Potato Leek Soup

Cozy and warming, ready in one pot.

Why You'll Love This Recipe

• Elegant French classic, dead simple to make.
• Velvety and luxurious from 5 main ingredients.
• Works hot or cold (vichyssoise).
• Naturally gluten-free.
• Inexpensive ingredients, fancy result.

Ingredient Notes

• Yukon Gold is the magic potato here — naturally creamy.
• Leeks are non-negotiable — onions don't have the same delicate sweetness.
• White pepper is more traditional for a clean, pale soup.

Ingredient Substitutions

• Russet potatoes for a fluffier texture.
• Coconut milk for dairy-free.
• Add cauliflower for lower carb.

Equipment Needed

• Dutch oven
• Blender or immersion blender

Prep Tips

• Slice leeks lengthwise first to expose layers, then crosswise, then wash.
• Cut potatoes uniformly so they cook at the same rate.

Instructions

1. 1

   Gather and prep: 1 potatoes, 1 medium leek, white and light-green parts sliced, 1 medium onion, diced, 3 cloves garlic, minced, 1 cup chicken broth, 2 tbsp butter, 1 cup heavy cream. mince the garlic, dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Sauté leek and onion in butter.

3. 3

   Add potatoes and broth, simmer 25 min. Simmer uncovered 5 more minutes to thicken if needed; taste and adjust salt and acid before serving.

4. 4

   Blend, stir in cream.

Artsi Pro Tips

• Leeks hold sand between layers — slice, then swirl in a big bowl of water; sand sinks.
• Don't brown the leeks — you want sweet, not caramelized.
• For the silkiest soup, pass through a fine-mesh strainer after blending.

Common Mistakes

• Skipping the leek wash — gritty soup.
• Browning the leeks — turns the soup tan and oniony.
• Over-blending Yukon potatoes — they can turn gummy. Pulse, don't pulverize.

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