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Looking for a heartwarming dish that’s creamy, flavorful, and easy to whip up? This Easy Leek and Potato Soup is a timeless comfort food that never goes out of style. With just a few humble ingredients, you can create a delicious and filling meal perfect for cozy nights or light lunches.
Table of Contents
Why You’ll Love This Leek and Potato Soup
This soup is:
- Creamy without cream (unless you want to add some!)
- Budget-friendly with just a handful of ingredients.
- Naturally vegetarian and easy to make vegan.
- Great for meal prep, freezing, and reheating.
Ingredients You’ll Need
Main Ingredients:
- 2 tablespoons olive oil or butter
- 2 large leeks, cleaned and sliced
- 3 medium potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 liter (about 4 cups) vegetable stock
- Salt and pepper to taste
- Optional: ½ cup cream or milk for extra richness
Garnish Ideas:
- Chopped chives
- Crispy bacon bits
- Croutons
- Shredded cheese
How to Make Easy Leek and Potato Soup
Step 1: Prep the Vegetables
Clean the leeks thoroughly to remove any hidden dirt. Dice the potatoes and chop the onions.
Step 2: Sauté the Aromatics
In a large pot, heat the olive oil or butter. Sauté the onions, garlic, and leeks over medium heat until soft and fragrant—about 8–10 minutes.
Step 3: Add Potatoes and Simmer
Add the diced potatoes and pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 20 minutes or until potatoes are fork-tender.
Step 4: Blend Until Smooth
Using an immersion blender, puree the soup until silky smooth. If using a traditional blender, allow the soup to cool slightly before blending in batches.
Step 5: Season and Serve
Taste the soup and adjust seasoning with salt and pepper. Add cream if desired, and serve hot with your favorite toppings.
Tips for Success
- Leek Cleaning Tip: Slice leeks lengthwise and rinse between layers to remove grit.
- Make It Vegan: Use olive oil and skip the cream or use plant-based cream.
- Thicker Soup? Let it simmer uncovered a bit longer or reduce the liquid slightly.
- Chunky Option: Only blend half the soup for a mix of textures.
Nutritional Information (Per Serving)
| Nutrient | Amount (per bowl – approx. 1.5 cups) |
|---|---|
| Calories | 210 kcal |
| Protein | 4g |
| Carbohydrates | 32g |
| Fat | 8g |
| Fiber | 4g |
| Sugar | 3g |
| Sodium | 560mg |
Note: Values vary depending on portion size and ingredients used.
Serving Ideas
- Serve it with crusty bread or a cheddar scone.
- Add a salad on the side for a complete light meal.
- Sprinkle crispy pancetta or toasted seeds for crunch.
Storage and Freezing
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw and reheat gently on the stove.
Final Thoughts
This Easy Leek and Potato Soup proves that you don’t need fancy ingredients to make a soul-soothing, restaurant-worthy dish. It’s a perfect recipe for beginner cooks and seasoned chefs alike. Make a big batch—you’ll be glad you did!