Pin It A comforting, velvety soup featuring tender potatoes and sweet leeks, ready in under 30 minutes perfect for a nourishing meal any day.
This soup has become my go-to on chilly evenings when I need something warm and satisfying without much fuss.
Ingredients
- Vegetables: 3 medium potatoes (about 500 g), peeled and diced, 2 large leeks, white and light green parts only, cleaned and sliced, 1 medium onion, chopped, 2 cloves garlic, minced
- Liquids: 1 liter (4 cups) vegetable broth, 120 ml (½ cup) whole milk or plant-based milk (optional, for creaminess)
- Seasonings: 2 tablespoons olive oil or unsalted butter, ½ teaspoon salt or to taste, ¼ teaspoon freshly ground black pepper, Pinch of nutmeg (optional)
- Garnish (optional): Chopped fresh chives or parsley, Croutons
Instructions
- Step 1:
- Heat the olive oil or butter in a large pot over medium heat Add the onion, leeks, and garlic Sauté for 45 minutes until softened but not browned
- Step 2:
- Add the diced potatoes and cook for 2 minutes, stirring occasionally
- Step 3:
- Pour in the vegetable broth Bring to a boil, then reduce heat and simmer for 1518 minutes or until potatoes are very tender
- Step 4:
- Remove from heat Use an immersion blender to purée the soup until smooth or leave it slightly chunky for texture
- Step 5:
- Stir in the milk (if using) and season with salt, pepper, and nutmeg Warm through but do not boil
- Step 6:
- Ladle into bowls and garnish with fresh herbs and croutons if desired
Pin It Sharing this soup with my family fills our home with warmth and comfort every time.
Required Tools
Large pot, Chefs knife, Cutting board, Immersion blender or regular blender, Ladle
Allergen Information
Contains milk (if using dairy milk or butter) For vegan or dairy-free, substitute with plant-based alternatives Double-check all packaged broth and bread/crouton ingredients for gluten, dairy, and other allergens as needed
Nutritional Information
Calories: 170, Total Fat: 5 g, Carbohydrates: 28 g, Protein: 4 g
Pin It 
This creamy soup is perfect for a quick nutritious meal that everyone will enjoy.
Recipe Q&A
- → What type of potatoes work best?
Waxy potatoes like Yukon Gold hold their shape well but become tender, offering a creamy texture perfect for blending.
- → Can I use plant-based milk?
Yes, plant-based milks such as oat or almond can be used to add creaminess without dairy.
- → How do I get a smooth texture?
Using an immersion blender directly in the pot or transferring to a blender will create a smooth, velvety consistency.
- → What herbs pair well as garnishes?
Chopped chives, parsley, or fresh thyme add fresh flavor and a pop of color to the dish.
- → Is there a way to make it more colorful?
Adding a handful of spinach before blending brightens the soup and adds nutrients without altering taste.