Homemade Leek Potato Soup

Comfort food doesn’t have to be heavy. This Leek Potato Soup is creamy, satisfying, and surprisingly light thanks to the fresh bite of leeks and the gentle tang of buttermilk. Whether you're cozying up on a chilly night or serving it cold on a warm day, this soup is a year-round staple worth mastering.

Ingredients

• 1 pound leeks, cleaned and dark green sections removed (about 4–5 medium)

• 3 tablespoons unsalted butter

• Heavy pinch kosher salt, plus more to taste

• 14 ounces (approx. 3 small) Yukon gold potatoes, peeled and diced small

• 1 quart vegetable broth

• 1 cup heavy cream

• 1 cup buttermilk

• 1/2 teaspoon white pepper

• 1 tablespoon fresh chives, snipped

Directions

1. Prep the leeks: Slice the leeks into small, even pieces. Be sure to rinse them well leeks are notorious for hiding dirt between their layers.

2. Cook the leeks: In a large saucepan or Dutch oven (at least 6 quarts), melt the butter over medium heat. Add the chopped leeks and a generous pinch of kosher salt. Cook for 5 minutes, then reduce the heat to medium-low and continue cooking for about 25 minutes, stirring occasionally, until the leeks are soft and tender but not browned.

3. Simmer the potatoes: Add the diced potatoes and vegetable broth to the pot. Raise the heat to medium-high and bring to a gentle boil. Reduce heat to low, cover, and simmer for about 45 minutes, or until the potatoes are fork-tender.

4. Blend it smooth: Turn off the heat and blend the mixture until smooth using an immersion blender (or carefully transfer in batches to a standard blender).

5. Add the creaminess: Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning with additional salt or pepper if needed.

6. Serve: Garnish with fresh snipped chives and serve immediately for a warming dish, or chill and serve cold for a refreshing twist.

Serving Tips

• Serve with a crusty slice of sourdough or a crisp green salad for a complete meal.

• For a dairy-free version, substitute coconut cream and a squeeze of lemon juice in place of the cream and buttermilk.

This soup is a beautiful reminder of how simple, whole ingredients can come together to create something deeply nourishing. And as with many great recipes, it’s even better the next day.

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