Potato Leek Soup

20 mins Prep Time

40 mins Cook Time

Written By

Nadia Boachie

Are you looking for another hearty soup recipe to get you through the cold months? Look no further because this potato leek soup recipe is everything! It is so easy and gets its delicious flavour from the herbs and buttery leek base of the soup. Although this recipe is for a chunky leek soup, you can personalize the recipe and adjust the consistency to your taste. This is a no-fuss recipe and I love making it at the beginning of the week, storing it in a mason jar, and enjoying it throughout my week when I am in the mood for something warm and cozy but I am short on time.

Ingredients

Potato Leek Soup

3 large leeks (about 3 cups), chopped
4 tablespoons unsalted butter or neutral oil
4 cups chicken broth or vegetable broth
2 pounds Yukon gold or russet potatoes, peeled and diced into 1/2"-inch pieces
1 teaspoon sea salt, or to taste
Pinch of dried marjoram
1 or 2 sprigs fresh thyme
1 bay leaf
1/4 cup fresh parsley, chopped
White or black pepper, to taste
Sour cream, for serving (optional)

Directions

Potato Leek Soup

8 Steps

Step 1

Cut off the roots of the leeks and wash thoroughly. Slice the white and light green parts of the leeks crosswise into quarter inch thick pieces. Place in a bowl of water to wash off any extra dirt.
Step 2

Melt butter (or oil) on medium heat in a large thick-bottomed pot and add chopped leeks.
Step 3

Cook leeks in butter for 10 minutes until the leeks are softened but make sure the leeks do not brown.
Step 4

Add the diced potatoes, broth, bay leaf, marjoram, thyme and a teaspoon of salt to the pot.
Step 5

Increase the heat to high and bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20-30 minutes, until the potatoes are cooked.
Step 6

Remove and discard the bay leaf and thyme sprigs. Use an immersion blender or blender to process about a quarter to a half of the soup (if you want a chunky soup). If you want your soup smooth you can blend it all until desired consistency is reached. Remember if using a blender, do not fill to the top and remove middle plastic part of lid and cover with a dish cloth while blending to let out steam.
Step 7

Add the chopped parsley, and cook a few minutes more.
Step 8

Season with fresh ground pepper and more salt to taste.