Quick Simple Potato Leek (Printable version)

Velvety blend of potatoes and leeks, cooked quickly for a warm, nourishing meal.

# Ingredient list:

→ Vegetables

01 - 3 medium potatoes, peeled and diced (about 1.1 pounds)
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 (optional)

11 - Chopped fresh chives or parsley
12 - Croutons

# Step-by-step guide:

01 - Heat olive oil or butter in a large pot over medium heat. Add onion, leeks, and garlic; sauté for 4 to 5 minutes until softened without browning.
02 - Incorporate diced potatoes and cook, stirring occasionally, for 2 minutes.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 to 18 minutes until potatoes are tender.
04 - Remove from heat and purée the soup using an immersion blender until smooth, or leave slightly chunky for texture.
05 - Stir in milk if using, then season with salt, pepper, and nutmeg. Warm gently without boiling.
06 - Ladle into bowls and garnish with fresh herbs and croutons if desired.

# Expert tips:

01 -
  • Quick and simple to make
  • Perfectly creamy and flavorful
02 -
  • Use only the white and light green parts of leeks for best texture.
  • Optional milk adds creaminess but can be omitted for vegan version.
03 -
  • For extra color and nutrients, add a handful of spinach before blending.
  • Serve with crusty bread for a satisfying meal.
Go back