Creamy Potato Leek Soup (Print Version)
Silky French-style soup with tender potatoes, sweet leeks, and rich cream. Ready in under an hour.
# What You Need:
→ Vegetables
01 - 2 large leeks, white and light green parts only, sliced and rinsed
02 - 1 medium onion, diced
03 - 3 large russet potatoes, peeled and diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups low-sodium vegetable broth
06 - 1 cup whole milk
07 - 1/2 cup heavy cream
08 - 2 tablespoons unsalted butter
→ Seasonings
09 - 1 bay leaf
10 - 1/2 teaspoon dried thyme
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Chopped fresh chives or parsley
13 - Croutons
# Preparation Steps:
01 - Slice leeks lengthwise and rinse thoroughly under cold water to remove grit between layers. Slice into thin half-moons.
02 - Melt butter in a large pot over medium heat. Add leeks and onion; sauté until soft and translucent, approximately 8 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
04 - Add diced potatoes, bay leaf, thyme, and a generous pinch of salt and pepper. Stir to coat evenly.
05 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20-25 minutes until potatoes are completely tender.
06 - Discard the bay leaf from the soup.
07 - Using an immersion blender, purée the soup directly in the pot until completely smooth. Alternatively, blend in batches using a countertop blender and return to pot.
08 - Stir in the milk and heavy cream. Warm through over low heat without boiling. Adjust seasoning with salt and pepper as needed.
09 - Ladle into bowls and garnish with fresh chives or parsley and croutons if desired.
# Expert Advice:
01 -
- This soup transforms humble ingredients into something that feels like a warm hug from a French grandmother
- It comes together faster than you would think but tastes like it simmered all afternoon
02 -
- Never boil the soup after adding cream or it will separate and ruin that gorgeous smooth texture
- Letting the soup cool slightly before blending prevents splattering and gives you better control
03 -
- Use an immersion blender to avoid transferring hot liquid between containers
- Let the soup rest off heat for five minutes before serving to let flavors settle