Cozy and comforting, this Potato Leek Soup recipe combines potatoes, leeks and broth for a simple homemade soup the whole family will love!
Creamy Potato Leek Soup
This potato leek soup is the kind of soup that is so simple to make yet tastes like you really know your way around the kitchen. I grew up loving this classic soup as a kid, and eating it always brings me back to a happy place. Because I grew up with my parents cooking soup from scratch, I have a ton of soup recipes!
I always think of my childhood when I eat a bowl of potato leek soup. Since my parents made soup for dinner as a starter or main dish almost daily, I certainly had my fair share of soup. The soups I enjoyed most as a kid, were the purees, as I was pretty picky. On nights we had potato leek soup, I never complained though, and still to this day crave this soup when the weather gets cold.
Potato Soup Ingredients
- Onions and Leeks: Use 4 medium leeks with dark green stems removed and 1/2 large white onion, chopped
- Potatoes: Use 2 medium russet or Yukon gold potatoes, peeled and cut into cubes
- Roux: 1 tablespoon all purpose flour or use gluten free flour such as Cup4Cup and salted butter
- Broth: Use 4 cups chicken broth, or use vegetable broth for vegetarians
- Milk: 1/2 cup 2% milk or dairy-free milk of choice
- Fresh Chives, optional for garnish
- Salt and fresh pepper, to taste
How To Make Potato Leek Soup
Once you clean the leeks, making potato leek soup is easy!
- Roughly chop the leeks.
- Add butter and flour to a heavy pot or Dutch oven to make a roux.
- Then add leeks, onion, chicken stock and potatoes and simmer until the potatoes are tender.
- Then blend the soup with an immersion blender or if you wish, a regular blender in batches until smooth.
Tips and Variations
Potato leek soup is simple to make, the mild flavors of leeks and the potatoes compliment each other so well. Although I like mine pureed, if you prefer yours with a chunky texture you can use a potato masher instead of an immersion blender to give you bigger chunks.
- Gluten Free – Use an all purpose gluten-free flour mix in place of wheat such as Bobs Redmill or Cup4Cup.
- Dairy Free – If you wish to make it dairy free, simply leave the milk out and add more broth.
- Cheese: Add some shredded cheddar cheese on top
- Vegan: Swap milk for dairy-free milk and use vegetable broth
- Add herbs: Use bay leaves or thyme sprigs to the pot while cooking for extra flavor
- Storage – Refrigerate in an airtight container for up to 4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator then reheat on the stove or in the microwave.
How To Clean Leeks
The most important thing to know about making this soup is how to clean the leeks. They’re sandy and dirty, and hide it pretty well, so be sure to wash them well.
- First step is cutting off and discarding the root ends and thick dark green parts.
- Then cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that’s tucked inside.
- Once clean, you can proceed to chop them.
More Easy Leek Recipes
More Creamy Soup Recipes:
- Cream of Mushroom Soup
- Cream of Broccoli Soup
- Cream of Asparagus Leek Soup with Creme Fraiche
- Cream of Lentil Soup
- Dad’s Creamy Cauliflower Soup
Potato Leek Soup Recipe
Ingredients
- 4 medium leeks, dark green stems removed
- 1/2 large white onion, chopped
- 2 medium russet potatoes, peeled and cut into cubes
- 1 tablespoon flour, use AP gluten free flour for GF
- 1 tbsp butter
- 4 cups chicken broth, or use vegetable broth for vegetarians
- 1/2 cup 2% milk
- salt and fresh pepper, to taste
- fresh chives, optional for garnish
Instructions
- Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
- In a medium soup pot, melt the butter and add the flour on low heat.
- Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
- Add chicken broth, leeks, onion, potatoes and bring to a boil.
- Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
- Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
- Serve immediately.
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Photo Credit: Jess Larson
