This potato leek soup cooks leeks, onion, garlic and potatoes in butter and broth, then blends everything until smooth. A splash of cream or milk goes in at the end. Garnish with fresh chives or parsley and serve hot.

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Ingredients for Potato Leek Soup

To prepare this flavourful soup, you’ll need the following ingredients:

3 large leeks (white and light green parts only, sliced)
3 medium potatoes (peeled and diced)
2 tablespoons unsalted butter
1 medium onion (chopped)
2 garlic cloves (minced)
4 cups vegetable or chicken broth
1 cup heavy cream or milk
Salt and black pepper (to taste)
Fresh chives or parsley (for garnish)

Step-by-Step Recipe for Potato Leek Soup

Prepare the Leeks:
- Wash the leeks thoroughly to remove any grit. Slice only the white and light green parts.
Sauté the Vegetables:
- In a large pot, melt butter over medium heat. Add the chopped onion, garlic, and leeks. Cook until the vegetables are softened and fragrant, about 8-10 minutes.
Add Potatoes and Broth:
- Stir in the diced potatoes and pour in the vegetable or chicken broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
Blend the Soup:
- Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches using a countertop blender.
Add Cream and Seasoning:
- Stir in the heavy cream or milk and season with salt and black pepper to taste. Heat gently without boiling.
Serve and Garnish:
- Ladle the soup into bowls and garnish with fresh chives or parsley for a pop of colour and flavour. Serve hot.

Nutritional Information of Potato Leek Soup

Potato leek soup is a wholesome dish that provides a balance of nutrients. Here’s an approximate nutritional breakdown per serving (1 cup):

Calories: 180-220
Carbohydrates: 25-30g
Protein: 4-6g
Fat: 8-10g
Fiber: 3-4g
Vitamin C: 15-20% of the Daily Value (DV)
Potassium: 400-500mg
Calcium: 8-10% of the DV

Tips for Enhancing Your Potato Leek Soup

Add a pinch of nutmeg for a subtle depth of flavour.
Top with crispy bacon bits or croutons for added texture.
For a vegan option, substitute butter with olive oil and heavy cream with coconut milk.

Try it today and savour the rich flavours of this classic soup!

Frequently Asked Questions

Which parts of the leek should I use?

Use only the white and light green parts, and wash them thoroughly to remove any grit before slicing.

How do I blend the soup?

Puree it with an immersion blender in the pot, or let it cool slightly and blend it in batches in a countertop blender.

Can I make it vegan?

Swap the butter for olive oil and the heavy cream for coconut milk, and use vegetable broth.

Browse more in our Soup Recipes collection.

Potato Leek Soup and Its Nutritional Information