Easy Potato Leek Soup

# Easy Potato Leek Soup Recipe – Comfort in a Bowl

There’s just something so inviting about the smell of leeks sizzling in butter, isn’t there? It fills the kitchen with a warmth that feels like a hug after a long day. As the rich aroma dances in the air, you can already imagine friends gathered around the table, bowls in hand, laughing and sharing stories. This *Easy Potato Leek Soup* brings that cozy feeling front and center with just a few simple ingredients. It’s the kind of dish that makes you feel at home, no matter where you are. 

### Why You’ll Love It
- Quick and easy to make  
- Comforting homemade flavor  
- Made with simple ingredients  
- Great for any occasion  
- Always a crowd-pleaser  

### Ingredients You’ll Need
- 3 tablespoons butter or olive oil  
  *Choose olive oil for a lighter flavor or butter for that rich, creamy finish!*  
- 3 large leeks  
  *Make sure to wash them well; they can hide some sand in those layers!*  
- 2 medium to large russet potatoes, peeled and chopped into half-inch cubes  
  *Russets give the soup that creamy texture we all love.*  
- 6 cups stock or broth  
  *Homemade is best, but store-bought works, too — your choice!*  
- Half of a bay leaf  
- Salt  
- Fresh ground black pepper  
- Pinch freshly ground nutmeg  
  *Trust me, this adds a lovely warmth to the soup.*  
- Crème fraîche, sour cream, or cream for serving (optional)  
  *A dollop of this at the end takes it to the next level!*  

### How to Make It
1. **Slice those leeks:** Start by cutting away the tough green parts and the stem. Slice the leeks into quarter-inch thick half-moons. They'll turn a lovely translucent color as they cook.
   
2. **Sizzle moment:** Melt the butter in a large saucepan over medium heat. When it's nice and melted, toss in the leeks along with a quarter teaspoon of salt. Stir them lovingly, watching them soften for about 10 to 15 minutes. You’ll hear that soft sizzle — that’s when it’s just right!

3. **Add the magic:** Now, stir in the chopped potatoes, pour in the stock, and add a quarter teaspoon of fresh ground pepper. Place half a bay leaf in there, and bring the whole pot to a gentle boil.

4. **Simmer away:** Reduce to a low simmer. Cook for about 10 to 15 minutes, or until the potatoes are tender enough to fall apart when you poke them with a fork.

5. **Blend it up:** Remove the bay leaf, and here’s the fun part — blend about one-third of the soup until it’s smooth, then stir it back into the pot. This gives your *Easy Potato Leek Soup* a delightful creamy texture.

6. **Final touches:** Taste for seasoning and add extra salt if needed. Don’t forget that pinch of nutmeg! Serve hot, topped with a dollop of crème fraîche, sour cream, or cream if you’re feeling fancy.

### Kitchen Tips
- **Time-saver tip:** You can chop the leeks and potatoes the night before for a quicker cooking process on busy days.
  
- **Oops, too salty?** If you accidentally oversalt it, just add a cut-up potato and let it simmer for a bit — it’ll absorb some of the excess salt.

- **Add a twist:** Try adding sautéed garlic or a sprinkle of cheese on top for a delicious variation. 

### Serving Ideas
Picture this: a cozy family dinner, the table set with warm, inviting lighting. Serve your *Easy Potato Leek Soup* alongside crusty bread for dipping. It’s perfect for a Sunday brunch or a chilly evening when all you want is comfort food. You might even pair it with a fresh salad or a cheese platter. Trust me, your loved ones will keep returning for more!






 


### Storing & Leftovers
- Store the soup in an airtight container in the fridge for up to three days. It actually tastes even better the next day as the flavors deepen!

- To reheat, pour it into a pot over low heat, stirring gently. Add a splash of stock or water to revive that creamy texture.

- Got leftovers? Use them in a baked potato skin — just scoop out a little of the flesh, mix it with the soup, and fill 'em back up with the mixture for a delicious twist!

### FAQs
**Q: Can I make this ahead of time?**  
A: Definitely! It often tastes even better the next day. Great for meal prep!

**Q: Can I swap any ingredients?**  
A: Of course! Use what you have — this recipe is very forgiving.

**Q: What’s the best way to serve it?**  
A: Fresh from the pan, while it’s still warm and aromatic. 

**Q: How do I know it’s perfectly cooked?**  
A: Look for golden edges and that delicious, fragrant smell — that’s your sign! 

### Final Thoughts
Whether it’s a busy weeknight or a cheerful gathering with family, this *Easy Potato Leek Soup* is the perfect dish to bring warmth and comfort to your table. I love how a simple bowl of soup can evoke memories and create new ones around the table. I hope you give it a try, cozy up, and make it your own. Here’s to warm kitchens and the joy of sharing food — it all starts with this *Easy Potato Leek Soup*.

Recipe Guide:

Easy Potato Leek Soup

A comforting potato leek soup that is quick and easy to make with simple ingredients, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Comfort Food

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Soup

• 3 tablespoons butter or olive oil Choose olive oil for a lighter flavor or butter for that rich, creamy finish!
• 3 large leeks Make sure to wash them well; they can hide some sand in those layers!
• 2 medium to large russet potatoes Peeled and chopped into half-inch cubes. Russets give the soup that creamy texture we all love.
• 6 cups stock or broth Homemade is best, but store-bought works, too — your choice!
• 1/2 piece bay leaf
• to taste salt
• to taste fresh ground black pepper Add a quarter teaspoon in the soup.
• a pinch freshly ground nutmeg Adds a lovely warmth to the soup.
• optional Crème fraîche, sour cream, or cream for serving A dollop at the end takes it to the next level!

Method

 

Preparation

1. Slice the leeks: Cut away the tough green parts and the stem, then slice the leeks into quarter-inch thick half-moons.
2. Melt the butter in a large saucepan over medium heat.
3. Add the leeks along with a quarter teaspoon of salt, and stir, softening them for about 10 to 15 minutes.

Cooking

1. Stir in the chopped potatoes, pour in the stock, and add a quarter teaspoon of fresh ground pepper. Place half a bay leaf in the pot, and bring to a gentle boil.
2. Reduce to a low simmer and cook for about 10 to 15 minutes, or until the potatoes are tender.
3. Remove the bay leaf and blend about one-third of the soup until smooth, then stir it back into the pot for a creamy texture.
4. Taste for seasoning and add extra salt if needed along with the pinch of nutmeg.

Serving

1. Serve hot, topped with a dollop of crème fraîche, sour cream, or cream if desired.

Notes

You can chop the leeks and potatoes the night before for quicker cooking. If oversalted, add a cut-up potato to absorb the excess salt. Add sautéed garlic or a sprinkle of cheese for variation.