Pin it I remember the first time I made this soup on a chilly autumn evening, when my neighbor stopped by unexpectedly and I wanted to offer something warm and welcoming. I opened my pantry and found potatoes, leeks, and broth—the holy trinity of comfort. Within thirty minutes, the kitchen filled with such a gentle, creamy aroma that she asked for the recipe before finishing her bowl. That's when I realized this simple soup had become one of my most-reached-for recipes, the kind you make when you want to say 'I care' without fuss.
I've served this soup at countless gatherings, from casual weeknight dinners to when friends were going through rough patches. There's something about a bowl of warm, creamy potato and leek soup that makes people slow down and breathe. One friend told me it was the first thing she could stomach when she was unwell, and she's requested it ever since. That's the magic of simple food—it becomes part of someone's story.
Ingredients
- 3 medium potatoes (about 500 g), peeled and diced: Potatoes are the backbone here—they create that natural creaminess when blended. Yukon Golds are my favorite because they're buttery and break down beautifully, but any waxy potato works. I've learned to cut them roughly the same size so they cook evenly.
- 2 large leeks, white and light green parts only, cleaned and sliced: Leeks are the soul of this soup, offering a subtle sweetness that develops as they soften. The white and light green parts are tender; save the dark green for stock another day. Take time cleaning them—slice lengthwise first, then rinse between layers where soil hides.
- 1 medium onion, chopped: This builds the flavor foundation. I use yellow onions because they caramelize gently and add depth without overpowering.
- 2 cloves garlic, minced: Garlic brings a whisper of complexity. Don't skip it, even in small amounts—it transforms the broth from plain to memorable.
- 1 liter (4 cups) vegetable broth: Use good-quality broth; it's the liquid hug that carries all the flavors. If you have homemade, even better. Taste it first—some broths are quite salty.
- 120 ml (½ cup) whole milk or plant-based milk (optional, for creaminess): This is where magic happens. Dairy milk creates that luxurious mouthfeel, but oat or almond milk works beautifully too. I sometimes use both for richness without heaviness.
- 2 tablespoons olive oil or unsalted butter: Butter brings a richer flavor, but olive oil keeps things lighter and more Mediterranean. Choose what feels right for your mood.
- ½ teaspoon salt, or to taste: Salt awakens every flavor. Add it gradually and taste as you go—broth already contains salt, so be gentle.
- ¼ teaspoon freshly ground black pepper: Fresh pepper matters here. Pre-ground loses its spark; grind it yourself for brightness.
- Pinch of nutmeg (optional): This is the secret whisper. Just a tiny pinch adds an almost imperceptible warmth that people can't quite name but absolutely love.
- Chopped fresh chives or parsley for garnish: A handful of fresh herbs on top transforms the whole experience—adding color, freshness, and a little burst of flavor.
- Croutons (optional): For crunch against creamy softness, homemade croutons made from good bread are worth the effort.
Instructions
- Sauté your aromatics gently:
- Heat your oil or butter in a large pot over medium heat until it shimmers. Add the chopped onion, sliced leeks, and minced garlic. This is where patience pays off—let them cook for 4 to 5 minutes, stirring occasionally, until they're soft and fragrant but not browned. You're coaxing out their natural sweetness. The kitchen will smell like a French bistro.
- Welcome the potatoes:
- Scatter your diced potatoes into the pot and give everything a good stir. Let them cook with the aromatics for about 2 minutes. This brief moment helps them absorb the flavors already developing in the pot.
- Add the liquid and let it simmer:
- Pour in your vegetable broth in one go. Increase the heat and bring it to a boil—you'll see small bubbles breaking the surface. Once boiling, reduce the heat to medium-low and let it simmer gently for 15 to 18 minutes. The potatoes should become so tender they break apart with a wooden spoon. This is a good time to taste a piece and imagine the soup that's about to happen.
- Blend to your liking:
- Remove the pot from heat and let it cool just slightly. If you have an immersion blender, lower it into the pot and blend until the soup is silky and smooth, or leave some chunks if you love texture. If using a regular blender, work in batches carefully—hot soup can splatter. I usually do about 80% smooth, leaving little pillows of potato that catch your spoon.
- Finish with milk and seasoning:
- Stir in your milk gently. Add salt, black pepper, and that pinch of nutmeg. Taste it now. Adjust seasoning if needed. Warm everything through over low heat—don't let it boil or the milk might break. This is the moment the soup becomes what you've imagined.
- Serve with grace:
- Ladle into warm bowls. Sprinkle with fresh chives or parsley. Add croutons if you're feeling fancy. Serve while steaming, with good bread on the side.
Pin it I made this soup for my mother when she was recovering from surgery, and she ate a bowl every day for a week. She said it was the first food that felt nourishing rather than just fuel. That's when this recipe stopped being just a recipe in my kitchen and became something with real purpose. Now, whenever someone I care about needs gentle nourishment, I think of her, and I make this soup.
Making It Your Own
This soup is a canvas for your kitchen creativity. I've added a handful of fresh spinach right before blending for color and nutrition—it disappears beautifully and adds earthiness. Some days I add a tablespoon of white miso paste for umami depth. Others, I stir in a splash of white wine before the broth for brightness. The foundation of potatoes, leeks, and aromatics holds everything together, so experiment freely. I've learned that good cooking is about respecting the base while making it personal.
Vegan and Dairy-Free Options
If dairy isn't in your plans, this soup adapts beautifully. Use olive oil instead of butter—it actually brings a lovely Mediterranean note. For the milk, I love oat milk for creaminess or cashew cream for richness. The soup loses nothing; it just becomes a different kind of comforting. I've served it to vegan friends and they've asked if they could taste the butter—that's how seamlessly it works.
Pairing and Serving Ideas
Pair this soup with crusty bread that's still warm from the oven, the kind you can dip without it falling apart. A simple green salad with a sharp vinaigrette balances the soup's creaminess. On cooler evenings, I sometimes pour the soup into mugs and add a grilled cheese sandwich on the side for dunking. For something lighter, serve it before a simple roasted fish or chicken. The beauty of this soup is how it fits into any meal.
- Add a handful of croutons for texture contrast—homemade ones made from good bread are worth the few extra minutes
- Finish with a drizzle of good olive oil and a flick of sea salt on top for a professional touch
- Make it ahead and reheat gently; it actually tastes better the next day when flavors have had time to mingle
Pin it This soup taught me that the simplest ingredients, treated with care and attention, create something that nourishes both body and soul. Make it often.
Recipe FAQs
- → How do I achieve a creamy texture without dairy?
Use plant-based milk or omit milk entirely after blending the vegetables to keep it naturally creamy and smooth.
- → Can I add other vegetables for extra nutrients?
Yes, adding spinach or kale before blending enhances color and nutritional value without altering the main flavors.
- → What is the best way to sauté leeks for this dish?
Sauté the cleaned white and light green parts in olive oil or butter over medium heat until softened but not browned for the sweetest taste.
- → How thick should the final blend be?
Blend until smooth for a velvety texture or leave slightly chunky for added bite and mouthfeel, depending on your preference.
- → Are there any suggested garnishes to complement the flavors?
Fresh chopped chives, parsley, or crunchy croutons provide a nice contrast and elevate the dish's visual and textural appeal.