Creamy Potato Leek Soup
This creamy potato leek soup blends tender Yukon gold potatoes, sweet leeks, and cauliflower into a velvety bowl of comfort — no cream required. It's filling enough to serve as a meal and comes together in under an hour with minimal hands-on effort.
Equipment
- Immersion Blender
Ingredients
- 2 tablespoons unsalted butter
- 4 medium leeks green and white parts sliced thinly
- 2 cups cauliflower florets
- 2 medium Yukon gold potatoes peeled and cut into ½-inch cubes
- 4 cups low-sodium chicken broth or vegetable stock
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper freshly ground
- 1 cup whole milk
- ¼ teaspoon smoked paprika for garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook, stirring occasionally, for 7 to 8 minutes until softened and translucent. Do not let them brown.
- Add the cauliflower florets, cubed potatoes, broth (or vegetable stock), and ½ teaspoon salt. Stir to combine and bring to a boil over medium-high heat.
- Reduce the heat to medium-low, partially cover, and simmer for 20 to 25 minutes until the potatoes and cauliflower are completely fork-tender.
- Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth, about 60 to 90 seconds. Return to low heat, stir in the milk, and warm through for 2 to 3 minutes — do not let it boil. Season with salt and pepper to taste. Ladle into bowls and finish with a light dusting of smoked paprika.
Nutrition
Serving: 1servingCalories: 515kcalCarbohydrates: 72gProtein: 22gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 45mgSodium: 847mgPotassium: 1937mgFiber: 9gSugar: 17gVitamin A: 3643IUVitamin C: 103mgCalcium: 322mgIron: 7mg
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