April showers bring May flowers.
April showers bring homemade soups to my kitchen.
Pretty much the only thing I want to do when dark clouds are covering the sky and there’s a chill in the spring air is make homemade soup. Make homemade soup and sit in front of a fire, curled up with a blanket and good book. The latter never happens, so I have to settle for homemade soup.
A friend recently asked me if I had a recipe for Potato Leek soup. After she asked, I couldn’t stop thinking about a thick and creamy homemade Potato Leek soup. It had to happen. 
This Potato Leek soup is everything you will want on a rainy, dreary, spring day, so plan accordingly. Luckily, you won’t need too many ingredients. This homemade Potato Leek soup is made with just six simple ingredients, but delivers big flavor. If you love leeks like I do, you’ll love this soup. It’s also ready in about 30 minutes. How perfect is that?
A lot of recipes for Potato Leek soup call for heavy cream. I’m here to tell you it doesn’t need it. The potatoes do a fine job of lending a creamy, velvety texture. This soup tastes indulgent without being so. WIN.
I used butter to sautee the leeks and potatoes because butter+leeks=amazingness, but you can use oil if you prefer. You can also make this a vegan soup by using vegetable broth instead of chicken broth. However you prepare it, I hope you LOVE it and it keeps you warm on these rainy spring days.
Potato Leek Soup
A warming and hearty soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
3 tablespoons butter, ghee, or extra virgin olive oil
3 leeks,white and light green part only, cleaned well and sliced thinly
4 medium potatoes, peeled and cut into small chunks.
1/4 teaspoon salt
1/8 teaspoon white pepper
4–6 cups light chicken broth or vegetable broth
Instructions
In a large stock pot, melt the butter. Add the leeks, potatoes, salt, and pepper and sautee about five minutes. Add 4 cups broth and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 20 minutes. Using an immersion blender, or by carefully transferring the soup to a blender, blend the soup until smooth. Add more broth if you prefer your soup to be a bit thinner (pictured is with 4 cups). Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3.8g
- Sodium: 201.8mg
- Fat: 10.8g
- Carbohydrates: 35.5g
- Protein: 9g
Keywords: leek potato soup
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
You’re welcome! I hope you enjoy it.
I love potato and leek soup! It’s amazing how creamy and flavorful it is with such simple ingredients.
And I hear you on wanting to curl up with a blanket and a good book. I just started reading Wild and it is so good that all I want to do is sit down and read the entire thing but it’s so hard to find the time. Warm soup will have to do! 🙂
I know what you mean – I never use heavy cream and substitute lowfat milk or Almond milk in everything, and it tastes just as good!
Agreed!
Looks good! Can’t wait to give it a try.
Thanks, Lisa! I hope you love it. 🙂