Potato Leek Soup

4.60 from 5 votes

This Potato Leek Soup is a creamy blended soup that will fill you right up made with staples from your kitchen. Great for a fast dinner or an appetizer to start off a gorgeous meal with guests. Save some leftovers! You'll be craving more of this incredibly comforting soup.

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Lunch, Soup

Cuisine: American

Keyword: potato leek soup

Servings:

Calories: 197kcal

Equipment

6 Quart Dutch Oven

Ingredients

3 large leeks dark green stems removed
2 tablespoon butter
1 large white onion chopped
5 cups chicken broth low sodium or no sodium added, more or less depending how thick or thin you like your soup
2 pound potatoes Yukon or Russets, peeled and diced in 1 inch pieces
1 bay leaf
salt and pepper to taste
½ cup milk
2 tablespoon fresh parsley chopped

US Customary - Metric

Instructions

Wash leeks carefully and coarsely slice them.
In a medium Dutch oven melt the butter over medium heat. Add the leeks and onion and cook for about 10 minutes until the leeks ore softened, but not browned, stirring occasionally.
Add the broth, diced potatoes, bay leaf, salt and pepper. Increase the heat to high until the soup comes to a boil. Reduce the heat to low simmer and cook for 20 minutes or until the potatoes are cooked through and are fork tender.
Discard the bay leaf. Use an immersion blender or standing blender to blend the soup until smooth or desired consistency. Taste for seasoning and adjust as necessary.
Stir in the milk and garnish with parsley. Serve with a dollop of sour cream if preferred.

Notes

If you have lots of leftovers, you can keep the soup in the pot you made it in with a lid. Otherwise, transfer your leftovers to an airtight container. They'll last 2-3 days in the fridge.
Reheat in the microwave, or over medium heat on your stovetop.

Nutrition