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.
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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)
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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.
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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.
