0 from 9 votes
Leek Potato Soup Recipe
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!
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 8 servings
Calories: 229 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.