Creamy Potato Leek Soup (Printer-friendly)

Silky smooth potato and leek fusion, French-inspired comfort ready in 50 minutes

# Ingredient List:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 2 large leeks, white and light green parts only, cleaned and sliced
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 4 medium Yukon Gold potatoes, peeled and diced
07 - 2 stalks celery, diced

→ Liquids

08 - 4 cups low-sodium vegetable broth
09 - 1 cup whole milk

→ Seasonings

10 - 1 bay leaf
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon freshly ground black pepper
13 - 3/4 teaspoon kosher salt

→ Optional Garnish

14 - 7 ounces cooked seafood such as shrimp, scallops, or white fish
15 - 4 strips cooked bacon, crumbled
16 - Chopped fresh chives or parsley

# How-To Steps:

01 - In a large pot, heat butter and olive oil over medium heat. Add leeks and onion, cooking for 5 to 6 minutes until softened but not browned.
02 - Add minced garlic and diced celery, sautéing for 2 minutes until fragrant.
03 - Stir in potatoes, bay leaf, thyme, salt, and pepper. Pour in the broth and bring to a boil.
04 - Reduce heat to low, cover, and simmer for 20 to 25 minutes until potatoes are very tender.
05 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred.
06 - Stir in the milk and gently reheat. Adjust seasoning as needed.
07 - For seafood chowder, fold in cooked seafood and heat through for 2 to 3 minutes. For bacon garnish, ladle soup into bowls and top with crumbled bacon.
08 - Garnish with fresh chives or parsley if desired. Serve hot.

# Expert Advice:

01 -
  • The velvety texture somehow manages to feel both luxurious and homey at once, like cashmere socks on a cold night.
  • It has this magical quality of tasting even better the next day, which means your future self will thank you for the minimal effort now.
02 -
  • Never boil the soup after adding milk or cream or youll end up with a curdled mess that no amount of blending can fix.
  • The soup will continue to thicken as it cools, so dont panic if it seems a bit thin right off the heat – nature will take its course.
03 -
  • Reserve a small cup of the sautéed leeks before adding the broth, then sprinkle them on top of each serving for contrasting texture and an extra hit of sweet leek flavor.
  • A tiny splash of white wine vinegar or lemon juice stirred in at the very end brightens all the flavors without making the soup taste acidic – its that secret something that makes people ask for your recipe.
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