Save A creamy, comforting classic featuring tender potatoes and leeks, perfect for a cozy meal on a budget.
I first tried making this soup on a rainy evening when I needed something warm and nourishing. The combination of leeks and potatoes quickly became a family favorite around our dinner table.
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
- Chopped fresh chives or parsley: For garnish (optional)
- Croutons: For garnish (optional)
Instructions
- Sauté aromatics:
- Melt the butter in a large pot over medium heat. Add the leeks and onion and sauté for 5 7 minutes until soft but not browned.
- Add garlic:
- Add the garlic and cook for 1 minute until fragrant.
- Add potatoes & stock:
- 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 soup:
- Return to low heat. Stir in the milk or cream and a pinch of nutmeg if desired. Heat gently and do not boil. Adjust seasoning to taste.
- Serve:
- Serve hot, garnished with chives, parsley, or croutons.
Save This soup often brings everyone together on chilly nights. My kids love sprinkling croutons on top and dipping their bread into the creamy broth.
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. Check stock for gluten if you require gluten-free.
Nutritional Information
Per serving: Calories 220, Total Fat 7 g, Carbohydrates 34 g, Protein 5 g.
Save Serve this soup hot with crusty bread for a complete meal. Leftovers keep well and taste even better the next day.