Creamy Leek Soup (Printable)
Velvety soup combining tender leeks and potatoes with a touch of cream for a comforting, elegant dish perfect for any occasion.
# What You Need:
→ Vegetables
01 - 3 large leeks (white and light green parts only), cleaned and sliced
02 - 2 medium potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 1 cup whole milk or heavy cream
→ Fats
07 - 2 tablespoons unsalted butter
→ Seasonings
08 - 1 teaspoon salt, or to taste
09 - 1/2 teaspoon black pepper
10 - Pinch of nutmeg (optional)
→ Garnish
11 - Chopped fresh chives or parsley (optional)
# How To Make:
01 - Melt the butter in a large pot over medium heat. Add the leeks and onion; cook for 5–7 minutes until softened but not browned, stirring occasionally.
02 - Add the garlic and cook for 1 minute until fragrant.
03 - Stir in the potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20–25 minutes until potatoes are very tender.
04 - Remove from heat. Use an immersion blender (or blend in batches in a regular blender) to puree the soup until smooth.
05 - Return the soup to low heat. Stir in the milk or cream, and season with salt, pepper, and nutmeg. Heat gently until warmed through—do not boil.
06 - Taste and adjust seasoning if needed. Ladle into bowls and garnish with chopped chives or parsley if desired.
# Expert Tips:
01 -
- The velvety texture feels like wrapping yourself in a warm blanket, yet it comes together with surprisingly little effort.
- It transforms humble ingredients into something that tastes sophisticated enough for company but comforting enough for a quiet night alone.
02 -
- Never let the soup boil after adding cream, or it might separate and give you a grainy texture instead of that perfect silkiness.
- The soup actually tastes better the next day after the flavors have had time to meld in the refrigerator overnight.
03 -
- Save the dark green parts of the leeks for making vegetable stock instead of throwing them away they add incredible flavor to any broth.
- For the smoothest possible texture, pass the blended soup through a fine-mesh sieve before adding the cream this restaurant technique makes an enormous difference.