Creamy Potato and Leek Soup

A smooth potato and leek soup built on sautéed leeks, simmered potatoes, and vegetable broth, then blended with milk and finished with chives. It serves as a simple main-course soup with a thick, spoonable texture.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 30 g unsalted butter
• 15 ml olive oil
• 120 g yellow onion small dice
• 350 g leeks white and light green parts only, thinly sliced
• 5 g kosher salt
• 9 g garlic cloves minced
• 900 g Yukon Gold potatoes peeled and cut into 2 cm pieces
• 1200 ml vegetable broth low-sodium if preferred
• 250 ml water
• 1 count bay leaf
• 2 g black pepper freshly ground
• 5 g kosher salt
• 240 ml whole milk
• 8 g chives thinly sliced

Instructions

1. Melt the butter with the olive oil in a 5 L pot over medium heat. Add the onion, leeks, and 5 g of the salt. Cook, stirring often, until the leeks are very soft and the onion is translucent, about 8 minutes. The vegetables look glossy and softened but not browned.
2. Add the garlic and cook for 30 seconds, just until fragrant. Stir in the potatoes, broth, water, bay leaf, pepper, and the remaining 5 g salt. The pot is fully combined and the potatoes are mostly submerged.
3. Bring to a boil, then reduce to a steady simmer. Cover partially and cook until the potatoes are fully tender, 18 to 20 minutes. A knife slides through the potato pieces with no resistance.
4. Remove the bay leaf. Blend the soup until smooth with an immersion blender, or carefully in batches in a countertop blender. Return the soup to the pot if needed. The texture is velvety and uniform with no visible chunks.
5. Stir in the milk and warm over low heat for 2 minutes without boiling. Adjust seasoning with a little more salt or pepper if needed. The soup is steaming and silky, with no signs of curdling.
6. Ladle into bowls and finish with the chives. Serve hot. The chives are bright on top and the soup is ready to eat.