Simple, wholesome and cozy, this Potato Leek Soup is the perfect homegrown soup ready in a snap!
Creamy Potato Leek Soup
This is the kind of soup you can make so easy you think you probably have a clue what the hell you're doing in a kitchen. When I was a kid I loved this classic soup, and eating it always reminds me of a good place. I've got a ton of soup recipes because I grew up with my parents making soup from scratch.
When I eat a bowl of potato leek soup I always think about my childhood. I know I sure had my fair share of soup since my parents made soup for dinner as their starter or as a main dish almost every day. The purees were the soups I enjoyed most as a kid, because I was pretty picky. The weather is cold, and I still crave this soup, yet on nights we had potato leek soup, I never complained!
Potato Soup Ingredients
- Onions and Leeks: Chop 4 medium leeks with dark green stems removed and 1/2 large white onion.
- Potatoes: Peel your 2 medium russet or Yukon gold potatoes and cut into cubes.
- Roux: All purpose flour or gluten free such as the Cup4Cup and salted butter
- Broth: Use 4 cups chicken broth, or use vegetable broth for vegetarians.
- Milk: 2% milk or dairy free milk of choice (1/2 cup)
- Chives: Fresh, optional to garnish
- Salt and fresh pepper: To taste
How To Make Potato Leek Soup
Once you've cleaned the leeks, making potato leek soup is easy!
- Roughly chop the leeks.
- Roux is used most often to thicken soups and stews in a heavy pot or Dutch oven, along with butter and flour.
- Add leeks, onion, chicken stock and potatoes to potatoes and simmer until potatoes are tender then.
- Now we blend the soup with an immersion blender or if you'd like, in batches with a regular blender until it's smooth.
Tips and Variations
If you are looking to make potato leek soup, I made that one very easily because it has mild flavors that go so well together. I actually like mine pureed but if you prefer it with chunks just use an immersion blender instead of mashing your potatoes with a potato masher for bigger chunks.
- Gluten Free– Substitute wheat by using an all purpose gluten-free flour mix like Bobs Redmill or Cup4Cup.
- Easy Dairy Free– No problem if you want dairy free, simply leave the milk out and replace with some broth.
- Cheese: To top: some shredded cheddar cheese
- Vegan: Use dairy free milk instead of milk and use vegetable broth in place of the stock.
- Add herbs: When you cook, use bay leaves or thyme sprigs to the pot.
- Refrigerate– Refrigerate in an airtight container 1-4 days or in the freezer 1-3 months. To reheat, thaw in the refrigerator overnight, and reheat on stove or in microwave.
How To Clean Leeks
How to clean leeks as it's the most important thing to know about making this soup. They're sandy and dirty and they do so good work hiding the fact, so make sure to wash them well.
- First cut of and then discard root ends and thick dark green stuff.
- Cut the leeks in half lengthwise & rinse under cold water, separating leek layers as you go to remove any grit tucked inside.
- When they are clean, you can go ahead to chop them.
