Pin it A creamy comforting classic featuring tender potatoes and leeks this soup is perfect for a cozy meal on a budget.
I remember making this soup for the first time during a rainy weekend when I needed something warm and satisfying. Every spoonful reminded me of rustic French kitchens and family gatherings around steaming bowls.
Ingredients
- Leeks: 3 large leeks (white and light green parts only) cleaned and sliced
- Potatoes: 800 g (about 1.75 lbs) peeled and diced
- Onion: 1 medium chopped
- Garlic: 2 cloves minced
- Vegetable stock: 1 liter (4 cups) gluten-free if needed
- Milk or cream: 250 ml (1 cup) whole milk or cream
- Unsalted butter: 2 tbsp
- Salt: 1 tsp or to taste
- Ground black pepper: ½ tsp
- Bay leaf: 1
- Nutmeg: Pinch (optional)
- Chopped fresh chives or parsley: for garnish (optional)
- Croutons: for garnish (optional)
Instructions
- Sauté vegetables:
- Melt the butter in a large pot over medium heat. Add the leeks and onion sauté for 5–7 minutes until soft but not browned.
- Add garlic:
- Add the garlic and cook for 1 minute until fragrant.
- Add potatoes and stock:
- Stir in the potatoes bay leaf salt and pepper. Pour in the vegetable stock and bring to a boil.
- Simmer:
- Reduce heat cover and simmer for 20–25 minutes until potatoes are very tender.
- Purée:
- Remove bay leaf. Use an immersion blender to purée the soup until smooth or blend in batches.
- Finish:
- Return to low heat. Stir in the milk or cream and a pinch of nutmeg if desired. Heat gently do not boil. Adjust seasoning to taste.
- Serve:
- Serve hot garnished with chives parsley or croutons.
Pin it My kids love helping with this recipe especially throwing the potatoes into the pot and watching the soup blend into a silky texture. It always makes for sweet kitchen moments together.
Required Tools
Large soup pot knife and cutting board immersion blender or regular blender ladle
Allergen Information
Contains dairy. Use plant-based alternatives for dairy-free and check your stock for gluten if needed.
Nutritional Information
Per serving: Calories 220 Total Fat 7 g Carbohydrates 34 g Protein 5 g
Pin it This classic soup is a wonderful choice for busy nights or when you crave something nourishing. Enjoy it solo or as a starter for a cozy family dinner.
Common Questions
- → How do I clean and prepare leeks?
Trim and slice the white and light green parts. Rinse thoroughly under running water to remove dirt and grit trapped between layers.
- → Can I use different types of potatoes?
Yes, waxy or starchy potatoes like Yukon Gold or Russets work well to achieve a smooth, creamy texture.
- → What is the best way to blend the soup?
Use an immersion blender for easy blending directly in the pot, or a regular blender in batches until silky smooth.
- → How can I make it vegan-friendly?
Replace butter with plant-based margarine and use your choice of non-dairy milk or cream alternatives.
- → What garnishes complement this dish?
Chopped fresh chives or parsley add brightness, while croutons provide a satisfying crunch.
- → Is this suitable for gluten-free diets?
Yes, as long as a gluten-free vegetable stock is used, this dish is gluten-free.