Ingredients
Equipment
Method
- Slice the leeks into thin rounds using only the white and light green parts. Submerge the slices in a bowl of cold water and swish to release any sand, then lift them out with a slotted spoon. Peel and cube the potatoes into 1-inch pieces.
- Melt the butter in a large soup pot or Dutch oven over medium heat. Add the cleaned leeks and chopped onion. Cook, stirring occasionally, until soft and translucent but not browned, about 8–10 minutes.
- Add the cubed potatoes, vegetable broth, whole milk, and fresh thyme to the pot. Bring to a gentle boil, then reduce the heat and simmer uncovered for about 20 minutes, until the potatoes are very tender when pierced with a knife.
- Stir in the optional heavy cream if using. Blend the soup until completely smooth using an immersion blender directly in the pot, or transfer in batches to a standing blender (fill no more than half full, vent the lid to release steam).
- Season with salt and white pepper to taste. White pepper is preferred over black for a clean look in the pale soup.
- Ladle into bowls and garnish with chopped fresh chives. Serve hot.
Nutrition
Notes
Net carbs: 38g per serving (42g total carbs minus 4g fiber).
Substitutions: For a vegan version, swap butter for olive oil or vegan butter, whole milk for unsweetened oat milk or full-fat coconut milk, and skip the heavy cream entirely. For a richer traditional version, use the full cup of heavy cream as listed. Russet potatoes work in a pinch but give a fluffier texture; avoid waxy potatoes (red, fingerling) since they hold their shape and prevent a smooth blend.
Storage: Refrigerate in airtight containers for 3–4 days. The base (without milk and cream) can be frozen for up to 3 months; add fresh dairy after reheating to avoid graininess.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently. Add a splash of milk or broth if the soup has thickened. Single portions can be microwaved at 60% power.
