This creamy one pot leek and potato soup is warm and inviting. It’s filled with smooth potatoes and savory leeks, making it a cozy dish for any meal.
Honestly, you just chop, toss everything in, and let it simmer. No fuss here! I love topping it with some crunchy bread for added fun. It’s a hug in a bowl! 😊
Key Ingredients & Substitutions
Leeks: These provide a mild onion flavor that’s unique. If leeks are hard to find, you can use green onions or shallots as substitutes. Just remember, they have a sharper taste, so use less.
Potatoes: I recommend Yukon Gold potatoes for their creamy texture. If you prefer a low-carb option, cauliflower works surprisingly well as a substitute. Just cook it until tender before blending.
Milk or Cream: For extra creaminess, I love adding cream. If you’re looking for lighter options, unsweetened almond milk or coconut milk can be used, but they will alter the flavor a bit. Regular cow’s milk is also a great choice if you prefer that.
Olive Oil or Butter: Both work beautifully here, but if you’re looking for a dairy-free option, stick with olive oil. I’ve even used coconut oil for a different twist!
How Can I Make Sure the Soup is Smooth and Creamy?
Blending the soup to a smooth finish is key for that creamy texture. An immersion blender is super convenient since you can blend right in the pot. If you’re using a regular blender, let the soup cool slightly before transferring. Always blend in small batches to avoid spills!
- Blend until velvety smooth, then return to the pot for heating.
- Adding the milk or cream at the end helps maintain that luxurious texture. Be gentle when warming it to prevent curdling.
How to Make One Pot Leek and Potato Soup
Ingredients You’ll Need:
For the Soup:
- 3 large leeks (white and light green parts only), cleaned and sliced
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups (1 liter) vegetable or chicken stock
- 1 cup (240 ml) milk or cream (optional for creaminess)
- 2 tablespoons olive oil or butter
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish:
- 1/2 teaspoon smoked paprika or cayenne pepper (optional)
- Chopped fresh chives or additional sliced leeks
- Crusty bread, for serving
How Much Time Will You Need?
This comforting soup takes about 10 minutes to prepare and around 30 minutes to cook. Total time is roughly 40 minutes, making it a perfect quick meal for busy days!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Once hot, add the chopped onion and minced garlic. Sauté them for about 5 minutes, stirring occasionally, until they are soft and translucent. This step builds a delicious base for your soup.
2. Cook the Leeks:
Add the sliced leeks to the pot with the onions and garlic. Stir everything together and let it cook for another 4-5 minutes until the leeks are softened but not browned. This will enhance their sweet flavor.
3. Add the Potatoes:
Now, toss in the diced potatoes and stir to combine them with the leek mixture. They’ll soak up all that wonderful flavor!
4. Pour in the Stock:
Carefully pour the vegetable or chicken stock into the pot. Turn up the heat to bring the mixture to a boil. Once boiling, lower the heat and let it simmer gently for about 20-25 minutes. You’ll know it’s ready when the potatoes are tender enough to pierce with a fork.
5. Blend the Soup:
Using an immersion blender, puree the soup directly in the pot until it’s smooth and creamy. If you don’t have one, carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
6. Add Creaminess and Season:
If you’re using milk or cream, stir it into the soup now. Season generously with salt and freshly ground black pepper to taste. Heat gently for a few more minutes, making sure not to boil the soup once the cream is added.
7. Serve It Up:
Ladle the soup into bowls and drizzle with a tiny bit of extra olive oil for extra flavor. Garnish with sliced fresh leeks or chopped chives, and a sprinkle of smoked paprika or cayenne pepper to add a little kick. Serve hot with slices of crusty bread on the side for dipping.
Enjoy your creamy, comforting One Pot Leek and Potato Soup!
Can I Use different types of Potatoes?
Absolutely! Yukon Gold potatoes give a creamy texture, but you can also use Russet potatoes for a fluffier consistency. For a healthier option, try cauliflower instead; just be sure to cook it until tender before blending.
Can I Make This Soup Vegan?
Yes, you can easily make this soup vegan by using vegetable stock and omitting the cream or milk. You can substitute with coconut milk or almond milk for a creamy texture without dairy.
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heat.
Can I Freeze This Soup?
Definitely! This soup freezes well. Let it cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat on the stove.
