Creamy Leek and Potato Soup Recipe

A bowl of creamy soup garnished with chopped herbs and ground pepper. A slice of bread is on a wooden board nearby. A spoon and a small bowl with more herbs are beside the soup on a white surface.

You are going to enjoy making this velvety leek and potato soup which has mellow garlic, onion, and veggie broth. It's easy for you to make and is a delicious recipe with rich flavor and a satisfying creamy finish.

Course Appetizer, Dinner, Lunch

Cuisine American, French, Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Keyword comfort food, creamy, healthy, soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 137

Author Gina Dickson

Ingredients

1 tbsp olive oil
1 onion diced
5 leeks approximately 5 to 6 ¼ cups of sliced leeks diced (green tops discarded)
2 cloves garlic minced
2 potatoes large, peeled and diced
4 cups vegetable broth
4 cups water
1 bay leaf
Salt and pepper to taste

Instructions

Heat the olive oil in a large soup pot over medium heat. Add the diced onion and leeks. Cook for about 10 minutes, stirring frequently, until softened. Add the garlic and cook for another minute.
1 tbsp olive oil, 1 onion, 5 leeks, 2 cloves garlic
Add the diced potatoes, vegetable broth, water, and bay leaf. Stir well, bring to a boil, then reduce to a simmer. Let it cook for 20 minutes, or until the potatoes are tender.
2 potatoes, 4 cups vegetable broth, 4 cups water, 1 bay leaf
Remove the bay leaf. Using an immersion blender, blend the soup in the pot until smooth. Alternatively, blend in batches in a countertop blender.
Taste the soup and season with salt and pepper. Serve warm with crusty bread or a side salad if desired.
Salt and pepper

Notes

Tips:

Cleaning Leeks: Chop the leeks first, then place them in a large bowl of cold water. Swish them around to dislodge any dirt, which will sink to the bottom. Scoop out the leeks and drain.

Nutrition