Easy Leek and Potato Soup
Easy Leek and Potato Soup is a creamy, comforting classic made with tender leeks, potatoes, and a simple broth base. Ready in about 40 minutes, this one-pot soup is smooth, cozy, and perfect for an easy lunch or dinner. Customize it with simple toppings like herbs, croutons, or crispy bacon for extra flavor and texture.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 medium leeks cleaned and sliced (white and light green parts only)
- 2 garlic cloves minced
- 4 medium potatoes peeled and diced
- 4 cups vegetable or chicken stock 960 ml / 1 L
- 1 cup whole milk or light cream 240 ml
- Salt and freshly ground black pepper to taste
- ¼ teaspoon nutmeg optional
For serving (optional):
- Croutons or toasted bread cubes
- Chopped chives or parsley
- Crispy bacon bits
- Drizzle of cream or olive oil
Instructions
Sauté the leeks
- In a large pot, melt the butter with the olive oil over medium heat.
- Add the sliced leeks and minced garlic and cook for 5–7 minutes until soft and fragrant, without browning.
Add the potatoes
- Stir in the diced potatoes and cook for about 2 minutes, coating them well in the leek mixture.
Simmer
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until the potatoes are tender.
Blend
- Remove from heat and blend the soup using an immersion blender or standard blender until smooth and creamy.
Finish the soup
- Return the soup to the pot. Stir in the milk or cream, season generously with salt, pepper, and nutmeg if using.
- Warm gently over low heat.
Serve
- Ladle into bowls and top with croutons, herbs, bacon bits, and a drizzle of cream or olive oil. Serve with warm bread if desired.
Notes
Tips and Variations:
You can leave the soup slightly chunky by blending only part of it if you prefer more texture. For a dairy-free version, use olive oil instead of butter and substitute the milk with unsweetened oat milk or extra stock. This soup also reheats beautifully, making it a great make-ahead option for busy days.
You can leave the soup slightly chunky by blending only part of it if you prefer more texture. For a dairy-free version, use olive oil instead of butter and substitute the milk with unsweetened oat milk or extra stock. This soup also reheats beautifully, making it a great make-ahead option for busy days.
Nutrition
Calories: 412kcalCarbohydrates: 59gProtein: 14gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 30mgSodium: 394mgPotassium: 1369mgFiber: 6gSugar: 11gVitamin A: 1398IUVitamin C: 51mgCalcium: 152mgIron: 4mg
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