Simple Potato Leek Soup Recipe
If you’re in the mood for something comforting, cozy, and downright delicious, this Simple Potato Leek Soup Recipe is exactly what you need. It’s one of those dishes that feels like a warm hug in a bowl—perfect for chilly evenings, easy weeknight dinners, or when you want a no-fuss meal that still feels special. I love how the creamy potatoes and gentle sweetness from the leeks come together effortlessly, and honestly, it’s a lot easier to make than you might think.
What I really appreciate about this Simple Potato Leek Soup Recipe is how versatile it is, and how it only takes a handful of fresh, simple ingredients to create something that tastes like you spent hours in the kitchen. Whether you want a quick lunch, a light starter for guests, or a gentle, soothing meal when you’re feeling under the weather, this soup fits the bill. Plus, it’s a great way to get cozy with a homemade classic that rarely lets you down.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity—each ingredient works together to build those creamy, savory flavors without any fuss. When you shop, look for fresh, firm leeks and good-quality potatoes to really make this soup shine.
- Leeks: Only use the white and light green parts, as the dark greens can be tough. Give them a good rinse since dirt often hides between the layers.
- Russet potatoes: These are perfect here because they break down nicely, creating that silky soup texture.
- Butter: Adds richness and helps soften the leeks and garlic beautifully.
- Garlic: Just a couple of cloves give a subtle depth without overpowering the soup.
- Chicken or vegetable broth: Using a good-quality broth is key for flavor—homemade or store-bought, just avoid anything too salty.
- Water: Helps adjust consistency without diluting flavor too much.
- Dried thyme: Adds a nice herbal note that complements the potatoes and leeks perfectly.
- Salt and pepper: Essential seasonings to bring all the flavors together just right.
Variations
I love making this Simple Potato Leek Soup Recipe my own depending on the season or my mood. Don’t hesitate to swap things up, and treat it like a blank canvas for your kitchen creativity.
- Adding cream or milk: For a richer soup, a splash of cream at the end gives it that restaurant-style silky finish—one of my favorite indulgences on cold days.
- Making it vegan: Swap butter for olive oil and use vegetable broth instead of chicken stock, and you’re good to go without losing any flavor.
- Adding fresh herbs: Fresh thyme, chives, or parsley sprinkled on top add brightness—try them, they really elevate the soup.
- Extra veggies: You can toss in some diced carrots or celery for more texture and color if you want a heartier version.
How to Make Simple Potato Leek Soup Recipe
Step 1: Prepping the Leeks With Care
Start by slicing those white and light green parts of the leeks thinly. Trust me, this step makes all the difference because leeks can trap dirt between layers. Rinse them well under cold water, separating the slices so any grit washes away. That clean, tender leek flavor is the star here, so take a moment—it’s worth it.
Step 2: Sauté Leeks and Garlic for a Flavor Base
Melt the butter in a large pot over medium heat, then add your leeks and minced garlic. Stir frequently, letting the leeks soften and become translucent without browning—about 5 to 7 minutes. This gentle sauté draws out their mild sweetness, which forms the heart of your soup.
Step 3: Add Potatoes, Broth, and Seasonings
Once your leeks are ready, toss in the diced potatoes, chicken broth, water, thyme, and a pinch of salt and pepper. Bring everything to a gentle boil, then lower the heat and let it simmer uncovered for about 20 minutes, or until the potatoes are super tender. This simmering step really melds those flavors beautifully.
Step 4: Blend Until Smooth and Creamy
Once the potatoes are soft, it’s blending time! Use an immersion blender right in the pot for easy cleanup—or transfer in batches to a countertop blender if you prefer. Blend until silky smooth, adding more broth or water if you want a thinner consistency. Taste and adjust seasonings to your liking.
How to Serve Simple Potato Leek Soup Recipe
Garnishes
I’m all about simple garnishes that add a punch—try a sprinkle of freshly chopped chives or parsley for color and freshness. A swirl of cream or a drizzle of good olive oil also works wonders for that finishing touch.
Side Dishes
Crusty bread or a warm baguette is my go-to side—you’ll want something to soak up every last spoonful. For a heartier meal, a side salad with a tart vinaigrette balances the creaminess perfectly.
Creative Ways to Present
For special occasions, I like serving this soup in small, pretty bowls with a dollop of crème fraîche and a sprinkle of crispy bacon bits or toasted pumpkin seeds on top. It looks elegant but is still so comforting and approachable—a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 3 days, making it a perfect option for meal prep or quick lunches during busy weeks.
Freezing
Freezing this Simple Potato Leek Soup Recipe works really well. Just portion it out in freezer-safe containers or bags, leaving room for expansion. When you’re ready, thaw it overnight in the fridge and reheat gently on the stove. Keep in mind that sometimes the texture shifts a bit, so a quick stir or adding a splash of broth while reheating helps bring it back to silky perfection.
Reheating
When reheating, low and slow is the way to go—use a gentle simmer on the stove and stir often to prevent sticking or scorching. If the soup has thickened overnight, add a little broth or water to get that perfect soup-like consistency again.
FAQs
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Can I use other types of potatoes for this soup?
Absolutely! While Russet potatoes are ideal for their creamy texture when cooked, Yukon Gold potatoes also work well and add a slightly buttery flavor. Avoid waxy potatoes like red potatoes, as they tend to stay firm and don’t break down as easily for a smooth soup.
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Is it okay to skip the butter?
For sure! You can replace butter with a neutral oil like olive oil or sunflower oil, especially if you’re aiming for a dairy-free or vegan version. The taste will be a bit different, but still delicious—just make sure to cook the leeks gently to draw out their flavor.
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Can I make this soup in a slow cooker?
Yes, you can! Start by sautéing the leeks and garlic on the stove, then transfer to the slow cooker with the potatoes, broth, and seasonings. Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender. Blend after cooking for the best texture.
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How do I prevent the soup from being grainy?
The key is to cook the potatoes until they are very tender before blending, and blend the soup thoroughly. Using an immersion blender usually yields a smooth result, but if you want extra silky soup, pass it through a fine mesh sieve after blending.
Final Thoughts
This Simple Potato Leek Soup Recipe is one of those dishes that makes me feel instantly at home in my kitchen. It’s humble yet impressive, comforting yet light, and endlessly adaptable. I hope you’ll try it out and maybe even put your own spin on it because that’s part of what makes cooking so much fun. Once you’ve tasted the creamy goodness of this soup, I’m pretty sure it’ll become a favorite go-to in your rotation, just like it is in mine.
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Simple Potato Leek Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Simple Potato Leek Soup is a comforting, creamy, and easy-to-make recipe that highlights the delicate flavor of leeks combined with hearty russet potatoes. Perfect as a light lunch or starter, it’s made with basic ingredients, cooked gently on the stovetop, and can be easily customized for vegetarian preferences.
Ingredients
Vegetables
- 3–4 medium-to-large leeks (white parts only), sliced
- 2 pounds Russet potatoes, peeled and diced
- 2 cloves garlic, minced
Liquids & Broth
- 4 cups chicken broth or stock (or vegetable broth for vegetarian)
- 1 cup water
Seasoning & Fats
- 2 tablespoons butter
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt or to taste
- Pepper to taste
Instructions
- Prepare the leeks: Clean the leeks thoroughly to remove any dirt or grit. Use only the white parts, slice them thinly.
- Sauté the leeks and garlic: In a large pot or saucepan, melt the butter over medium heat. Add the sliced leeks and minced garlic, cooking gently until softened but not browned—about 5 to 7 minutes.
- Add potatoes and seasonings: Add the diced potatoes to the pot along with dried thyme, salt, and pepper. Stir well to combine all ingredients.
- Add liquids: Pour in the chicken broth (or vegetable broth) and water. Stir and bring the mixture to a boil.
- Simmer the soup: Reduce heat to low, cover the pot, and let it simmer gently until the potatoes are very tender, about 20-25 minutes.
- Blend the soup: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches and blend.
- Adjust seasoning and serve: Taste the soup and add more salt or pepper if needed. Serve hot, optionally garnished with fresh herbs or a drizzle of cream.
Notes
- For a richer flavor, substitute butter with olive oil or add a splash of cream after blending.
- This soup can be stored refrigerated for up to 3 days or frozen for up to 1 month.
- Washing leeks thoroughly is essential to prevent grit in your soup.
- You can use vegetable broth to make this soup vegetarian.
- If you prefer a chunkier texture, blend only half the soup and mix the rest in as is.
Keywords: potato leek soup, simple soup recipe, creamy potato soup, leek soup, vegetarian soup, comfort food
