Creamy Potato Leek Soup (Printable)

Velvety potato and leek soup with French flair. Customize with seafood, bacon, or enjoy as a vegetarian comfort bowl.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 2 large leeks, white and light green parts only, cleaned and sliced
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 4 medium Yukon Gold potatoes, peeled and diced
07 - 2 stalks celery, diced

→ Liquids

08 - 4 cups low-sodium vegetable broth
09 - 1 cup whole milk

→ Seasonings

10 - 1 bay leaf
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon freshly ground black pepper
13 - 3/4 teaspoon kosher salt

→ Optional Garnish

14 - 7 ounces cooked seafood or 4 strips cooked bacon, crumbled
15 - Chopped fresh chives or parsley

# How-To Steps:

01 - In a large pot, heat butter and olive oil over medium heat. Add leeks and onion, cooking for 5 to 6 minutes until softened but not browned.
02 - Add minced garlic and diced celery, sautéing for 2 minutes until fragrant.
03 - Stir in diced potatoes, bay leaf, thyme, salt, and pepper. Pour in broth and bring to a boil.
04 - Reduce heat to low, cover, and simmer for 20 to 25 minutes until potatoes are very tender.
05 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred.
06 - Stir in the milk and gently reheat. Adjust seasoning as needed.
07 - For seafood variation, fold in cooked seafood and heat through for 2 to 3 minutes. For bacon garnish, ladle soup into bowls and top with crumbled bacon.
08 - Top with fresh chives or parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The base is vegetarian but transforms beautifully if you add seafood or bacon without any fuss.
  • One pot, minimal cleanup, and somehow it makes your kitchen smell like a French bistro.
02 -
  • Don't skip cleaning the leeks properly; the grit hides between layers and ruins the delicate texture, so slice them lengthwise and rinse thoroughly under running water.
  • If your soup breaks or looks grainy after adding the milk, it likely got too hot; low, gentle heat during the final step prevents disappointment.
03 -
  • Blend the soup right in the pot with an immersion blender to save dishes and keep warmth locked in; it's a small move that changes everything about the experience.
  • Taste the broth before you start cooking; this one step tells you if you need to adjust your seasoning strategy and prevents a bland final result.
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