Go Back

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
Cook Time 30 minutes
Total Time 45 minutes
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.