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Potato Leek Soup

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Potato Leek Soup is a creamy, comforting classic made with tender potatoes, mild leeks, and savory broth. Smooth, warm, and easy to make, it’s perfect for cozy dinners or a light lunch served with crusty bread.

Ingredients

  • 4 cups diced potatoes (Yukon Gold or Russet)
  • 2 large leeks (white and light green parts only), cleaned and sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup milk or cream (optional for extra richness)
  • 2 tablespoons butter (or olive oil)
  • Salt and black pepper, to taste
  • Fresh chives or parsley, chopped (for garnish)

Instructions

  1. In a large pot, melt butter (or heat oil) over medium heat.
  2. Add chopped onion and leeks; sauté 5–7 minutes until softened and fragrant.
  3. Stir in garlic and cook 1 minute more.
  4. Add diced potatoes and pour in the broth. Bring to a boil.
  5. Reduce heat, cover, and simmer 15–20 minutes until potatoes are tender.
  6. Use an immersion blender (or transfer to a blender in batches) to puree until smooth or to desired consistency.
  7. If using, stir in milk or cream and warm gently (don’t boil).
  8. Season with salt and pepper to taste.
  9. Ladle into bowls and garnish with chives or parsley.

Notes

  • For a dairy‑free version, use plant‑based milk or skip the cream altogether.
  • Leave some potato chunks unblended for added texture.
  • Roast the leeks first for a deeper flavor before adding to soup.
  • Add a splash of white wine after sautéing leeks for acidity.

Nutrition

Find it online: https://cookedbymaya.com/potato-leek-soup/