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Leek and potato soup
4.9 from 42 votes

Leek and potato soup

Easy to make recipe for creamy leek and potato soup made with leeks, Yukon gold potatoes, onion, garlic, vegetable or chicken broth, milk or cream, cumin, coriander, nutmeg and lemon juice.

Servings: 8
Course: Soup
Cuisine: International

Ingredients

  • 6 leek white and green parts, well washed, small or 3 large
  • 2 tbs oil or butter
  • 1 cup onion about ½ onion, white, diced
  • 4 garlic crushed, cloves
  • ½ tbs cumin ground
  • ½ tbs ground coriander
  • ¼ tsp ground nutmeg
  • 4 potato peeled and cut in chunks, medium sized, Yukon gold
  • 6 cups vegetable broth or chicken broth
  • 2 tbs lemon juice
  • 1 cup milk or half and half
  • salt
  • black pepper
Serve with:
  • mint crème fraiche sauce spicy

Instructions

    Cup of Yum
  1. Cut the leeks in large chunks and place in the food processor, pulse until all the leeks are minced.
  2. Heat the oil in a large saucepan add the minced leeks, onions and garlic, cook on medium low for about 8-10 minutes, stirring occasionally.
  3. Add the cumin, coriander, nutmeg and salt, stir well.
  4. Add the broth and potatoes, bring to a boil.
  5. Reduce temperature and simmer until the potatoes are tender, about 20-25 minutes.
  6. Add the lemon juice and additional salt if needed, remove from the heat and let the soup cool until it is safe to blend.
  7. Blend the soup, strain (if not feeling too lazy), mix in the milk or half and half, and reheat.
  8. Serve with the spicy mint crème fraiche sauce.