Potato and Leek Soup is a warm, comforting dish made with creamy potatoes and tender leeks. It’s simple to make and perfect for a cozy lunch or dinner on a chilly day.
I like to imagine I’m in a fancy restaurant, but really, I just blend everything in my blender at home. It feels fancy even if I’m in my comfy clothes!
For a little extra flavor, try adding a dash of pepper or a swirl of cream on top when serving. It’s quick to warm up leftovers too—yum!
Ingredients & Substitutions
Potatoes: I use starchy potatoes like Russets for a creamy texture, but Yukon Golds work well too. Keep them peeled and cut evenly for even cooking. If you’re out, sweet potatoes can add a slightly different sweetness and color.
Leeks: Leeks bring a gentle onion flavor. Wash them well to remove dirt, as they grow in loose layers. If you don’t have leeks, shallots or even onion tops can work, though the taste will be a bit different.
Butter or Olive Oil: I prefer butter for richness, but olive oil keeps it lighter and still delicious. Use equal parts. For a vegan option, try coconut oil or margarine.
Vegetable Broth: This adds flavor without extra salt. Homemade is great, but store-bought works fine. If you’re low on broth, a splash of water and a pinch of bouillon can help.
Seasonings: Salt and freshly ground black pepper are classic. Feel free to add thyme or a bay leaf for extra depth. Fresh herbs brighten the soup—dried are okay, but add earlier for better flavor.
How do I make a smooth potato and leek soup?
Use an immersion blender directly in your pot for easy blending. If using a regular blender, be careful with hot liquids—blend in batches and vent the lid slightly to let steam escape. Always blend until very smooth for the best texture.
- Allow the soup to cool slightly before blending to prevent splatters. Use a towel over the lid for safety.
- Blend in short bursts and check consistency often. It’s easier to add more liquid if needed than fix a puree that’s too thick.
- Once smooth, return the soup to heat and adjust seasonings to taste. Enjoy a silky, comforting bowl!
How to Make Potato and Leek Soup?
Ingredients You’ll Need:
Vegetables
- 4 large leeks, cleaned and sliced
- 3 large potatoes, peeled and diced
- 1 onion, chopped
Broth & Seasonings
- 4 cups vegetable or chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Optional Garnishes
- Chopped chives or parsley
- Crème fraîche or sour cream
How Much Time Will You Need?
Preparation: 10 minutes, Cooking: 30 minutes, Total: 40 minutes
Step-by-Step Instructions:
1. Prepare the ingredients
Clean and slice the leeks, peel and dice the potatoes, and chop the onion. Gather all ingredients before cooking.
2. Sauté the vegetables
Heat olive oil in a large pot over medium heat. Add onion and leeks. Cook for 5-7 minutes until soft.
3. Add potatoes and broth
Stir in diced potatoes. Pour in broth, season with salt and pepper. Bring to a boil over high heat.
4. Simmer the soup
Reduce heat to low. Cover and simmer for 20-25 minutes until potatoes are tender.
5. Blend the soup (optional)
Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer. Adjust seasoning if needed.
6. Serve and Garnish
Ladle the soup into bowls. Top with chopped herbs or a dollop of crème fraîche if desired. Enjoy your warm soup!
