Save to Pinterest 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 a family favorite, especially on chilly evenings when we crave something warm and hearty yet light.
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:
- 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.
- Cook potatoes:
- Add the diced potatoes and cook for 2 minutes, stirring occasionally.
- Add broth:
- 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 to Pinterest Sharing this soup with family creates warm memories around the dinner table, reminding us of simple comforts.
Nutritional Information
Per serving: 170 calories, 5 g total fat, 28 g carbohydrates, 4 g protein.
Allergen Information
Contains milk if using dairy milk or butter. Substitute plant-based alternatives for vegan or dairy-free. Check packaged broth and bread/crouton ingredients for allergens.
Required Tools
Large pot, chef’s knife, cutting board, immersion blender or regular blender, ladle.
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This soup is a wonderful way to enjoy simple seasonal ingredients in a comforting meal.
Questions & Answers
- → What type of potatoes work best?
Use waxy or all-purpose potatoes, peeled and diced for even cooking and smooth blending.
- → Can I make this soup dairy-free?
Yes, substitute butter with olive oil and use plant-based milk for a creamy texture without dairy.
- → How long should I simmer the vegetables?
Simmer for 15-18 minutes until potatoes are very tender to ensure a smooth purée.
- → What can I use for garnish?
Fresh chopped chives or parsley and crunchy croutons add freshness and texture.
- → Is it possible to add extra greens?
Yes, adding spinach before blending boosts nutrients and adds vibrant color.
- → How should I adjust seasoning?
Season with salt, black pepper, and a pinch of nutmeg to enhance the natural flavors.