potato leek soup

Cozy and comforting, Potato Leek Soup combines potatoes, leeks and broth for a simple homemade soup the whole family will love!

Potato Leek Soup

leeks (dark green stems removed)

onion

potatoes

flour (use AP gluten free flour

butter

chicken stock (use vegetable broth for vegetarians)

2% milk

salt and fresh pepper

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.

In a medium soup pot, melt butter and add flour on low flame.

Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

Add chicken stock, leeks, onion, potatoes and bring to a boil.

Cover and simmer on low for about 20-25 minutes, until potatoes are soft.

Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.

Serve immediately.

This Instant Pot Potato Leek Soup recipe is easy to make with just a few ingredients. It&#x27;s deliciously creamy, but made without cream. One of our favorite cozy and comforting soups!

Instant Pot Potato Leek Soup

leeks

garlic (minced)

thyme

bay leaf

salt (or

black pepper (or

vegetable broth (or chicken broth, plus up to ½ cup more as needed)

chives (for garnish)

Cut the leeks (white and light green parts only) in half lengthwise and then cut into ¼-inch wide half moons. Wash the chopped leeks in a bowl of cool water (or in a salad spinner) and drain well.

Melt the butter in the Instant Pot using saute mode.

Add the leeks to the pot and saute until softened, about 4 to 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot.

Pour in one cup of the broth and scrape up any browned bits from the bottom of the pot.

Add the potatoes, thyme sprigs, bay leaf, salt, pepper and remaining 2 ½ cups broth to the pot. Stir.

Close the Instant Pot lid. Turn the steam release valve to the sealing position. Use the Pressure Cook or Manual button to set the pressure cook time to 8 minutes at high pressure. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.

When the cook time ends, let the Instant Pot release naturally for 10 minutes by letting it rest. Then quick release any remaining pressure by carefully turning the steam release valve to the venting position.

Open the lid. Remove and discard the bay leaf and thyme stems. Most of the thyme leaves should have fallen off into the soup.

Use an immersion blender to puree the soup until smooth, or transfer it in batches to a counter top blender.

Taste and season with more salt and pepper, if needed. If the soup is too thick for your liking, add another ½ cup of broth. Serve garnished with chopped fresh chives.

This Irish potato leek soup is a delicious way to celebrate St. Patrick's Day. It reminds me of a loaded baked potato...in the form of soup!

Irish Potato Leek Soup

onion (roughly chopped)

leeks (chopped)

rib celery (roughly chopped)

cauliflower florets ((7 ounces on food scale))

chicken stock

salt ((or

black pepper

Melt butter in a large saucepan over low heat; stir in onion, celery and leek.

Cover and cook 20 minutes.

Stir in potato, bay leaves and thyme; cover and cook 15 minutes.

Stir in broth, cauliflower florets, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender.

Remove from heat.

Carefully remove the bay leaves and thyme sprigs.

Use an immersion blender to puree the soup in the pot.

Serve with desired toppings.&nbsp;Recommended: real pork bacon, shredded cheese and green onions

Stovetop Instaructions

Melt butter in the inner pot on sauté mode; stir in onion, celery and leek.

Cook until tender, about 7 minutes, stirring frequently. It will cook down in volume, FYI.

Add in chicken stock, potato, cauliflower florets, salt, pepper, bay leaves and thyme.

Cook on high pressure for 15 minutes, and quick release the pressure (QR) when the cook time is complete. (Hint: I place a dish towel over the lever before releasing pressure to avoid starchy liquid from spraying everywhere.)

After the pressure is fully release, remove the lid, and carefully remove the bay leaves and thyme sprigs. Tongs are helpful for this.

Serve with desired toppings. Recommended: real pork bacon, shredded cheese and green onions

Instant Pot Instructions

This silky no cream soup is easily made with just leeks, potatoes, stock, and butter.  Nothing fancy, just simple, wholesome ingredients.

oz butter (½ stick/4 Tablespoons/¼ cup)

leeks (whites only, thoroughly washed)

stock

salt and pepper (to taste)

cheddar cheese

chives (chopped)

In a large pot, melt the butter. Add the leeks and cook over low heat until soft, about 5 minutes.

Add the potatoes and pour over the stock. Cover and cook for 20 - 30 minutes or until the potatoes are soft enough to puree.

Ladle out additional stock until the potatoes are just covered.

Using a hand blender, puree the soup, ladling in reserved stock until it forms your desired consistency.

Season with salt and pepper to taste and serve hot with the cheese and chives sprinkled on top.

https://embed.mediavine.com/videos/zfx5rv4w5ggdwl7zsbqe

Come home to a warming bowl of this filling, low-fat Potato Leek Soup. This creamy homemade soup is made with just a handful of ingredients, and still has the taste you crave on a cold day.

This creamy potato leek soup is one of our favorite healthy comfort foods! Serve it with crusty bread for a simple, delicious meal. Vegan and gluten-free.

olive oil (divided)

sea salt

garlic

white wine vinegar

vegetable broth

Yukon gold potatoes (about 3, chopped)

beans

lemon juice

Dijon mustard

pine nuts and parsley

red pepper flakes (optional)

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper. Sauté for 6 to 8 minutes, until softened.

Add the garlic, stir, and cook for 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.

Let cool slightly, then transfer the soup to a blender with the remaining 1 tablespoon olive oil, the lemon juice, and the mustard. Blend until smooth. Work in batches if necessary. Season to taste and serve with chopped parsley, pine nuts, red pepper flakes, and drizzles of additional olive oil, if desired.

How to make a delicious but super easy potato leek soup! This potato leek soup can also be made dairy free as well, without sacrificing the taste.

Easy Potato Leek Soup

leeks washed of all the grit

chicken

heavy cream

In a large soup pot on medium heat, melt the butter then add the leeks.

Fry until soft, trying not to brown any of the leeks in the process. You simply want to cook them until they are soft.

Add the potatoes and chicken stock.

Cook for 30-40 minutes on a low simmer, until the potatoes are soft and falling apart.&nbsp;

Using a hand immersion blender, process the soup until smooth.

Stir in the cream until mixed through completely.

Serve and enjoy!

Stove Top Method

In a frying pan over medium heat, fry the leeks in the butter until soft, trying not to brown any of the leeks in the process. You simply want to cook them until they are soft.

Place the leeks into a slow cooker then add the potatoes and chicken stock.

Cook on low for 8-10 hours until the potatoes are falling apart and the leeks are soft,

Slow Cooker Method

Leek and Potato Soup

tbsp (30 grams) butter

garlic (, large, finely minced)

(185 ml) cream (, heavy/thickened (sub milk))

salt

tsp black pepper

bread (,

tbsp

Salt

Chives (, finely chopped)

Extra cream (,

Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.

Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it&#039;s simmering gently.

Simmer for 25 minutes or until potato is very soft and almost falling apart. Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).

Add salt and pepper, then stir through cream.

Serve, drizzled with cream and sprinkled with chives and croutons.

Preheat oven to 180°C/350°F. Drizzle bread with melted butter (or spray with oil). Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!

Croutons

A low fat, hearty and delicious Potato Leek Soup prepared in the slow cooker.

Slow Cooker Potato Leek Soup

chicken broth

kosher salt

pepper

Half-n-Half cream (optional)

This vegetarian potato leek soup is one to cozy up with! It&#039;s loaded with veggies, has the dreamiest velvety texture, and is budget-friendly!

olive oil

vegetable broth (or

chives and black pepper

Slice

Slice the stem and green leaves off the leeks, leaving the white and light green parts. Cut the leeks in half lengthwise, then chop across.

Wash

Place the chopped leeks into a colander and run under cold water to remove dirt and debris.

Saute

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and sauté for 8 to 10 minutes, until softened (but not browned). Then add the garlic and stir for another minute.

Simmer

Add the diced potatoes, salt, bay leaf, thyme, and vegetable stock. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the potatoes are fork tender.

Blend

Remove and discard the bay leaf and thyme sprigs. Use an immersion blender to blend the soup until your desired level of creaminess. Alternatively, you can blend the soup in batches in a high-powered blender.

Top the potato leek soup with chopped chives and freshly ground black pepper before serving.

Creamy, comforting, flavorful potato leek soup that’s plant-based, gluten-free, and easy to make. Made in 1 pot with just 9 simple ingredients!

Creamy Vegan Potato Leek Soup

Tbsp olive oil

celery*

tsp sea salt

tsp dried thyme ((or 2 tsp fresh))

garlic, minced

water ((or sub up to

coconut milk ((or sub homemade cashew cream*))

green onion or chives

bacon

Vegan sour cream

Remove the end and dark green part of the leek and discard (or reserve greens for making vegetable broth). Slice the white and light green part of the leek in half lengthwise and clean by running cold water over each half, getting in between the leaves to remove any dirt. Then slice into 1/4-inch slices.

Heat a large pot or Dutch oven over medium heat and add the olive oil, chopped leek, and celery. Cook for about 5 minutes, until everything is slightly softened and fragrant. Add salt, pepper, thyme, and garlic. Cook for another 1-2 minutes, stirring frequently.

Add in the potatoes, toss to evenly combine leek mixture with the potatoes, and sauté for 3-4 minutes, stirring frequently.

Add in the water and coconut milk and bring the soup to a boil. Once boiling, reduce to a low simmer and cover for 20-25 minutes, stirring every 10 minutes or so. After 25 minutes your potatoes should be fork tender but still somewhat intact.

Once your potatoes are cooked, use an immersion blender to purée 3/4 of the soup, leaving some small chunks of potato. You can also put half of the soup in a high-speed heat-proof blender, blend until smooth, and add it back to the rest of the soup. We like our soup a little rustic and brothy with pieces of potato, but you can also purée it until completely smooth if preferred.

Taste and adjust as needed, adding salt for overall flavor, black pepper for kick, or more thyme for complexity.

Serve in bowls (optionally) garnished with sliced green onions or chives, coconut bacon, and vegan sour cream. Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month. Reheat on the stovetop over low-medium heat until warm.

https://www.youtube.com/watch?v=iVKT9egxqE0

Creamy, comforting, flavorful potato leek soup that’s plant-based, gluten-free, and easy to make. Made in 1 pot with just 9 simple ingredients!

Full Recipe: https://minimalistbaker.com/creamy-potato-leek-soup-vegan/
 
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Creamy Vegan Potato Leek Soup | Minimalist Baker Recipes

Let me show you how to make the BEST dairy-free potato leek soup! It turns out super creamy and silky smooth, yet it&#39;s healthy and easy to make!

Dairy-free Potato Leek Soup Recipe

olive oil butter

leeks, well washed and roughly chopped

garlic cloves,

Yukon Gold potatoes, peeled and roughly chopped

white beans, drained and rinsed

bay leaves

black pepper,

To a large soup pot or a Dutch oven, heat the olive oil or butter over medium heat. Add the leeks and cook for 5 minutes, lowering the heat if necessary, to prevent burning. Then add the garlic and cook for 5 more minutes, stirring occasionally, until the leeks are lightly golden and the garlic releases its flavor.

Add the potatoes, white beans, bay leaves, thyme strings, salt, black pepper, and vegetable broth. Stir and bring to a boil. Simmer over medium-low heat for 15-20 minutes with a lid on, until the potatoes are very soft.

Take out the thyme and the bay leaves and use an immersion blender to blend the soup. If you are using a standard blender, make sure to let the soup cool a bit before handling. Fill the jar only halfway through and leave the hole in the lid open to allow steam to escape. Blend until creamy and pour into a clean pot.

Add this point, you can taste and adjust the flavor, and the thickens of the soup. If it&#39;s too thick, add more vegetable broth, one cup at a time, until you reach the desired consistency.

Serve with a drizzle of olive oil and some fresh thyme on top. If you&#39;re feeling extra fancy you can top it with some dairy-free cheese as well (optional). Enjoy!

This Cauliflower Potato Leek Soup is rich, creamy, and packs layers of deep flavor! It&#39;s comforting, and filling, and is naturally vegan and gluten-free!

Creamy Cauliflower Potato Leek Soup Recipe

cauliflower

leeks,

salt, divided

potatoes,

springs fresh thyme

full-fat coconut milk (canned, (or more if desired))

Preheat oven to 180C (356F). Add cauliflower florets to a baking dish. Drizzle 2 tablespoons olive oil and season with ½ tsp salt and 1/8 tsp black pepper. Add the garlic head in the middle of the tray, with the cut side up.

Roast for 25-30 minutes or until the cauliflower is golden and the garlic cloves are soft.

Roast the cauliflower and garlic

Heat 2 tablespoons of oil in a Dutch oven. Add leeks and season with a generous pinch of tsp salt, and sauté for 5-6 minutes.

Next, add potatoes, vegetable broth, 1/4 tsp salt, 1/8 tsp black pepper, and fresh thyme. Bring to a boil and simmer on medium-low heat for 20-25 minutes or until the potatoes are soft.

Peel the garlic cloves and add them to the pot, alongside the roasted cauliflower. Continue simmering for 10 more minutes to ensure that all of the veggies are cooked through.

Remove the thyme. Using an immersion blender, blend the soup until creamy and smooth. (If are using a standard blender it&#39;s important to let the soup cool a bit before transferring it. Don&#39;t fill the jar more than halfway and make sure that you leave the hole in the lid open so that heat can escape).

Add coconut milk, and any additional water or vegetable broth to the soup if you need to thin it out. Taste and adjust the flavor if needed, adding more salt for saltiness, black pepper to taste, or more coconut milk if you like it creamier. Serve!

Make the soup

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Top 20 potato leek soup recipes from across the web

The most viewed potato leek soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato Leek Soup

Instant Pot Potato Leek Soup

Irish Potato Leek Soup

Potato Leek Soup

Potato Leek Soup

Easy Potato Leek Soup

Leek and Potato Soup

Slow Cooker Potato Leek Soup

Potato Leek Soup

Creamy Vegan Potato Leek Soup

Dairy-free Potato Leek Soup Recipe

Creamy Cauliflower Potato Leek Soup...

Irish Potato Leek Soup

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The most viewed potato leek soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine