Save A creamy, comforting classic featuring tender potatoes and leeks, perfect for a cozy meal on a budget.
I first made this potato leek soup on a rainy afternoon when I wanted something both simple and nourishing. The gentle flavors reminded me of classic French comfort food and became a favorite for chilly nights.
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
- 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 (optional): Pinch
- Chopped fresh chives or parsley (optional): For garnish
- Croutons (optional): For garnish
Instructions
- Melt butter and sauté aromatics:
- 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 and liquids:
- 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.
- Purée soup:
- Remove bay leaf. Use an immersion blender to purée the soup until smooth, or blend in batches.
- Add milk or cream:
- Return to low heat. Stir in the milk or cream and a pinch of nutmeg if desired. Heat gently. Do not boil. Adjust seasoning to taste.
- Serve:
- Serve hot, garnished with chives, parsley, or croutons.
Save This soup quickly became our go-to family meal during colder months. My kids especially love topping their bowls with extra chives and crunchy croutons.
Required Tools
Large soup pot, knife and cutting board, immersion blender or regular blender, ladle
Allergen Information
Contains dairy (butter, milk or cream). For dairy-free, use plant-based alternatives. Always check that your stock is gluten-free if needed.
Nutritional Information (per serving)
Calories: 220, Total Fat: 7 g, Carbohydrates: 34 g, Protein: 5 g
Save This soup comes together easily and warms you from the inside out. A classic dish everyone will love.
Recipe Guide
- → What type of potatoes work best?
Starchy potatoes like Russets or Yukon Golds are ideal as they break down smoothly, creating a creamy texture.
- → Can I make this dairy-free?
Yes, substitute butter and milk with plant-based alternatives to maintain creaminess while keeping it dairy-free.
- → How do I achieve the best leek flavor?
Use the white and light green parts, clean thoroughly, and sauté gently until soft to develop their sweetness.
- → Is it possible to freeze leftovers?
Yes, cool completely and freeze in airtight containers. Reheat gently to preserve texture and flavor.
- → What garnishes enhance the dish?
Chopped fresh chives, parsley, or crunchy croutons add color and texture contrast to the smooth base.