Description
This Simple Potato Leek Soup is a comforting and creamy classic made with tender leeks, diced Russet potatoes, butter, garlic, and flavorful broth. It is easy to prepare, perfect for a cozy meal, and can be customized with chicken or vegetable stock. The soup is gently cooked on the stovetop until the vegetables are tender and then blended to a smooth consistency, creating a rich and satisfying dish.
Ingredients
Scale
Vegetables
- 3–4 medium-to-large leeks (white parts only), sliced
- 2 pounds Russet potatoes, peeled and diced
- 2 cloves garlic, minced
Liquids
- 4 cups chicken broth or vegetable broth
- 1 cup water
Seasonings and Fats
- 2 tablespoons butter
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- Pepper to taste
Instructions
- Prepare the leeks: Thoroughly wash and slice the white parts of 3-4 medium to large leeks. Removing the green parts ensures a tender and mild flavor.
- Sauté the aromatics: In a large pot over medium heat, melt 2 tablespoons of butter. Add the sliced leeks and minced garlic, cooking until soft and fragrant but not browned, about 5-7 minutes.
- Add potatoes and seasonings: Incorporate 2 pounds of peeled and diced Russet potatoes into the pot. Stir in 1/4 teaspoon dried thyme, 1/2 teaspoon salt, and pepper to taste. Cook for another 2 minutes to combine flavors.
- Add liquids and simmer: Pour in 4 cups of chicken or vegetable broth and 1 cup of water. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, or until the potatoes are very tender.
- Blend the soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree, then return it to the pot.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper if needed. Serve hot, optionally garnished with chopped chives or a swirl of cream.
Notes
- Use only the white and light green parts of the leeks to avoid bitterness.
- This soup can be made vegetarian by using vegetable broth instead of chicken broth.
- For a creamier texture, add a splash of heavy cream or milk after blending.
- Leftover soup keeps well in the refrigerator for up to 3 days and freezes nicely for up to 3 months.
- Russet potatoes are preferred because they break down nicely and create a smooth consistency.
Keywords: potato leek soup, simple soup recipe, creamy potato soup, vegetarian soup, comforting soup