Save It A creamy, comforting classic featuring tender potatoes and leeks, perfect for a cozy meal on a budget.
I first made this soup on a chilly evening when I wanted something warm that didn't require a long shopping list. The aroma of leeks filling the kitchen immediately became a favorite memory.
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
- Whole milk or cream: 250 ml (1 cup)
- Unsalted butter: 2 tbsp
- Salt: 1 tsp, or to taste
- Ground black pepper: ½ tsp
- Bay leaf: 1
- Nutmeg (optional): Pinch
- Chopped fresh chives or parsley: For garnish
- Croutons: For garnish
Instructions
- Sauté Leeks and Onion:
- Melt the butter in a large pot over medium heat. Add the leeks and onion and sauté for about 5 to 7 minutes until soft but not browned.
- Add Garlic:
- Add the garlic and cook for 1 minute until fragrant.
- Add Potatoes and Liquids:
- Stir in the potatoes, bay leaf, salt, and pepper. Pour in the vegetable stock and bring to a boil.
- Simmer:
- Reduce heat, cover the pot, and simmer for 20 to 25 minutes, until potatoes are very tender.
- Blend:
- Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or blend in batches if using a regular blender.
- Add Milk or Cream:
- Return the soup to low heat. Stir in the milk or cream and a pinch of nutmeg if using. Heat gently and do not boil. Adjust seasoning to taste.
- Serve:
- Serve hot, garnished with chives, parsley, or croutons.
Save It This soup is always a hit at family gatherings, whether served as a starter or alongside crusty bread for a heartier meal.
Required Tools
Large soup pot, knife and cutting board, immersion blender or regular blender, ladle
Allergen Information
Contains dairy (butter, milk or cream). For dairy-free options use plant-based alternatives. If serving gluten-free guests, ensure the stock is appropriate.
Nutritional Information (per serving)
Calories: 220, Total Fat: 7 g, Carbohydrates: 34 g, Protein: 5 g
Save It Make this soup ahead for easy lunch reheating or serve it fresh right after blending for the very best texture.
Recipe FAQs
- → What is the best way to clean leeks?
Slice the white and light green parts, then rinse thoroughly under cold water to remove trapped dirt and grit.
- → Can I use a regular blender instead of an immersion blender?
Yes, blend in batches carefully, ensuring soups are cooled slightly to avoid splattering.
- → How do I make this dish vegan?
Substitute plant-based butter and milk alternatives like almond or oat milk while keeping the stock gluten-free.
- → What garnishes complement the flavors best?
Chopped fresh chives or parsley add brightness, while crunchy croutons provide texture contrast.
- → How can I adjust seasoning for personal taste?
Season with salt and pepper gradually, and consider adding a pinch of nutmeg for gentle warmth.