Creamy Leek and Yukon Gold Potato Soup
Mild, buttery leeks and golden potatoes make this soup taste like it came from a cozy café. It’s soft-spoken but still totally satisfying, with a silky texture and just enough richness to feel special. Great for when you want something gentle and grounding that doesn’t skimp on flavor. Add cracked black pepper on top and you’re in business.
Creamy Leek and Yukon Gold Potato Soup
4
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Ingredients
2 tablespoons butter (or olive oil for a lighter version)
3 large leeks, white and light green parts only, sliced and well-rinsed
2 cloves garlic, minced
1 1/2 pounds Yukon Gold potatoes, peeled and diced
4 cups low-sodium vegetable broth (or chicken broth)
1 cup whole milk or half-and-half
¾ teaspoon salt, plus more to taste
¼ teaspoon black pepper
Optional: 1 tablespoon chopped chives or parsley for garnish
- Optional Add-Ins
A splash of white wine (added before broth for depth)
A dollop of crème fraîche or Greek yogurt at serving
Directions
- Melt butter in a large soup pot over medium heat. Add sliced leeks and cook for 8 to 10 minutes, stirring occasionally, until soft but not browned.
- Stir in garlic and cook for 1 minute. Add potatoes, broth, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until potatoes are very tender.
- Blend the soup with an immersion blender until smooth, or leave it slightly textured if preferred.
- Stir in milk (or half-and-half) and warm through over low heat. Do not boil after adding dairy.
- Taste and adjust seasoning. Ladle into bowls and garnish as desired.
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