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4.8 from 81 votes

Easy Potato Leek Soup

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6
Calories: 153 kcal
Course: Soup
Cuisine: French , Irish

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

    Cup of Yum
  1. 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.
  2. Stir in the potatoes, stock, water and salt, bring to the boil then reduce the heat and simmer for 20 minutes.
  3. 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

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

% 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.