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Potato Leek Soup

Potato Leek Soup
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A classic Potato Leek Soup recipe that offers a warm, comforting bowl of creamy, flavorful soup made with mild leeks, tender potatoes, and simple pantry staples. This easy-to-make soup is perfect for cozy meals any time of year and can be adapted to suit various dietary preferences.

Ingredients

Scale

Vegetables

  • 3 large leeks (white and light green parts only, cleaned and sliced)
  • 4 large starchy potatoes (Russet or Yukon Gold), peeled and diced

Dairy & Fat

  • 3 tablespoons butter
  • 1/2 cup heavy cream or milk (optional but recommended)

Liquids

  • 4–5 cups chicken or vegetable stock (enough to cover vegetables by about an inch)

Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • Fresh herbs such as thyme or chives (optional)

Instructions

  1. Prepare the Leeks: Trim off the dark green parts of the leeks, retaining only the white and light green sections. Slice them lengthwise, then rinse thoroughly under cold water to remove all dirt and grit trapped between layers.
  2. Cook the Leeks: In a large pot, melt the butter over medium heat. Add the prepared leeks and sauté gently for 5-7 minutes until they are softened and fragrant but not browned.
  3. Add Potatoes and Stock: Peel and dice the potatoes into evenly sized chunks. Add them to the pot along with enough chicken or vegetable stock to cover the vegetables by about an inch.
  4. Simmer the Soup: Bring the mixture to a boil, then reduce heat and let it simmer gently for 20-25 minutes or until the potatoes are tender and easily pierced with a fork.
  5. Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot until it reaches a creamy, smooth consistency. Alternatively, blend the soup in batches using a regular blender and return it to the pot.
  6. Finish with Cream and Seasonings: Stir in the heavy cream or milk for added richness. Season with salt and pepper to taste. Warm the soup gently without boiling, then serve immediately.

Notes

  • Clean the leeks thoroughly to avoid gritty bites.
  • Use starchy potatoes like Russets or Yukon Golds for a creamy texture.
  • Sauté leeks gently on medium-low heat to bring out sweetness without burning.
  • When blending in a regular blender, leave the lid slightly ajar and cover with a towel to prevent pressure buildup.
  • Adjust soup consistency by adding more stock or cream to thin, or simmer longer to thicken.
  • For dairy-free version, substitute butter with olive oil and cream with coconut or oat milk.

Nutrition

Keywords: Potato Leek Soup, creamy soup, homemade soup, easy soup recipe, comforting soup, vegetarian soup, dairy-free soup option

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