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Potato Leek Soup Recipe

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A creamy and comforting Potato Leek Soup made with tender leeks, russet potatoes, and a rich broth base, thickened with a roux and finished with milk for a velvety texture. Perfect for a cozy meal, this soup is easy to prepare and garnished with fresh chives for a delicate onion flavor.

Ingredients

Vegetables

  • 4 medium leeks (dark green stems removed)
  • 1/2 large white onion (chopped)
  • 2 medium russet potatoes (peeled and cut into cubes)

Other Ingredients

  • 1 tablespoon all-purpose flour (use gluten free flour for GF)
  • 1 tablespoon butter
  • 4 cups chicken broth (or vegetable broth for vegetarians)
  • 1/2 cup 2% milk
  • Salt and fresh pepper (to taste)
  • Fresh chives (optional for garnish)

Instructions

  1. Clean the leeks: Wash leeks very carefully to remove all grit by cutting them horizontally and separating the rings. Ensure no dirt remains, then coarsely chop them.
  2. Prepare roux base: In a medium soup pot, melt the butter over low heat. Add the flour and mix well with a wooden spoon to create a thickened base that adds flavor and texture to the soup.
  3. Add broth and vegetables: Pour in the chicken broth, then add the cleaned leeks, chopped onion, and cubed potatoes. Bring the mixture to a boil on medium-high heat.
  4. Simmer to cook: Cover the pot and reduce the heat to low. Let the soup simmer for 20-25 minutes, or until the potatoes are tender and soft when pierced.
  5. Blend the soup: Using an immersion blender, blend the soup until smooth and creamy right in the pot.
  6. Finish and season: Stir in the 2% milk and season with salt and fresh pepper to taste. Heat gently if needed, but do not boil after adding milk.
  7. Serve: Ladle the soup into bowls and garnish with chopped fresh chives if desired. Serve immediately while hot.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Make sure to clean the leeks thoroughly to avoid grit in the soup.
  • Use gluten free flour to make the soup gluten free.
  • Immersion blender is preferred but you can use a regular blender in batches, just be careful with hot liquids.
  • Adjust thickness by varying the amount of flour or broth depending on preference.

Find it online: https://lauracooks.com/potato-leek-soup-recipe/