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 has become my go-to comfort food when I need something warm and easy to make after a long day.
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 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 45 minutes until softened but not browned.
- Add potatoes:
- Add the diced potatoes and cook for 2 minutes stirring occasionally.
- Simmer:
- Pour in the vegetable broth. Bring to a boil then reduce heat and simmer for 1518 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:
- 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 Sharing this soup with family always brings comfort and cozy moments around the table.
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 or crouton ingredients for gluten dairy and other allergens as needed
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This simple soup is perfect for any season and can be dressed up or down to suit your taste.
Cooking Q&A
- → Can I make this soup vegan?
Yes, substitute butter with olive oil and use plant-based milk to keep it vegan and creamy.
- → What is the best way to blend the soup?
Use an immersion blender for convenience or a regular blender in batches; blend until smooth or leave slightly chunky for texture.
- → How do I enhance the flavor of the soup?
Sauté the onion, leeks, and garlic gently to bring out sweetness before adding potatoes and broth for deeper flavor.
- → Can I add other vegetables to this soup?
Yes, adding spinach before blending adds color and nutrients without overpowering the gentle flavors.
- → What are suitable garnishes for this soup?
Fresh chopped chives, parsley, or crunchy croutons provide nice texture and fresh herbal notes.