If you are looking for a cozy, heartwarming dish that’s both comforting and simple to make, this Simple Potato Leek Soup Recipe is exactly what you need. With velvety potatoes and the delicate, oniony sweetness of leeks, every spoonful feels like a warm hug on a chilly day. Easy enough for weeknight dinners yet elegant enough to share with guests, this soup brings together humble ingredients that create something truly special. Whether it’s your first time cooking with leeks or you’re a seasoned soup lover, this recipe will quickly become one of your go-to favorites.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity; each ingredient plays a crucial role in building layers of flavor, texture, and color that make the soup irresistible. From creamy potatoes to fresh herbs, everything is thoughtfully chosen to create a dish that’s satisfying and wholesome.
- 2 tablespoons olive oil or unsalted butter: Adds richness and helps soften the leeks, enhancing their natural sweetness.
- 3 large leeks (white and light green parts only), cleaned and sliced thin: The heart of the soup, providing a mild, aromatic depth.
- 3 cloves garlic, minced: Brings a subtle, savory punch that wakes up the flavors.
- 4 large Yukon gold or russet potatoes, peeled and diced: Creates the soup’s creamy base once blended, offering comforting body and texture.
- 6 cups vegetable broth: Gives the soup its perfect, savory liquid foundation.
- 1 bay leaf: Infuses a gentle herbal note that rounds out the taste.
- 1 teaspoon salt: Balances and enhances all other flavors harmoniously.
- 1/2 teaspoon black pepper: A mild heat that complements the soup’s soothing nature.
- 1 tablespoon fresh lemon juice (optional): Adds a refreshing, bright contrast to the creamy soup.
- Fresh chives or parsley, chopped (for garnish): Provides a pop of color and a subtle herbal finish.
- Drizzle of olive oil or cream (optional for serving): Lifts the soup’s texture and adds a luscious finish.
How to Make Simple Potato Leek Soup Recipe
Step 1: Prep the Leeks and Potatoes
Begin by carefully cleaning your leeks; only use the white and light green parts, discarding the tougher dark green tops. Leeks can trap dirt inside their layers, so rinsing thoroughly is essential to avoid grit in your soup. While working on the leeks, peel and dice your potatoes into evenly sized cubes to ensure they cook uniformly. Don’t forget to mince the garlic, which will elevate the overall flavor profile. This prep stage sets you up for a perfectly balanced soup.
Step 2: Sauté the Leeks and Garlic
Heat your olive oil or unsalted butter in a large pot over medium heat. Once shimmering, add the leeks and cook them gently for 8 to 10 minutes, stirring occasionally, until they become soft and translucent without browning. This slow sauté unlocks their sweetness. Then, toss in the minced garlic and cook for one more minute, letting its aroma infuse the mixture without burning.
Step 3: Combine Potatoes and Broth
Next, add the diced potatoes to the pot, stirring to coat them with the leek and garlic mixture. Pour in the vegetable broth, then add the bay leaf, salt, and black pepper. Bring this savory mix to a gentle boil. Once bubbling, reduce the heat, cover the pot, and let the soup simmer for 20 to 25 minutes. This allows the potatoes to soften completely, absorbing those lovely flavors.
Step 4: Blend Until Smooth
After simmering, carefully remove and discard the bay leaf. Using an immersion blender, blend the soup right in the pot until it has a silky, velvety consistency. If you don’t have an immersion blender, transfer the soup in batches to a traditional blender. This step transforms the chunky ingredients into a luxuriously creamy delight.
Step 5: Taste and Final Touches
Give your soup a careful taste. Adjust the seasoning with extra salt, pepper, or a splash of fresh lemon juice to brighten the flavors if desired. Serve the Simple Potato Leek Soup hot, garnished with freshly chopped chives or parsley and finished with an optional drizzle of olive oil or cream to bring a final touch of indulgence.
How to Serve Simple Potato Leek Soup Recipe
Garnishes
A sprinkle of fresh chives or parsley not only adds a vibrant green color but also gives a delicate herbal freshness that pairs beautifully with the creamy soup. For an elegant finish, a small drizzle of good quality olive oil or a swirl of cream can add richness and visual appeal.
Side Dishes
This soup pairs wonderfully with crusty bread or warm baguette slices, perfect for dipping into the creamy broth. A simple mixed greens salad with a light vinaigrette complements the richness of the soup, balancing the meal beautifully.
Creative Ways to Present
Serve your Simple Potato Leek Soup in rustic bowls for a cozy, homey feel or in elegant white soup cups to impress guests. For a fun twist, add crispy bacon bits or a handful of toasted nuts on top for extra texture. You can also swirl in a spoonful of pesto or sprinkle smoked paprika to give it a unique flavor boost.
Make Ahead and Storage
Storing Leftovers
This soup keeps well in the refrigerator for up to 3 days. Store it in an airtight container to preserve its freshness and prevent the flavors from fading.
Freezing
Simple Potato Leek Soup freezes beautifully, making it perfect for meal prep. Pour cooled soup into freezer-safe containers or bags, leaving some space for expansion. It will keep for up to 3 months and thaw quickly in the fridge overnight.
Reheating
When reheating, warm the soup gently on the stove over low to medium heat, stirring occasionally to avoid burning or sticking. You may need to add a splash of water or broth if it has thickened too much. Avoid boiling to keep the creamy texture intact.
FAQs
Can I use regular onions instead of leeks?
You can substitute onions in a pinch, but leeks have a sweeter, milder flavor that really defines this soup. If using onions, consider using a sweeter variety like Vidalia to mimic that subtle taste.
Do I need to peel the potatoes?
Peeling the potatoes is recommended here to achieve a smooth texture. Yukon gold potatoes peel easily and blend into a creamy consistency, but if you prefer a more rustic feel, leaving the skins on is fine with thorough washing.
Is this soup vegan?
Yes, this Simple Potato Leek Soup Recipe is naturally vegan when you use olive oil and vegetable broth. If you add cream, opt for a plant-based alternative to keep it vegan.
How can I make this soup thicker or thinner?
For thicker soup, use slightly less broth or cook the potatoes a bit longer to reduce the liquid. To thin it out, simply add more broth or a splash of milk or cream while reheating.
Can I add other vegetables?
Absolutely! Carrots or celery can be sautéed with the leeks to add an extra layer of flavor. Spinach or kale stirred in at the end also make wonderful additions for added nutrition.
Final Thoughts
This Simple Potato Leek Soup Recipe is a shining example of how minimal ingredients can come together to create something incredibly comforting and delicious. Every spoonful feels like warmth and care, perfect for sharing or savoring on your own. I hope you enjoy making and eating this soup as much as I do — it truly is a timeless classic that never disappoints.
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Simple Potato Leek Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Simple Potato Leek Soup is a comforting, creamy classic made with tender leeks, diced potatoes, and savory vegetable broth. Sautéed leeks and garlic build a flavorful base, while an immersion blender creates a velvety smooth texture perfect for cozy meals. Garnished with fresh herbs and a hint of lemon juice, this easy-to-make soup is a wholesome, satisfying dish ideal for chilly days.
Ingredients
Soup Base
- 2 tablespoons olive oil or unsalted butter
- 3 large leeks (white and light green parts only), cleaned and sliced thin
- 3 cloves garlic, minced
Main Ingredients
- 4 large Yukon gold or russet potatoes, peeled and diced
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Finishing Touches
- 1 tablespoon fresh lemon juice (optional)
- Fresh chives or parsley, chopped (for garnish)
- Drizzle of olive oil or cream (optional for serving)
Instructions
- Prepare Ingredients: Begin by carefully cleaning your leeks; slice only the white and light green parts, discarding the dark green tops. Rinse thoroughly to eliminate any grit trapped within. Dice your potatoes into uniform cubes to ensure even cooking. Mince the garlic cloves.
- Sauté Leeks and Garlic: In a large pot, heat olive oil or butter over medium heat. Add the sliced leeks and sauté for 8–10 minutes until soft and translucent, stirring occasionally to avoid browning. Add the minced garlic and sauté for an additional minute to release its aroma.
- Add Potatoes and Broth: Stir in the diced potatoes, pour in the vegetable broth, then add the bay leaf, salt, and black pepper. Bring the mixture to a gentle boil. Reduce heat and simmer for 20–25 minutes until potatoes are tender and easily pierced with a fork.
- Blend Soup: Remove the bay leaf carefully. Using an immersion blender, blend the soup directly in the pot until it reaches a smooth and creamy consistency without lumps.
- Season and Serve: Taste and adjust seasoning with more salt, pepper, or a splash of fresh lemon juice for brightness. Serve hot, garnished with freshly chopped chives or parsley and a drizzle of olive oil or cream, if desired, to elevate the flavors.
Notes
- Make sure to clean leeks thoroughly, as they can hold grit between layers.
- Use Yukon gold potatoes for a naturally creamy texture, or russet potatoes for a thicker soup.
- Adjust the consistency by adding more broth or water if the soup is too thick after blending.
- The lemon juice brightens the flavor but is optional based on taste preference.
- For a richer soup, substitute cream for the olive oil drizzle at serving.
- This soup can easily be made vegan by using olive oil and vegetable broth.
