Our Favourite Potato and Leek Soup

We love this selfmade potato and leek soup recipe with butter, leeks, potatoes, inventory, and spices. This soup is so creamy and comforting. Additionally it is made with out cream! Jump to the Potato Leek Soup Recipe

Tips on how to Make Our Favourite Potato Leek Soup

I really like soups with texture, so except we’re speaking tomato soup, I’m normally not one for deliberately clean soups. Most potato and leek soup recipes we’ve seen these days name for mixing till it’s silky clean. They could look fairly, however I’ll virtually all the time take a hearty, rustic soup over silky clean.

That’s why our potato leek soup isn’t utterly blended. As an alternative, we go away plenty of potato chunks and sliced leeks within the pot for texture and heartiness. Adam and I really like this soup, and whereas the entire pot can simply feed 4, we’ve been identified to down the entire thing ourselves.

You’ll be able to see from our picture that we blended about half of the soup after which left the remaining. This manner, the soup is creamy and thickened, however we go away loads of potato and leek items within the pot for texture.

Blending half of the potato leek soup

The ingredient record for this simple potato leek soup is fairly quick (woohoo!). You’ll want butter or oil, leeks, potatoes, inventory, and some spices.

This soup is fast to organize and retains effectively within the fridge or freezer for one more day. We hope you do that one; it’s considered one of our favorites. See our selfmade potato soup for one more favourite!

Two Bowls of Leek and Potato Soup

A Little About Leeks

Earlier than we share the recipe, let’s chat about leeks for a minute. Leeks are members of the allium household, so they’re associated to garlic and onions. Leeks style like a candy, mellow onion. Take into consideration a scallion or inexperienced onion and make it a bit sweeter.

Your complete leek is edible, however the additional up into the darker inexperienced tops you get, the harder they’re. That’s why most leek recipes (together with this one) solely use the sunshine inexperienced and white elements. We go away the darkish inexperienced tops for making shares and broths.

Cleansing and chopping leeks are easy, however it’s useful to know just a few ideas. Leeks are grown in sandy soil, so it’s common for dust and sand to get caught between the layers.

The simplest option to take care of that is to take away the foundation finish, then slice all the leek in half lengthwise, revealing every layer and permitting you to see and rinse away the dust and sand. Years in the past, we wrote an article about cleansing leeks, so have a look for photographs and ideas: Tips on how to Clear Leeks.

When you’ve cleaned and chopped your leeks, this soup comes collectively quick. We hope that you simply strive it!

A bowl of Homemade Potato and Leek Soup

Extra of Our Favourite Soup Recipes

Our Favourite Potato and Leek Soup

  • PREP
  • COOK

We love this potato leek soup recipe with butter, leeks, potatoes, inventory, and spices. This soup is so creamy and comforting. There’s no cream wanted, however if you wish to make this extra decadent, add slightly crème fraîche, bitter cream, or cream to your bowl earlier than serving.

Makes 4 servings

You Will Want

3 tablespoons butter or olive oil

3 massive leeks

6 cups inventory or broth, see our hen inventory or vegetable broth

2 medium-to-large russet potatoes, peeled and chopped into ½-inch cubes

Half of a bay leaf

Salt and contemporary floor black pepper

Pinch freshly floor nutmeg

Crème fraîche, bitter cream, or cream for serving, optionally available


  • Put together Leeks
  • Lower away the stem and darkish inexperienced elements of the leeks. Discard the stem and save the inexperienced tops for inventory or broth. We solely want the sunshine inexperienced and white elements of the leeks for this recipe.

    Slice the leeks into half, lengthwise, after which run chilly water over them, utilizing your fingers to launch any dust caught contained in the layers.

    Slice the leeks into 1/4-inch thick half-moons.

    • Put together Soup
    • Soften the butter in a big saucepan or Dutch oven over medium warmth.

      Stir within the leeks and 1/4 teaspoon of salt. Cut back the warmth to medium-low, and prepare dinner, stirring continuously, till very comfortable however not browned, 10 to fifteen minutes. If the leeks start to brown, decrease the warmth a bit extra.

      Stir within the potatoes, inventory, and 1/4 teaspoon of contemporary floor pepper. Add half of a bay leaf, after which deliver it to a boil. Cut back the soup to a low simmer, and prepare dinner uncovered for 10 to fifteen minutes or till the potatoes are tender.

      Style the broth and season with further salt.

      Mix one-third of the soup, after which stir again into the pot. Stir in a bit extra floor pepper and a pinch of nutmeg. Serve.

Adam and Joanne’s Ideas

  • Retailer potato leek soup in air-tight containers within the fridge for as much as 3 days or within the freezer for as much as 3 months.
  • Vegetarian and Vegan Diversifications: Use vegetable broth. Strive our selfmade veggie broth.
  • Diet information: The vitamin information supplied under are estimates. Now we have used the USDA database to calculate approximate values.

Should you make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Facebook! Discover us: @inspiredtaste

Diet Per Serving: Serving Dimension 1/4 of the recipe / Energy 263 / Whole Fats 11.3g / Saturated Fats 6.2g / Ldl cholesterol 22.9mg / Sodium 418.8mg / Carbohydrate 33.7g / Dietary Fiber 2.9g / Whole Sugars 3.8g / Protein 10.7g

Adam and Joanne Gallagher

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