Easy Potato Leek Soup
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4.8
81 reviews
Excellent
Easy Potato Leek Soup
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This creamy Potato Leek Soup recipe is quick, easy, and tasty! You only need 4 pantry ingredients and it's healthy, vegetarian and easily vegan.
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Ingredients
- 2 tablespoons olive oil
- 2 leeks cleaned and chopped (see notes about how to clean leeks)
- 1 ½ pounds 700g potatoes, approx 3 potatoes, peeled and cut into ½” cubes
- 3 cups 700ml vegetable stock
- 1 cup 200ml water
Instructions
- Heat the olive oil in a large soup pot over a medium heat. Add the leeks and cook, stirring often, for 7-10 minutes or until soft (don’t allow them to brown). TIP: If the leeks start to scorch on the bottom of the pan, reduce the heat slightly and add a small splash of water.Remove a few tablespoons of the cooked leeks to reserve for garnish, if desired.
- Stir in the potatoes, stock, water and salt, bring to the boil then reduce the heat and simmer for 20 minutes.
- Carefully transfer to a blender (don’t overfill, you may need to do this in batches). Whiz until smooth. Serve topped with the reserved cooked leeks.
Notes
- Blending hot soup can be dangerous, so be sure to blend your soup in small batches in order to keep it from overflowing out of the blender.
- To save some time in the kitchen, purchase pre-cut leeks.
- If you decide not to peel the potatoes, make sure you scrub them fully to release any dirt.
- If you still have leftover leeks, be sure to try these Grilled Leeks.
- For a rustic potato soup, keep the potato peels on.
- Sprinkle in some red pepper flakes for a spicy potato leek soup.
- Add a delightful herb flavor to the soup by adding your favorite fresh or dried herbs. Rosemary, thyme, bay and oregano all work well.
- For a chunky potato soup, pulse the soup in a blender until desired consistency is reached. Or, only blend half then mix it all together.
- Saute some onion and garlic along with the leeks for a deeper onion flavor.
- If you’d like to make your soup even more creamy, add a cup of heavy cream, double cream, or soy cream.
- How to clean leeks:
- Remove the tough top dark green parts of the leek with a sharp knife. Discard the greens or save them for vegetable stock.
- Slice the leek from top to bottom exposing all of the layers while keeping them all together at the root.
- Rinse the leek fully under cold water to remove all grit and sand. Dry and then use for your recipe.
Nutrition Information
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Calories
153kcal
(8%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
483mg
(20%)
Potassium
531mg
(15%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
747IU
(15%)
Vitamin C
26mg
(29%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 483mg | 20% |
| Potassium | 531mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 747IU | 15% |
| Vitamin C | 26mg | 29% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
81 reviews
Excellent
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