Potato Leek Soup
Rich and creamy, this Potato Leek Soup is a quick, easy and healthy one-pot meal that is perfect for a cold fall or winter day!
Potato leek soup is a classic dish that has roots in both Welsh and French cuisine and is a showcase of how humble ingredients can create a delicious and nutritious dish without much effort. The mild flavour of the leeks and starchiness of the potatoes create the perfect balance of flavours while giving the soup a rich and velvety texture at the same time. Plus, once you’ve got the basics down there are endless varieties that you can make, and you can mix things up by using different broths, herbs and additional vegetables. Although I prefer mine pureed, if you like yours a bit chunky you can leave some potato pieces to help provide a bit more texture. Regardless of which way you choose, when topped with some fresh chives, homemade croutons and a drizzle of olive oil, this potato leek soup is a hearty one-pot meal that the whole family is sure to love.
Potato Leek Soup
This healthy potato leek soup is both simple and inexpensive to a make, and its rich and creamy texture makes it a comforting dish on a cold day.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soups & Stews
- Cuisine: Vegetarian, Gluten-Free
- 3 tablespoons butter
- 4 leeks, chopped and washed, white and light green parts only
- 2 lbs Yukon gold potatoes, peeled and chopped
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- In a large pot on medium heat, melt the butter.
- Add washed and chopped leeks (you can find instructions here) and cook for 10-15 minutes, stirring frequently, until leeks are tender and wilted. Add the salt and pepper and stir to coat the leeks.
- Add the potatoes, broth and bay leaf, and stir to combine.
- Bring the mixture to a boil, reduce the heat, and then allow to cook for 25 to 30 minutes until potatoes are tender and can easily be pierced with a fork.
- Once the potatoes are cooked, using an immersion blender or in batches using a bar blender, purée until the soup until smooth.
- Add cream, stir to combine, and season with additional salt and pepper to taste.
- Serve immediately, store in the fridge for up to 5 days, or in the freezer for up to 3 month
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