Creamy Leek and Potato Soup. A blended leek-and-potato soup finished with a small amount of cream. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A gentle winter soup
Leeks cook slowly in butter until soft, not browned. Potatoes simmer in broth and water before the pot is blended and a measured half cup of cream goes in.
The result should be spoonable rather than a paste. That texture and six-bowl yield remain untested for this particular potato size and pot.
Wash the leeks properly
Grit hides between leek layers. Split and fan the white and pale-green parts under running water before slicing; do not just rinse the outside of a whole stalk.
Discard the root and tough dark-green portion for this formula. Replacing all three leeks with onion would change its central flavor.
Ingredients for 6 bowls
| Ingredient | Amount | Use |
|---|---|---|
| Leeks, white and light-green parts | 3 medium leeks | Halve and rinse between layers; about three cups sliced. |
| Unsalted butter | 2 tablespoons | Soften leeks. |
| Yukon Gold potatoes, peeled and diced | 1 1/2 pounds | Even one-inch pieces. |
| Low-sodium vegetable broth | 4 cups | Check label. |
| Water | 1 cup | Adjust only after testing thickness. |
| Heavy cream | 1/2 cup | Stir in after blending. |
| Fine salt | 3/4 teaspoon | Adjust for broth. |
| Ground white pepper | 1/4 teaspoon | Finish. |
Step-by-step method
- Trim dark leek tops and roots. Split each leek lengthwise, rinse carefully between layers, then slice the clean white and light-green sections. Dice 1 1/2 lb peeled potatoes into one-inch pieces.
- Melt 2 tbsp butter in a large pot over medium heat. Add leeks and soften about eight minutes without browning. Add potatoes, 4 cups broth and 1 cup water; simmer gently about twenty minutes until potatoes crush easily against pot side.
- Turn off heat. Blend carefully with an immersion blender until smooth, keeping its head below the liquid to avoid splashes. Stir in 1/2 cup cream, 3/4 tsp salt and 1/4 tsp white pepper; heat gently without a hard boil.
- Ladle into six provisional bowls. Record actual thickness; a very thick soup may need a measured extra splash of broth after a kitchen trial.
Simmer and blend safely
Keep potato cubes even so they become tender together. A gentle simmer reduces evaporation and helps keep the broth amount predictable.
Turn off heat before blending. With an immersion blender, submerge the head before switching it on, then move slowly. A countertop blender needs smaller batches and venting for hot liquid.
Adjust after a test
Cream is stirred in at the end and warmed gently. A hard boil after dairy is added is unnecessary and may affect appearance.
If the soup is too thin, first check whether potato pieces were fully tender and blended; if it is too thick, record how much additional broth is needed for a repeatable card.
Keep and serve
Serve in six small bowls with bread or a distinct side. No bacon or cheese is in this base recipe, so those ingredients should not be depicted as if included.
Cool and refrigerate leftovers promptly. Reheat fully and check texture, as potato-based blended soups can thicken in the refrigerator.
Soup questions
Do I use the dark leek leaves?
No; only the clean white and light-green parts are measured here.
Is cream required?
It is part of the proposed formula; omitting it would require a new texture test.
Can I skip blending?
That creates a different chunky soup, not this smooth draft.
Further reading and related Chefly recipes: MedlinePlus creamy potato leek soup. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Creamy Leek and Potato Soup. Category: Soups. 6 bowls. Prep approximately 20 minutes; cooking approximately 30 minutes; additional cooling/chilling approximately 0 minutes; total approximately 50 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 3 medium leeks Leeks, white and light-green parts; 2 tablespoons Unsalted butter; 1 1/2 pounds Yukon Gold potatoes, peeled and diced; 4 cups Low-sodium vegetable broth; 1 cup Water; 1/2 cup Heavy cream; 3/4 teaspoon Fine salt; 1/4 teaspoon Ground white pepper.
Instructions: Trim dark leek tops and roots. Split each leek lengthwise, rinse carefully between layers, then slice the clean white and light-green sections. Dice 1 1/2 lb peeled potatoes into one-inch pieces. Melt 2 tbsp butter in a large pot over medium heat. Add leeks and soften about eight minutes without browning. Add potatoes, 4 cups broth and 1 cup water; simmer gently about twenty minutes until potatoes crush easily against pot side. Turn off heat. Blend carefully with an immersion blender until smooth, keeping its head below the liquid to avoid splashes. Stir in 1/2 cup cream, 3/4 tsp salt and 1/4 tsp white pepper; heat gently without a hard boil. Ladle into six provisional bowls. Record actual thickness; a very thick soup may need a measured extra splash of broth after a kitchen trial.
Allergens: Milk; Check broth label. Review packaged ingredients and cross-contact before serving.
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Creamy Leek and Potato Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Six bowls of smooth potato and leek soup with a cream finish.
Ingredients
- 3 medium leeks Leeks, white and light-green parts
- 2 tablespoons Unsalted butter
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced
- 4 cups Low-sodium vegetable broth
- 1 cup Water
- 1/2 cup Heavy cream
- 3/4 teaspoon Fine salt
- 1/4 teaspoon Ground white pepper
Instructions
- Trim dark leek tops and roots. Split each leek lengthwise, rinse carefully between layers, then slice the clean white and light-green sections. Dice 1 1/2 lb peeled potatoes into one-inch pieces.
- Melt 2 tbsp butter in a large pot over medium heat. Add leeks and soften about eight minutes without browning. Add potatoes, 4 cups broth and 1 cup water; simmer gently about twenty minutes until potatoes crush easily against pot side.
- Turn off heat. Blend carefully with an immersion blender until smooth, keeping its head below the liquid to avoid splashes. Stir in 1/2 cup cream, 3/4 tsp salt and 1/4 tsp white pepper; heat gently without a hard boil.
- Ladle into six provisional bowls. Record actual thickness; a very thick soup may need a measured extra splash of broth after a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: thorough leek washing and a 20-minute potato simmer; potato size changes tenderness and blended thickness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups
Nutrition
- Serving Size: One sixth of pot