Print

Potato and Leek Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy, comforting, and subtly flavored, Potato and Leek Soup is a classic dish made with simple ingredients like leeks, potatoes, and broth. It’s smooth, hearty, and perfect for any time of year.

Ingredients

  • 3 large leeks, cleaned and sliced
  • 2 lbs Yukon Gold or Russet potatoes, peeled and chopped
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 tablespoons butter or olive oil
  • 4 cups vegetable broth or chicken broth
  • 1/2 cup heavy cream or milk (optional)
  • Salt and pepper to taste
  • 1 bay leaf or 2 sprigs fresh thyme (optional)
  • Chopped chives or green onions for garnish (optional)

Instructions

  1. Thoroughly clean the leeks by slicing them lengthwise and rinsing under cold water to remove dirt. Slice thinly.
  2. In a large pot, heat butter or olive oil over medium heat. Add leeks and chopped onion. Sauté for 8–10 minutes until soft.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Stir in chopped potatoes, broth, salt, pepper, and bay leaf or thyme if using. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are tender.
  5. Remove bay leaf or thyme sprigs. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
  6. Stir in heavy cream or milk if using, and adjust seasoning to taste.
  7. Serve hot, garnished with chives or green onions if desired.

Notes

  • Leeks can hide dirt between layers—be sure to clean them thoroughly.
  • For a chunkier soup, blend only half of the mixture or mash roughly with a potato masher.
  • Use coconut milk or plant-based cream for a vegan version.

Nutrition

Find it online: https://thefamilycooking.com/potato-and-leek-soup/