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Potato leek soup is a simple, hearty soup with great flavor. This easy potato soup recipe is quick, too, coming together in about 20 minutes! The perfect easy weeknight meal.
I know I am repeating myself here when I say that I simply love leeks! Their versatility as well as their subtle onion flavor make them a real winner to me. I add them to soups and salads for lunch and dinner and to quiche, too. My one word of advice is to make sure you wash them well. Otherwise, you’ll end up with a mouth full of gritty sand… not a real winner. The best way to clean leeks is to place them into a large bowl and cover them with cold water. Swish the leeks around a bit to loosen the gritty sand from between the leaves.
Anyhow, seeing as how today it is going to be cold here again I’m revisiting a favorite soup recipe of mine; potato leek soup. Talk about easy! I make this often, as I like to eat soup with dinner. I find I eat less of the high calorie foods when I fill up on a hearty soup first. Mostly, I stick to brothy vegetable soups like my Slimming Vegetable Soup Recipe, but this potato leek soup is satisfying and a family favorite.
This is my adaptation of a recipe from Julia Child, for potage parmentier. When I first read Mastering the Art of French Cooking, volume 1, I fell instantly in love with this easy potato soup recipe. Unlike Julia, I dip an immersion blender in the pot a few times at the end to puree the leeks. Yep, you heard me correctly. Just assume that my son won’t eat the “green stuff” but he loves the soup and is aware of the presence of leeks. Strange, I know ????
Anyway, I hope you love the potato leek soup as much as my family does.
Total Servings 6 servings
A hearty potato-based soup with fresh leeks. Perfect for serving as an appetizer, side dish, or meatless main dish.
8 minPrep (inc. refrigeration & rest time)
15 minCook Time
23 minTotal Time
Ingredients
- 1 lb potatoes
- 3 cups thinly sliced leeks, green and tender white parts
- 1 teaspoon kosher salt
- enough water or vegetable stock (I use a combo of both) to cover cut potatoes and leeks by 1 inch.
- 3 TB butter
- 1/4 cup milk
- Fresh cracked black pepper, for garnish
Instructions
- Peel and cut potatoes in to 1 inch chunks and slice washed leeks. Add to a large soup pot.
- Add enough liquid to cover the contents by 1 inch. Boil at medium heat until potatoes are tender, about 15 minutes. Add the butter and milk. At this time you can puree the contents with an immersion blender or just stir and ladle into soup bowls.
- If desired, add a little sprinkling of finely sliced chives and freshly cracked black pepper. Such a good addition!
Bon Appetit!
More easy soup recipes to try:
Potato Blue Cheese Slow Cooker Soup
Hot and Sour Soup with Pork, Bok Choy and Ramen -A Quick Weeknight Meal!
