simple to prepare and makes a comforting meal for any cold evening.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, cleaned and sliced
  • 2 medium yellow onions, chopped
  • 2 cloves garlic, minced
  • 4 medium russet potatoes, peeled and diced
  • 6 cups vegetable broth
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks and chopped onions. Cook, stirring occasionally, until soft and translucent, about 8 to 10 minutes. Do not brown them.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the diced potatoes, vegetable broth, salt, pepper, and nutmeg.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
  6. Remove the pot from the heat. Carefully use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, transfer the soup in batches to a standard blender and blend until smooth, returning it to the pot.
  7. Stir in the heavy cream (or coconut milk). Heat gently over low heat until warmed through; do not boil after adding the cream.
  8. Taste and adjust seasoning with more salt and pepper if needed before serving.

Notes

  • For extra flavor, use chicken broth instead of vegetable broth.
  • Garnish servings with chopped fresh chives or a drizzle of olive oil.
  • If you prefer a thicker soup, use one less cup of broth initially.
  • To clean leeks properly, slice them first, then rinse thoroughly in a bowl of water to remove trapped grit.

Nutrition

Find it online: https://tastytribune.com/creamy-potato-leek-soup-recipe/