Description
This creamy Potato Leek Soup is a comforting, homemade favorite made with tender potatoes, mild leeks, and simple ingredients for a rich and silky texture.
Ingredients
3 large leeks (white and light green parts only, sliced and rinsed)
2 tablespoons olive oil or unsalted butter
2 cloves garlic, minced
4 large potatoes, peeled and diced
4 cups vegetable broth
1 cup water
1 cup milk or cream (optional for extra creaminess)
Salt, to taste
Black pepper, to taste
Fresh thyme or parsley, for garnish
Instructions
1. Heat olive oil or butter in a large soup pot over medium heat.
2. Add sliced leeks and cook for 5–6 minutes, stirring often, until softened but not browned.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add diced potatoes, vegetable broth, and water. Bring the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 20–25 minutes until the potatoes are tender.
6. Blend the soup with an immersion blender until smooth, or transfer to a blender in batches.
7. Stir in milk or cream if desired, and season with salt and black pepper.
8. Serve warm, topped with fresh thyme or parsley.
Notes
Roast the potatoes before adding them for a deeper flavor.
For a dairy-free version, use coconut milk or cashew cream.
Blend only half of the soup for a chunkier, rustic texture.
Top with crispy leeks, croutons, or cheese shavings for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg