Creamy Leek and Potato (Print)

Velvety soup with tender leeks and potatoes, enriched with cream for a smooth, comforting experience.

# What You Need:

→ Vegetables

01 - 3 large leeks (white and light green parts only), cleaned and sliced
02 - 2 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable or chicken broth
06 - 1 cup whole milk
07 - 1/2 cup heavy cream

→ Fats & Oils

08 - 2 tablespoons unsalted butter

→ Seasonings

09 - 1 bay leaf
10 - 1/4 teaspoon ground white pepper
11 - 1/2 teaspoon salt, or to taste

→ Garnish (optional)

12 - Chopped fresh chives
13 - Extra cream or olive oil

# How to Make:

01 - Melt butter in a large pot over medium heat. Add leeks, chopped onion, and minced garlic. Sauté for 8 to 10 minutes until vegetables are softened but not browned.
02 - Incorporate diced potatoes, bay leaf, salt, and white pepper into the pot. Stir to combine evenly.
03 - Pour in the broth and bring to a gentle simmer. Cover and cook for 20 minutes or until potatoes are very tender.
04 - Take out the bay leaf from the pot and discard.
05 - Use an immersion blender to purée the soup until smooth, or carefully blend in batches using a countertop blender.
06 - Stir in whole milk and heavy cream. Heat gently for 2 to 3 minutes without boiling. Adjust seasoning to taste.
07 - Ladle the soup into bowls and optionally garnish with chopped fresh chives and a swirl of cream or olive oil.

# Expert Advice:

01 -
  • It transforms humble leeks into something that tastes far more luxurious than the effort required.
  • The soup reheats beautifully and actually tastes better the next day after the flavors settle.
  • It's gentle enough for a light dinner but impressive enough to start a holiday meal.
02 -
  • Leeks trap dirt between their layers, so slice them first and then rinse thoroughly in a bowl of cold water, letting the grit sink to the bottom.
  • Don't let the leeks brown when you sauté them or the soup will taste sharp instead of sweet and mellow.
  • If you blend hot soup in a countertop blender, leave the lid slightly vented and cover with a towel to avoid pressure buildup.
03 -
  • Reserve some of the sautéed leeks before blending and use them as a garnish for extra texture and visual appeal.
  • If the soup tastes flat, a squeeze of fresh lemon juice right before serving brightens everything up without making it taste citrusy.
  • Use a mix of half vegetable broth and half chicken broth for a more complex, layered flavor that isn't too heavy.

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