Save 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 a favorite in my household especially during chilly evenings when something warm and wholesome is needed.
Ingredients
- Potatoes: 3 medium potatoes (about 500 g), peeled and diced
- Leeks: 2 large leeks, white and light green parts only, cleaned and sliced
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Vegetable broth: 1 liter (4 cups)
- Milk: 120 ml (½ cup) whole milk or plant-based milk (optional for creaminess)
- Olive oil or butter: 2 tablespoons
- Salt: ½ teaspoon or to taste
- Black pepper: ¼ teaspoon freshly ground
- Nutmeg: Pinch (optional)
- Garnish (optional): Chopped fresh chives or parsley, croutons
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Instructions
- Heat base:
- Heat the olive oil or butter in a large pot over medium heat Add the onion, leeks, and garlic Sauté for 4 to 5 minutes until softened but not browned
- Add potatoes:
- Add the diced potatoes and cook for 2 minutes, stirring occasionally
- Add broth:
- Pour in the vegetable broth Bring to a boil, then reduce heat and simmer for 15 to 18 minutes or until potatoes are very tender
- Blend soup:
- Remove from heat Use an immersion blender to purée the soup until smooth or leave it slightly chunky for texture
- Season:
- Stir in the milk (if using) and season with salt, pepper, and nutmeg Warm through but do not boil
- Serve:
- Ladle into bowls and garnish with fresh herbs and croutons if desired
Save This recipe always brings my family together especially when served with crusty bread on a cozy night.
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 per serving
Save This soup is as versatile as it is delicious and a perfect introduction to homemade comforting meals.
Recipe FAQs
- → What type of potatoes work best?
Starchy potatoes like Russets or Yukon Golds are ideal as they break down easily and give a creamy texture when blended.
- → Can I make this dairy-free?
Absolutely. Replace butter with olive oil and use plant-based milk to maintain creaminess without dairy.
- → How can I add more color and nutrients?
Adding a handful of fresh spinach or kale before blending boosts color and adds extra vitamins.
- → Is it better smooth or chunky?
Both work well; blending fully yields a velvety soup, while partial blending retains some texture for heartiness.
- → What garnishes complement this dish?
Chopped fresh herbs like chives or parsley and crunchy croutons add freshness and texture contrast.
