Simple Potato Leek Soup

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Silky, creamy, and comforting—Simple Potato Leek Soup is the kind of dish that wraps you in warmth with every spoonful. This timeless French-inspired soup brings together the delicate sweetness of sautéed leeks with the velvety richness of pureed potatoes. It’s a minimalist recipe in terms of ingredients, but the flavor is deeply satisfying and elegant, perfect for cozy weeknights or impressive enough to serve as a dinner party starter.

Whether you’re new to making soup from scratch or looking for a recipe that delivers maximum comfort with minimal fuss, this one hits the mark. With just a few pantry staples and some fresh produce, you’ll have a beautifully blended, dairy-free soup that’s both wholesome and delicious. Plus, it’s naturally gluten-free, making it a versatile option for many dietary preferences.

Why You’ll Love This Simple Potato Leek Soup

• Creamy texture without needing cream
• Mild, comforting flavors
• Easy to make with just a few ingredients
• Naturally gluten-free and can be made vegan
• Perfect as a light dinner or a hearty side

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Preparation Phase & Tools to Use

Before diving into the cooking, gather your essential kitchen tools. You’ll need a large soup pot or Dutch oven to sauté and simmer everything evenly. A wooden spoon or silicone spatula helps stir without scratching your cookware. A sharp chef’s knife and a sturdy cutting board are vital for slicing leeks and potatoes cleanly. Finally, for that signature silky finish, an immersion blender is ideal, though a countertop blender works just as well—just be cautious with hot liquids.

Each tool serves a key purpose: your pot ensures even heat distribution, your knife speeds up prep time, and your blender creates that luxurious, smooth texture this soup is known for.

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Preparation Tips

Cleaning leeks thoroughly is one of the most crucial prep steps since they often trap dirt between their layers. Slice them lengthwise and rinse under running water, separating the layers to wash away all grit. When chopping potatoes, try to keep the cubes uniform in size so they cook evenly. For added depth of flavor, sauté the leeks slowly on low heat until they turn soft and slightly golden; this step brings out their natural sweetness. And if you’re blending hot soup in a traditional blender, work in batches and leave space for steam to escape to avoid splatters.

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Ingredients for Simple Potato Leek Soup

• 2 tablespoons olive oil or unsalted butter
• 3 large leeks (white and light green parts only), cleaned and sliced thin
• 3 cloves garlic, minced
• 4 large Yukon gold or russet potatoes, peeled and diced
• 6 cups vegetable broth (or chicken broth for non-vegetarian version)
• 1 bay leaf
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lemon juice (optional, for brightness)
• Fresh chives or parsley, chopped (for garnish)
• Drizzle of olive oil or cream (optional for serving)

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Step 1: Clean and Prepare the Vegetables

Start by trimming the root ends and dark green tops off the leeks. Slice the leeks lengthwise and rinse thoroughly under running water to remove any trapped grit. Then, slice them thinly into half-moons. Peel and dice the potatoes into uniform chunks, and mince the garlic.

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Step 2: Sauté the Leeks and Garlic

In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the sliced leeks and cook, stirring often, for about 8–10 minutes, or until they become soft and translucent. Avoid browning them. Add the garlic and cook for another minute until fragrant.

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Step 3: Add Potatoes and Broth

Stir in the diced potatoes, then pour in the vegetable broth. Add the bay leaf, salt, and black pepper. Bring everything to a boil over high heat, then reduce the heat to a simmer. Cover the pot and let it cook for 20–25 minutes, or until the potatoes are fork-tender.

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Step 4: Blend the Soup Until Smooth

Once the potatoes are soft, remove the bay leaf. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. If using a countertop blender, blend the soup in batches, being careful with the hot liquid. Return the blended soup to the pot.

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Step 5: Adjust Seasoning and Serve

Taste and adjust seasoning with more salt, pepper, or a splash of lemon juice for a hint of acidity. Ladle the soup into bowls and garnish with fresh chopped chives or parsley, a drizzle of olive oil, or a swirl of cream for extra richness.

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Notes

Simple Potato Leek Soup is one of those recipes that allows room for customization while still being delightfully straightforward. You can make it completely vegan by using olive oil instead of butter and sticking with vegetable broth. For extra richness, you can stir in a splash of cream or coconut milk after blending, but it’s entirely optional. The flavor intensifies the next day, making it even better as leftovers. Serve it with crusty bread or a crisp salad for a well-rounded meal.

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Watch Out for These Mistakes While Cooking

• Not cleaning the leeks properly: This is a common misstep that can lead to a gritty soup. Take your time to rinse thoroughly between the layers.
• Overcooking the leeks: Browning them too much can introduce bitterness. Cook them low and slow to bring out their sweetness.
• Skipping the seasoning check: Always taste before serving. A little extra salt, pepper, or lemon juice can make a big difference.
• Blending too aggressively: If using a traditional blender, avoid overfilling and always leave the lid slightly ajar to release steam. Otherwise, hot soup can splatter.
• Using the wrong potatoes: Waxy potatoes can result in a gluey texture. Stick to starchy types like Yukon gold or russets.

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Storage Instructions

Let the soup cool to room temperature before transferring it to airtight containers. Store in the refrigerator for up to 4–5 days. This soup also freezes beautifully for up to 3 months. To reheat, thaw overnight in the fridge (if frozen), then warm gently on the stove over medium heat, adding a splash of broth or water if needed to loosen the consistency.

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Estimated Nutrition (Per Serving – based on 6 servings)

• Calories: 220 kcal
• Fat: 9g
• Saturated Fat: 1.5g
• Carbohydrates: 30g
• Fiber: 4g
• Sugar: 3g
• Protein: 4g
• Sodium: 650mg
• Cholesterol: 0mg

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Frequently Asked Questions

How do I make this soup creamier without using cream?

Blending the potatoes creates a naturally creamy texture. You can also add a splash of unsweetened plant-based milk or a spoon of cashew cream for extra silkiness.

Can I use frozen leeks?

Yes, frozen leeks work well in this recipe. Just make sure to thaw and drain them before sautéing.

What kind of potatoes are best?

Starchy potatoes like Yukon Gold or Russet are ideal. They break down well and create a smoother texture.

Is it necessary to peel the potatoes?

For the smoothest soup, peeling is recommended. However, if you’re using thin-skinned varieties and don’t mind a rustic texture, you can skip it.

Can I make this in advance?

Absolutely. The flavors deepen over time, so it’s great for meal prep. Just store it properly and reheat before serving.

How can I add protein to this soup?

Serve with a side of beans or top with crispy chickpeas. Alternatively, stir in cooked white beans after blending.

What can I serve with this soup?

Crusty bread, grilled cheese, or a light green salad all pair wonderfully.

Is this soup freezer-friendly?

Yes, it freezes well. Cool completely, portion into containers, and freeze for up to 3 months.

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Conclusion

Simple Potato Leek Soup is the ultimate blend of comfort and ease, perfect for chilly nights or when you need a nourishing bowl of something warm. With just a few humble ingredients, it transforms into a luxurious and satisfying meal. Whether you stick to the basics or add your own twist, this soup is sure to become a staple in your kitchen.

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