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Leek & Potato Soup Recipe

Leek & Potato Soup Recipe
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★★★★★

4.8 from 8 reviews

A comforting and creamy Leek & Potato Soup made with tender potatoes, fresh leeks, and a touch of cream, perfect as a warming appetizer or a light meal. Topped with grated cheese, parsley, and freshly ground black pepper for extra flavor.

Ingredients

Scale

Vegetables

  • 3–4 medium potatoes, peeled, cleaned, and diced into very small pieces
  • 4 leeks, cleaned and sliced (greens discarded)
  • 1 medium onion, finely chopped

Liquids & Dairy

  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter

Seasonings & Garnishes

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cheese of your choice, grated (for topping)
  • Fresh parsley (for garnish)
  • Fresh ground black pepper (for garnish)

Instructions

  1. Heat Butter: In a large stainless steel pot, heat the butter over medium heat until it just begins to sizzle, about one minute, to create a flavorful base for the soup.
  2. Sauté Vegetables: Add the diced potatoes, sliced leeks, and finely chopped onion to the pot. Toss them with the salt and black pepper, cooking for a few minutes. Then reduce the heat to medium-low, cover the pot, and cook for 12-15 minutes until the vegetables soften. Stir occasionally to prevent sticking.
  3. Add Broth and Simmer: Once the vegetables are tender, pour in all of the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer gently for about 8 minutes to meld the flavors.
  4. Blend Soup: Carefully blend the soup in batches using a blender or immersion blender until smooth. Return the blended soup to the pot.
  5. Add Cream and Finish Cooking: Stir in the heavy cream and bring the soup to a boil for about one minute. Then lower the heat to medium and simmer for an additional 2-3 minutes to fully combine the flavors.
  6. Serve and Garnish: Ladle the soup into bowls and top with grated cheese, fresh parsley, and freshly ground black pepper for a delicious finishing touch.

Notes

  • Be careful when blending hot soup; blend in batches and hold the lid to avoid splashes.
  • You can substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free option.
  • For a richer taste, use homemade vegetable broth if available.
  • If you prefer a chunkier texture, blend only part of the soup or pulse briefly.
  • Leek greens are discarded here, but you can save and freeze them for making stock later.

Nutrition

Keywords: Leek and Potato Soup, Creamy Potato Soup, Vegetarian Soup, Comfort Food, Warm Soup Recipe

Find it online: https://reemcook.com/leek-and-potato-soup-recipe/