Simple Potato Leek Soup Recipe

Introduction

This simple potato leek soup is a comforting classic that’s easy to make and perfect for chilly days. Creamy and flavorful, it combines tender potatoes and mild leeks for a soothing meal.

Ingredients

• 2 tablespoons olive oil or unsalted butter
• 3 large leeks (white and light green parts only), cleaned and sliced thin
• 3 cloves garlic, minced
• 4 large Yukon gold or russet potatoes, peeled and diced
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lemon juice (optional)
• Fresh chives or parsley, chopped (for garnish)
• Drizzle of olive oil or cream (optional for serving)

Instructions

1. Step 1: Clean and slice the leeks, rinsing thoroughly under water to remove any grit. Dice the potatoes and mince the garlic.
2. Step 2: In a large pot, heat olive oil or butter over medium heat. Add the leeks and cook for 8–10 minutes until soft and translucent. Add garlic and cook for 1 more minute.
3. Step 3: Stir in the diced potatoes and pour in the vegetable broth. Add the bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to simmer for 20–25 minutes until the potatoes are fork-tender.
4. Step 4: Remove the bay leaf. Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches using a countertop blender.
5. Step 5: Adjust seasoning with more salt, pepper, or a splash of lemon juice if desired. Serve the soup garnished with fresh herbs and a drizzle of olive oil or cream for extra richness.

Tips & Variations

• For a richer texture, use half-and-half or cream instead of olive oil for finishing the soup.
• If you prefer a chunkier soup, blend only half and add the rest of the cooked vegetables back in.
• Leeks can hold grit; be thorough when cleaning to ensure a smooth soup.
• Try adding a pinch of smoked paprika or thyme for a flavor twist.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. For longer storage, freeze in portions for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular onions instead of leeks?

Yes, you can substitute onions if you don’t have leeks, but the flavor will be more pungent. Sweet onions work best for a milder taste.

Is this soup suitable for vegans?

Absolutely. Use olive oil instead of butter and ensure the vegetable broth is vegan-friendly.

Simple Potato Leek Soup Recipe

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★★★★★

4.7 from 111 reviews

A comforting and creamy Simple Potato Leek Soup made with tender leeks, garlic, and Yukon gold potatoes simmered in vegetable broth and blended to smooth perfection. This easy stovetop soup is perfect for a cozy meal and can be garnished with fresh herbs and a drizzle of olive oil or cream.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons olive oil or unsalted butter
• 3 large leeks (white and light green parts only), cleaned and sliced thin
• 3 cloves garlic, minced
• 4 large Yukon gold or russet potatoes, peeled and diced
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Finishing Touches

• 1 tablespoon fresh lemon juice (optional)
• Fresh chives or parsley, chopped (for garnish)
• Drizzle of olive oil or cream (optional for serving)

Instructions

1. Prepare Ingredients. Clean and slice the leeks, making sure to rinse them thoroughly under water to remove any grit. Dice the potatoes into even pieces and mince the garlic cloves.
2. Sauté Leeks and Garlic. In a large pot, heat the olive oil or butter over medium heat. Add the sliced leeks and cook for 8 to 10 minutes until they are soft and translucent. Add the minced garlic and cook for an additional minute to release its aroma.
3. Simmer the Soup. Stir in the diced potatoes, then pour in the vegetable broth. Add the bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 to 25 minutes, or until the potatoes are fork-tender.
4. Blend the Soup. Remove and discard the bay leaf. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
5. Season and Serve. Taste and adjust the seasoning with additional salt, black pepper, or a splash of fresh lemon juice if desired for brightness. Serve the soup garnished with chopped fresh chives or parsley and a drizzle of olive oil or cream for extra richness.

Notes

• Make sure to thoroughly clean the leeks to avoid any gritty texture in your soup.
• For a richer soup, use unsalted butter instead of olive oil.
• You can substitute vegetable broth with chicken broth if not vegetarian.
• Adding lemon juice at the end brightens the flavors and balances the richness.
• For a thinner consistency, add more broth or water as needed.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Keywords: potato leek soup, creamy soup, vegetarian soup, easy soup recipe, stovetop soup, cozy soup