Description
This Simple Potato Leek Soup is a creamy, comforting, and dairy-free classic made with leeks, potatoes, and broth. Perfect for cozy dinners, it’s easy to prepare and naturally gluten-free. Ideal for anyone craving a warm, simple, and satisfying soup recipe.
Ingredients
2 large leeks
1 tablespoon olive oil or butter
2 cloves garlic (optional)
1.5 pounds Yukon Gold or Russet potatoes
4 cups vegetable or chicken broth
0.5 teaspoon salt
0.25 teaspoon black pepper
2 tablespoons chopped chives or fresh herbs (optional)
Instructions
1. Cut off the dark green tops and root ends of the leeks. Slice in half lengthwise and rinse under cold water to remove grit. Slice into thin half-moons.
2. In a large pot, heat olive oil or butter over medium heat. Add leeks and sauté for 8–10 minutes until soft and fragrant. Add garlic during the final minute, if using.
3. Add the diced potatoes and stir to combine. Pour in the broth and bring to a boil.
4. Reduce heat and simmer for about 20 minutes or until the potatoes are fork-tender.
5. Blend the soup with an immersion blender for a creamy texture or mash part of it for a chunkier version.
6. Season with salt and pepper to taste.
7. Serve hot with a sprinkle of fresh chives or herbs, and enjoy!
Notes
Use Yukon Gold potatoes for the creamiest texture; Russets work well too but may require peeling.
Blending is optional—use a potato masher if you prefer a rustic, hearty texture.
Add garlic or herbs during the sauté phase for extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg