Easy Potato Leek Soup
With a handful of basic vegetables and pantry staples, you can create a homemade potato soup that tastes like you spent all day preparing it.
Equipment
- Large Pot or Dutch Oven
- Chef’s knife
- Cutting board
- Wooden Spoon or Silicone Spatula
- Immersion Blender or Regular Blender
- Measuring cups and spoons
- Ladle
Ingredients
- 4 large russet potatoes peeled and diced
- 3 large leeks cleaned and sliced (white and light green parts only)
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 cup milk or cream optional for creamier soup
- 2 tbsp butter or olive oil
- Salt and black pepper to taste
- 1 tsp fresh thyme or ½ tsp dried thyme
- Optional garnish: chopped chives or parsley
Instructions
Prepare the Vegetables
- Slice the leeks lengthwise, then chop into thin half-moons. Rinse thoroughly to remove any hidden dirt or sand.
- Peel and dice the potatoes into roughly 1-inch cubes for even cooking.
- Chop the onion and mince the garlic.
- Pro tip: Make sure the potatoes are roughly the same size so they cook evenly and don’t turn mushy in some spots.
Sauté the Aromatics
- Heat butter or olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 3–4 minutes.
- Stir in the garlic and leeks, cooking another 3–5 minutes until the leeks soften but don’t brown.
- Pro tip: Keep the heat moderate—leeks cook quickly and can burn if the pan is too hot, which changes the flavor.
Add Potatoes and Broth
- Add the diced potatoes to the pot and stir to combine with the leeks and onions.
- Pour in the broth and add thyme, salt, and pepper.
- Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, or until potatoes are fork-tender.
- Pro tip: Taste the broth midway and adjust seasoning—it’s easier to season in layers than at the end.
Blend Until Smooth
- Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until silky and smooth.
- If using a regular blender, blend in batches and return the soup to the pot afterward.
- Pro tip: Blend carefully and in small batches if using a regular blender—hot soup can splatter.
Add Cream and Adjust Seasoning
- Stir in milk or cream for a richer, creamier texture, if desired.
- Taste and adjust salt, pepper, and thyme as needed.
- Pro tip: Add cream slowly and taste as you go—you can always add more, but you can’t take it out!
Serve and Garnish
- Ladle the soup into bowls and garnish with chopped chives or parsley.
- Serve hot with crusty bread, a simple salad, or just enjoy it on its own.
Notes
Nutritional Value (per serving, approx.)
- Calories: ~210 kcal
- Carbohydrates: ~32g
- Protein: ~5g
- Fat: ~7g
- Fiber: ~4g
- Sodium: ~650mg (varies by broth used)
- Sugar: ~5g