Cold weather? Check. A craving for something hearty?
Double-check. A recipe that’s easier than explaining why you’ve watched the same Netflix show three times? Here it is.
Leek and potato soup with milk is the comfort food hack you didn’t know you needed—creamy, cozy, and stupidly simple. No fancy techniques, no obscure ingredients, just a bowl of warmth that tastes like a hug. And if you mess this up, we might need to revoke your kitchen privileges.
Why This Soup Slaps
This isn’t just soup.
It’s a flavor bomb disguised as peasant food. Leeks bring a mild oniony sweetness, potatoes add body, and milk makes it luxuriously creamy without needing heavy cream. It’s cheap, filling, and cooks in under 30 minutes.
Plus, it’s forgiving. Burn the leeks a little? Call it “caramelized.” Overcook the potatoes?
Now it’s extra thick. You literally can’t lose.
Ingredients (No Surprises Here)
- 2 large leeks (white and light green parts only, unless you enjoy chewing grass)
- 3 medium potatoes (Yukon Gold or Russet work best)
- 3 cups milk (whole milk for richness, but any works)
- 2 tbsp butter (or olive oil if you’re pretending to be healthy)
- 2 cups vegetable or chicken broth (water in a pinch, but don’t tell anyone)
- Salt and pepper (to taste, but be generous)
- Optional: Thyme, garlic, or a bay leaf for extra oomph
Step-by-Step: How Not to Mess This Up
- Prep the leeks. Slice them thin and rinse well. Dirt hides in there like a toddler avoiding bedtime.
- Sauté the leeks. Melt butter in a pot, add leeks, and cook on medium until soft (5 mins).
Don’t let them brown unless you’re into that.
- Add potatoes and broth. Dice potatoes into small chunks, toss them in, and pour in the broth. Simmer for 15 mins or until potatoes are fork-tender.
- Blend (or don’t). Use an immersion blender for smooth soup, mash for chunky, or leave it as-is if you’re lazy. No judgment.
- Stir in milk. Warm it through but don’t boil—unless you want curdled soup. (Spoiler: You don’t.)
- Season and serve. Salt, pepper, and maybe a sprinkle of cheese if you’re feeling fancy.
Storage: Because Leftovers Are Life
Store in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove—microwaving risks uneven heat and sadness. Freezing works, but the texture might get grainy. IMO, it’s best fresh.
Why This Soup Is Basically a Superfood
Leeks are packed with vitamins A and K, potatoes give you fiber and potassium, and milk adds protein and calcium.
It’s balanced, filling, and way better than choking down another sad salad. Plus, it’s easy on the wallet. Winning.
Common Mistakes (Don’t Be That Person)
- Not cleaning leeks properly. Gritty soup is a crime.
- Boiling the milk. High heat = curdling.
Low and slow, folks.
- Underseasoning. Taste as you go. Bland soup is a tragedy.
- Overblending. Unless you’re going for “baby food chic.”
Alternatives for the Adventurous (or Desperate)
- Dairy-free? Swap milk for coconut milk or almond milk. FYI, it’ll taste different.
- Extra creamy? Add a splash of cream or a dollop of sour cream at the end.
- More texture? Top with crispy bacon, croutons, or fresh herbs.
FAQ
Can I use onions instead of leeks?
Sure, but you’ll lose the subtle sweetness.
Use one large onion and pray.
Why did my soup turn out gluey?
You overblended or used starchy potatoes. Russets are great, but they can get gummy if abused.
Can I make this vegan?
Yep. Use olive oil, plant-based milk, and veggie broth.
It won’t be exactly the same, but it’ll still slap.
How do I fix bland soup?
Salt. Pepper. Maybe garlic powder or a squeeze of lemon.
Taste as you go—this isn’t a guessing game.
Can I add other veggies?
Carrots or celery work, but now you’re veering into “not leek and potato soup” territory. Proceed with caution.
Final Thoughts
This soup is the culinary equivalent of a warm blanket. It’s simple, satisfying, and almost impossible to ruin.
Whether you’re meal-prepping or impressing your cat (because let’s be real, that’s who’s watching), it’s a winner. Now go make it—your future self, shivering at lunchtime, will thank you.
