Pin it A comforting, velvety soup featuring tender potatoes and sweet leeks, ready in under 30 minutes perfect for a nourishing meal any day.
This soup quickly became a family favorite for easy weeknight dinners.
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
- Step 1:
- Heat the olive oil or butter in a large pot over medium heat. Add the onion, leeks, and garlic. Sauté for 45 minutes until softened but not browned.
- Step 2:
- Add the diced potatoes and cook for 2 minutes, stirring occasionally.
- Step 3:
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15–18 minutes or until potatoes are very tender.
- Step 4:
- Remove from heat. Use an immersion blender to purée the soup until smooth, or leave it slightly chunky for texture.
- Step 5:
- Stir in the milk (if using) and season with salt, pepper, and nutmeg. Warm through but do not boil.
- Step 6:
- Ladle into bowls and garnish with fresh herbs and croutons if desired.
Pin it This simple soup always brings warmth to our family table during chilly evenings.
Notes
For a vegan version use olive oil and plant-based milk. Adding spinach before blending builds color and nutrients.
Required Tools
Large pot Chefs knife Cutting board Immersion blender or regular blender Ladle
Allergen Information
Contains milk if using dairy milk or butter. For vegan or dairy-free, substitute with plant-based alternatives. Double-check all packaged broth and bread/crouton ingredients for gluten, dairy, and other allergens as needed.
Pin it 
This quick soup lives up to its name delivering comfort and flavor in just 30 minutes.
Recipe FAQs
- → What is the best way to prepare the leeks?
Use only the white and light green parts, slicing them thinly and rinsing thoroughly to remove grit before sautéing for a tender, sweet base.
- → Can this dish be made vegan?
Yes, substitute butter with olive oil and use plant-based milk to maintain creaminess without dairy.
- → How do I achieve a smooth texture?
Use an immersion blender or regular blender to purée the soup after cooking until the desired consistency is reached.
- → What garnishes complement this dish?
Fresh chopped chives or parsley add brightness, while croutons contribute a crunchy contrast.
- → Can I add other vegetables for more nutrients?
Yes, adding a handful of spinach before blending enhances color and nutrition without overpowering flavors.