5 from 189 votes
Potato Leek Soup
Potato Leek Soup is a creamy, comforting soup made from sautéed leeks and diced potatoes simmered in vegetable broth with herbs. After cooking until tender, the mixture is blended to the desired creaminess while retaining some texture if preferred. Fresh chives and black pepper garnish the soup, adding subtle bite and freshness to the mild, earthy flavors. It can be adjusted in thickness by adding more broth as needed.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
servings
Calories:
290 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 leek large
- 2 garlic minced, cloves
- 4 cups vegetable broth or more for a thinner texture
- 2 pounds potato peeled and diced into ½-inch pieces, Yukon gold variety
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 thyme fresh, sprigs
- chives freshly chopped; for garnish
- black pepper freshly chopped; for garnish
Instructions
- Slice the stem and green leaves off the leeks, leaving the white and light green parts. Cut the leeks in half lengthwise, then chop across.
- Place the chopped leeks into a colander and run under cold water to remove dirt and debris.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and sauté for 8 to 10 minutes, until softened (but not browned). Then add the garlic and stir for another minute.
- Add the diced potatoes, salt, bay leaf, thyme, and vegetable stock. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the potatoes are fork tender.
- Remove and discard the bay leaf and thyme sprigs. Use an immersion blender to blend the soup until your desired level of creaminess. Alternatively, you can blend the soup in batches in a high-powered blender.
- Top the potato leek soup with chopped chives and freshly ground black pepper before serving.
Cup of Yum
Notes
- Blend to desired consistency: fully smooth for creaminess or partially for a chunkier texture.
- Add 1 to 2 cups extra vegetable broth if a thinner soup or larger quantity is preferred.
- Each serving is approximately 1¼ cups.
Nutrition Information
Calories
290kcal
(15%)
Carbohydrates
52g
(17%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
1258mg
(52%)
Potassium
1080mg
(23%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
1676IU
(34%)
Vitamin C
54mg
(60%)
Calcium
70mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 290
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1258mg | 52% |
| Potassium | 1080mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1676IU | 34% |
| Vitamin C | 54mg | 60% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.