Potato Leek Soup Recipe
This hearty Potato Leek Soup recipe is a comforting blend of leeks, potatoes, and a touch of garlic, finished with cream for a rich texture. Serve it with fresh herbs for a light, nourishing meal. Perfect for cozy evenings or meal prep!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 4 large leeks (white and light green parts only), thinly sliced
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 1 large yellow onion, finely chopped (optional)
- 2 tbsp unsalted butter or olive oil
- 4 cups vegetable or chicken broth
- 2 cups water
- 1 cup heavy cream or milk (optional)
- 2 cloves garlic, minced
- 1 tsp fresh thyme (optional)
- Salt and black pepper, to taste
- Chopped fresh chives or parsley for garnish
Instructions
- In a large pot, melt butter or heat olive oil over medium heat.
- Add sliced leeks and cook for about 5 minutes until softened, stirring occasionally.
- Add minced garlic and cook for another 1 minute.
- Stir in potatoes, broth, water, and thyme (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes until the potatoes are tender.
- If desired, blend the soup with an immersion blender for a smooth texture, or leave it chunky.
- Stir in cream or milk for extra richness, then season with salt and black pepper to taste.
- Garnish with fresh chives or parsley before serving.
Notes
- Use Yukon Gold potatoes for a buttery texture or Russet potatoes for a creamier consistency.
- For a vegan version, replace butter with olive oil and omit the cream or use plant-based milk.
- Adjust the thickness by adding more or less broth to achieve your desired consistency.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
Find it online: https://sandyrecipes.com/potato-leek-soup-recipe/