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Potato Leek Soup Recipe

    Potato Leek Soup Recipe

    This Potato Leek Soup is a smooth and creamy blended soup that will fill you up straight away and is made with ingredients that are classics in your kitchen.

    It works wonderfully either as a quick dinner or as an appetizer to kick off a more elaborate meal with guests. Save some leftovers! You won’t be able to stop thinking about how delicious and soothing this soup is.

    Because I get so many questions about this particular soup, I have decided to finally share the recipe with you. I really enjoy eating different kinds of soup. It is possible that some naysayers would assert that this bowl of joy and comfort does not constitute a meal, but I am here to argue that they are wrong.

    When I’m creating a pot of soup, I want to make sure that in addition to having a delicious flavor, it’s also quite satisfying. This is my goal.

    After having a bowl of this soup, which is laden with potatoes and leeks and then pureed to a consistency that is creamy and substantial, you can be assured that every single person at the table will feel completely satiated.

    Just take a look at that lengthy list of components! In order to prepare this soup, I didn’t even have to go to the supermarket, and I bet that you won’t have to either.


    Leeks –

    Find some that are both lovely and large.

    Butter –

    Because I want complete control over how much sodium I consume, I always opt for unsalted products.

    White onion – (Onion)

    In order to achieve a subtle onion flavor. The use of shallots is also viable.

    Broth made from chicken –

    Instead of chicken stock, you might try using vegetable broth, especially if you’re making a vegetarian soup.

    Potatoes –

    Yukon gold or Russets.

    Bay leaf –

    Either fresh or dried Because mine are on the smaller side, I used around three.
    Salt & pepper – To taste.

    Milk –

    Any that you happen to have lying around.

    Parsley –

    Having just been chopped.

    Instructions for making potato and leek soup

    To prepare the leeks,

    Leeks should be washed thoroughly and then chopped into large pieces. In a Dutch oven, bring the butter to a simmer over medium heat. After adding the leeks and onion, continue to cook for around ten minutes, or until the leeks have become tender. Mix it up every so often.

    Prepare the potatoes by:

    To the pot, add the broth, potatoes, bay leaf, and seasonings of your choice. First, over high heat, bring the soup to a boil; then, reduce the heat so that it just simmers. Cook for about 20 minutes, or until the potatoes can be easily pierced with a fork.

    Complete the soup by:

    Put the bay leaf in the trash. Blend the soup using either an immersion blender or a standup blender until it is completely smooth. Experiment with various seasonings. After stirring in the milk, top each serving with freshly cut parsley and serve.

    The perfect accompaniments for potato leek soup

    You are aware of me! If there isn’t some delicious bread to go with it, I just don’t think I’ll be able to enjoy a bowl of soup. You might also prepare a salad that is uncomplicated and full of fresh flavors to accompany the soup. This dish, which features potatoes as a key ingredient, is hearty enough to stand on its own as a dinner in and of itself.


    You can keep the soup in the pot that you made it in by covering it with the lid if there are a lot of leftovers. In that case, you should place your leftovers in a container that is airtight. When stored in the refrigerator, they will stay fresh for about two to three days. You may reheat it in the microwave or on your stovetop on a medium heat setting.

    This soup can also be stored in the freezer for later use. The leftovers will be good for three months. Reheating the soup from frozen will produce the same satisfactory results regardless of whether or not you allow it to thaw overnight in the refrigerator before beginning the process.