Potato Leek Soup

Name: Potato Leek Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 leeks, white and light green parts, sliced; 2 potatoes, peeled and diced; 2 cups vegetable broth; 1 tbsp butter; 1 tbsp olive oil; 1/2 cup milk or cream; 1/4 tsp salt; 1/4 tsp black pepper

A silky, comforting soup of potatoes and leeks simmered in broth and blended until creamy. Simple, classic, and vegetarian.

40 minEasyServes 4280 cal/serving

FrenchDinnerStovetopVegetarianAlcohol-FreeCorn-Free

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Ingredients

2 leeks, white and light green parts, sliced
2 potatoes, peeled and diced
2 cups vegetable broth
1 tbsp butter
1 tbsp olive oil
1/2 cup milk or cream
1/4 tsp salt
1/4 tsp black pepper

Instructions

1

In a large pot, heat the 1 tbsp butter and 1 tbsp olive oil over medium heat until the butter is melted.
2

Add the white and light green parts, sliced 2 leeks and cook, stirring occasionally, until they are soft and translucent but not browned, about 5-7 minutes.
3

Add the peeled and diced 2 potatoes and stir to coat with the butter and oil mixture.
4

Pour in the 2 cups vegetable broth and bring to a simmer. Reduce heat to maintain a gentle simmer, cover, and cook for 20-25 minutes, or until the potatoes are very tender when pierced with a fork.
5

Remove the pot from heat and let cool slightly for a few minutes.
6

Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender, blend until smooth, and return to the pot.
7

Stir in the 1/2 cup milk or cream and heat gently over low heat. Do not boil.
8

Season with 1/4 tsp salt and 1/4 tsp black pepper to taste.
9

Serve warm, garnished with fresh herbs or a drizzle of olive oil if desired.

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Questions

How long does Potato Leek Soup take?

As written, 40 minutes: 10 of prep and 30 of cooking. The longest single stretch is step 4 (25 minutes): "Reduce heat to maintain a gentle simmer, cover, and cook for 20-25 minutes, or until the potatoes are very tender when pierced with a fork."

Do I need any special equipment for Potato Leek Soup?

Beyond a knife and a board, the method uses an immersion blender (step 6) and a blender (step 6). If you do not have one, a countertop blender, filled halfway with the lid vented, replaces the immersion blender.

What can I use instead of leeks in Potato Leek Soup?

The entry for Potato Leek Soup calls for 2 leeks, white and light green parts, sliced. In its place: Yellow onion or the white parts of scallions, cooked gently. Use a little less by volume.

Can I make Potato Leek Soup dairy-free?

Yes. The dairy in Potato Leek Soup is 1 tbsp butter, 1/2 cup milk or cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Is Potato Leek Soup vegan?

No, though it is vegetarian. What keeps it from vegan is 1 tbsp butter and 1/2 cup milk or cream. For fully plant-based entries, see the vegan dinner collection.

Can I freeze Potato Leek Soup?

It is not a good candidate. Refrigerate what is left of Potato Leek Soup within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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