Leek Potato Soup Recipe

Name: Leek Potato Soup Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 6 cups sliced Golden potatoes; 4 cups chopped leeks; 3-5 cloves garlic; 4 tablespoons butter; 8 cups vegetable broth; 1 tablespoon Italian seasoning; Optional: ¼ cup heavy cream; salt and pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
8 servings
Calories
229 kcal
Course
Main Course, Soup
Cuisine
American

Leek Potato Soup Recipe

Gael Hudson

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This cozy vegetarian dish is brimming with sautéed leeks and tender potatoes in a rich, creamy soup base. It's easy to make in under an hour, and can even be made vegan with a couple of simple swaps!

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Ingredients

Servings

6 cups sliced Golden potatoes or other thin-skinned potatoes, about 2 lbs
4 cups chopped leeks about 3 large leeks
3-5 cloves garlic minced
4 tablespoons butter or plant-based butter for vegan
8 cups vegetable broth
1 tablespoon Italian seasoning
Optional: ¼ cup heavy cream or cashew cream for vegan
salt and pepper

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Instructions

Prep the Leeks: Cut the dark green tops off the leeks. Then cut the root end off the stocks as well. Quarter the stocks, lengthwise, and cut into ½-inch slices. Place the chopped leeks in a bowl and rinse thoroughly with cold water to remove any sand and debris. (You can save the green tops for making stock, but do not use them in this recipe.)Move the leeks to a colander to drain while you mince the garlic.
Set a large 6-8 quart soup pot over medium heat. Add the butter, chopped leeks, and garlic to the pot. Stir and allow the aromatics to sauté and soften for 5-10 minutes.
Meanwhile, quarter the potatoes, lengthwise. Then slice into thin slices. Once the leeks are very soft and fragrant, add the sliced potatoes to the pot. Pour in the broth, then stir in the Italian herb seasoning.
Cover the pot and simmer for 20 minutes, stirring on occasion. Then uncover the pot and continue to simmer for another 10 minutes until the potatoes are very soft, and disintegrating into the soup base.
Taste, then salt and pepper as desired. For extra creamy soup, stir in ¼ cup of heavy cream or cashew cream.

Notes

Leftover potato leek soup will keep well for up to 4 days. Let it cool completely before transferring the soup to an airtight container and storing in the fridge.

Nutrition Information

Show Details

Serving 1bowl Calories 229kcal (11%) Carbohydrates 41g (14%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Trans Fat 0.2g Cholesterol 15mg (5%) Sodium 1005mg (42%) Potassium 841mg (24%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 1432IU (29%) Vitamin C 41mg (46%) Calcium 61mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 229 kcal

% Daily Value*

Serving	1bowl
Calories	229kcal	11%
Carbohydrates	41g	14%
Protein	4g	8%
Fat	6g	9%
Saturated Fat	4g	20%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	1g	5%
Trans Fat	0.2g	10%
Cholesterol	15mg	5%
Sodium	1005mg	42%
Potassium	841mg	18%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	1432IU	29%
Vitamin C	41mg	46%
Calcium	61mg	6%
Iron	3mg	17%