Simple Potato Leek Soup

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There’s something undeniably comforting about a warm bowl of homemade soup, and this Simple Potato Leek Soup is the definition of cozy. Creamy yet light, earthy with a hint of sweetness, it wraps you in warmth on a chilly evening or offers a soothing bite during a quiet lunch. It’s a timeless recipe that proves sometimes the simplest ingredients yield the most incredible results.

This soup delivers everything you want in a homemade dish: fast prep, minimal ingredients, and a depth of flavor that tastes like it simmered for hours. With buttery leeks and starchy potatoes at its heart, it’s naturally creamy without any need for added dairy. Whether you’re cooking for a crowd or preparing a nourishing solo meal, this soup will easily become part of your comfort food rotation.

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Why You’ll Love This Simple Potato Leek Soup

• Simple Ingredients: You likely already have everything on hand—potatoes, leeks, broth, and seasonings.
• Naturally Creamy: No cream needed! The potatoes create a velvety texture all on their own.
• Quick and Easy: Comes together in under 40 minutes from start to finish.
• Comforting Flavor: Subtle, savory, and soothing with every spoonful.
• Customizable: Keep it rustic or blend it smooth; add herbs, garlic, or a splash of cream if you like.

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Preparation Phase & Tools to Use

Before jumping into cooking, a bit of prep goes a long way with this soup.

Essential Tools and Equipment:

• Large Soup Pot or Dutch Oven: This will be your workhorse for sautéing leeks and simmering the soup. Its depth allows the flavors to build without spills.
• Sharp Chef’s Knife: Needed for slicing leeks and dicing potatoes with precision and ease.
• Cutting Board: Preferably one with a groove to catch any moisture from the veggies.
• Blender or Immersion Blender (Optional): If you prefer a smooth consistency, blending the soup brings it to a luxurious finish. An immersion blender offers the least cleanup.
• Ladle: To serve without mess and portion with ease.

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Ingredients for the Simple Potato Leek Soup

• Leeks: The backbone of this soup. Their mild, oniony flavor softens beautifully when sautéed, adding a delicate base to the broth.
• Potatoes: Yukon Gold or Russet potatoes are best. They break down slightly when cooked, giving the soup a creamy texture without any added dairy.
• Olive Oil or Butter: Adds richness and helps to gently sauté the leeks until they’re soft and aromatic.
• Garlic (optional): Adds a warm, earthy flavor that complements the leeks.
• Vegetable or Chicken Broth: Provides depth and enhances the savory qualities of the soup.
• Salt and Pepper: Essential for seasoning and enhancing the natural flavors.
• Fresh Chives or Herbs (optional): For garnish and a burst of fresh, green flavor at the end.

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How To Make the Simple Potato Leek Soup

Step 1: Clean and Prep the Leeks

Cut off the dark green tops and root ends of the leeks. Slice them in half lengthwise and rinse thoroughly under running water to remove grit. Slice into thin half-moons.

Step 2: Sauté the Leeks

In a large pot, heat olive oil or butter over medium heat. Add the sliced leeks and cook for 8-10 minutes until soft and fragrant, but not browned. If using garlic, add it during the last minute.

Step 3: Add Potatoes and Broth

Add the diced potatoes to the pot and stir to coat. Pour in the broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are fork-tender.

Step 4: Blend the Soup (Optional)

For a creamy texture, use an immersion blender directly in the pot to puree the soup until smooth. Or carefully transfer in batches to a countertop blender. Prefer a chunkier texture? Simply mash a portion of the soup with a potato masher.

Step 5: Season and Serve

Taste and season with salt and pepper. Ladle into bowls and top with chopped chives, a drizzle of olive oil, or a dash of cream if desired. Serve hot.

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How to Serve and Store Simple Potato Leek Soup

This soup is best served hot, ladled into bowls and finished with a sprinkle of fresh herbs or a dash of black pepper. It pairs beautifully with crusty bread, a light green salad, or even a grilled cheese sandwich for a hearty meal.

To store leftovers, let the soup cool completely, then refrigerate in an airtight container for up to 4 days. The flavors deepen with time, making it even better the next day. For longer storage, freeze in individual portions for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally.

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Frequently Asked Questions

Can I make this soup vegan?

Absolutely! Just use olive oil instead of butter and opt for vegetable broth. The soup is naturally dairy-free and plant-based.

Do I need to peel the potatoes?

Peeling is optional. If you like a smoother texture, peel the potatoes. For a rustic feel, leave the skins on—just wash them well.

What kind of potatoes work best?

Yukon Gold and Russet are ideal. Yukon Gold gives a buttery texture, while Russet breaks down more, making the soup thicker.

Can I freeze this soup?

Yes, it freezes very well. Let it cool, portion it out, and store in freezer-safe containers. Thaw overnight in the fridge before reheating.

How can I add more flavor?

Try sautéing garlic with the leeks, adding a bay leaf during simmering, or finishing with a swirl of cream or a squeeze of lemon.

Is this soup kid-friendly?

Definitely! Its mellow, creamy taste is often a hit with kids. Serve it with breadsticks or cheese toast for a fun twist.

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Want More Soup Ideas with a Twist?

If you love this Simple Potato Leek Soup, you might also enjoy these delicious recipes from my kitchen:

• Hearty Italian Sausage Soup for a meatier, spice-kissed option.
• Easy Thai Red Curry Dumpling Soup if you crave bold, Asian-inspired flavors.
• Authentic Tom Kha Gai Soup for a creamy coconut spin with tangy lemongrass.
• Cheddar Bay Crab Cakes with Lemon Butter Drizzle to serve as a hearty pairing.
• Cajun Ranch Shrimp and Sausage Pasta Skillet if you love your comfort food with a little heat.

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And let me know in the comments how yours turned out. Did you go silky smooth or keep it chunky? Did you sneak in garlic or finish it with cream?

I love hearing how you make these recipes your own. Questions are welcome too—let’s help each other cook better, one bowl at a time.

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