Easy Potato Leek Soup
User Reviews
4.8
Easy Potato Leek Soup
Description
Easy Potato Leek Soup starts by gently cooking cleaned and chopped leeks in olive oil until soft but not browned, to preserve their delicate flavor. Potatoes are added along with vegetable stock and water, then simmered until tender. The soup is blended in batches until smooth, creating a creamy base without cream.
The blending produces a silky texture contrasting with the reserved sautéed leeks used for garnish. The natural starchy potatoes provide body to the soup, while the gentle cooking keeps flavors fresh without bitterness. The method is straightforward but yields rich flavor and smooth mouthfeel.
This soup is versatile for serving as a warm appetizer or light main course. It can be garnished with fresh herbs or a drizzle of olive oil. It works well as a comfort dish in cooler weather.
Cleaning leeks thoroughly removes grit and sand. The soup may be partially blended or blended less to keep more texture, if preferred. Adding herbs or red pepper flakes can enhance flavor, and it can be enriched with cream alternatives if desired. Blend carefully in small batches to avoid overflow when hot.
Ingredients
- 2 tablespoons olive oil
- 2 leek cleaned and chopped (see notes about how to clean leeks
- 1 ½ pounds potato 700g, approx 3, peeled and cut into ½” cubes
- 3 cups vegetable stock 700ml
- 1 cup water 200ml
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
- Clean leeks thoroughly by trimming dark green parts and rinsing layers to remove grit.
- Blend soup in batches to prevent overflow and burns with hot liquid.
- Reserving some sautéed leeks provides a garnish for added texture and flavor.
- Add herbs like rosemary or thyme for additional depth if desired.
- For a heartier soup, pulse blend for chunkier texture or blend only half and mix.
- Use pre-cut leeks to save preparation time.
- Optionally add cream for extra richness or spice with red pepper flakes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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