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 a favorite in my household for busy weeknights when we want something warm and hearty without much fuss.
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 4 to 5 minutes until softened but not browned.
- Cook potatoes:
- Add the diced potatoes and cook for 2 minutes stirring occasionally.
- Add broth and simmer:
- Pour in the vegetable broth. Bring to a boil then reduce heat and simmer for 15 to 18 minutes or until potatoes are very tender.
- Blend soup:
- Remove from heat. Use an immersion blender to puree the soup until smooth or leave it slightly chunky for texture.
- Season soup:
- 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.
Pin it Sharing this soup on cold evenings has become a cozy family tradition we all cherish and look forward to.
Nutritional Information
Calories: 170 Total Fat: 5 g Carbohydrates: 28 g Protein: 4 g per serving
Allergen Information
Contains milk if using dairy milk or butter. Substitute plant-based alternatives for vegan or dairy-free versions. Double-check broth and crouton ingredients for gluten dairy and other allergens as needed.
Required Tools
Large pot Chefs knife Cutting board Immersion blender or regular blender Ladle
Pin it 
This soup is both simple and versatile making it an ideal choice for a quick comforting meal anytime.
Frequently Asked Questions
- → Can I make this soup vegan?
Yes, substitute butter with olive oil and use plant-based milk to keep it vegan while maintaining creaminess.
- → What is the best way to purée the soup?
An immersion blender works well for a smooth texture, but you may also use a regular blender. Leaving it slightly chunky adds nice texture.
- → How can I add extra nutrients to this soup?
Adding a handful of spinach before blending boosts color and nutrients without altering the flavor significantly.
- → Can I prepare this soup ahead of time?
Yes, it keeps well refrigerated for a few days and reheats gently on the stove. Add fresh herbs just before serving.
- → What garnishes work best with this soup?
Chopped fresh chives or parsley add brightness, while croutons provide a pleasant crunch to complement the creamy texture.