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Potato Leek Soup Recipe

Potato Leek Soup Recipe

Creamy Potato Leek Soup recipe with simple ingredients, easy step-by-step
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: European / Comfort
Calories: 260
Ingredients Equipment Method

Ingredients
  

Here’s my go-to base recipe:
  • 3 –4 medium potatoes peeled + diced
  • 2 large leeks white + light green parts only
  • 2 –3 tbsp butter or olive oil
  • 1 onion optional — but I like it
  • 3 –4 cups vegetable or chicken broth
  • 1 cup milk or light cream optional — but comforting
  • Salt — to taste
  • Black pepper — tiny pinch
  • Fresh parsley or chives — for garnish
Optional but great:
  • bay leaf
  • thyme
  • garlic just a little — trust me

Equipment

  • Large soup pot
  • Cutting board.
  • Knife.
  • Wooden spoon
  • Blender or immersion blender
  • Ladle
  • Bowl… and patience 

Method
 

How to Make Potato Leek Soup — Step-by-Step Instructions
    Step 1 — Prepare the leeks
    1. Slice the leeks into thin rings and separate the layers.
    2. Place them in a bowl of water and swish them around to remove dirt or sand.
    3. Drain and rinse again if needed. (Trust me — leeks hide grit.)
    Step 2 — Peel and dice the potatoes
    1. Peel 3–4 medium potatoes and cut them into small cubes.
    2. Keep them aside.
    Step 3 — Heat butter and sauté the leeks
    1. Add 2–3 tablespoons of butter (or olive oil) to a soup pot.
    2. Add the sliced leeks (and onion if using).
    3. Cook on low heat until soft and fragrant — not browned.
    Step 4 — Add potatoes and broth
    1. Add the diced potatoes to the pot.
    2. Pour in 3–4 cups of vegetable or chicken broth — just enough to cover.
    3. Give it a gentle stir.
    4. (Optional) Add:
    5. a bay leaf
    6. small pinch of thyme
    7. Let it simmer slowly.
    Step 5 — Cook until tender
    1. Simmer on medium-low heat until potatoes are soft and easily mashable.
    2. This usually takes 15–20 minutes.
    Step 6 — Remove herbs (if added)
    1. Take out the bay leaf before blending.
    Step 7 — Blend the soup
    1. Use an immersion blender in the pot
    2. —or—
    3. transfer to a blender in batches.
    4. Blend until:
    5. smooth and silky
    6. —or—
    7. leave it slightly chunky for rustic texture
    8. Your choice
    Step 8 — Add cream or milk (optional)
    1. Stir in about 1 cup of milk or light cream for a creamy finish.
    2. Season with:
    3. salt
    4. black pepper
    5. Taste — adjust — taste again.
    Step 9 — Serve warm
    1. Top with:
    2. chopped parsley or chives
    3. a tiny butter swirl (optional)
    4. Enjoy with bread or toast.