Leek Potato Soup
It was a chilly evening after Alex's soccer practice when I first whipped up this Leek Potato Soup. We were craving something hearty yet simple that wouldn't take much time. And there it was, a bowl of warm comfort that brought smiles all around our table. This soup is perfect for those busy weeknights when the last thing you want is a hefty cleanup. Not just that, it's Alex-approved — he always goes for seconds!
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If you're a fan of comforting bowls of goodness, you might also enjoy our Creamy Make-Ahead Mashed Potatoes.
Why you'll love this recipe
This Leek Potato Soup is everything you want in a family meal — it's simple, tasty, and full of real ingredients. Plus, it's a great reminder that delicious food doesn't have to be complicated. Perfect for when you need a quick fix that everyone will love!
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 large leeks
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4-6 cloves garlic, minced
- 2 pounds Yukon gold potatoes, peeled and chopped (about ¼-½ inch)
- 5 cups low sodium chicken broth
- 1-2 teaspoons chicken bouillon powder
- 1 tablespoon dried parsley
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon rosemary
- ¼ teaspoon pepper
- 2 bay leaves
- ½ tablespoon lemon juice
Step-by-step instructions
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Slice the roots off the leeks, chop off the top dark green stalks and discard them. Slice the remaining white/light green stalks in half lengthwise, then in half again. Put the sliced leeks in a bowl of cold water and stir to remove any dirt. Use a sieve to scoop them out, dry, thinly slice, and set aside.
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In a Dutch oven or large soup pot, melt butter with olive oil over medium-low heat. Add leeks, carrots, and celery; cook, stirring often, until they're softened, about 10 minutes. Add garlic and sauté for another 30 seconds.
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Stir in potatoes, broth, chicken bouillon, and all remaining seasonings. Cover the pot, leaving a crack open, and bring to a boil. Reduce the heat to medium-low and simmer for another 10-15 minutes or until the potatoes are soft. Discard bay leaves.
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Remove some soup batches and blend to your desired texture. For a smoother soup, blend most of it; for chunkier results, blend less. Once smooth, return the soup to the pot, stir in lemon juice, and adjust seasoning as needed.
Recipe tips & variations
- For an extra touch of flavor, garnish with chopped chives or a sprinkle of Parmesan cheese before serving.
- If you're out of Yukon gold potatoes, russet potatoes work just fine.
- For a vegan version, swap the chicken broth with vegetable broth and skip the bouillon powder.
Storage & reheating
This soup keeps well for a few days, making it a great make-ahead option. Store in an airtight container in the fridge for up to four days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally.
FAQs
Can I use a different type of potato in Leek Potato Soup?
Absolutely! While I prefer Yukon gold for their creamy texture, russet potatoes make a great alternative.
How do I prevent the leeks from turning brown while cooking Leek Potato Soup?
Cook the leeks over medium-low heat and stir them often. This gentle cooking method keeps them from browning too quickly.
Can Leek Potato Soup be made ahead and reheated?
Yes, it can! This soup stores well in the fridge for a few days. Just reheat it slowly on the stove or in the microwave.
Can I use an immersion blender instead of a regular blender for Leek Potato Soup?
You sure can! An immersion blender works wonderfully, especially if you want to leave a few chunks for texture.
Recipes you may like
If you enjoyed this, why not try our Crispy Roast Potatoes with Fresh Thyme, or our Creamy Potato Salad with Miracle Whip? Each one is a hit at our family table!
Print
Leek Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting bowl of Leek Potato Soup that is simple, tasty, and perfect for busy weeknights.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 large leeks
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4-6 cloves garlic, minced
- 2 pounds Yukon gold potatoes, peeled and chopped (about ¼-½ inch)
- 5 cups low sodium chicken broth
- 1-2 teaspoons chicken bouillon powder
- 1 tablespoon dried parsley
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon rosemary
- ¼ teaspoon pepper
- 2 bay leaves
- ½ tablespoon lemon juice
Instructions
- Slice the roots off the leeks, chop off the top dark green stalks and discard them. Slice the remaining white/light green stalks in half lengthwise, then in half again. Put the sliced leeks in a bowl of cold water and stir to remove any dirt. Use a sieve to scoop them out, dry, thinly slice, and set aside.
- In a Dutch oven or large soup pot, melt butter with olive oil over medium-low heat. Add leeks, carrots, and celery; cook, stirring often, until they're softened, about 10 minutes. Add garlic and sauté for another 30 seconds.
- Stir in potatoes, broth, chicken bouillon, and all remaining seasonings. Cover the pot, leaving a crack open, and bring to a boil. Reduce the heat to medium-low and simmer for another 10-15 minutes or until the potatoes are soft. Discard bay leaves.
- Remove some soup batches and blend to your desired texture. For a smoother soup, blend most of it; for chunkier results, blend less. Once smooth, return the soup to the pot, stir in lemon juice, and adjust seasoning as needed.
Notes
- For an extra touch of flavor, garnish with chopped chives or a sprinkle of Parmesan cheese before serving.
- If you're out of Yukon gold potatoes, russet potatoes work just fine.
- For a vegan version, swap the chicken broth with vegetable broth and skip the bouillon powder.
- This soup keeps well for a few days, making it a great make-ahead option. Store in an airtight container in the fridge for up to four days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
