Creamy Potato Leek Soup (Printer-friendly)

Creamy potato leek soup with tender vegetables in a rich broth.

# What You'll Need:

→ 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 (approximately 1.3 pounds)
07 - 2 stalks celery, diced

→ Liquids

08 - 4 cups low-sodium vegetable broth or chicken broth
09 - 1 cup whole milk or heavy cream

→ Seasonings

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

→ Optional Garnish and Add-ins

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

# Directions:

01 - In a large pot, heat butter and olive oil over medium heat. Add leeks and onion, cooking for 5 to 6 minutes until softened but not browned.
02 - Add minced garlic and diced celery, sautéing for 2 minutes until fragrant.
03 - Stir in diced 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 or cream and gently reheat. Adjust seasoning to taste.
07 - For seafood chowder, fold in cooked seafood and heat through for 2 to 3 minutes.
08 - Ladle soup into bowls and top with crumbled bacon, fresh chives, or parsley as desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you spent all day on it.
  • The base is pure vegetarian comfort, but it transforms beautifully if you want to dress it up with seafood or bacon.
  • There's real magic in how a handful of simple ingredients become something that feels restaurant-quality but lived-in.
02 -
  • Don't brown the leeks and onions—a high heat or impatience here creates bitterness that follows you through the entire pot.
  • Use an immersion blender if you have one, because it gives you control over texture and keeps the soup warm; if you use a regular blender, work in batches and let it cool slightly first.
03 -
  • Clean your leeks carefully by slicing them lengthwise and rinsing between the layers—dirt loves to hide there, and one grainy spoonful ruins the whole experience.
  • If your soup breaks or looks separated after adding the milk, don't panic; just blend it again gently or whisk it over low heat until it comes back together.
Return