Potato Leek Soup
User Reviews
5.0
9 reviews
Excellent
Potato Leek Soup
Report
Learn how to make this classic soup recipe that's ready in 30 minutes! Made in one pot with simple ingredients. A hearty comfort food soup that's just creamy enough without being too heavy. A crowd-favorite recipe for the BEST and EASIEST potato leek soup!
Share:
Ingredients
- 4 tablespoons unsalted butter divided
- 2 tablespoons all-purpose flour
- 4 cups leeks coarsely chopped*
- 2 cups sweet Vidalia onion finely minced
- 2 teaspoons salt or to taste
- ½ teaspoon freshly ground black pepper
- 4 cloves garlic finely minced
- 4 cups reduced sodium chicken broth
- 4 cups Russet potatoes peeled and chopped into 1-inch chunks
- 1 sprig of fresh thyme
- ½ cup whole milk
- fresh herbs optional for garnishing (chives, parsley, thyme)
Add to Shopping List
Instructions
- To a large Dutch oven or soup pot, add 2 tablespoons butter, and heat over medium-high heat to melt.
- Add the flour to the melted butter, and using a wooden spoon, stir constantly until dissolved.
- Add the remaining butter, leeks* (see Notes), onions, salt, pepper, and saute for 5 minutes, or until vegetables begin to soften; stir frequently. Tips - I like to use sweet Vidalia onions for their flavor, but yellow or white onions may be used. Adding the salt now helps sweat the vegetables and adds a better flavor to the soup. Because I use reduced sodium broth, I find 2 teaspoons salt now to be necessary, but always salt to taste.
- Add the garlic and saute for 1 minute; stir continuously.
- Add the reduced sodium chicken broth, potatoes, thyme, and bring to a simmer.
- Reduced the heat to medium or medium-low, cover the Dutch oven, and simmer for about 20 minutes, or until potatoes are very tender and soft.
- Remove the sprig of thyme and using an immersion blender, blend the soup to. your desired consistency. Tips - If you don't have an immersion blender, you can blend the soup in a high speed blender. When working with hot liquids in a blender canister, always pay attention that there's a way for steam to escape. For me, the easiest way to achieve this is to pop out the plastic piece in the lid, and cover that hole with an old dish towel. You still need to cover the hole with something so soup doesn't go flying everywhere, but just not sealed off like you would have with the plastic piece still in. Blend in two or three rounds if necessary.
- Add the milk, stir to combine, taste the soup for seasoning balance, and add additional salt or pepper, if desired, to taste. Tip - If the soup tastes at all flat, boring, or dull, it likely needs more salt. Don't be afraid to add it. I add about 3-4 teaspoons total salt (2 to start and nearly 2 at the end) because you're seasoning and flavoring pounds-worth of very basic root vegetables which need salt to bring out their best so don't be afraid to add salt.
- Optionally, garnish the soup with fresh chives, parsley, thyme, and serve. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat very gently as desired in the microwave or on the stovetop.
Equipments used:
Notes
- Leeks - You eat the whiter or lighter green parts and discard the dark green tops. Leeks often have dirt or sand that can enter this edible whiter/lighter part so you will want to slice down the center, then slice across. Rinse in a strainer before cooking as sand and dirt often make their way into the inner layers of the leek. There are all kinds of internet tutorial videos showing how to clean leeks that exist and if you’re curious, check one out.
Nutrition Information
Show Details
Serving
1bowl
Calories
250kcal
(13%)
Carbohydrates
36g
(12%)
Protein
8g
(16%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
23mg
(8%)
Sodium
853mg
(36%)
Potassium
772mg
(22%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1267IU
(25%)
Vitamin C
16mg
(18%)
Calcium
99mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 250kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 853mg | 36% |
| Potassium | 772mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1267IU | 25% |
| Vitamin C | 16mg | 18% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
