Save to Pinterest A comforting, velvety soup featuring tender potatoes and sweet leeks, blended to creamy perfection. Ideal for chilly days and simple enough for weeknight dinners.
This soup has become a household favorite during fall and winter, warming up even the coldest evenings with its creamy texture and subtle flavors.
Ingredients
- Leeks: 3 large leeks (white and light green parts only), cleaned and sliced
- Potatoes: 4 medium Yukon Gold potatoes, peeled and diced
- Onion: 1 medium yellow onion, diced
- Garlic: 2 cloves garlic, minced
- Vegetable broth: 4 cups (1 liter) vegetable broth (gluten-free if needed)
- Milk or cream: 1 cup (240 ml) whole milk or heavy cream
- Unsalted butter: 2 tablespoons
- Salt: 1 teaspoon salt, or to taste
- Black pepper: ½ teaspoon freshly ground black pepper
- Nutmeg: ¼ teaspoon ground nutmeg (optional)
- Chives: 2 tablespoons chopped fresh chives (optional)
- Cream: Extra drizzle of cream (optional)
Instructions
- Step 1:
- In a large pot, melt the butter over medium heat. Add the leeks, onion, and garlic. Cook, stirring often, until softened but not browned, about 7 minutes.
- Step 2:
- Add the diced potatoes and stir to coat. Pour in the vegetable broth, bring to a boil, then reduce heat to a simmer. Cover and cook until potatoes are very tender, about 20 minutes.
- Step 3:
- Remove from heat. Using an immersion blender (or working in batches with a countertop blender), puree the soup until completely smooth.
- Step 4:
- Stir in the milk or cream. Return the soup to gentle heat and warm through, but do not boil. Season with salt, pepper, and nutmeg to taste.
- Step 5:
- Ladle into bowls, garnish with chives and a swirl of cream if desired. Serve hot.
Save to Pinterest Making this soup is a family tradition in our household. Everyone gathers in the kitchen, sharing stories while the aroma fills the house.
Required Tools
Large soup pot Knife and cutting board Immersion blender or countertop blender Ladle
Allergen Information
Contains dairy (butter, milk or cream) Gluten-free if using gluten-free broth For dairy allergies use plant-based alternatives
Nutritional Information
Per serving: Calories 265 Total Fat 10 g Carbohydrates 37 g Protein 6 g
Save to Pinterest Enjoy this creamy soup warm with crusty bread for the perfect comforting meal.