Creamy Potato Leek Soup (Printable)

A velvety blend of tender potatoes and sweet leeks in a rich, creamy broth. This French-inspired comfort bowl comes together in just 50 minutes.

# What You Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 2 large leeks, white and light green parts only, cleaned and sliced
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 4 medium Yukon Gold potatoes, peeled and diced
07 - 2 stalks celery, diced

→ Liquids

08 - 4 cups low-sodium vegetable broth
09 - 1 cup whole milk

→ Seasonings

10 - 1 bay leaf
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon freshly ground black pepper
13 - 3/4 teaspoon kosher salt

→ Optional Garnish

14 - 7 ounces cooked seafood or 4 strips cooked bacon, crumbled
15 - Chopped fresh chives or parsley

# How-To:

01 - In a large pot, heat butter and olive oil over medium heat. Add sliced leeks and diced onion, cooking for 5 to 6 minutes until softened but not browned.
02 - Add minced garlic and diced celery, sautéing for 2 minutes until fragrant.
03 - Stir in diced potatoes, bay leaf, thyme, salt, and pepper. Pour in vegetable broth and bring to a boil.
04 - Reduce heat to low, cover pot, and simmer for 20 to 25 minutes until potatoes are very tender.
05 - Remove bay leaf. Use an immersion blender to purée soup until smooth, or leave slightly chunky according to preference.
06 - Stir in whole milk and gently reheat without boiling. Adjust seasoning as needed.
07 - For seafood variation, fold in cooked seafood and heat through for 2 to 3 minutes.
08 - Ladle soup into bowls. Top with crumbled bacon if desired, then garnish with fresh chives or parsley. Serve hot.

# Expert Hacks:

01 -
  • The velvety texture comes without a drop of heavy cream, something I discovered by accident when I ran out one evening and used whole milk instead.
  • This soup becomes whatever you need – a simple weeknight meal with bread, or an impressive first course topped with seafood for those dinner guests who always ask for seconds.
02 -
  • Never boil the soup after adding milk or youll end up with a grainy texture that no amount of blending can fix – something I ruined three batches learning.
  • The soup actually tastes better the next day, after the flavors have had time to meld overnight in the refrigerator.
03 -
  • Always clean leeks by slicing first, then soaking in water – the grit hides between the layers and will ruin your soup if not thoroughly removed.
  • For the ultimate velvety finish, use an immersion blender first, then pass just half the soup through a fine-mesh sieve while leaving some texture in the remaining portion.
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