Easy Potato and Leek Soup

This Easy Potato and Leek Soup Recipe combines the comforting warmth of tender potatoes with the subtle sweetness of leeks and lots of fresh garlic in a vegetable broth!

Course Soup

Cuisine French

Prep Time 15

Cook Time 50

Total Time 1 5

Servings people

Calories 127kcal

Author Samantha Pickthall

Ingredients

3 Tbsp unsalted butter
1 large purple onion, peeled and roughly chopped
5 garlic cloves, peeled and minced
2 large leeks, chopped into 1 inch lengths with green tips removed
3 medium sized golden potatoes, peeled and chopped into large cubes
4 cups vegetable broth
Small pinch cayenne pepper
Salt and pepper, to taste
Fresh parsley, to serve

US Customary - Metric

Instructions

Sauté Onion: Heat two tablespoons of butter in a large soup pot over medium-high heat, add onion and sauté for 5 minutes or until translucent.
Add Garlic: Stir through the minced garlic and sauté for 1 minute.
Cook Leeks: Add leeks and the remaining 1 tablespoon of butter and cook for 5 minutes until tender and translucent, maintaining medium-high heat.
Incorporate Potatoes: Add the cubed potatoes and cook for further 5 minutes, stirring well.
Add Liquid: Pour in the vegetable broth, it should be enough to just cover the vegetables. Season with salt and pepper.
Bring to Boil: Increase the heat, put the lid on, and bring to a boil. Once boiling, reduce the heat to low and simmer for 30 minutes, with the lid on, until potatoes are tender.
Blend Soup: Remove from the heat and blend the soup in batches in a food processor or blender until smooth and thick. Or use an immersion blender directly in the soup pot.
Finalize Soup: Return the blended soup to the pot. Over medium heat, stir in the cayenne pepper and season with salt and pepper once again. Bring to a boil, then remove from the heat.
Serve: Garnish with fresh parsley and enjoy!

Notes

Store: Cool the soup to room temperature, then transfer it to an airtight container. Refrigerate for up to 3-4 days.

Freeze: For longer storage, freeze the soup in airtight containers or heavy-duty freezer bags for up to 2-3 months. Leave some space for expansion when freezing in containers.

Reheat: Thaw overnight in the refrigerator if frozen. Reheat on the stove over medium heat, stirring occasionally, until hot. You may need to add a little water or broth if the soup has thickened too much during storage.

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