Potato Leek Soup
Updated Oct 20, 2022, Published Dec 17, 2013
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Potato Leek Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 small leeks, white parts only, cleaned and thinly sliced
- 1½ pounds golden potatoes, diced
- 4 cups vegetable broth
- Kosher salt and freshly ground black pepper
- ½ cup heavy cream, optional
Instructions
- In a large stock pot or Dutch oven, heat the oil over medium heat.
- Add the leeks and cook until soft, about 8 minutes.
- Add the potatoes and broth.
- Bring to a boil, cover, and reduce to simmer until the potatoes are fork-tender, about 20 minutes.
- Puree the soup in a blender in batches until smooth. (Make sure you remove the plastic insert from the blender top and cover the hole with a folded kitchen towel.)
- Taste and season with salt and pepper.
- Return the soup to the pot, add the cream (if using), and reheat gently before serving.
Nutrition
Calories: 189kcalCarbohydrates: 18gProtein: 3gFat: 12gSaturated Fat: 5gCholesterol: 27mgSodium: 647mgPotassium: 502mgFiber: 3gSugar: 1gVitamin A: 805IUVitamin C: 14.2mgCalcium: 53mgIron: 3.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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