Quick Simple Potato Leek

A comforting, velvety soup featuring tender potatoes and sweet leeks, ready in under 30 minutes perfect for a nourishing meal any day.

This potato and leek soup has become a family favorite for its creamy texture and comforting flavors.

Ingredients

• Vegetables: 3 medium potatoes (about 500 g) peeled and diced, 2 large leeks white and light green parts only cleaned and sliced, 1 medium onion chopped, 2 cloves garlic minced
• Liquids: 1 liter (4 cups) vegetable broth, 120 ml (½ cup) whole milk or plant-based milk (optional for creaminess)
• Seasonings: 2 tablespoons olive oil or unsalted butter, ½ teaspoon salt or to taste, ¼ teaspoon freshly ground black pepper, Pinch of nutmeg (optional)
• Garnish (optional): Chopped fresh chives or parsley, Croutons

Instructions

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Step 1:

Heat the olive oil or butter in a large pot over medium heat Add the onion leeks and garlic Sauté for 45 minutes until softened but not browned

Step 2:

Add the diced potatoes and cook for 2 minutes stirring occasionally

Step 3:

Pour in the vegetable broth Bring to a boil then reduce heat and simmer for 1518 minutes or until potatoes are very tender

Step 4:

Remove from heat Use an immersion blender to purée the soup until smooth or leave it slightly chunky for texture

Step 5:

Stir in the milk (if using) and season with salt pepper and nutmeg Warm through but do not boil

Step 6:

Ladle into bowls and garnish with fresh herbs and croutons if desired

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

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This soup always brings warmth to our family dinners especially during cold evenings.

Notes

For a vegan version use olive oil and plant-based milk Add a handful of spinach before blending for extra color and nutrients Pair with crusty bread for a satisfying meal

Required Tools

Large pot Chefs knife Cutting board Immersion blender or regular blender Ladle

Allergen Information

Contains milk (if using dairy milk or butter) For vegan or dairy-free substitute with plant-based alternatives Double-check all packaged broth and bread/crouton ingredients for gluten dairy and other allergens as needed

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Wash produce, prep ingredients, rinse cookware, and streamline cooking tasks with an all-in-one sink workstation.

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Enjoy this simple soup as a perfect start to any meal or a light dinner on its own.

Recipe FAQs

→ Can I make this soup vegan?

Yes, substitute butter with olive oil and use plant-based milk to keep it vegan while maintaining creaminess.

→ What is the best way to achieve a smooth texture?

Use an immersion blender to purée the soup directly in the pot or transfer to a regular blender and blend until smooth.

→ Can I add other vegetables to this dish?

Absolutely. Adding spinach before blending adds color and nutrients without overpowering the flavors.

→ How should I season the soup for best flavor?

Simple seasoning with salt, pepper, and a pinch of nutmeg enhances the natural taste of potatoes and leeks.

→ What are some suitable garnishes?

Fresh chopped chives or parsley and crispy croutons add texture and a fresh finish.