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Sometime’s I’m surprised at the things I don’t make on a regular basis and this easy potato leek soup is one of them. I’m not sure why, I love leeks, love potatoes and love soup, so it’s odd that I haven’t whipped one up for you guys yet. Mike also loves a good leek soup so it’s always been in the back of my mind to whip up a pot sometime.

Potato Leek Soup
Potato Leek Soup

How to Make Potato Leek Soup

Potato leek soup is seriously easy to make, the worst part is prepping the vegetables!

  • Fry the leeks in a large stock pot in butter until soft, trying not to brown any of the leeks in the process.
  • Add the potatoes and chicken stock.
  • Cook for 30-40 minutes on a low simmer, until the potatoes are soft and falling apart. Alternatively, you can also cook this in your crock pot on low all day.
  • Using a hand immersion blender, process the soup until smooth.
  • Stir in the cream until mixed through completely.

easypotatoleeksoup5

How to Clean Leeks

The key to using leeks in your cooking is to clean those suckers out, and well. They are infamous for having grit hiding in their layers, so they can be slightly time consuming. Slightly. 

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  • You might have to add on another five minutes to your prep time for leeks and that’s about it. This recipe only uses four, so it’s safe to say that you can still tackle this and have it ready for dinner in no time.
  • Leeks have hidden dirt between the layers usually. You are going to have to chop off the dark green parts and then make sure to rinse the paler parts well!
 Parts of the leek to use in soup
Parts of the leek to use in soup

What part of the leeks do I use in soup?

You don’t use the woody green stalks of leeks, just the pale white/pale green parts. You can see in the photo above how and where you are suppose to chop them. You DO want to use as much as possible, so a little bit of light green colour is fine. Leeks are like onions, you have to make sure they are cooked fairly well before you add them to a soup or dish.

 Easy Potato Leek Soup from @kitchenmagpie

How to Make Dairy Free Potato Leek Soup

The beauty to this soup is that yes, it’s an easy potato leek soup, but it’s also a snap to make it dairy free! And I don’t mean dairy-free by adding non-dairy milks, I mean it’s completely fine without any dairy.

  • I made sure that the amount of potatoes in this recipe purees into a smooth, delicious soup without using any thickeners and you don’t even miss the dairy. So hey, this is gluten free as well!
  • Use olive oil instead of butter to fry the leeks in
  • You can always try soy or your favourite non dairy alternative but honestly? Just use lots of potatoes as the thickener. You won’t even miss it!

 Easy Potato Leek Soup from @kitchenmagpie

The key is to use an amazing chicken or vegetable broth and make it strong. I never use the cartons of pre-made bouillon, I use the powder that comes in a can or the cubes and make it about twice as tasty as the cartons.  Remember, I said that this is an easy potato leek soup, so I went easy! I don’t like covering the taste of the leeks with strong garlic or spices, this is perfect as is for me, I like that onion taste!

Happy cooking! If you have any questions, leave them in the comments below!

Love you more than chocolate,

Karlynn

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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. #leeks #potato #soup

5 from 3 votes
Easy Potato Leek Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

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.

Course: Soup
Cuisine: American
Keyword: potato leek soup
Servings: 6
Calories: 339 kcal
Author: Karlynn Johnston
Ingredients
  • 2 tbsp butter
  • 4 leeks washed of all the grit and white/pale green parts chopped
  • 6 cups of peeled and sliced Russet potatoes
  • 7 cups of chicken or veggie broth
  • 1 cup of heavy cream
Instructions
Stove Top Method
  1. In a large soup pot on medium heat, melt the butter then add the leeks.
  2. Fry until soft, trying not to brown any of the leeks in the process. You simply want to cook them until they are soft.
  3. Add the potatoes and chicken stock.
  4. Cook for 30-40 minutes on a low simmer, until the potatoes are soft and falling apart. 
  5. Using a hand immersion blender, process the soup until smooth.
  6. Stir in the cream until mixed through completely.
  7. Serve and enjoy!
Slow Cooker Method
  1. 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.

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

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

  4. Stir in the cream until mixed through completely.

  5. Serve and enjoy!

Nutrition Facts
Easy Potato Leek Soup
Amount Per Serving
Calories 339 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 64mg 21%
Sodium 1164mg 49%
Potassium 762mg 22%
Total Carbohydrates 40g 13%
Dietary Fiber 3g 12%
Sugars 5g
Protein 4g 8%
Vitamin A 45.5%
Vitamin C 19.3%
Calcium 8%
Iron 14.1%
* Percent Daily Values are based on a 2000 calorie diet.

While this post has been generously sponsored, all opinions and words remain my own.

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

6 Comments

  1. Looks good but for someone only allowed 1500 mg. of sodium per day not an option to get max flavour

  2. Heather Jensen Reply

    That looks delicious!  I adore that soup cup too!  :)

    • Margo Haynes Reply


      I cook my leeks first like you do, but I like my potato soup with some small bite size chunks of potatoes in it. If this leaves my soup
      with a bit too much liquid I make a smooth paste with 2 Tblspns. of soft butter & 2 level Tblspns of flour, drop into the soup & it dissolves smoothly, give it a simmer for about 10 minutes for the flour in the paste to cook & it is ready to go. I was trying to figure out what to fix for lunch today & it will be my very favorite soup which is potato! I haven’t had it in a long time. BTW, if anyone has diabetes 2 like I do, After you slice your potatoes into the pot allow them to sit in cold water until the water is cloudy, pour the water off & do it again until your water is clear. It usually takes about rinsing twice & maybe 5 mins, extra time wise & you now have the starch out of the potatoes. I even do this before roasting my chunks of russets. I’ve never noticed that this affects the taste in a negative way. Karlynn, I love your blog & I love your recipes, they are always top notch & very delicious! Thanks for all of the great ideas you pass on to us! Wishing you & your family a blessed February & Valentine’s day!

  3. Heather Jensen Reply

    That looks delicious!  I adore that soup cup too!  🙂

  4. dsemeniuk1 Reply

    I made this tonight for my family.  I have never cooked with leeks before and just like you said it was super easy and very tasty without adding the cream. I will definitely make this again!

    • thekitchenmagpie Reply

      dsemeniuk1 Awesome! Yes, if you use enough potatoes you can skip the cream entirely! I’m so glad that you liked it, thanks for letting me know!

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