There’s something incredibly comforting about a steaming bowl of soup, especially when it’s the classic combination of leeks and potatoes. Leek & Potato Soup is a hearty, nourishing dish that warms you from the inside out. This recipe offers all the cozy flavors without the heaviness of cream, making it a healthier option without sacrificing any of the taste.
Ingredients You’ll Need for Leek & Potato Soup:
- 2 large leeks, white and light green parts only, thinly sliced
- 2 cups Russet potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 2 tablespoons butter
- Salt and pepper to taste
- 2 cloves garlic, minced
- Fresh parsley, chopped, for garnish
- Bacon bits for topping
How to Make:
Heat the butter in a large pot over medium heat. Add the sliced leeks and minced garlic, sautéing until softened and fragrant, about 5 minutes.
Stir in the diced potatoes and continue to cook for another 3-4 minutes, allowing the flavors to meld together.
Pour in the vegetable or chicken broth, ensuring the potatoes and leeks are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer, covered, for about 15-20 minutes or until the potatoes are fork-tender.
Using an immersion blender or transferring the soup to a blender, blend until smooth and creamy. Season with salt and pepper to taste.
Ladle the soup into bowls, garnishing each serving with a sprinkle of fresh parsley and a generous topping of bacon bits.Serve hot and relish in the comforting flavors of this simple yet satisfying Potato & Leek Soup with Bacon Topping.
Variations:
- For a smokier flavour, substitute the butter for bacon grease when sautéing the leeks and garlic.
- Experiment with different types of potatoes such as Yukon Gold or red potatoes for variations in texture and taste.
- Add a splash of heavy cream or coconut milk for a creamier consistency, if desired.
Chef Tips for Leek & Potato Soup:
- When slicing the leeks, make sure to thoroughly rinse them under cold water to remove any dirt or grit trapped between the layers.
- To achieve a smoother texture, blend the soup in batches and pass it through a fine mesh sieve to remove any lumps or fibers.
- Customize the soup by adjusting the seasoning to your preference, adding more salt, pepper, or herbs as needed.
Frequently Asked Questions:
- What to serve with potato leek soup? Leek & Potato Soup pairs perfectly with crusty bread, a simple side salad, or roasted vegetables for a well-rounded meal.
- Can you freeze potato leek soup? Yes, potato leek soup can be frozen for future enjoyment. Allow it to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating gently on the stove, adding extra broth if necessary to achieve the desired consistency.
I hope you liked this Leek & Potato Soup recipe! If you liked these recipes, here are other recipes you might like as well:
HEALTHY BROCCOLI SOUP + HOMEMADE CROUTONS!
ZUCCHINI CORN CHOWDER SOUP (VEGAN)
My goal is to get you to cook and experiment in the kitchen, even if you are not an expert. If you would like to get to know me more, follow me on instagram : Lifestylemartina. Looking forward to seeing you there!
If you enjoyed this recipe, please let me know in the comments below 
With love, Martina
Leek & Potato Soup (No Cream)
Ingredients
- 2 large leeks white and light green parts only, thinly sliced
- 2 cups Russet potatoes peeled and diced
- 4 cups vegetable or chicken broth
- 2 tablespoons butter
- Salt and pepper to taste
- 2 cloves garlic minced
- Fresh parsley chopped, for garnish
- Bacon bits for topping
Instructions
- Heat butter in a large pot over medium heat. Add the sliced leeks and minced garlic, sautéing until softened and fragrant, about 5 minutes.
- Stir in the diced potatoes and continue to cook for another 3-4 minutes, allowing the flavors to meld together.
- Pour in the vegetable or chicken broth, ensuring the potatoes and leeks are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer, covered, for about 15-20 minutes or until the potatoes are fork-tender.
- Using an immersion blender or transferring the soup to a blender, blend until smooth and creamy. Season with salt and pepper to taste.
- Ladle the soup into bowls, garnishing each serving with a sprinkle of fresh parsley and a generous topping of bacon bits.
- Serve hot and relish in the comforting flavors of this simple yet satisfying Potato & Leek Soup with Bacon Topping.
Notes
- Calories: 250 per serving
- Fat: 10 grams
- Carbohydrates: 40 grams
- Protein: 8 grams
- Fiber: 6 grams
- Sodium: Varies based on the amount of added salt and broth used
Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.
