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Leek Potato Soup

The Best Leek Potato Soup Recipe

Leek potato soup is a traditional soup made with leeks,potatoes, garlic, broth, and often finished with milk or cream. The leeksprovide a mild onion flavor that pairs perfectly with the creamy texture of thepotatoes. This dish can be blended into a smooth consistency, making it velvetyand rich. It’s a versatile recipe that can be adjusted with different broths orherbs to suit your taste.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large leeks, cleaned and sliced
  • 3 medium potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 4 cups vegetable broth (or chicken broth for a richer flavor)
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup whole milk (or heavy cream for extra richness)
  • Salt and pepper to taste
  • Fresh thyme (optional, for garnish)
  • Olive oil for cooking

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board and Knife
  • Peeler
  • Wooden Spoon or Spatula
  • Blender or Immersion Blender
  • Measuring spoons and cups
  • Ladle

Method
 

  1. Prepare the vegetables: Begin by heating 2 tablespoons of butter in your large pot over medium heat. Once melted, add the chopped onions, leeks, and garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.
  2. Cook the potatoes: Add the cubed potatoes to the pot. Stir for another 2-3 minutes to combine the flavors with the onions and leeks.
  3. Add the broth: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender when pierced with a fork.
  4. Blend the soup: Use an immersion blender directly in the pot to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches. Blend until silky and creamy.
  5. Finish with milk: Stir in the milk (or cream) to achieve the desired consistency. Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to meld the flavors together.
  6. Serve: Ladle the soup into bowls. Garnish with fresh thyme if desired, and enjoy a bowl of comforting goodness.

Notes

This leek potato soup is an absolute winner for any occasion. I cooked it with care and a love for wholesome, homemade comfort food. The creamy texture, thanks to the potatoes, paired with the aromatic leeks, creates the perfect balance. You can even make this soup ahead of time; the flavors will continue to develop as it sits. If you have leftovers, just store them in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.