Potato Leek Soup
Cozy and comforting, this Potato Leek Soup recipe combines potatoes, leeks and broth for a simple homemade soup the whole family will love!
Potato Leek Soup
This 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 make 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 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 a bit chunky you can use a potato masher instead of an immersion blender to give you bigger chunks.
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.
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
- This soup is ready in under 30 minutes and can easily be made gluten-free. Use an all purpose gluten-free flour mix in place of wheat such as Bobs Redmill or Cup4Cup.
- If you wish to make it dairy free, simply leave the milk out and add more broth.
- Refrigerate up to 4 days.
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
- 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 stock, use vegetable broth for vegetarians
- 1/2 cup 2% milk
- salt and fresh pepper
- 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 butter and add flour on low flame.
- Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
- Add chicken stock, 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.
Photo Credit: Jess Larson