Save A comforting, velvety soup featuring tender potatoes and sweet leeks, ready in under 30 minutes perfect for a nourishing meal any day.
I first tried this soup on a chilly evening and it quickly became a family favorite for its creamy texture and wholesome flavors.
Ingredients
- 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
- 1 liter vegetable broth: 4 cups
- 120 ml whole milk or plant-based milk: optional for creaminess
- 2 tablespoons olive oil or unsalted butter:
- ½ teaspoon salt: or to taste
- ¼ teaspoon freshly ground black pepper:
- Pinch of nutmeg: optional
- Chopped fresh chives or parsley: optional garnish
- Croutons: optional garnish
Instructions
- 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
- Add the diced potatoes:
- and cook for 2 minutes stirring occasionally
- Pour in the vegetable broth:
- Bring to a boil then reduce heat and simmer for 1518 minutes or until potatoes are very tender
- Remove from heat:
- Use an immersion blender to purée the soup until smooth or leave it slightly chunky for texture
- Stir in the milk:
- if using and season with salt pepper and nutmeg Warm through but do not boil
- Ladle into bowls:
- and garnish with fresh herbs and croutons if desired
Save This soup always brings my family together especially on cold evenings when we share stories over bowls filled with warmth and comfort.
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 breadcrouton ingredients for gluten dairy and other allergens as needed
Nutritional Information
Calories 170 Total Fat 5 g Carbohydrates 28 g Protein 4 g per serving
Save 
Enjoy this soup fresh or refrigerate for up to 3 days to savor the delicious flavors later.
Recipe FAQs
- → How do I make the soup creamy without cream?
Use whole milk or plant-based milk stirred in after blending to add smooth creaminess without heaviness.
- → Can I use other vegetables with potatoes and leeks?
Yes, adding spinach or other greens before blending adds color and nutrients without overpowering flavors.
- → How long should I cook the potatoes for the best texture?
Simmer diced potatoes for 15-18 minutes until very tender to ensure a velvety smooth texture when puréed.
- → What is the best way to blend the soup?
An immersion blender allows control over texture, enabling either smooth or slightly chunky finish based on preference.
- → Can I make this soup vegan-friendly?
Use olive oil instead of butter and plant-based milk to keep the dish fully plant-based and creamy.