homemade potato leek soup

Here’s a classic, comforting Homemade Potato Leek Soup recipe—creamy, flavorful, and perfect for a cozy meal 🥔🥣✨

Homemade Potato Leek Soup

Ingredients (Serves 4–6)

• 3 large leeks (white and light green parts only), cleaned and sliced

• 2 tbsp unsalted butter or olive oil

• 4 medium potatoes, peeled and diced

• 1 medium onion, chopped

• 4 cups (1 liter) chicken or vegetable broth

• 1 cup (240 ml) milk or cream (optional, for extra creaminess)

• Salt and freshly ground black pepper, to taste

• Optional garnish: chopped chives, parsley, or a drizzle of olive oil

Instructions

1. Prepare the leeks

   • Slice leeks lengthwise, rinse thoroughly to remove dirt and grit, then chop into thin half-moons.

2. Sauté vegetables

   • In a large pot, melt butter over medium heat.

   • Add onions and leeks. Sauté 5–7 minutes until soft and fragrant.

3. Add potatoes and broth

   • Add diced potatoes and broth. Bring to a boil, then reduce heat to a simmer.

   • Simmer 20–25 minutes, until potatoes are tender.

4. Blend the soup

   • Use an immersion blender to puree the soup until smooth.

   • Alternatively, carefully transfer in batches to a blender.

5. Add cream (optional)

   • Stir in milk or cream for a richer texture. Heat gently—do not boil.

6. Season and serve

   • Taste and adjust with salt and pepper.

   • Serve hot, garnished with chives, parsley, or a drizzle of olive oil.

Tips

• Make it vegan: Use olive oil instead of butter and vegetable broth instead of chicken broth.

• Extra flavor: Add a pinch of nutmeg or thyme when blending.

• Texture variation: Leave some potato chunks for a more rustic soup.

• Storage: Keeps in the fridge 3–4 days; freezes well for up to 2 months.

If you want, I can also give a quick 30-minute stovetop version that’s extra creamy without using heavy cream. Perfect for a fast weeknight meal.