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 quickly became a family favorite on cold evenings thanks to its creamy texture and subtle flavors.
Ingredients
- Potatoes: 3 medium (about 500 g), peeled and diced
- Leeks: 2 large, 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 or plant-based (optional for creaminess)
- Olive oil or unsalted butter: 2 tablespoons
- Salt: ½ teaspoon or to taste
- Black pepper: ¼ teaspoon freshly ground
- Nutmeg: Pinch (optional)
- Garnish: Chopped fresh chives or parsley and croutons (optional)
Instructions
- Step 1:
- 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
- Step 2:
- Add the diced potatoes and cook for 2 minutes, stirring occasionally
- Step 3:
- Pour in the vegetable broth Bring to a boil then reduce heat and simmer for 15 18 minutes or until potatoes are very tender
- Step 4:
- Remove from heat Use an immersion blender to purée the soup until smooth or leave it slightly chunky for texture
- Step 5:
- Stir in the milk (if using) and season with salt, pepper, and nutmeg Warm through but do not boil
- Step 6:
- Ladle into bowls and garnish with fresh herbs and croutons if desired
Save My family loves gathering around with bowls of this warm soup on chilly nights it’s become our cozy tradition.
Notes
For a vegan version, use olive oil and plant-based milk Add a handful of spinach before blending for extra color and nutrients 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/crouton ingredients for gluten, dairy, and other allergens as needed
Save 
This soup is the perfect blend of simplicity and flavor a quick nutritious meal that feels like a warm hug.
Recipe FAQs
- → How do I ensure the soup is creamy without dairy?
Use plant-based milk like almond or oat milk and olive oil instead of butter for a smooth, creamy texture without dairy.
- → Can I prepare the soup ahead of time?
Yes, the soup keeps well refrigerated for up to 3 days and can be reheated gently before serving.
- → What’s the best way to achieve a smooth texture?
Use an immersion blender to puree the soup directly in the pot until velvety. For some texture, blend partially.
- → Can additional vegetables be added?
Absolutely! Adding leafy greens like spinach before blending adds color and nutrients without altering flavor much.
- → What garnishes complement this soup?
Fresh herbs such as chives or parsley, and crunchy croutons enhance both flavor and texture as garnishes.