Soups are the perfect food for when you want to feel indulgent, but remain healthy at the same time. They are warm, comforting, and delicious. Leek and potato soup is an especially comforting recipe that incorporates the crispness of frizzled leeks with the hearty and reliable potato.
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🥘 A Cozy & Comforting Soup
With just six ingredients, you cannot go wrong on a cool fall or winter day with this simple yet delectable soup.
This potato and leek soup recipe adds texture with the simple to make frizzled leeks and a chicken broth adds depth of flavor to this veggie heavy dish.
It's a great way to warm your home and keep everyone full and coming back for seconds. As with most homemade soup recipes, it is easy to prepare, then keep warm until you are ready to serve.
I also make these hot soups that I think you'll love: red lentil and dill soup, mango soup and homemade roasted tomato soup.
🥔 Ingredients
- large leeks - As seen in the picture above, leeks have a long, cylindrical shape with a white base and green, leafy tops. They have a mild, sweet, and onion-like flavor, but they are less pungent than onions.
- canola oil - To fry the leek topping.
- yellow onions - The flavor of onions deepens as they cook, adding a rich, comforting base to the potato soup.
- garlic cloves - Garlic blends well with the soup and adds rich, aromatic flavor that complements the potatoes.
- chicken broth - Looking for a vegetarian or vegan option? There is no cream in this recipe so it can easily be modified with a vegetable based broth to make it vegan-friendly.
- Yukon Gold potatoes - (Also known as yellow potatoes.) Yukon Gold potatoes have a thin skin and so peeling them is optional. You can try using different types of potatoes to vary the soup from one batch to another. I personally like the yellow (Yukon Gold) potato variety and use it in most of my recipes (such as this potato galette). Russets are an easy choice for this soup as well.
*Check recipe card for ingredient amounts.
🔪 How to Make Leek and Potato Soup
For the Soup
Step 1. Prep the Leeks. Remove the roots, outer leaves, and tops from the leeks. Thinly slice the white and light green parts of the leek. Rinse in a bowl of cold water and then drain.
Step 2. Cook Leeks. Heat oil in a large saucepan over medium heat. Add the leeks, onions and garlic. Mix them around in the oil and then lower the heat to medium-low. Partially cover, and cook for 15 minutes, stirring occasionally.
Step 3. Add Broth. Add the broth and potatoes to the pot and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until the potatoes are soft (about 10 minutes).
Step 4. Blend. Make a purée with an immersion blender until the soup is smooth. Season with salt and pepper, to taste.
Step 5. Serve. Serve the leek and potato soup with the frizzled leeks topping.
For the Frizzled Leeks
Step 1. Clean Leeks. Remove the roots, outer leaves, and top from the leek. Cut it in half lengthwise and then into slices. Rinse them in a bowl of water to remove any dirt. Drain and pat dry.
Step 2. Fry the Leeks. In a small non-stick frying pan, heat the canola oil over medium-high heat. Add the leeks to the oil. Fry the leeks, stirring constantly, until the leeks are golden brown (about 5 to 7 minutes).
Chef's Note: For the frizzled leeks, instead of slicing them width-wise, you can also choose to slice them into 3" long strips.
Step 3. Remove Oil. Remove the frizzled leaks to a bowl with paper towel to remove excess oil. Use them as a topping for the soup.
✔️ Joss' Tips
- This soup also makes for great leftovers and reheats well. If you ended up freezing your soup, thaw it in the fridge overnight before you reheat it on the stove.
- Make sure you clean the leeks very well so that you aren't left with a gritty soup from the dirt that ends up caught between the layers.
- The frizzled leeks add a full-bodied flavor to the puréed soup; just consider making a fresh batch of frizzled leeks when preparing on day two or three. They can also make a great topping for salads.
🍞 Side Suggestions
Here is a list of some great side dish options for your soup.
- Bread: Toast points, crusty bread, garlic bread, bread sticks, pretzel rolls etc.
- Salads: Green salad, Caesar salad, hemp seed salad and spinach salad.
- Sandwiches: Kimchi grilled cheese sandwiches, blackened chicken sandwich, turkey or ham sandwiches and paninis.
- Proteins: Roasted chicken or bacon bits.
- Drinks: White wine such as sauvignon blanc, herbal tea or sparkling water.
❓ Recipe FAQs
The soup can be stored in the fridge in an airtight container for up to 5 days.
Yes! It can be stored in the freezer for up to 6 months, but make sure it cools down first.
Leeks can develop bitterness if they are overcooked or exposed to high temperatures. Also, using the green sections of the leek, which are tougher and more intense in flavor, can also cause some bitterness.
Potatoes, if over-mashed or over-blended, release their starches and this results in a sticky, gluey texture. Blend until they are just so smooth, then stop to avoid a gloopy mess.
If it's too thick after you've puréed it, simply add some more broth until it's the right consistency for you and let it reheat.
❤️ More Soup Recipes You Will Love
If you tried this Leek and Potato Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Leek and Potato Soup with Frizzled Leeks
Ingredients
For the Leek Potato Soup
- 2 large leeks
- 2 tablespoons canola oil
- 1 cup yellow onions - chopped
- 2 garlic cloves - minced
- 4 cups chicken broth
- 4 cups Yukon gold potatoes - cleaned and cubed
- salt and pepper - to taste
For the Frizzled Leeks
- 1 leek
- 2 tablespoons canola oil
Instructions
For the Soup
- Remove the roots, outer leaves, and tops from the leeks. Thinly slice the white and light green parts of the leek. Rinse in a bowl of cold water and then drain.
- Heat oil in a large saucepan over medium heat. Add the leeks, onions and garlic. Mix them around in the oil and then lower the heat to medium-low. Partially cover, and cook for 15 minutes, stirring occasionally.
- Add the broth and potatoes to the pot and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until the potatoes are soft (about 10 minutes).
- Make a purée with an immersion blender until the soup is smooth. Season with salt and pepper, to taste.
- Serve with the frizzled leeks.
For the Frizzled Leeks
- Remove the roots, outer leaves, and top from the leek. Cut it in half lengthwise and then into slices. Rinse them in a bowl of water to remove any dirt. Drain and pat dry.
- In a small non-stick frying pan, heat the canola oil over medium-high heat. Add the leeks to the oil. Fry the leeks, stirring constantly, until the leeks are golden brown (about 5 to 7 minutes).
- Remove the frizzled leaks to a bowl with paper towel to remove excess oil. Use them as a topping for the soup.
Notes
- Yukon Gold potatoes have a thin skin and so peeling them is optional.
- For the frizzled leeks, instead of slicing them width-wise, you can also choose to slice them into 3" long strips.
- For a thicker soup, you can use a couple more potatoes.
- The soup makes for great leftovers and reheats on the stove well. The soup can be stored in the fridge in an airtight container for up to 5 days. It can also be stored in the freezer for up to 6 months, but make sure it cools down first.
- Looking for a vegetarian or vegan option? This recipe can be easily modified with a vegetable based broth.
- If it's too thick after you've puréed it, simply add some more broth until it's the right consistency for you and let it reheat.
- Potatoes, if over-mashed or over-blended, release their starches and this results in a sticky, gluey texture. Blend until they are just so smooth, then stop to avoid a gloopy mess.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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