I always crave soup this time of year. This Potato Leek Soup really warms both the heart and soul. You’re going to love it!
Seemingly French inspired, this soup is actually an Irish recipe. I found it about 4 years ago after taking the advice of one of my doctors to cook with my roots in mind. I’m Irish, so we’re not shy with potatoes at our house. Potatoes get a bad rap but they’re actually pretty good for you because of their fiber, protein, vitamins B6 + C, and potassium.
Add the folate, vitamins K, A + C, and fiber from the onion and leek, and this soup packs a nutritious punch! Think about Potato Leek Soup as healthy comfort food. You won’t believe how rich and creamy it tastes without dairy.
Potato Leek Soup is a staple recipe in our kitchen. The monkeys request it frequently and often pack the left overs in a thermos for school lunch. With 7 basic ingredients, the recipe is super easy to make and really flexible. Add an extra potato and some extra broth and no one will notice. We end up eating it at least once a month. Everything in moderation, right?
If you don’t have one already, this immersion blender is fantastic. It’s a lot faster than transferring the soup to a blender and then back to the pot. I make quite a few soups that require blending and absolutely love the speed and simplicity of it.
Try this Potato Leek Soup recipe and let me know how you like it in the comments or click on the stars to review it. Cómelo todo!
- 4 tablespoons olive oil
- 1 leek, chopped
- 1 medium yellow onion, peeled and chopped
- 6 russet potatoes, peeled and quartered
- 5 cups chicken or vegetable broth
- Sea salt and pepper to taste
- Chop the vegetables. Use only the white part of the leek.
- Heat oil in a medium pot over medium heat. Add onions and leeks. Cook, stirring often with a wooden spoon, until soft, 8–10 minutes.
- Add potatoes and broth. Season to taste with salt and pepper. Increase heat to high and bring just to a boil.
- Reduce heat to medium and simmer, stirring occasionally, until potatoes are soft, 30–35 minutes.
- Purée with an immersion blender or in batches in a blender until smooth.
- - Use organic ingredients when possible.
- - Try different kinds of potatoes. We like a combination of yukon and russet.
- - Serve with a green veggie like kale salad, sautéed zucchini or green beans.
- - Garnish with fresh chopped parsley or scallions.