For a richer flavor, consider using homemade chicken stock. Be sure to wash the leeks thoroughly to remove any dirt or sand that may be trapped between the layers. If you don't have a bouquet garni, you can simply add a sprig of thyme, a bay leaf, and a few parsley stems directly to the soup, and remove them before blending. To make this soup vegetarian or vegan, use vegetable broth instead of chicken stock and omit the cream garnish or substitute with a plant-based cream alternative. The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently before serving.
Easy Leek and Potato Soup
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS13
Experience the comforting embrace of our Leek and Potato Soup, a symphony of creamy potatoes and delicate leeks simmered to perfection. This velvety soup offers a heartwarming escape, perfect for chilly evenings or a sophisticated lunch. Garnish with a swirl of cream and fresh chives for an elegant touch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol24 mg
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Fiber6 g
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Protein6 g
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Saturated Fat6 g
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Sodium654 mg
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Sugar7 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic and cook, stirring frequently, until softened and translucent, about 5-7 minutes.
02
Step
5 mins
Add the sliced leeks and continue to cook, stirring occasionally, until they are tender and slightly wilted, about 5 minutes.
03
Step
25 mins
Pour in the chicken stock (or vegetable broth), add the diced potatoes, parsley, bouquet garni, and bouillon cube (if using). Season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
04
Step
5 mins
Remove the pot from the heat and discard the bouquet garni. Using an immersion blender, carefully purée the soup until it is smooth and creamy. Alternatively, you can purée the soup in batches using a regular blender (be cautious when blending hot liquids).
05
Step
2 mins
Taste the soup and adjust the seasoning with salt and pepper as needed. If the soup is too thick, add a little more stock or water to reach your desired consistency.
06
Step
3 mins
To serve, ladle the soup into bowls and garnish with a swirl of heavy cream or crème fraîche, if desired. Sprinkle with fresh parsley and chopped chives for a pop of color and flavor. Serve hot with crusty bread or croutons.
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RECIPE REVIEWS
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LATEST RECIPES
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Lexie Buckridge
Jun 27, 2025I used an immersion blender, and it made the soup so smooth and creamy.
Jett Doyle
Jun 24, 2025Freezes perfectly! I always make a big batch to have on hand.
Laney Stamm
Jun 21, 2025Simple and satisfying. This is going into my regular rotation.
Christa Friesen
Jun 19, 2025Next time, I'll try adding some crispy bacon on top for added texture.
Marquis Zieme
Jun 14, 2025The bouquet garni really makes a difference in the flavor. Don't skip it!
Aileen Barton
Jun 13, 2025This soup is incredibly easy to make and tastes amazing! My family loved it.
Dallas Hamill
Jun 11, 2025I didn't have leeks, so I substituted with extra onion and a bit of celery. It still turned out great!
Leland Armstrong
Jun 7, 2025I added a swirl of heavy cream at the end for extra richness. So delicious!