potato leek soup

Cozy and comforting, Potato Leek Soup combines potatoes, leeks and broth for a simple homemade soup the whole family will love!

Potato Leek Soup

leeks (dark green stems removed)

onion

potatoes

flour (use AP gluten free flour

butter

chicken stock (use vegetable broth for vegetarians)

2% milk

salt and fresh pepper

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.

In a medium soup pot, melt butter and add flour on low flame.

Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

Add chicken stock, leeks, onion, potatoes and bring to a boil.

Cover and simmer on low for about 20-25 minutes, until potatoes are soft.

Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.

Serve immediately.

This Instant Pot Potato Leek Soup recipe is easy to make with just a few ingredients. It&#x27;s deliciously creamy, but made without cream. One of our favorite cozy and comforting soups!

Instant Pot Potato Leek Soup

leeks

garlic (minced)

thyme

bay leaf

salt (or

black pepper (or

vegetable broth (or chicken broth, plus up to ½ cup more as needed)

chives (for garnish)

Cut the leeks (white and light green parts only) in half lengthwise and then cut into ¼-inch wide half moons. Wash the chopped leeks in a bowl of cool water (or in a salad spinner) and drain well.

Melt the butter in the Instant Pot using saute mode.

Add the leeks to the pot and saute until softened, about 4 to 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot.

Pour in one cup of the broth and scrape up any browned bits from the bottom of the pot.

Add the potatoes, thyme sprigs, bay leaf, salt, pepper and remaining 2 ½ cups broth to the pot. Stir.

Close the Instant Pot lid. Turn the steam release valve to the sealing position. Use the Pressure Cook or Manual button to set the pressure cook time to 8 minutes at high pressure. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.

When the cook time ends, let the Instant Pot release naturally for 10 minutes by letting it rest. Then quick release any remaining pressure by carefully turning the steam release valve to the venting position.

Open the lid. Remove and discard the bay leaf and thyme stems. Most of the thyme leaves should have fallen off into the soup.

Use an immersion blender to puree the soup until smooth, or transfer it in batches to a counter top blender.

Taste and season with more salt and pepper, if needed. If the soup is too thick for your liking, add another ½ cup of broth. Serve garnished with chopped fresh chives.

This Irish potato leek soup is a delicious way to celebrate St. Patrick's Day. It reminds me of a loaded baked potato...in the form of soup!

Irish Potato Leek Soup

onion (roughly chopped)

leeks (chopped)

rib celery (roughly chopped)

cauliflower florets ((7 ounces on food scale))

chicken stock

salt ((or

black pepper

Melt butter in a large saucepan over low heat; stir in onion, celery and leek.

Cover and cook 20 minutes.

Stir in potato, bay leaves and thyme; cover and cook 15 minutes.

Stir in broth, cauliflower florets, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender.

Remove from heat.

Carefully remove the bay leaves and thyme sprigs.

Use an immersion blender to puree the soup in the pot.

Serve with desired toppings.&nbsp;Recommended: real pork bacon, shredded cheese and green onions

Stovetop Instaructions

Melt butter in the inner pot on sauté mode; stir in onion, celery and leek.

Cook until tender, about 7 minutes, stirring frequently. It will cook down in volume, FYI.

Add in chicken stock, potato, cauliflower florets, salt, pepper, bay leaves and thyme.

Cook on high pressure for 15 minutes, and quick release the pressure (QR) when the cook time is complete. (Hint: I place a dish towel over the lever before releasing pressure to avoid starchy liquid from spraying everywhere.)

After the pressure is fully release, remove the lid, and carefully remove the bay leaves and thyme sprigs. Tongs are helpful for this.

Serve with desired toppings. Recommended: real pork bacon, shredded cheese and green onions

Instant Pot Instructions

This silky no cream soup is easily made with just leeks, potatoes, stock, and butter.  Nothing fancy, just simple, wholesome ingredients.

oz butter (½ stick/4 Tablespoons/¼ cup)

leeks (whites only, thoroughly washed)

stock

salt and pepper (to taste)

cheddar cheese

chives (chopped)

In a large pot, melt the butter. Add the leeks and cook over low heat until soft, about 5 minutes.

Add the potatoes and pour over the stock. Cover and cook for 20 - 30 minutes or until the potatoes are soft enough to puree.

Ladle out additional stock until the potatoes are just covered.

Using a hand blender, puree the soup, ladling in reserved stock until it forms your desired consistency.

Season with salt and pepper to taste and serve hot with the cheese and chives sprinkled on top.

https://embed.mediavine.com/videos/zfx5rv4w5ggdwl7zsbqe

Come home to a warming bowl of this filling, low-fat Potato Leek Soup. This creamy homemade soup is made with just a handful of ingredients, and still has the taste you crave on a cold day.

This creamy potato leek soup is one of our favorite healthy comfort foods! Serve it with crusty bread for a simple, delicious meal. Vegan and gluten-free.

olive oil (divided)

sea salt

garlic

white wine vinegar

vegetable broth

Yukon gold potatoes (about 3, chopped)

beans

lemon juice

Dijon mustard

pine nuts and parsley

red pepper flakes (optional)

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper. Sauté for 6 to 8 minutes, until softened.

Add the garlic, stir, and cook for 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.

Let cool slightly, then transfer the soup to a blender with the remaining 1 tablespoon olive oil, the lemon juice, and the mustard. Blend until smooth. Work in batches if necessary. Season to taste and serve with chopped parsley, pine nuts, red pepper flakes, and drizzles of additional olive oil, if desired.

How to make a delicious but super easy potato leek soup! This potato leek soup can also be made dairy free as well, without sacrificing the taste.

Easy Potato Leek Soup

leeks washed of all the grit

chicken

heavy cream

In a large soup pot on medium heat, melt the butter then add the leeks.

Fry until soft, trying not to brown any of the leeks in the process. You simply want to cook them until they are soft.

Add the potatoes and chicken stock.

Cook for 30-40 minutes on a low simmer, until the potatoes are soft and falling apart.&nbsp;

Using a hand immersion blender, process the soup until smooth.

Stir in the cream until mixed through completely.

Serve and enjoy!

Stove Top Method

In a frying pan over medium heat, fry the leeks in the butter until soft, trying not to brown any of the leeks in the process. You simply want to cook them until they are soft.

Place the leeks into a slow cooker then add the potatoes and chicken stock.

Cook on low for 8-10 hours until the potatoes are falling apart and the leeks are soft,

Slow Cooker Method

Leek and Potato Soup

tbsp (30 grams) butter

garlic (, large, finely minced)

(185 ml) cream (, heavy/thickened (sub milk))

salt

tsp black pepper

bread (,

tbsp

Salt

Chives (, finely chopped)

Extra cream (,

Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.

Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it&#039;s simmering gently.

Simmer for 25 minutes or until potato is very soft and almost falling apart. Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).

Add salt and pepper, then stir through cream.

Serve, drizzled with cream and sprinkled with chives and croutons.

Preheat oven to 180°C/350°F. Drizzle bread with melted butter (or spray with oil). Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!

Croutons

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Top 7 potato leek soup recipes from across the web

The most viewed potato leek soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato Leek Soup

Instant Pot Potato Leek Soup

Irish Potato Leek Soup

Potato Leek Soup

Potato Leek Soup

Easy Potato Leek Soup

Leek and Potato Soup

The most viewed potato leek soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine