Creamy Potato Leek Soup Recipe
This classic Potato Leek Soup is a comforting and creamy dish perfect for a quick, nourishing meal. Made with sautéed leeks, tender russet potatoes, and a touch of milk, it’s blended to a smooth texture and seasoned simply with salt and pepper. Garnished with fresh chives, it’s an easy-to-make soup with a rich flavor that’s both satisfying and wholesome.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 4 medium leeks (dark green stems removed)
- 1/2 large white onion (chopped)
- 2 medium russet potatoes (peeled and cut into cubes)
Dairy & Fat
- 1 tbsp butter
- 1/2 cup 2% milk
Pantry
- 1 tablespoon flour (use all-purpose gluten free flour for GF option)
- 4 cups chicken broth (or vegetable broth for vegetarians)
- salt and fresh pepper (to taste)
Optional
- fresh chives (optional for garnish)
Instructions
- Prepare the leeks: Wash the leeks very carefully to remove all grit. Cut them horizontally and separate the rings to ensure no dirt remains. Once clean, coarsely chop the leeks.
- Melt butter and add flour: In a medium soup pot, melt the butter over low heat. Add the flour and stir constantly with a wooden spoon to create a roux, which will thicken the soup and add flavor.
- Add vegetables and broth: Pour in the chicken broth, then add the chopped leeks, chopped onion, and cubed potatoes. Increase the heat to bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes or until the potatoes are tender and soft.
- Blend the soup: Use an immersion blender to blend the soup directly in the pot until smooth. Slowly add the milk while blending to achieve the desired creamy consistency. Season with salt and fresh pepper to taste.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped chives if desired. Serve immediately for the best flavor and texture.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- To make gluten free, use gluten free all-purpose flour.
- Be sure to clean leeks thoroughly to avoid grit in the soup.
- For a richer soup, you can substitute 2% milk with heavy cream.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Find it online: https://bitezly.com/creamy-potato-leek-soup-recipe/
