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Classic Creamy Potato Leek Soup

Close-up of a white mug filled with smooth, light green Creamy Potato Leek Soup.
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Make a rich and smooth potato leek soup on the stovetop. This recipe focuses on properly cleaning leeks for the best flavor.

Ingredients

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  • 2 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only
  • 2 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes, peeled and diced
  • 4 cups chicken or vegetable broth
  • 1 cup whole milk or heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Clean the leeks: Slice the leeks lengthwise. Rinse them thoroughly under cold running water, separating the layers to remove all trapped dirt and sand. Coarsely chop the cleaned leeks.
  2. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped leeks and cook, stirring occasionally, until softened, about 8 to 10 minutes. Do not let them brown.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the diced potatoes and broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the milk or cream, salt, pepper, and nutmeg. Heat the soup gently over low heat until warmed through. Do not boil after adding the dairy.
  7. Taste and adjust seasoning if needed before serving.

Notes

  • For a dairy-free version, substitute the milk or cream with 1 cup of full-fat canned coconut milk or unsweetened soy milk.
  • If you prefer a thinner soup, add more broth until you reach your desired consistency.
  • Garnish with fresh chopped chives or a drizzle of olive oil before serving.

Nutrition

Find it online: https://cookifyme.com/creamy-potato-leek-soup-recipe/