Creamy Potato Leek Soup (Printer Version)

Silky smooth blend of potatoes and leeks, ready in 50 minutes. Rich, comforting, and easily adaptable.

# What You'll 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 such as shrimp, scallops, or white fish
15 - 4 strips cooked bacon, crumbled
16 - Chopped fresh chives or parsley

# How to Prepare:

01 - In a large pot, heat butter and olive oil over medium heat. Add leeks and 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 broth and bring to a boil.
04 - Reduce heat to low, cover, and simmer for 20 to 25 minutes until potatoes are very tender.
05 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred.
06 - Stir in the milk and gently reheat. Adjust seasoning to taste.
07 - For seafood variation, fold in cooked seafood and heat through for 2 to 3 minutes.
08 - Ladle soup into bowls and garnish with fresh chives, parsley, or crumbled bacon as desired. Serve hot.

# Expert Suggestions:

01 -
  • It transforms five dollars worth of ingredients into something that feels like a restaurant starter
  • The texture is incredibly velvety without needing any fancy techniques or excessive cream
  • You can make it in under an hour with mostly pantry staples
02 -
  • Over-blending can make the soup gummy, so pulse carefully and stop when it reaches your desired consistency
  • Adding milk or cream too quickly can cause it to separate, so stir it in gently off the heat
  • The soup continues to thicken as it sits, so thin it with a splash more broth or milk when reheating leftovers
03 -
  • Clean leeks thoroughly by slicing them lengthwise and rinsing between layers to remove hidden sand
  • Use an immersion blender directly in the pot to avoid transferring hot soup to a blender
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