Save to Pinterest A creamy, comforting classic featuring tender potatoes and leeks, perfect for a cozy meal on a budget.
I first made this soup when we returned home on a chilly evening and craved something hearty yet simple. The aroma of sautéed leeks instantly made the kitchen feel inviting.
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: Pinch (optional)
- Garnish: Chopped fresh chives or parsley, croutons (optional)
Instructions
- 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 & 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 Dairy & Season:
- 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 to Pinterest Sharing this soup at family dinners has become a comforting tradition, especially when everyone gathers around for seconds.
Required Tools
Large soup pot, knife and cutting board, immersion blender or regular blender, ladle
Allergen Information
Contains dairy. Use plant-based options for dairy-free. Check vegetable stock for gluten as needed.
Nutritional Information
Per serving: Calories: 220, Total Fat: 7 g, Carbohydrates: 34 g, Protein: 5 g
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This soup is perfect served hot with crusty bread or as a starter for gatherings. leftovers can be easily reheated for a quick comfort meal.
Answers to Recipe Questions
- → Can I make this dish vegan?
Yes, substitute plant-based butter and milk alternatives to keep the creamy texture while maintaining a vegan-friendly version.
- → What is the best way to achieve a smooth texture?
Use an immersion blender or process in batches with a regular blender until silky smooth, ensuring even consistency.
- → How should I season the dish for best flavor?
Simple seasoning with salt, black pepper, bay leaf, and a pinch of nutmeg creates a balanced, aromatic profile.
- → Can this be prepared gluten-free?
Yes, use gluten-free vegetable stock and confirm all ingredients are free from gluten contamination.
- → What garnishes complement this dish?
Fresh chopped chives or parsley add a bright finish, while croutons provide a satisfying crunch.