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Leek and Potato Soup Recipe

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4.2 from 90 reviews

A comforting and creamy leek and potato soup made with simple ingredients like leeks, garlic, potatoes, and vegetable stock. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and blended to a smooth texture, garnished with fresh herbs for added flavor.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Soup Ingredients

  • 2 tbsp olive oil or avocado oil (30 ml)
  • 2 large leeks
  • 4 garlic cloves, sliced
  • 2 lbs white potatoes, peeled and diced (about 1kg)
  • 6 cups vegetable stock (1.4 L)
  • 1 tsp dried thyme
  • 2 bay leaves
  • ½-1 tsp salt or more to taste
  • Black pepper to taste

For Serving

  • Chopped fresh chives or parsley for serving

Instructions

  1. Clean the Leeks: Thinly slice the leeks, then place them in a colander and run under cold water to remove any dirt hidden between the leaves.
  2. Sauté Leeks and Garlic: Warm the oil in a large pot over medium-low heat. Add the sliced leeks and garlic, cooking for about five minutes until the leeks soften.
  3. Add Potatoes and Seasonings: Add the diced potatoes, vegetable stock, dried thyme, and bay leaves to the pot. Stir to combine all the ingredients.
  4. Simmer Soup: Bring the mixture to a boil over high heat. Then reduce the heat to a simmer, cover the pot, and cook for 20 minutes or until the potatoes are very soft. Remove and discard the bay leaves.
  5. Blend the Soup: Use an immersion blender to puree the soup until creamy. Alternatively, transfer the soup in batches to a blender or food processor and blend until smooth.
  6. Season to Taste: Taste the soup and add salt starting with ½ tsp, adjusting as needed based on the saltiness of your stock. Add black pepper to taste.
  7. Serve and Store: Ladle the soup into bowls and garnish with chopped fresh chives or parsley. Store any leftovers in an airtight container in the fridge for up to 5 days.

Notes

  • Be sure to thoroughly clean the leeks as dirt can get trapped in their layers.
  • Use an immersion blender for ease, but a regular blender works well too—just be careful with hot liquid.
  • Adjust the consistency by adding more stock if you prefer a thinner soup.
  • Leftover soup can also be frozen for up to 3 months.
  • For a richer flavor, consider stirring in a splash of cream or plant-based milk before serving.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: European
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/leek-and-potato-soup-recipe/