Creamy Potato Leek Soup (Printer View)

Tender potatoes and sweet leeks blend into a luxurious, creamy bowl of comfort.

# Components:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 2 large leeks, white and light green parts only, cleaned and sliced
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 4 medium Yukon Gold potatoes, peeled and diced
07 - 2 stalks celery, diced

→ Liquids

08 - 4 cups low-sodium vegetable broth
09 - 1 cup whole milk

→ Seasonings

10 - 1 bay leaf
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon freshly ground black pepper
13 - 3/4 teaspoon kosher salt

→ Optional Garnish

14 - 7 ounces cooked seafood, shrimp, scallops, or white fish
15 - 4 strips cooked bacon, crumbled
16 - Chopped fresh chives or parsley

# Method steps:

01 - Heat butter and olive oil in a large pot over medium heat. Add leeks and onion, cooking for 5 to 6 minutes until softened but not browned.
02 - Add garlic and celery to the pot, sautéing for 2 minutes until fragrant.
03 - Stir in potatoes, bay leaf, thyme, salt, and pepper. Pour in the broth and bring to a boil.
04 - Reduce heat to low, cover, and simmer for 20 to 25 minutes until potatoes are very tender.
05 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred.
06 - Stir in the milk and gently reheat. Adjust seasoning as needed.
07 - For seafood variation, fold in cooked seafood and heat through for 2 to 3 minutes.
08 - Ladle soup into bowls and garnish with crumbled bacon, fresh chives, or parsley as desired. Serve hot.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, leaving you with restaurant-quality comfort in under an hour.
  • The base is naturally vegetarian, but it transforms beautifully with seafood, bacon, or whatever you have on hand.
  • One pot, minimal fuss, and the kind of soup that tastes even better the next day.
02 -
  • Don't skip cleaning the leeks thoroughly—they trap soil between their layers, and nobody wants that surprise crunch in their soup.
  • If your soup breaks or looks separated after adding the milk, whisk it gently over low heat and it will come back together; this happens sometimes and isn't a failure.
03 -
  • If you don't have an immersion blender, a regular blender works perfectly—just blend in batches and be careful with hot liquid, letting it cool slightly first.
  • The real secret is tasting constantly as you cook; this soup is forgiving, but it rewards the cook who stays engaged and adjusts seasonings gradually.
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