Potato Leek Soup

5 from 39 votes

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

Course Main Course, Soup

Cuisine American

Keyword leek and potato soup, potato leek soup, quick and easy soup recipes

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 644

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.

(Optional) Sauté the leeks and garlic in butter in a skillet over medium heat until softened, about 5 minutes. Transfer to the slow cooker.
Add the potatoes, stock, thyme, salt, and pepper to the slow cooker. Stir to combine.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.
Use an immersion blender to puree the soup directly in the slow cooker until smooth. Alternatively, transfer it to a blender in batches and blend until smooth. For a thicker soup, remove some stock from the slow cooker, then add it back in after blending until you have the desired thickness.
Serve warm, garnished with parsley, croutons, or grated cheese.

Top Tip:

When pureeing the soup, add the reserved stock a little at a time. The more stock you add the thinner the soup will be.
If you don't have a hand blender, you can use a food processor or conventional blender too.