Potato Leek Soup Recipe

There is nothing more comforting than a bowl of warm healthy soup in winter. This potato leek soup is made with potatoes, leeks, milk instead of cream and gets ready in less than 30 minutes. I also share how to prevent milk from splitting in soups. Serve this with crusty bread, a side of salad and you have a complete meal.

Table of Content

• About this soup
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• Salad & bread to serve with soup
• You may also like
• Printable Recipe
• Comments

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One of the amazing things in our home during winter is dinner is usually a bowl of soup, a side of salad, and some bread to go along with it.

Most of my winter soups are not just comforting but also wholesome because they have so much fiber and nutrition. pumpkin, sweet potatoes, mushrooms, green peas, lentils, pumpkin sweet potato, or black bean soup.

Normally you'd have to convince the kids to eat veggies. But, when it comes to soups, my kids will beg for more. Yay for soups.

About this soup

As you can see this is a very simple fuss-free recipe. It uses simple ingredients and 15 minutes of cooking. My kids love when I blend it into a smooth soup. And yet, if you love your leek soup chunky, go ahead and stop just where you like it.

I make soups in winter almost every day and I don't want my family indulging in butter and heavy cream every day. So, I make these adjustments:

• Oil instead of butter - The oil works great to saute the onion and garlic. The leeks and potatoes have enough flavor to make the soup delicious so you won't really miss the butter - trust me.
• Milk instead of Cream - I use milk instead of cream. A great tip about using milk though  - add a teaspoon of cornstarch. This will thicken the soup but it will also prevent the milk from splitting.

Ingredients and substitutes

• Potatoes - I like using the same potatoes I use to make my mashed potatoes- Yukon gold. Russet works great too. They can cook down to make a nice creamy soup which makes adding cream to the soup almost unnecessary. Most potatoes are delicious in soups with just a little difference in time and texture when cooked, but they all work great.
• Leeks - If you are not used to eating leeks, they usually have a light taste of onion and garlic, but much less pungent with an almost slight sweetness. We usually use only the white and light green parts for the soup. And yet, the dark green parts are edible and can be added to the broth or stockpots.
  Leeks are delicate, but can also be very dirty and filled with mud between the leaves. It is very important that you clean them well under running water. If you like leeks you must try my leek potato patties and leek asparagus quiche.
• Potatoes & Leeks ratio - I like an almost one to one ratio of leeks and potatoes in my soup. But honestly, there is no rule to how much. You can add more or fewer leeks to the recipe based on how big a fan of leeks you are.
• Flavor - I like the flavor of thyme and bay leaves in my potato leek soup. And yet, if you prefer you can omit the thyme or both.
• Milk - I usually use milk instead of cream in my soup, but if you prefer or have guests and want to indulge, go ahead and substitute the milk with ½ cup cream. You can also substitute the milk with almond milk to make this a vegan recipe.
• Cornstarch - The purpose of the cornflour in this recipe is to prevent the milk from curdling when cooking. It's best to never overheat the soup once milk is added.

Step by step instructions

• Wash the leeks thoroughly and chop them roughly using a cutting board and utility knife.
• Peel, wash, and cut potatoes into small chunks using a chef's knife.
• In a soup pot or stockpot - heat olive oil.
• Saute onion and garlic until onion is translucent.
• Add potatoes thyme and bay leaves- saute a minute or two.
• Next, add in the leeks - saute a minute more.
• Pour in stock  and  season with salt and pepper.
• Cook on low simmer for 10 minutes until potatoes are soft and can be squished easily with your finger.

• Remove the bay leaves and sprigs of thyme.
• Then use a hand mixer to blend everything to a smooth puree.
  If using a stand blender, cool the soup for a few minutes and be very careful as a hot soup can splash out and cause serious burns.
• Once the soup is smooth, bring it back to a boil.
• Taste and adjust seasoning.
• Combine cornstarch and milk, then add it to the soup (the cornstarch prevents the milk from curdling).
• Stir well to combine -simmer a minute more - turn the heat off.
• Serve on its own or garnished with fresh cream. I added a teaspoon of pesto to garnish this soup.

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Frequently asked questions

Salad & bread to serve with soup

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Printable Recipe