Quick Simple Potato Leek (Printable)

Velvety blend of potatoes and leeks, ready in 30 minutes for a warm nourishing meal.

# What You Need:

→ Vegetables

01 - 3 medium potatoes (approximately 1.1 pounds), peeled and diced
02 - 2 large leeks, white and light green parts only, cleaned and sliced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth
06 - ½ cup whole milk or plant-based milk (optional, for creaminess)

→ Seasonings

07 - 2 tablespoons olive oil or unsalted butter
08 - ½ teaspoon salt, or to taste
09 - ¼ teaspoon freshly ground black pepper
10 - Pinch of nutmeg (optional)

→ Garnish

11 - Chopped fresh chives or parsley (optional)
12 - Croutons (optional)

# Step-by-Step Guide:

01 - 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.
02 - Add the diced potatoes to the pot and cook for 2 minutes, stirring occasionally.
03 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 to 18 minutes, or until the potatoes are very tender.
04 - Remove from heat. Use an immersion blender to purée the soup until smooth, or leave it slightly chunky to maintain texture.
05 - Stir in the milk if using, then season with salt, black pepper, and nutmeg. Warm through gently without boiling.
06 - Ladle the soup into bowls and garnish with chopped fresh herbs and croutons, if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, making it perfect for those nights when you need comfort food without the stress
  • The velvety texture feels indulgent, yet it's surprisingly light and nourishing—no cream-heavy guilt here
  • It's endlessly forgiving; you can adjust the thickness, add vegetables, or go dairy-free without losing a thing
02 -
  • The leeks must be cleaned properly or you'll have grit in your soup—slice them lengthwise and run water between the layers; it's not just rinsing, it's essential
  • Don't skip the step of cooking aromatics first; those few minutes build all the flavor that makes the soup special, not just vegetable-flavored water
  • If your soup breaks when you add milk, it's likely too hot or the temperature changed too quickly; keep everything warm but not boiling
  • The texture of the final soup is entirely up to you—silky smooth for elegance, chunky for comfort, or somewhere between for balance
03 -
  • Buy leeks a day or two before cooking; they're easier to clean when they're very fresh and the layers separate more willingly
  • If you don't have an immersion blender, a regular blender works perfectly—just cool the soup slightly first and blend in small batches to stay safe
  • Save your potato-cooking liquid to thin the soup if it becomes too thick; it's better than water because it carries flavor
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