Description

This Potato and Leek Soup recipe is the ultimate comfort food—creamy, cozy, and easy to make with pantry staples. It’s naturally gluten-free, vegetarian-friendly, and ideal for meal prep. Made with simple ingredients like leeks, potatoes, garlic, and broth, this classic soup brings hearty flavor to your table. Perfect for cold nights or anytime you need a nourishing bowl of goodness.

Ingredients

3 large leeks, cleaned and sliced

2 pounds potatoes, peeled and diced

3 cloves garlic, minced

2 tablespoons olive oil or butter

5 cups vegetable or chicken broth

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh herbs (optional)

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Instructions

1. Wash leeks thoroughly, slice thinly. Peel and dice potatoes. Mince the garlic.

2. Heat olive oil or butter in a large soup pot over medium heat. Add leeks and garlic, sauté until soft.

3. Add potatoes and broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until potatoes are tender.

4. Use an immersion blender or regular blender to puree soup until smooth and creamy.

5. Season with salt and pepper to taste. Garnish with herbs or crispy leeks and serve warm.

Notes

For a richer soup, stir in 1/4 cup heavy cream just before serving.

Yukon Gold potatoes give a creamier texture; Russets work well if peeled.

Clean leeks thoroughly to remove hidden dirt by soaking in cold water.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 185
Sugar: 3g
Sodium: 480mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 4g
Cholesterol: 5mg