Creamy Leek and Potato

I used to walk right past leeks at the grocery store, thinking they were just fancy onions. Then one chilly November evening, a neighbor brought over a pot of this soup still warm from her stove, and I understood what I'd been missing. The silky texture and mild sweetness were nothing like I expected. I asked for the recipe that night.

The first time I made this for my sister, she was getting over a cold and barely had an appetite. She finished two bowls without saying much, just wrapped in a blanket on the couch. Later she texted me asking if I'd bring more the next day. That's when I knew this recipe was a keeper.

Ingredients

• Leeks: Use only the white and pale green parts, and rinse them well between the layers where grit hides, I learned that the hard way after a sandy first attempt.
• Yukon Gold Potatoes: They break down into a creamy base without needing as much dairy, and their buttery flavor makes the whole soup richer.
• Onion and Garlic: These add a savory backbone that keeps the soup from tasting one note or too sweet.
• Vegetable or Chicken Broth: Homemade is wonderful, but a good quality store bought works perfectly when you need comfort in under an hour.
• Whole Milk and Heavy Cream: The milk thins it just enough to stay sippable, while the cream gives that velvety finish you can feel on your spoon.
• Unsalted Butter: It coaxes out the sweetness in the leeks without browning them, which would change the whole character of the soup.
• Bay Leaf and White Pepper: The bay leaf adds a quiet herbal note, and white pepper keeps the look smooth while giving a gentle warmth.
• Fresh Chives: A handful snipped over the top adds color and a mild oniony brightness that wakes up each spoonful.

Instructions

Soften the aromatics:

Melt the butter in a large pot over medium heat, then add the leeks, onion, and garlic. Stir them occasionally for 8 to 10 minutes until they're soft and fragrant but still pale.

Add potatoes and seasonings:

Toss in the diced potatoes, bay leaf, salt, and white pepper, stirring everything together so the vegetables get coated. This helps the flavors start mingling right away.

Simmer until tender:

Pour in the broth and bring it to a gentle simmer, then cover and let it cook for about 20 minutes. The potatoes should be soft enough to break apart easily with the back of a spoon.

Remove the bay leaf:

Fish out the bay leaf before blending. I once forgot and had to fish bits of it out afterward, not fun.

Blend until silky:

Use an immersion blender right in the pot and puree until completely smooth, or carefully transfer to a countertop blender in batches. The texture should look almost like velvet.

Finish with dairy:

Stir in the milk and cream, then warm the soup gently for 2 to 3 minutes without letting it boil or it may curdle. Taste and adjust the salt if needed.

Serve and garnish:

Ladle into bowls and top with chopped chives and a swirl of cream or olive oil. It looks as good as it tastes.

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One rainy Sunday, I made a double batch and froze half in single serving containers. Weeks later, when I came home exhausted from a long day, I heated one up and it felt like a small act of kindness from my past self. This soup has a way of making ordinary evenings feel cared for.

Storing and Reheating

This soup keeps in the fridge for up to four days in an airtight container and actually develops more flavor as it sits. Reheat it gently on the stove over low heat, stirring often, and thin it with a splash of broth or milk if it's thickened up. I don't recommend microwaving it because the cream can separate and the texture suffers.

Making It Your Own

If you want to keep this vegan, swap the butter for olive oil and use full fat coconut milk or cashew cream in place of dairy. I've also stirred in a handful of baby spinach or kale right before blending for extra color and nutrition without changing the flavor much. A pinch of nutmeg or a few sprigs of fresh thyme during simmering can add a subtle, cozy depth.

Serving Suggestions

I love this soup with a thick slice of crusty sourdough or a warm baguette for dipping. It also makes a beautiful starter before roast chicken or a simple pasta dinner, and I've served it in small cups at gatherings where it disappeared faster than I expected.

• Pair it with a crisp green salad dressed in lemon vinaigrette to balance the richness.
• Top with crispy bacon or pancetta if you want a heartier, non vegetarian version.
• Serve alongside a grilled cheese sandwich for the ultimate comfort meal on a cold night.

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This soup has become my go to whenever I need something that feels like a warm hug in a bowl. I hope it finds a spot in your kitchen the way it has in mine.

Recipe Questions & Answers

→ Can I make this soup vegan?

Yes, replace butter with olive oil and use plant-based milk and cream alternatives to keep it plant-friendly.

→ What is the best way to achieve a smooth texture?

Using an immersion blender or countertop blender to puree the soup after simmering ensures a silky, velvety texture.

→ Can I use chicken broth instead of vegetable broth?

Yes, chicken broth adds depth but keep in mind it changes the vegetarian profile if that is a concern.

→ How do I avoid browning the vegetables while sautéing?

Cook the leeks, onion, and garlic on medium heat gently until softened but not browned to preserve delicate flavors.

→ Can I prepare this soup ahead of time?

Yes, it stores well in the refrigerator for up to 3 days and reheats gently on the stove to maintain its creamy texture.