Potato Leek Soup

Winter and soup just go well together. Don’t you agree? Moreover, this Potato Leek Soup is extraordinary and superbly flavourful. It also uses simple ingredients and allows for cool garnishes. For example, I love adding a dollop of plain yogurt, fresh green onions and crisp bacon pieces. You can also thin the soup consistency by adding little extra water. To top it off, this Potato Leek Soup also freezes well.

Getting ingredients ready for making Potato Leek Soup!

Some people adore a creamy Potato Leek Soup. If this is the case, I advise adding a splash of cream before serving and stirring it in. Taste it (ALWAYS) before serving to ensure the flavours are balanced. Avoid adding cream if you are going to freeze leftovers. In fact, only whipping cream can be heated to higher temps without curdling. The lower percent milk fat creams tend to separate. Therefore, we don’t want to heat the cream but simply add it later before serving, if desired.

Potato Leek Soup Recipe

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Serves: 6

Ingredients:

• 2 tbsp canola oil
• 4 cups of leeks (or about 2-3 leeks, discarding the dark green stems and roots)
• 1 medium onion, chopped
• 12 small potatoes, cubed
• 1 litre of stock (vegetable or chicken)
• 2 bay leaves
• 1/8 tsp thyme
• Kosher salt and pepper to taste

Optional: Splash of cream before serving

Toppings: Plain yogurt, green onions, bacon or prosciutto.

Directions for Potato Leek Soup

1. Firstly, cut the leeks into pieces. Be sure to remove the tough green tops and bottom stalk by the root. Here’s a video on cutting and cleaning leeks for cooking.
2. Heat oil on medium-heat in a large soup pot.
3. Add leaks and onion to the oil and stir to prevent sticking. Add little more oil if pot gets too dry. Sprinkle leeks with kosher salt to draw the flavours. Cook for around ten minutes until leeks and onion are softened.
4. Then, add potatoes with leeks in the pot and stir to combine.
5. Pour in stock over top the potatoes and leeks. Add your bay leaves, thyme and little pepper. Stir soup and cover the pot. Allow to cook on medium-low heat.
6. Cook for around 20 minutes or until potatoes are fork tender.
7. If your soup is too thick, add a little water. Taste the soup to adjust for salt as needed.
8. Use a hand-held blender or separate blender to puree soup. Choose the texture you most prefer. Having some chunks of potato is nice too! At this point, add cream if desired.
9. Finally, ladle your hot soup into bowls and garnish with dollop of yogurt, green onions and bacon, if desired.

Potato Leek Soup

Yield: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Enjoy a flavourful Potato Leek Soup! Perfect for a winter comfort food.

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Ingredients

• 2 tbsp canola oil
• 4 cups of leeks (or about 2-3 leeks, discarding the dark green stems and roots)
• 1 medium onion, chopped
• 12 small potatoes, cubed
• 1 liter of stock (vegetable or chicken)
• 2 bay leaves
• 1/8 tsp thyme
• Kosher salt and pepper to taste
• Optional: Splash of cream before serving
• Toppings: Plain yogurt, green onions, bacon or prosciutto.

Instructions

1. Cut the leeks into pieces. Be sure to remove the tough green tops and bottom stalk by the root.
2. Heat oil on medium-heat in a large soup pot.
3. Add leaks and onion to the oil and stir to prevent sticking. Add little more oil if pot gets too dry. Sprinkle leeks with kosher salt to draw the flavours. Cook for around ten minutes until leeks and onion are softened.
4. Add potatoes with leeks in the pot and stir to combine.
5. Pour in stock over top the potatoes and leeks. Add your bay leaves, thyme and little pepper. Stir soup and cover the pot. Allow to cook on medium-low heat.
6. Cook for around 20 minutes or until potatoes are fork tender.
7. If your soup is too thick, add a little water. Taste the soup to adjust for salt as needed.
8. Use an hand-held blender or separate blender to puree soup. Choose the texture you most prefer, having some chunks of potato is nice too!
9. Ladle your hot soup into bowls and garnish with dollop of yogurt, green onions and bacon, if desired.