Potato and leek soup with creamy, delicate flavors. It is so satisfying and easy to make, the recipe is an absolute winner and sure to please!
I came across this recipe years ago in a cookbook I bought, while living in Venezuela, called “Mi Cocina” by Armando Scannone. Back then, our family renamed this soup “Delicious Soup”, and that is how we still refer to it today.
Tips for making this delicious soup:
Cleaning the Leeks: Leeks tend to hold sand in between their layers, so you need to clean them carefully. First, remove the really green portion at the top of the leeks, as this is not used in the soup. With the white portion clean them by cutting off the root end, then slice the leek vertically in half. Hold it under running water and rinse clean. Slice and then rinse a second time in a colander.
Variations for Potato Leek Soup:
You can add additional flavor with herbs such as thyme or rosemary. Top individual serving with one or more of the following: croutons, grated cheese, crispy bacon or a dollop of sour cream.
Make ahead tips for potato leek soup:
Freezing: Make a double batch and freeze one. It will keep in the freezer for up to 3 months. When reheating, add a splash of liquid (milk, cream, or a little water) then stir to bring back the smoothness.
Healthy:
This Leek & Potato Soup is naturally gluten free. If using vegetable stock and oil, then it is also suitable for plant-based and vegan diets.
Potato and leek soup makes a nutritious dish as it is high in fiber, vitamins and minerals. Potatoes are a good source of potassium, vitamin C, and vitamin B6. Leeks contain antioxidants and are rich in vitamin K. (source US Department of Agriculture)
Storage:
Refrigerate for up to 3 days in an airtight container.
Freeze for up to 3 months
Try our other recipes:
Potato and Leek Soup – Delicious Soup
Equipment
- large pot
- blender
Ingredients
- 4 tablespoons butter (alternatives: coconut oil, olive oil)
- 4 cups leeks, use the light portion and slice thin see note below on cleaning leeks
- 3 medium potatoes, peeled and sliced thin
- 5 cups broth vegetable, beef, or chicken
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter to finish or drizzle with a little olive oil
Instructions
- Heat a large pot and melt the butter.
- Add in the leeks and sauté 4-5 minutes. Add in the sliced potatoes and let cook another 5 minutes
- Add the broth and bring to a boil, then turn down the heat to let simmer for 15 minutes or until the potatoes have softened
- Place half of the soup into a blender and mix until smooth. Repeat with the remaining half. (I do this in two steps, overfilling the blender with hot soup can be messy)
- Place soup back into the kettle, season with salt and pepper. Add in the additional teaspoon of butter.
- Top individual serving with one or more of the following: croutons, grated cheese, crispy bacon or a dollop of sour cream.
This soup is perfect anytime of year.