Potato Leek Soup

by 

I grew up loving potato soup. I thought it was a treat when my mom made it. Ha, it wasn’t until I was an adult that I realized how easy it was to make! If you haven’t tried cooking with leeks, then you’re missing out. They add so much flavor to this Potato Leek Soup, and now I don’t want potato soup without them!

What are Leeks?

Leeks are a vegetable that are part of the onion, garlic, chive and shallot family. I think they taste like a cross between onions and chives. I only eat the white part of the leek because the green part is bitter. I like to buy the ones that have already been cleaned and cut. They can be really dirty, so if you don’t buy them the way I do, be sure to clean them really well!

For this soup, slice the leeks thinly and then give them a rough chop.

How to Make Potato Leek Soup

This soup really couldn’t be easier to make. Start by peeling and chopping the potatoes into small 1/4″ cubes. Slice and rough chop the leeks. Melt the butter in a saucepan over medium heat. Then add the leeks and cook until translucent. Add the garlic and cook for another minute or two.

Now, add the broth, potatoes, thyme, salt and pepper. Cook until the potatoes are soft and tender, about 15-20 minutes.

Remove half of the soup and place in a heat-proof bowl. Use an immersion blender to blend until smooth. Add back to the pot. Finally, add the half and half and simmer.

I like to garnish mine with bacon and chives.

potato leek soup

Potato Leek Soup

Recipe by Amanda Innes-ShareefCourse: SoupsDifficulty: Easy
Servings

4

servings
Cooking time

40

minutes
Calories

302

kcal

Ingredients

  • Butter 4 Tbsp

  • Leeks, sliced thinly and chopped (white and light green parts) 4 medium

  • Garlic, peeled and smashed 3 cloves

  • Potatoes 5-6 medium (about 1 1/2 lbs)

  • Vegetable Broth 5 cups

  • Dried Thyme 1 Tbsp

  • Salt 2 tsp

  • Black Pepper 1 tsp

  • Half and Half 1 cup

Directions

  • Peel and dice the potatoes into 1/4 inch cubes.
  • Thinly slice and rough chop the leeks.
  • In a medium sized saucepan, add the butter over medium heat until melted.
  • Add the leeks and cook until almost translucent, about 10 minutes.
  • Add the garlic and cook for another 1-2 minutes.
  • Add the broth, the potatoes, the thyme and the salt and pepper. Boil for about 20 minutes until the potatoes are soft and tender.
  • Remove half of the soup and put it in a heat-proof bowl. Use an immersion blender to blend until smooth.
  • Pour back into the saucepan and stir. Add the half and half and bring to a simmer.
  • Optional: garnish with bacon and chives

Notes

  • Chicken broth gives this soup a little more flavor, but if you want to keep it vegetarian, use vegetable broth.
  • For a thicker soup, you can use heavy cream instead of half and half.
  • For a completely smooth soup, use the immersion blender to blend the whole pot of soup.