Gently softened leeks, potatoes and thyme are blended into a smooth soup, with milk stirred in at the end. Keeping the leeks pale and blending only until smooth preserves the dish’s mild flavor and velvety texture.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Why you will like this recipe
- Leeks soften in butter without browning, giving the soup a mild base.
- Very tender potatoes provide body when the soup is blended.
- You can blend just half and stir it back in if you prefer some pieces of potato and leek.
Substitutions
Use olive oil and unsweetened oat milk for a dairy-free soup. Russet potatoes make a fluffier, slightly thicker result.
Ingredient choices and cooking cues
Yukon Gold potatoes give this soup a naturally creamy body and a mellow flavour. Their texture does much of the work, so the milk can round out the soup without turning it into a heavy sauce. Dice the potatoes evenly and wait until they are very tender before blending; firm pieces are harder to turn into a smooth, consistent soup.
Leeks trap soil between their layers, especially where the pale base opens into green leaves. Separate the sliced layers during washing and check that no grit remains. The white and light green portions have the tender texture this recipe needs. Gentle cooking in butter should make them soft and sweet-smelling without dark brown edges, which would change both the flavour and the pale colour.
Blend only until the soup becomes smooth. Potatoes can become gluey with excessive high-speed blending, so additional blending does not always improve the texture. If using a jug blender, follow its instructions for hot liquids and venting rather than sealing steam inside. Once the milk is added, gentle heat keeps the soup cohesive. Its finished consistency should flow from a ladle and coat the bowl lightly.
Wash sliced leeks in a bowl of cold water, lift them out, and leave the grit behind.
Storage and reheating
Refrigerate for up to 4 days. Freeze before adding milk for up to 2 months; add the milk after reheating.
Recipe card
Creamy Potato Leek Soup
Ingredients
Method
- Melt the butter in a large pot over medium-low heat. Cook the leeks for 8 minutes without browning.
- Add garlic and thyme and cook for 30 seconds. Add potatoes, broth, salt, and pepper.
- Bring to a boil, then simmer for 18 to 22 minutes, until the potatoes are very tender.
- Blend until smooth, stir in milk, and warm gently for 3 minutes without boiling.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 224 kcal |
| Protein | 5.3 g |
| Fat | 5.2 g |
| Saturated fat | 3.0 g |
| Carbohydrate (including fiber) | 41.3 g |
| Fiber | 4.6 g |
| Sugar | 8.2 g |
| Sodium | 429 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Why does the soup feel sticky?
Overworking cooked potatoes can release too much starch and create a sticky texture. Stop blending as soon as the pieces disappear. If the soup is simply too thick, loosen it gently with broth; that helps its consistency but cannot fully undo overblending.
Can I leave some texture in the soup?
Yes. Blend only part of it, or use a potato masher for a more rustic result. Make sure the potato pieces are fully tender first. The leeks should remain soft and easy to eat, and the broth should still carry the potato’s creamy body.
More recipes to try: Cheesy Broccoli Potato Bake · Garlic Parmesan Roasted Potatoes.
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