Potato leek soup is a smooth, warm dish made with potatoes and leeks cooked in broth. It’s simple, filling, and perfect for chilly days. The flavors are gentle and comforting.
I once added a bit of cream just for fun—made it extra creamy and delicious. Now I always keep a spoonful of cream nearby when I serve it!
If you want, top with a little chopped chives or crispy bacon. It’s a quick way to make this cozy soup even tastier and prettier.
Ingredients & Substitutions
Potatoes: I use starchy potatoes like Russets or Yukon Gold for a thick, creamy soup. If you don’t have these, sweet potatoes work well and add a natural sweetness. Peel and chop evenly for even cooking.
Leeks: Leeks lend a mild, onion-like flavor. Make sure to rinse them well to remove dirt between layers. If leeks aren’t available, you can substitute with shallots or onions, but use a little less to keep the flavor gentle.
Butter or Olive Oil: I prefer butter for richness, but olive oil is a good, lighter option. Use about equal amounts. For a dairy-free version, try coconut oil or a neutral vegetable oil.
Garlic: Fresh garlic adds a lovely aroma. I recommend mincing it finely so it cooks evenly. If fresh garlic isn’t around, garlic powder can be used, but reduce the quantity by half.
Vegetable Broth: I use low-sodium broth to control salt. Chicken broth works too if you’re not vegetarian. For a richer flavor, a splash of white wine can be added during cooking.
How do I blend the soup smoothly without making a mess?
Use an immersion blender directly in the pot for easy blending and less cleanup. If you use a regular blender, blend in small batches, filling the blender only halfway to prevent splatters. Hold the lid with a towel and be careful with hot liquids.
- Start blending at low speed, then gradually increase.
- Keep the blender slightly angled to release steam and avoid splashes.
- Ensure the soup is hot enough for a smooth texture, but not so hot that it splatters.
How to Make Potato Leek Soup?
Ingredients You’ll Need:
Vegetables
- 3 large leeks, cleaned and sliced
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids & Dairy
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (optional)
Seasonings & Oils
- 2 tbsp olive oil
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 10 mins, Cook time: 30 mins, Total: 40 mins
Step-by-Step Instructions:
1. Prepare the vegetables
Clean the leeks thoroughly to remove dirt. Slice the leeks, peel and dice the potatoes, chop the onion, and mince the garlic.
2. Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic. Cook until soft, about 5 minutes.
3. Cook the leeks and potatoes
Add the sliced leeks to the pot. Cook, stirring, for 5 minutes. Then add the diced potatoes and cook for another 5 minutes.
4. Add broth and simmer
Pour in the broth. Bring to a boil. Reduce heat and simmer for 20 minutes until vegetables are tender.
5. Blend the soup
Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
6. Finish and serve
Stir in the heavy cream if desired. Season with salt and pepper. Serve hot, garnished with herbs if you like.
