This Potato Leek Soup is a comforting soup that is perfect for fall and winter. Creamy potatoes are mixed with leeks, carrots and celery and simmered in broth until the potatoes are tender. The soup is finished off with cream, cheese and a dash or nutmeg. Serve this soup with croutons and chives and enjoy!
POTATO LEEK SOUP
Potato Leek Soup is a comforting soup that is perfect for fall and winter.
Nothing will warm you up like a bowl of potato leek soup on a freezing cold day.
I love the creamy, rich flavor this soup has.
It is an easy soup recipe and great for a weeknight meal or lunches.
This soup mixes together creamy Yukon Gold potatoes, celery and carrots, leeks and is finished off with cream and cheese.
I like to garnish this soup with croutons, chives and some freshly shredded sharp cheddar.
Make sure to serve the soup with a big slice of sourdough bread to soak up the soup.
I have always been a huge fan of soup and in the cooler months I make soups weekly.
I like to rotate between soup recipes in the fall like this Vegetable Barley Soup, Turkish Lentil Soup, Creamy Cauliflower Soup, Lebanese Lentil Soup and Moroccan Carrot Red Lentil Soup.
WHY YOU WILL LOVE THIS POTATO LEEK SOUP RECIPE
COMFORT FOOD: This hearty and warming bowl of soup is the perfect comfort food in a bowl, ideal for this time of year when the air starts to cool off. Serve it with warm sourdough bread for the perfect cozy meal.
SIMPLE INGREDIENTS: Creamy potato soup is made using basic ingredients and will taste far better than any store bought canned soup. You also know what you are putting in homemade potato soup, so it’s a healthier option too.
GREAT FOR A CROWD: This soup serves 4, but can be easily doubled up if you are feeding a larger group of diners. It makes a nice vegetarian meal for a big group!
WHAT INGREDIENTS ARE IN THIS EASY POTATO LEEK SOUP
YUKON GOLD POTATOES
CARROT
LEEK- WHITE AND LIGHT GREEN PARTS, NOT THE DARK GREEN PARTS
CELERY
GARLIC
BUTTER
VEGETABLE (OR CHICKEN) BROTH
HEAVY CREAM
GRATED CHEDDAR
ALL PURPOSE FLOUR
BAY LEAVES
NUTMEG {OPTIONAL}
HOW TO MAKE RUSTIC POTATO LEEK SOUP
In a large dutch oven or soup pot melt butter over medium heat and add the garlic. Saute for 2 minutes.
Add the chopped leeks, carrots and celery and sauté for 5 minutes, stirring occasionally.
Add flour, salt and pepper. Stir everything together for another 2 minutes.
ADD THE BROTH: Pour in half a cup of vegetable stock and stir until any lumps of flour dissolve, about 2 minutes.
Pour in the remaining broth, add chopped potatoes and bay leaf.
SIMMER THE SOUP: Simmer the soup for 20 minutes or until the potatoes are tender.
When the potatoes are cooked, remove the bay leaf and add the cream {optional for creamier soup} and the cheese. Stir and cook the soup for another 5 minutes.
PUREE SOUP: Use an immersion blender or a regular blender and blend the soup in batches. If the soup is too thick you can add a bit more broth to your liking.
Serve the soup hot or warm, with croutons, chives and extra cheese alongside crusty bread.
WAYS TO MODIFY THIS CREAMY POTATO LEEK SOUP
VEGETABLES: You can add in other vegetables. You can swap the leek for an onion, add frozen corn or peas or stir in some greens like kale or spinach.
POTATOES: I used yukon golds but you can use a variety of potatoes in this soup like red potatoes, russet potatoes or fingerling potatoes.
PROTEIN: Add some protein to this soup by adding cooked bacon, diced ham, crumbled sausage or shredded chicken.
CHEESE: I love to add sharp cheddar cheese to the soup which you can leave out or try pepper jack, mozzarella or Parmesan cheese.
BROTH: I used a vegetable broth but chicken stock would work too.
FRESH HERBS: I flavor the soup with a bay leaf, you could also stir through some fresh thyme leaves, rosemary, oregano or fresh parsley.
SPICES: Spice up the soup with spices like paprika, rosemary, crushed red pepper or cayenne red pepper.
GARNISH: Serve the soup hot or warm, with croutons, fresh herbs, sour cream and a little extra grated cheese.
TIPS AND SUGGESTIONS ON COOKING OR PREPARING THE RECIPE
ADDING THE FLOUR: Take time when adding the flour to the soup. Add a little broth and stir until all the flour has dissolved into the soup, before adding the remaining ingredients. This helps create a roux.
CREAMY: You can leave the cream or half and half out of the soup but it does create a creamy texture. You could also sub the cream for a dollop of Greek yogurt to make the soup creamy.
ADJUST THE SOUP WITH BROTH: If the soup is too thick add a little more broth or water to thin it.
CHECK THE SEASONING: Always taste and check the soup for seasoning, adding a little more salt and pepper if required. Proper seasoning will make all the difference to the finished soup. I like to sometimes add paprika or crushed red pepper for more flavor.
STORAGE: You can store the leftover soup in an airtight container in the fridge for up to 5 days.
FREEZER: This soup is easily frozen in an airtight container for up to 3 months without the cream.
SLOW COOKER VERSION: You can make this soup in the slow cooker. You will need to saute the vegetables and add the flour. Then place everything into the slow cooker on LOW for 4 hours. Before finishing the soup with the cream and cheese.
OTHER SOUP RECIPE YOU MIGHT LIKE:
LENTIL SWEET POTATO SOUP
WHITE BEAN SOUP
INSTANT POT BEEF STEW RECIPE
LENTIL SWEET POTATO SOUP
INSTANT POT BROCCOLI CHEESE SOUP
CURRIED BUTTERNUT SQUASH SOUP
Potato Leek Soup
This Potato Leek Soup is a comforting soup that is perfect for fall and winter. Creamy potatoes are mixed with leeks, carrots and celery and simmered in broth until the potatoes are tender. The soup is finished off with cream, cheese and a dash or nutmeg. Serve this soup with croutons and chives and enjoy!
Ingredients
- 2 cups Yukon Gold potatoes, peeled, chopped into 1/2 inch pieces
- 2 large leeks, white and light green parts only, roughly chopped (about 2 1/2 cups}
- 1 carrot, finely chopped
- 1 stalk of celery, chopped
- 3 cloves garlic cloves, minced
- 2 tbsps. butter
- 4 cups vegetable (or chicken) broth
- 1 cup heavy cream {optional for creamy soup}
- 3 tbsps. sharp cheddar, shredded
- 2 tbsp. all purpose flour
- 2 bay leaves
- 1/4 tsp. nutmeg {optional}
- 1 tsp. salt
- 1/8 tsp. pepper
- Croutons for garnish
- Chives for garnish
- Extra cheese for garnish
Instructions
- In a large dutch oven or soup pot melt the butter over medium heat and add the garlic. Saute for 2 minutes.
- Add the leeks, carrots and celery and sauté for 5 minutes, stirring occasionally.
- Add flour, salt and pepper. Stir everything together for another 2 minutes.
- Pour in half a cup of broth and stir until any lumps of flour dissolve, about 2 minutes.
- Pour in the remaining broth, add chopped potatoes and bay leaf.
- Simmer the soup for 20 minutes or until the potatoes are tender.
- When the potatoes are cooked, remove the bay leaf and add the cream {optional} and the cheese. Stir and cook the soup for another 5 minutes.
- Use a hand held blender of a blender and blend the soup in batches. If the soup is too thick you can add a bit more broth to your liking.
- Serve the soup hot or warm, with croutons, chives and extra cheese.
Notes
TO FREEZE: This soup freezes well but I would make it without the cream if you think you will be freezing it. You can freeze for up to 3 months.
Once you reheat the soup after freezing then you can add in the cream once heated.
