Creamy Potato Leek Blend (Printable View)

Smooth blend of tender potatoes and leeks in a rich, creamy broth ideal for cold days.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 2 large leeks, white and light green parts only, cleaned and sliced
03 - 1 medium onion, chopped
04 - 3 garlic cloves, minced
05 - 2 lbs Yukon Gold or Russet potatoes, peeled and diced

→ Liquids

06 - 4 cups vegetable broth
07 - 1 cup whole milk or heavy cream

→ Seasonings

08 - 1 teaspoon salt, plus more to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon ground nutmeg (optional)

→ Garnish

11 - 2 tablespoons chopped fresh chives or parsley

# How-To Steps:

01 - Melt butter in a large pot over medium heat. Add sliced leeks and chopped onion; sauté for 5 minutes until softened but not browned.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add diced potatoes, salt, pepper, and nutmeg to the pot. Cook for 2 minutes, stirring constantly to coat the vegetables evenly.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until potatoes are very tender when pierced with a fork.
05 - Remove from heat. Use an immersion blender to purée until completely smooth, or blend in batches using a countertop blender and return to pot.
06 - Stir in milk or heavy cream and heat gently over low heat until warmed through. Taste and adjust seasoning as needed.
07 - Ladle hot soup into bowls and garnish with chopped fresh chives or parsley.

# Expert Advice:

01 -
  • It uses humble ingredients to create restaurant quality elegance without any fancy techniques
  • The soup comes together in under an hour but tastes like it simmered all day
  • Leftovers actually improve overnight as flavors deepen and meld together
02 -
  • Leeks can be sandy so slice them lengthwise first and rinse thoroughly under cold water
  • Overblending can make the texture gummy so stop as soon as the soup looks smooth
  • Adding cream while the soup is boiling can cause it to separate, so always reduce the heat first
03 -
  • Use Yukon Gold potatoes for the creamiest results without needing to peel them first
  • Let the soup rest for 10 minutes off heat before blending for smoother results

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