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Potato Leek Soup
Carolina Gomez

Potato Leek Soup

Potato Leek Soup is a comforting, versatile dish perfect for fall. The combination of tender leeks, creamy potatoes, and a rich broth makes this soup both soothing and delicious. Whether you prefer it chunky or smooth, this easy recipe is sure to become a staple in your kitchen.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 2
Course: Soup
Cuisine: French
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups diced Yukon Gold or Russet potatoes
  • 3 large leeks white and light green parts, sliced and thoroughly washed
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 cloves garlic minced
  • 4 cups chicken or vegetable broth
  • 1 bay leaf
  • 2 tsp fresh thyme leaves or 1 tsp dried thyme
  • Optional: 1/2 cup heavy cream for creamier texture

Equipment

  • Dutch oven or large soup pot (for cooking)
  • Immersion blender or standing blender (for blending)
  • Wooden spoon or spatula (for stirring)
  • Sharp knife (for chopping)
  • Cutting board
  • Ladle (for serving)

Method
 

  1. Sauté Leeks and Garlic: In a Dutch oven, melt butter and olive oil over medium heat. Add leeks and sauté for 6-8 minutes until soft. Add garlic and sauté for another 30 seconds.
  2. Cook Potatoes and Broth: Add diced potatoes, broth, bay leaf, thyme, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, until the potatoes are tender.
  3. Blend Soup: Remove the bay leaf. Use an immersion blender to blend the soup until smooth, or blend part of the soup for a chunkier texture. Stir in heavy cream if desired, and adjust seasoning to taste.
  4. Serve: Ladle the soup into bowls and enjoy hot.
Ingredient Substitutes:Leeks: Use celery, onions, or shallots for similar depth of flavor.Cream: Replace with buttermilk, milk, or cream cheese for a lighter alternative.Potatoes: Turnips can be used instead of potatoes for a similar hearty texture.
    How to Store Potato Leek Soup:Refrigeration: Store cooled soup in an airtight container for 3-5 days.Freezing: Store in a freezer-safe container, leaving space for expansion. Thaw in the fridge overnight and reheat on the stove.Avoid Toppings: Store the soup without cream, bacon, or herbs. Add them just before serving.

      Notes

      Nutrition Facts (per serving):
      • Calories: 126–205 (depending on ingredients)
      • Carbs: 35%–56% of the total macronutrient content
      • Fat: 35%–58%
      • Protein: 7%–9%
      • Fiber: Moderate (varies)
      • Vitamin C: 31% of the Daily Value
      • Calcium & Iron: Present in smaller amounts
      • Potassium: Provided by the potatoes