Come home to a warming bowl of this filling, Potato Leek Soup. This creamy homemade soup is made with just a handful of ingredients, and still has the taste you crave on a cold day.
The recipe for this vegetarian soup actually started as a baby food that I made for my son when he was a baby.
After I made it for the first time, I tasted it and it was so good, that I changed the recipe into this creamy Potato Leek Soup.
This soup is one of my signature dishes and my all friends and family just love it.
Why this recipe works:
- The pureed soup creates a creamy consistency without the use of cream or milk.
- It’s cheap to make! All you need is a handful of ingredients.
- No kitchen skills needed – this potato leek soup recipe is as simple as it gets.
This easy potato soup is also a favorite of mine and when fall arrives, this is one of my go-to dishes!
There’s just something about homemade potato soup that is so comforting. It just warms the soul!
How to Choose, Store, and Clean Leeks
Look for leeks that have a good portion of white and light green. Dark green stalks are very tough and should be trimmed off.
Choose firm leeks with no discoloration or wilting.
Choose Smaller Leeks – Larger leeks may seem great for soup, but smaller leeks have the best flavor.
Storage – Store unwashed leeks in a food storage bags in the refrigerator up to two weeks.
Leeks are notoriously gritty and dirty and the soil is well hidden in the layers, so be sure to wash them well.
Here’s my top tip – Easily Wash Leeks Using A Salad Spinner.
- Trim off the dark green tops and ends.
- Cut the leeks in half lengthwise and then roughly chop.
- Add to the salad spinner basket and place it in the bowl. Fill with water, break up the layer with your hands. and leave to soak. The dirt will fall into the bowl beneath the basket.
- Strain, dump the water and dirt from the bowl.
- Spin to dry.
Don’t have a salad spinner? Trim off the roots and dark green part of the tops. Cut the leeks in half lengthwise and rinse well, fanning the layers and removing grit or soil trapped between them. Drain thoroughly and slice as required.
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Here’s how to make this delicious soup:
Start by prepping the leeks (see the tips above). Then, in a large pot, melt the butter.
Add the sliced leeks.
Cook over a low heat until softened.
Add the raw potatoes.
Pour in the stock.
Cover the pot with a lid and cook for 20 – 30 minutes or until the potatoes are soft enough to puree.
Puree with a hand blender.
Puree the vegetables and stock until it forms a light, creamy consistency.
Sprinkle with grated cheddar cheese and chives. Serve and enjoy.
- When pureeing the soup, add the reserved stock a little at a time. The more stock you add, the thinner the soup will be.
- If you don’t have a hand blender, you can use a food processor or conventional blender too.
- For a light and healthy dinner or lunch, serve this soup with a side salad.
- Make this Potato Leek Soup vegetarian by swapping chicken stock for vegetable stock.
- Sprinkle some crumbled feta or goat cheese on top of your soup if you’re not a fan of cheddar.
- Add a grating of nutmeg if you crave a hint of warming spice.
- Add chopped bacon for a whole new soup.
- To make this a low-fat soup, use low-fat margarine and skip the cheese.
How do you freeze this soups? This soups freeze well. Allow the it to cool before freezing (to avoid harmful bacteria, don’t leave to cool at room temperature over an hour ).
Portion the soup into freezer bags or freezer safe containers.
To freeze in a freezer safe container, fill an airtight container as much as possible and cover before freezing.
To freeze in a freezer bag: Fill the bag three quarters if the way full, force out as much air as possible before sealing and store flat in the freezer.
How long will this soup last in the fridge? When stored properly, this soup will last 2-3 days.
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Potato Leek Soup
Whip up this simple soup as a starter for a dinner party or a light supper when you need a bit of comfort – it has a beautiful silky texture.
- ½ stick butter
- 4 large leeks whites only, thoroughly washed
- 3 lbs potatoes (about 6 large) peeled and cut into large pieces
- 4 cups chicken or vegetable stock
- salt and pepper to taste
- 2 cups shredded cheddar cheese optional - to top the soup
- 1 handful chives chopped
In a large pot, melt the butter. Add the leeks and cook over a low heat until soft, about 5 minutes.
Add the potatoes and pour over the stock. Cover and cook for 20 - 30 minutes or until the potatoes are soft enough to puree.
Ladle out additional stock until the potatoes are just covered (see image)
Using a hand blender, puree the soup, ladling in reserved stock until it forms a your desired consistency.
Season with salt and pepper to taste and serve hot with the cheese and chives sprinkled on top.
- When pureeing the soup, add the reserved stock a little at a time. The more stock you add the thinner the soup will be.
- If you don't have a hand blender, you can use a food processor or conventional blender too.
Update Notes: This post was originally published on: Feb 17, 2016, but was republished with an new photos, step by step instructions, cooking tips, and a video in October of 2018.