Save to Pinterest A creamy comforting classic featuring tender potatoes and leeks this soup is perfect for a cozy meal on a budget.
I first made this potato leek soup on a chilly evening and was amazed at how satisfying and delicious it was for so little effort.
Ingredients
- Leeks: 3 large (white and light green parts only) cleaned and sliced
- Potatoes: 800 g (about 1.75 lbs) peeled and diced
- Onion: 1 medium chopped
- Garlic: 2 cloves minced
- Vegetable stock: 1 liter (4 cups) gluten-free if needed
- Whole milk or cream: 250 ml (1 cup)
- Unsalted butter: 2 tbsp
- Salt: 1 tsp or to taste
- Ground black pepper: ½ tsp
- Bay leaf: 1
- Nutmeg: Pinch (optional)
- Chives or parsley: Chopped (for garnish optional)
- Croutons: (optional)
Instructions
- Sauté Aromatics:
- Melt butter in a large pot over medium heat. Add leeks and onion and cook for 5–7 minutes until soft but not browned.
- Add Garlic:
- Add garlic and cook for 1 minute until fragrant.
- Add Potatoes & Season:
- Stir in potatoes bay leaf salt and pepper. Pour in vegetable stock and bring to boil.
- Simmer:
- Reduce heat cover and cook for 20–25 minutes until potatoes are very tender.
- Purée:
- Remove bay leaf. Use immersion blender to purée soup smooth or blend in batches.
- Finish & Adjust:
- Return soup to low heat. Stir in milk or cream and nutmeg if desired. Heat gently. Adjust seasoning to taste. Do not boil.
- Serve:
- Serve hot garnished with chives parsley or croutons.
Save to Pinterest This soup always brings back memories of Sunday lunches at home with my family gathered around the table.
Required Tools
Large soup pot knife and cutting board immersion blender or regular blender ladle
Allergen Information
Contains dairy substitute with plant-based alternatives for dairy-free needs and check stock for gluten if sensitive.
Nutritional Information
Each serving provides about 220 calories 7 g fat 34 g carbohydrates and 5 g protein.
Save to Pinterest This soup is best enjoyed hot and pairs beautifully with crusty bread for an easy meal.
Recipe FAQs
- → What parts of the leek are used?
Use the white and light green parts only, cleaned and sliced for the best texture and flavor.
- → Can I make this soup dairy-free?
Yes, substitute butter and cream with plant-based alternatives for a dairy-free version.
- → How do I achieve a smooth texture?
Use an immersion blender or regular blender to purée the soup until silky smooth.
- → What garnishes work well with this soup?
Fresh chopped chives, parsley, or crispy croutons add flavor and texture as garnishes.
- → Is this soup suitable for gluten-free diets?
Yes, ensure the vegetable stock used is gluten-free to keep the soup suitable.