Save to Pinterest A comforting, velvety soup featuring tender potatoes and sweet leeks, ready in under 30 minutes perfect for a nourishing meal any day.
This soup quickly became a family favorite thanks to its smooth texture and comforting 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): ½ cup 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 Oil and Sauté Vegetables:
- Heat the olive oil or butter in a large pot over medium heat Add the onion leeks and garlic Sauté for 4 5 minutes until softened but not browned
- Cook Potatoes:
- Add the diced potatoes and cook for 2 minutes stirring occasionally
- Add Broth and Simmer:
- Pour in the vegetable broth Bring to a boil then reduce heat and simmer for 15 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 and Warm:
- 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 to Pinterest This soup often sparks cozy family dinners and happy memories.
Notes
Pair with crusty bread for a satisfying meal
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 or crouton ingredients for gluten dairy and other allergens as needed
Save to Pinterest This soup is the perfect final touch for a quick and nourishing meal.
Recipe Questions & Answers
- → What kind of potatoes work best?
Medium starchy potatoes such as Yukon Gold provide a creamy texture when cooked and blended.
- → Can I make it vegan?
Yes, use olive oil and plant-based milk to keep it fully plant-based.
- → How to add extra nutrients?
Adding spinach before blending introduces vibrant color and additional vitamins.
- → What is the best way to blend the soup?
An immersion blender works well for a smooth or slightly chunky texture; a regular blender is a good alternative.
- → How to store leftovers?
Keep refrigerated in an airtight container for up to 3 days and reheat gently to preserve flavors.