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 tasty recipe that incorporates the interest and crispness of leeks with the hearty and reliable potato.
With just six ingredients, you cannot go wrong on a cool fall or winter day with this simple yet delectable soup.
This leek and potato 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 soups, it is easy to prepare, then keep warm until you are ready to serve.
Ingredients
For the Soup:
- large leeks
- canola oil
- yellow onions
- garlic cloves
- chicken broth
- potatoes
- salt and pepper
For the Frizzled Leeks:
- 1 leek – trimmed of roots and dark green tops
- canola oil
How to Make it
For the Soup:
- Clean the leeks. Remove the roots, outer leaves, and tops from leeks. Cut each in half lengthwise and then in slices. Rinse in a bowl of cold water and then drain.
- Cook the leaks. Heat oil in a large non-stick skillet 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. Reserve.
- Cook the vegetables with the broth. Bring broth to a boil in a large saucepan over medium-high heat. Add the potatoes, leeks, onion and garlic to the hot broth; bring to a boil. Cover, reduce heat, and simmer until the potatoes are soft (about 10 minutes).
- Purée. Make a purée with an immersion blender until the soup is smooth. Season with salt and pepper, to taste.
- Serve. Serve with the frizzled leeks.
For the Frizzled Leeks:
- Prepare the leeks. Thinly slice the white and light green parts of the leek. Rinse them in a bowl of water to remove any dirt. Drain and pat dry.
- Fry the leeks. In a small saucepan, heat the canola oil over medium-high heat. Add the leeks to the oil. Fry the leeks, stirring constantly, until the leeks are light golden brown (1 to 3 minutes).
- Remove excess oil. Remove the frizzled leaks to a bowl with paper towel to remove excess oil. Use them as a topping for the soup.
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.
- 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.
- 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. Russets are an easy choice for this soup as well.
Storage
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.
Did you enjoy this healthy leek and potato soup? What did you think of the frizzled leeks? Let me know in the comments and please share the recipe!
Leek and Potato Soup with Frizzled Leeks
Ingredients
For the Soup:
- 2 large leeks
- 2 tablespoons canola oil
- 1 cup yellow onions - chopped
- 2 garlic cloves - minced
- 4 cups chicken broth
- 2 cups potatoes - peeled and cubed
- Salt and pepper - to taste
For the Frizzled Leeks:
- 1 leek - trimmed of roots and dark green tops
- 2 tablespoons canola oil
Instructions
For the Soup:
- Remove the roots, outer leaves, and tops from leeks. Cut each in half lengthwise and then in slices. Rinse in a bowl of cold water and then drain.2 large leeks
- Heat oil in a large non-stick skillet 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. Reserve.2 tablespoons canola oil, 1 cup yellow onions, 2 garlic cloves
- Bring broth to a boil in a large saucepan over medium-high heat.4 cups chicken broth
- Add the potatoes, leeks, onion and garlic to the hot broth; bring to a boil. Cover, reduce heat, and simmer until the potatoes are soft (about 10 minutes).2 cups potatoes
- 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:
- Thinly slice the white and light green parts of the leek. Rinse them in a bowl of water to remove any dirt. Drain and pat dry.1 leek
- In a small saucepan, heat the canola oil over medium-high heat. Add the leeks to the oil.2 tablespoons canola oil
- Fry the leeks, stirring constantly, until the leeks are light golden brown (1 to 3 minutes).
- Remove the frizzled leaks to a bowl with paper towel to remove excess oil. Use them as a topping for the soup.
Notes
- 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.
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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