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Leek and Potato Soup

Leek and Potato Soup

A creamy and comforting leek and potato soup that warms the soul with every spoonful

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 3 large leeks, sliced thinly
  • 4 medium Yukon Gold potatoes, peeled and diced
  • 2 tablespoons butter or olive oil
  • 4 cups vegetable stock
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 cup heavy cream (optional)
  • Chopped chives or parsley for garnish

Instructions

  1. Heat a large pot over medium heat and melt butter or olive oil.
  2. Add sliced leeks and minced garlic, cooking until soft and fragrant, about 7-10 minutes.
  3. Stir in diced potatoes, salt, pepper, and bay leaf.
  4. Pour in vegetable stock and bring to a gentle boil. Reduce to a simmer and cook until potatoes are tender, about 20-25 minutes.
  5. Remove the bay leaf and blend the soup with an immersion blender or regular blender until smooth, or leave some chunks for texture.
  6. Stir in heavy cream if using and adjust seasoning with salt and pepper.
  7. Ladle into bowls and garnish with chopped chives or parsley before serving.

Notes

  • Use only the white and light green parts of the leeks for best flavor.
  • Clean leeks thoroughly to remove any grit between layers.
  • Reheat gently and add a splash of broth if the soup is too thick.
  • Optional: swirl in a little olive oil or cream for presentation.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Simmering
  • Cuisine: European
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 265
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 25mg

Keywords: leek potato soup, creamy soup, comfort food, easy soup recipe, vegetarian soup