Potato Leek Soup
Do you want to know about one of my favorite soups? Potato Leek Soup! It’s creamy, delicious, and warms the soul. I made potato soup when my girls were younger, and they gobbled it up immediately!
Have you had potato soup before? Did you ever add leeks to it? I feel as though the leeks add more nutrients and a fantastic flavor. There is just something comforting about eating soup, no matter what age you are. Many of us have great memories of our mothers and grandmothers making delicious soups.
This easy potato leek soup is one your family will grow to love!
I hope you can make this Potato Leek Soup for your family. I’m confident they will love it as much as we do at our home. I love soups of all kinds, including chicken noodles and tomato, but potato soup is my favorite!
Related Topic: The Best Slow Cooker Garlic Mashed Potatoes
What Should I Make With Potato Leek Soup?
Now that you have decided to make Potato Leek Soup, you may wonder what sides go with this warm and creamy soup! In my home, I always serve a nice loaf of homemade bread with any soup I make. We are dippers around here, and nothing tastes better than dipping bread in the soup.
You better believe that Apple Butter is on the table, too! I can’t get over how delicious homemade apple butter is, either. Once you make it, you’ll never go back to buying store-bought. Spread some on the homemade bread and you’ll have an instant smile. Spread it while the bread is still warm, it’s even more enjoyable.
How to Cut Leeks
Most of us have cut potatoes before, but how many have cut leeks? If you don’t have any experience cutting leeks, I want to give you a few tips.
- You’ll want to cut off the leeks’ green stems and even the top part.
- Take the leek and cut it in half lengthwise.
- Wash the leek.
- Cut the leeks as thinly as you possibly can.
And there you have it: cutting leeks is easier than you thought! You can easily do this part to get the Potato Leek Soup Ready! Cooking with leeks is simple!
How to Make Potato Leek Soup
Are you wondering about the complexity of making Potato Leek Soup? With all my experience in the kitchen, sometimes I still get nervous about making new soups; you never know how they’ll turn out.
However, I’m pleasantly surprised by how well my Potato Leek Soup turns out every time. This is a very easy recipe to make, whether you’re a beginner or have been cooking for a while.
When I’m done, I sometimes add sour cream to my soup, which tastes like a loaded baked potato.
Potato Leek Soup Ingredients
- Leeks
- Butter
- Chicken Stock
- Russet potatoes
- Bay leaf
- Heavy cream
- Salt and pepper
- Green onions to garnish
Kitchen Tools Needed
- Soup pot or
- Dutch oven
- Medium bowl
- Good knife
- Pastry Cutter
- Potato peeler
- Measuring cups
- Measuring spoons
Step One
Melt the butter in a large saucepan over medium heat. Add the leeks and cook over low heat, stir a few times, until they are softened (about 10-12 minutes).
Add the quartered potatoes, chicken stock, and the bay leaf to the leek mixture—season with salt and pepper.
Bring the mixture to a boil, then boil it and let it simmer for about 15 minutes.
Remove the potatoes and place them in a bowl, setting them aside. Remove the bay leaf and discard it. Transfer the leek mixture to a blender and blend until smooth.
Step Two
Grab a clean pot and return the leek mixture to the new pot. Mash the potatoes in the bowl separately, or they will become a gluey texture. Add the potatoes back to the leek mixture.
Step Three
Over medium heat, whisk in the heavy cream and bring the soup mixture back to a simmer, stirring constantly. Add additional salt and pepper to taste, if needed. Add snipped green onions as garnish.
Potato Leek Soup Ready To Serve
Potato Leek Soup Recipe
- 2 large leeks (white and green parts, chopped)
- 2 tablespoons butter
- 4 cups chicken stock
- 1 pound Russet potatoes, peeled and sliced into quarters)
- 1 bay leaf
- 4 tablespoons heavy cream
- salt and pepper to taste
- snipped green onions for garnish
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Grab a large saucepan and melt the butter over medium heat.
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Add the leeks and cook over low heat, stirring a few times until they are softened (about 10-12 minutes).
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Add the quartered potatoes, chicken stock, and the bay leaf to the leek mixture.
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Season with salt and pepper. Bring the mixture to a boil, then turn the heat down and let it simmer for about 15 minutes.
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Remove the bay leaf and discard it.
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Transfer the leek mixture to a blender or use an immersion tool, and blend until smooth.
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Grab a clean pot and return the leek mixture to the new pot.
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Mash the potatoes in the bowl separately, or the potatoes become a gluey texture.
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Add the potatoes back to the leek mixture.
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Over medium heat, whisk in the heavy cream to the soup mixture and bring it back to a simmer, stirring constantly.
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Add additional salt and pepper to taste if needed. Add snipped green onions and grated cheese as a garnish.
My French Bread Recipe
If you have fresh ingredients, my friends, you can make this bread—and, for that matter, any of my bread recipes. Have fun making this recipe; you will love it.
- 2-1/2 cups hot water
- 4 teaspoons SAF instant yeast
- 3 tablespoons sugar
- 1 tablespoon Real Salt
- 6 cups white BREAD flour or freshly ground hard white wheat
- egg whites (lather loaves with a brush after first bread rise/cut 4-5 shallow cuts on top of loaves)
- sesame seeds or poppy seeds (optional sprinkle on egg whites before the 2nd bread rise time)
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Preheat the oven to (400°F) = (204°C) degrees.
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Mix everything in the order shown except the egg whites and optional seeds. Knead for about five minutes in a bread mixer.
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Let rest for 15 minutes covered.
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Shape the dough into 2 loaves and place on a greased cookie sheet.
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Lather the tops of the loaves with the egg whites, and cut four to five shallow slices/slits on top of the loaves. Next, sprinkle seeds if desired.
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Let rise one more time for about 15 minutes covered with greased plastic wrap.
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Remove the plastic wrap. Preheat the oven to (400°F) = (204°C) degrees and bake for 25 minutes.
Final Word
Don’t you love a pot of soup simmering on the stove? This Potato Leek Soup is no exception. Life is so good when you cook from scratch, right? Thanks again for being prepared for the unexpected; I thank you from the bottom of my heart for following my blog. May God bless this world, Linda
My mom always made Leek and potato soup in the winter. I make it now for my family, I just love the way it makes the house smell on a cozy cold day. I even planted my own leek seeds this year, they are still growing, not quite big enough to make soup LOL but hey I tried…maybe next year!
Hi C, I love hearing you grew your own leek!!! I am going to try doing that!!! Linda
This recipe is so delicious! My family loved it! And it’s easy to make
Hi Allison, thank you for the 5 stars, my sweet friend! I’m glad you love the soup! Linda
This looks amazing! I can’t wait to make it! Thanks for sharing!
Hi Heidi, thank you for the 5 stars, my sweet friend! I’m glad you love the soup! Linda
I always love a good homemade soup! I can’t wait for fall!
Hi Stacie, thank you for the 5 stars, my sweet friend! I’m glad you love the soup! Linda
This looks soooo good I can’t wait to make it ❤️
Hi Jessica, thank you for the 5 stars, my sweet friend! I think you will love it! Linda
I love, love, love potato soup. I’ve never made potato leek soup, though. I’ve seen the recipes and my daughter makes a similar recipe. My potato soup is my mother’s way and while I will make your recipe this fall, I most likely will stick with Mom’s recipe. My way creates a thick, milk based soup that I love so much, probably because it reminds me of my Mom!
Hi Leanne, thank you for the 5 stars, my sweet friend. I think when we make our moms recipes it brings us so much joy i would do the same! Linda