Leek Potato Soup Recipe

Red oversized mug filled with leek and potato soup, on a plate with slice of baguette on the side.

5 stars (3 reviews)

This cozy vegetarian dish is brimming with sautéed leeks and tender potatoes in a rich, creamy soup base. It's easy to make in under an hour, and can even be made vegan with a couple of simple swaps!

Prep Time20

Cook Time35

Total Time55

Course: Main, Main Course, Soup

Cuisine: American

Servings: servings

Calories: 229kcal

Author: Sommer Collier

Ingredients

6 cups sliced Golden potatoes or other thin-skinned potatoes, about 2 lbs
4 cups chopped leeks about 3 large leeks
3-5 cloves garlic minced
4 tablespoons butter or plant-based butter for vegan
8 cups vegetable broth
1 tablespoon Italian seasoning
Optional: ¼ cup heavy cream or cashew cream for vegan
Salt and pepper

US Customary - Metric

Instructions

Prep the Leeks: Cut the dark green tops off the leeks. Then cut the root end off the stocks as well. Quarter the stocks, lengthwise, and cut into ½-inch slices. Place the chopped leeks in a bowl and rinse thoroughly with cold water to remove any sand and debris. (You can save the green tops for making stock, but do not use them in this recipe.)
Move the leeks to a colander to drain while you mince the garlic.
Set a large 6-8 quart soup pot over medium heat. Add the butter, chopped leeks, and garlic to the pot. Stir and allow the aromatics to sauté and soften for 5-10 minutes.
Meanwhile, quarter the potatoes, lengthwise. Then slice into thin slices. Once the leeks are very soft and fragrant, add the sliced potatoes to the pot. Pour in the broth, then stir in the Italian herb seasoning.
Cover the pot and simmer for 20 minutes, stirring on occasion. Then uncover the pot and continue to simmer for another 10 minutes until the potatoes are very soft, and disintegrating into the soup base.
Taste, then salt and pepper as desired. For extra creamy soup, stir in ¼ cup of heavy cream or cashew cream.

Video

Notes

Leftover potato leek soup will keep well for up to 4 days. Let it cool completely before transferring the soup to an airtight container and storing in the fridge.

Nutrition