Potato leek soup is another popular dish, especially in the US. Personally, I think it is genuinely a unique blend because no other soup can taste this good with this small amount of ingredients and herbs. Trust me; magic happens when you combine leeks and potatoes. The only other herbs we use in this plate are dried thyme and bay leaves. However, the result is a fascinating dish with lots of fiber and vitamins.
If you have not tried this soup before, you will notice that the leek has some distinguished flavor expanding capabilities. And, of course, who does not love potatoes? You can simply cook them any way you like, and they would come still out delicious each time.
I recommend you try this recipe on chilly days. It will instantly make you feel warm. Note that it tastes creamy, but there is no cream in the ingredients. And, there is no milk either. We only use carbohydrates to create that smooth texture effect. Plus, the potatoes make you feel fuller for a longer period when compared to most other soups. Also, take a look at our potato stew recipe for a quick and tasty winter meal. Last but not least, check out our other palatable soup recipes.
Leeks were popular in ancient Greek cuisine, and even the Romans favored them. But the Egyptians took it to another level and decorated their tombs with leek images. These cold-tolerant, spicy vegetables that look like giant scallions lay somewhere between the garlic and onions when it comes to sharpness. But they have a milder taste in comparison.
What you will need:
It is always a good idea to use a stick blender when making any kind of vegetable soup that requires a soft texture. It helps to puree quickly and effectively. You can also use it for making dips, sauces, smoothies, and more. Here is a high-quality hand blender from Bella. It gets 5-star reviews on a regular basis.
Easy Potato Leek Soup Recipe
This recipe is the meatless version of the classic potato leek soup with bacon bits. However, feel free to add about (8 Oz /225 g) bacon bits or other dried meat to make it that way if you like. I am trying to cut down on meat consumption these days. Besides, this soup is already super delicious without any additional herbs or meat.
Our goal here is to roast the leeks first and then add the diced potatoes and water. Note that we add the additional herbs right after we roast the leeks and potatoes.
Easy Potato Leek SoupCourse: SoupsCuisine: USDifficulty: Easy
3 large potatoes
2 tablespoons of butter
2 tablespoons of olive oil
1 chicken or vegetable bouillon cube (or use any type of stock—vegetable, chicken, or beef)
2 and 1/2 cups of water
1 teaspoon dried thyme
1 dried bay leaf
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
- Wash and drain the potatoes and leeks.
- Chop the leeks as small as you can.
- Peel and dice the potatoes into cubes.
- Add two tablespoons of butter and two tablespoons of olive oil to a large saucepan.
- Add the chopped leeks to the saucepan.
- Roast for about 2-3 minutes.
- Add the diced potatoes to the saucepan.
- Continue to stir and cook for about 4-5minutes.
- Add 2 and 1/2 cups of water.
- Add the chicken bouillon cube (or chicken stock).
- Add one teaspoon of salt and half a teaspoon of ground black pepper.
- Add the dried bay leaf and one teaspoon dried thyme.
- Continue to cook for about 15 to 20 minutes over medium heat.
- Once the potatoes get softened, puree with a stick blender.
- You can garnish this soup with diced scallions and chopped fresh parsley. Serve hot with a slice of artisan style bread.
- Use Russet or Yukon gold potatoes to make this soup thicker and creamier. You can create that creamy texture without adding any cream.
Why is it called leek?
The leek is coming from the same family with garlic. And, it is no coincidence that it is pronounced as the last syllable of garlic (leek and gar-lic). It is derived from the old English word leac.
How do you thicken leek and potato soup?
The most effective way to thicken leek and potato soup is to add one tablespoon of wheat flour to a bowl of soup and stir well. You can also add a tablespoon of Greek yogurt as well.
What part of leek do you use?
In general, the light green and white parts of the leeks are used when making soup and salad. The dark green sections indeed have more flavor, but those parts are stringy and chewier.