Potato Leek Soup
Warm, creamy, and comforting potato leek soup perfect for cozy dinners or meal prep. Simple ingredients and easy-to-follow steps for a timeless classic.
Equipment
- Large pot or Dutch oven
- Sharp knife and cutting board
- Immersion blender or standard blender
- Ladle
- Measuring cups and spoons
Ingredients
For the Soup
- 3 large leeks white and light green parts only, cleaned and sliced
- 3 medium Yukon Gold potatoes peeled and cubed
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or milk optional
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley chopped, for garnish
Instructions
Prepare the Ingredients
- Clean and slice the leeks, ensuring all grit is removed. Chop the potatoes and onion evenly.
Sauté the Vegetables
- Melt butter in a large pot over medium heat. Add leeks, onion, and garlic. Cook for about 5 minutes until softened but not browned.
Simmer the Soup
- Add potatoes and broth to the pot. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes until potatoes are fork-tender.
Blend the Soup
- Use an immersion blender to puree until smooth. Alternatively, blend in batches using a standard blender. Stir in cream or milk, if using, and season with salt and pepper.
Serve and Garnish
- Ladle the soup into bowls and garnish with fresh chives or parsley. Serve warm with crusty bread.
Notes
For a chunkier texture, blend only half the soup.
Make it dairy-free by substituting butter and cream with olive oil and coconut milk.
Store leftovers in the fridge for up to 4 days or freeze for 3 months.
Make it dairy-free by substituting butter and cream with olive oil and coconut milk.
Store leftovers in the fridge for up to 4 days or freeze for 3 months.