Description
This Simple Potato Leek Soup recipe is a comforting and creamy classic that’s easy to make with just a few wholesome ingredients. Perfect for chilly days, it combines tender leeks and potatoes simmered until soft, then pureed into a smooth, velvety texture. A touch of garlic and thyme adds fragrant depth, making it a satisfying starter or light meal.
Ingredients
Scale
Vegetables
- 3-4 medium-to-large leeks (white parts only, sliced)
- 2 pounds Russet potatoes (peeled and diced)
- 2 cloves garlic (minced)
Liquids & Seasonings
- 4 cups chicken broth or stock (or vegetable broth for vegetarian option)
- 1 cup water
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- Pepper (to taste)
Fats
- 2 tablespoons butter
Instructions
- Prepare the leeks and potatoes: Discard the tough dark green parts of the leeks, keeping the white bulbs. Slice the bulbs into rings and place them in a colander. Rinse thoroughly, using your hands to remove any dirt trapped inside. Peel and dice the Russet potatoes into chunks.
- Sauté the leeks: In a large soup pot, melt the butter over medium heat. Add the sliced leeks and cook for 7-10 minutes, stirring occasionally, until they have softened and wilted without browning.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Simmer the soup: Pour in the chicken broth and water, then add the diced potatoes and dried thyme. Increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to maintain a gentle simmer with the pot lid slightly ajar. Cook for 15-20 minutes or until the potatoes are very tender.
- Blend the soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender (letting it cool slightly) and blend until smooth. Season with salt and pepper to taste. If the soup is too thick, add additional broth to reach your desired consistency.
Notes
- Use only the white and light green parts of the leek; discard the tough dark greens or save for making vegetable stock.
- Russet potatoes provide a creamy texture, but Yukon Gold potatoes work well too.
- For a vegan version, substitute butter with olive oil and use vegetable broth instead of chicken broth.
- Sauté leeks gently to avoid browning them too much and keep the flavor delicate.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust seasoning at the end after blending for best flavor control.
