Leek Potato Cream Soup (Printable)
A velvety blend of leeks and potatoes with cream, perfect for a warm, comforting dish.
# What You Need:
→ Vegetables
01 - 2 large leeks, white and light green parts only, sliced thin
02 - 3 medium potatoes (approximately 1.1 lbs), peeled and diced
03 - 1 small onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 1 cup heavy cream
→ Fats
07 - 2 tablespoons unsalted butter
→ Seasonings
08 - 1 teaspoon salt, or to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - Pinch of nutmeg (optional)
→ Garnish
11 - Chopped fresh chives or parsley
12 - Extra cream for drizzling
# Steps:
01 - Melt butter in a large saucepan over medium heat. Add leeks, onion, and garlic. Cook gently for 8 to 10 minutes, stirring frequently, until softened but not browned.
02 - Add diced potatoes, salt, pepper, and nutmeg if using. Stir to coat vegetables evenly in butter.
03 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer covered for 20 minutes until potatoes are very tender.
04 - Remove from heat. Puree with immersion blender until smooth, or blend carefully in batches using a countertop blender.
05 - Return soup to low heat. Stir in cream and heat gently until warmed through. Adjust seasoning as needed.
06 - Ladle into bowls. Garnish with chopped chives or parsley and a swirl of cream if desired. Serve hot.
# Expert Advice:
01 -
- The texture transforms from humble vegetables into something that feels like a warm embrace
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Over blending can make the texture gummy—blend just until smooth
- Adding cream while the soup is too hot can cause it to separate
03 -
- Adding thyme sprigs during simmering creates an aromatic layer of flavor
- Cleaning leeks thoroughly removes hidden grit and sand