Leek and Potato Soup Recipe
This creamy, cozy leek and potato soup recipe is the ultimate comfort in a bowl. It’s simple, budget-friendly, naturally gluten-free, and ready in under an hour. Perfect for meal prep or a warming weeknight dinner.
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Servings: 4 Servings
Calories: 220kcal
Cost: $6
Equipment
- 1 Large soup pot Heavy-bottom preferred
- 1 Cutting board For prepping leeks/potatoes
- 1 Immersion blender Or standard countertop blender
Ingredients
- 2 tbsp butter or olive oil for sautéing
- 2 leeks white/light green parts sliced & cleaned
- 2 cloves garlic minced
- 1 tsp salt or to taste
- ½ tsp black pepper or to taste
- Group 2: Soup Body
- Amount Unit Ingredient Notes
- 4 cups Yukon Gold potatoes peeled and diced
- 4 cups vegetable broth or chicken broth
- ¼ cup heavy cream optional or dairy-free alternative
Instructions
- Prepare the leeks. Trim, slice, and wash the leeks thoroughly to remove dirt.
- Sauté the base. In a large soup pot, heat butter or oil over medium heat. Add leeks and garlic. Sauté until soft and fragrant, about 10 minutes.
- Add potatoes and broth. Stir in diced potatoes and broth. Season with salt and pepper.
- Simmer. Bring to a gentle boil, then reduce to simmer. Cook uncovered for 20–25 minutes until potatoes are fork-tender.
- Blend. Use an immersion blender to purée the soup until smooth. Leave some chunks if preferred.
- Finish. Stir in heavy cream if using. Taste and adjust seasoning as needed.
- Serve. Ladle into bowls and garnish with herbs, cheese, or croutons if desired.
Notes
- To make this leek and potato soup recipe vegan, use olive oil and unsweetened plant milk or cashew cream.
- Soup can be stored in the fridge for up to 5 days or frozen for 3 months.
- Use yellow potatoes (Yukon Golds) for the creamiest texture.
- Pair with zucchini fritters or sweet potato fries for a complete meal.
Nutrition
Calories: 220kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Sodium: 650mg | Potassium: 720mg | Vitamin A: 850IU | Vitamin C: 18mg | Calcium: 40mg