Creamy Potato Leek Soup (Printable version)
Silky French-inspired soup with tender potatoes, sweet leeks, and rich cream.
# Ingredient list:
→ Vegetables
01 - 2 large leeks, white and light green parts only, sliced and rinsed
02 - 1 medium onion, diced
03 - 3 large russet potatoes, peeled and diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups low-sodium vegetable broth
06 - 1 cup whole milk
07 - 1/2 cup heavy cream
08 - 2 tablespoons unsalted butter
→ Seasonings
09 - 1 bay leaf
10 - 1/2 teaspoon dried thyme
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Chopped fresh chives or parsley
13 - Croutons
# Directions:
01 - Slice leeks lengthwise, rinse thoroughly under cold water to remove grit between layers, then slice into thin half-moons.
02 - Melt butter in a large pot over medium heat. Add leeks and onion; sauté until soft and translucent, about 8 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
04 - Add diced potatoes, bay leaf, thyme, and a generous pinch of salt and pepper. Stir to coat evenly with butter and aromatics.
05 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 20-25 minutes until potatoes are very tender and easily pierced with a fork.
06 - Discard the bay leaf from the soup before proceeding to blending.
07 - Using an immersion blender, purée the soup directly in the pot until smooth and creamy. Alternatively, blend in batches in a countertop blender, then return to pot.
08 - Stir in the milk and heavy cream. Warm through over low heat for 3-5 minutes, but do not boil. Adjust seasoning with salt and pepper to taste.
09 - Ladle hot soup into bowls and garnish with fresh chives or parsley and croutons, if desired.
# Expert Tips:
01 -
- The texture transforms from rustic to impossibly silky with just a few minutes of blending
- It costs almost nothing to make but tastes like something you'd pay twenty dollars for
02 -
- Leeks hide dirt in every single layer, so rushing the rinsing step will leave you with gritty soup
- Letting the soup cool slightly before blending prevents dangerous steam splatters
03 -
- Reserve some potato chunks before blending if you want texture variation
- Room temperature cream prevents any risk of curdling when you add it