Want to know how to squeeze a few more vegetables into your daily diet? Creamy Leek and Potato soup will help you do just that. This classic vegetable soup is a warming, satisfying, quick and easy to make soup, that is perfect for lunch. Why not try it for yourself?
Why you want this?
I love soup. It’s warming, satisfying and makes an easy and delicious mid-day meal. You can add crusty bread, cheese, nutritional yeast or for something more substantial, eat your favourite toastie alongside it.
- Soup makes a great lunchtime meal, especially if you add crusty bread and a sprinkle of your favourite kind of cheese.
- This recipe for Creamy Leek and Potato Soup is quick and simple to make.
- Tastes great – it’s quite creamy too.
- Add a few extra vegetables to your daily tally in an almost effortless way.
- Tastes way better than anything out of a tin and you can control precisely what is in it.
The Ingredients
- leeks – beautiful vegetable with the taste and smell of onions although it usually has a gentler flavour. Contains lots of vitamins such as vitamin A, C and K.
- onion – I don’t use red onions in this soup as it makes the colour much darker. If this doesn’t bother you then use a red onion instead if you wish.
- potatoes – these add body to the soup so there is not need to thicken with flour.
- milk – this helps give the soup a creamy quality. Almond milk works well in this soup as does oat milk.
How to make easy creamy Leek and Potato Soup
Creamy Leek and Potato soup begin by preparing the vegetables. Peel and chop the onion and the potatoes. You don’t have to be too fancy if you’re intending to blend it at the end. Just cut the vegetables into smallish pieces as these will obviously cook a little quicker.
Cleaning Leeks
Leeks are a fussy vegetable to clean! But not if you do it this way.
Trim the really dark, tough outer leaves off and slit the leek with your kitchen knife along it’s length. Cut through to the middle, take it to the tap and starting at the ‘white’ end of the leek turn on the cold water tap and let the water run down its length taking little bits of dirt that have lodged between the leaves with it. Hopefully, that will sort everything out. Sometimes they’ll need a bit more attention than that but they’re worth it for the soft, mellow oniony flavour.
Once the leeks are cleaned slice them too, both the white and the green leaves.
Making the Leek and Potato Soup
Time to locate your big saucepan to begin cooking the soup. Add the oil to the pan and begin by cooking the onions, potatoes and leeks. Stir them around a bit and leave them to cook on a gently heat for about ten minutes.
Add the stock and give it a quick stir and let it cook for around twenty minutes on medium heat. Add the milk. (I usually use Almond milk but it works as well with dairy milk and other unsweetened non-dairy types.) You need to keep a closer watch on it now as milk is prone to boiling over… you know how that goes!
Once everything is warmed through, turn the heat off and blend the soup. You could use a hand blender (stick blender) or a jug blender. You may need to do this in batches. Once it reaches a consistency that you like, stop. If it’s too thick and gloopy for your tastes, then thin it down with a little water.
Check the seasoning and pour into some warmed bowls.
How to serve Leek and Potato soup
Serve your Leek and Potato soup in warmed bowls. To make it more special or more of a meal add croutons, grated cheese, herbs, fresh, crusty bread, nutritional yeast flakes or a few fresh herbs. If you’re really quite hungry you could serve it alongside your favourite toastie.
Make it vegan
Make this soup vegan by simply ensuring that the milk you use is suitable for a plant-based or vegan diet. Almond works well in this vegetable soup as does oat milk. Try and use an unsweetened variety if possible for the best flavour.
Storing this soup
This gorgeous vegetable soup will keep in the fridge for up to 3 days. Reheat thoroughly before serving. Leek and Potato Soup will freeze successfully for up to 3 months, in a suitable freezer-friendly container. Reheat until piping hot before serving.
Serve and enjoy!
What’s your favourite soup?
If you like this… you may also like:
- Spicy Tomato and Chilli Soup
- Sweet Potato and Coconut Soup
- Simple Green Pea Soup recipe
- Spicy Red Lentil Soup
- Pumpkin Soup
- Simple Corn Chowder Recipe
- Creamy Tomato Soup
- 5-Hearty Vegetarian Soups – this is a collection of soup recipes, which includes some of the above
… and things to go with soup…
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Creamy Leek and Potato Soup
Equipment
- measuring cups
- large saucepan
- knives
- ladle
Ingredients
- 2 potatoes medium
- 4 leeks cleaned and sliced
- 1 tablespoon olive oil
- 1 1/4 cups milk or unsweetened almond milk or other preferred milk
- 4 cups stock use water if preferred
- 1 medium yellow onion
- salt and pepper to taste
Instructions
- Peel and chop the potatoes and onion. Carefully clean and prepare the leeks.
- Add the oil to a large saucepan or soup pot and using a medium heat – saute the vegetables. Stir to prevent anything sticking to the bottom. Do this for about 15 minutes.
- Add the stock and stir briefly. Allow everything to cook for approximately 15 minutes.
- Add the milk and stir once more. Keep an eye on this as with the milk it will be quite happy to boil over.
- After five minutes, turn off the heat and either blend wit a stick blender or in batches using a jug blender. Be wary of hot flying soup.
- Once it reaches a consistency that you're happy with. Check that the seasoning is to your taste and adjust if necessary.
- Serve in warmed bowls along with fresh crusty bread, grated cheese and/or chopped herbs.
Notes
Nutrition
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This soup turned out so good! It was creamy, smooth and so flavorful! Thank you for this amazing recipe!
One of my favorite recipe and cannot wait to make it as soon as it starts to get cooler.
Thank you for sharing
This soup looks irresistible and so flavorful! I cannot wait to try it! I love the idea of sauteing the veggies first, it’s definitely the cherry on the cake. Thanks for sharing such a delicious recipe!
Can’t wait to start making thousands of soups in the next weeks! This looks so good
Can’t wait to start making thousands of soups in the following weeks! This looks so good!
Potato and leek soup is one of my all-time favorites for fall! It’s such a delicious combo. Perfect for a chilly evening.
My daughter loves making potato and leek soup. It is such a deliciously simple and flavorful soup.
I love all the flavors in this creamy leek and potato soup. I had it for lunch with a side salad and warm bread and it kept me satisfied for hours.
This leek and potato soup is perfectly creamy and so simple to make. I love how it only uses a handful of ingredients. The weather is getting cooler so I’ll be making soup more often in my house and this will be in my weekly rotation. It’s so yummy!
This is such a delicious creamy soup. The potatoes make it a really comforting filling meal.
Looks absolutely delicious! I’m going to make this with almond milk! Can’t wait!