Potato and Leek Soup is a warm, creamy dish made with potatoes and tender leeks in a broth. It’s simple, comforting, and perfect for chilly days. The flavor is mild and fresh, with a smooth texture.
I find this soup so easy to make I sometimes forget I didn’t spend hours in the kitchen. It’s my go-to when I want something quick and tasty!
For a special touch, I like to sprinkle some fresh herbs or a little cheese on top before serving. It makes the bowl look nice and adds extra flavor for just a small effort.
Ingredients & Substitutions
Potatoes: The main base, I use starchy potatoes like Russets for a creamy texture. If you prefer a lighter soup, try Yukon Golds—they’re softer and add a buttery flavor.
Leeks: They bring a gentle onion flavor. Make sure to wash thoroughly to remove dirt. If leeks aren’t available, sweet onions work in a pinch, but they’re a bit stronger.
Garlic: Adds depth and warmth. Fresh is best, but garlic powder can be used if needed—use half the amount as it’s more concentrated.
Chicken or Vegetable Stock: Provides the soup’s liquid base and flavor. Use low-sodium to control salt. Water works as a quick substitute, but you’ll miss some richness.
Butter & Cream: They create richness and smoothness. For a lighter version, skip the cream or use milk or Greek yogurt instead.
How do I blend the soup smoothly?
Use an immersion blender directly in the pot, or carefully transfer hot soup to a regular blender. Blend until smooth, then return to the pot. Always vent the blender lid slightly to avoid splatters. Adjust texture as needed.
- Wait for the soup to cool slightly for safety. Hot liquid can cause splashes or burns.
- Blend in batches if using a regular blender, filling it halfway to avoid overflow.
- Be cautious with hot liquids; hold the lid with a towel to prevent slips.
- Return the blended soup to heat, then taste and adjust seasoning.
How to Make Potato and Leek Soup?
Ingredients You’ll Need:
Vegetables
- 4 large potatoes, peeled and chopped
- 3 leeks, cleaned and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
Broth & Liquids
- 4 cups vegetable broth
- 1 cup milk or cream (optional)
Seasonings & Extras
- Salt and pepper to taste
- 2 tablespoons olive oil
How Much Time Will You Need?
Prep: 10 minutes; Cook: 30 minutes; Total: 40 minutes
Step-by-Step Instructions:
1. Prepare the vegetables
Peel and chop the potatoes. Clean and slice the leeks. Chop the onion and mince the garlic.
2. Sauté the aromatics
Heat olive oil in a large pot. Add onions and garlic. Cook for 3-4 minutes until soft and fragrant.
3. Cook the vegetables
Add potatoes and leeks to the pot. Pour in the broth. Bring to a boil, then reduce heat. Simmer for 20 minutes until vegetables are soft.
4. Blend the soup
Use an immersion blender or transfer to a blender. Puree until smooth. Be careful blending hot liquids.
5. Finish and serve
Stir in milk or cream if desired. Season with salt and pepper. Heat through. Serve warm garnished with herbs if you like.
