Save A creamy, comforting classic featuring tender potatoes and leeks, perfect for a cozy meal on a budget.
This soup was one of the first recipes I learned in my small apartment kitchen in Paris. The incredible aroma of sautéed leeks always brings me back to chilly evenings spent with friends, gathered around a steaming bowl.
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
- Chives or parsley: Chopped fresh, optional garnish
- Croutons: Optional garnish
Instructions
- Sauté vegetables:
- Melt butter in a large pot over medium heat. Add leeks and onion, sauté 5 to 7 minutes until soft but not browned.
- Add garlic:
- Add minced garlic and cook 1 minute until fragrant.
- Add potatoes and stock:
- Stir in potatoes, bay leaf, salt, and pepper. Pour in vegetable stock and bring to a boil.
- Simmer:
- Reduce heat, cover, and simmer 20 to 25 minutes until potatoes are very tender.
- Blend soup:
- Remove bay leaf. Purée the soup with an immersion blender, or blend in batches, until smooth.
- Add milk:
- Return soup to low heat and stir in milk or cream plus 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 My family loves dipping crusty bread into this soup at Sunday lunch, especially on rainy afternoons. It often disappears before anyone asks for seconds!
Required Tools
Large soup pot, knife and cutting board, immersion blender or regular blender, ladle
Allergen Information
Contains dairy (butter, milk or cream). Use dairy-free alternatives if necessary and check your stock label for gluten.
Nutritional Information
Per serving: Calories 220, Fat 7 g, Carbohydrates 34 g, Protein 5 g
Save This classic potato leek soup is sure to become a new favorite, bringing warmth and comfort with every spoonful.
Recipe FAQ
- → What parts of the leek are used for the soup?
Use the white and light green parts only, sliced and well-cleaned to remove grit.
- → Can I substitute the milk or cream?
Yes, plant-based milk or cream alternatives work well for dairy-free variations.
- → How do I ensure a smooth texture?
Blend the cooked mixture using an immersion or regular blender until fully puréed.
- → Is the bay leaf necessary?
It adds subtle depth to the flavor but can be omitted if unavailable.
- → Can this dish be prepared ahead of time?
Yes, it reheats well and flavors meld nicely after resting in the fridge overnight.
- → What garnishes complement this dish?
Chopped fresh chives, parsley, or crunchy croutons add freshness and texture.