This One Pot Leek and Potato Soup is warm and comforting, perfect for chilly days. With just leeks, potatoes, and a few seasonings, it’s super easy to make in one pot!
I love that I can chop everything up, throw it in the pot, and let it simmer. Plus, my house smells amazing while it cooks. It’s like a warm hug in a bowl! 🥔💚
Key Ingredients & Substitutions
Leeks: Leeks bring a mild onion flavor and a lovely texture. If leeks aren’t available, you can use onions or green onions. Green onions will give a sharper taste, but still work in the soup!
Potatoes: The recipe calls for medium potatoes, which provide creaminess. Russets are great here, but if you want something waxy, choose Yukon Golds for a buttery flavor. Sweet potatoes can also be an interesting twist, just adjust cooking time as they may soften faster.
Broth: You can use vegetable broth for a lighter taste or chicken broth for richness. If you’re short on broth, water can fill in, but consider adding a little salt or spices to boost flavor.
Cream: Heavy cream adds luxurious creaminess, but you can substitute it with whole milk or a non-dairy milk like coconut or almond milk for a lighter or vegan option.
How Do I Get a Smooth Texture Without an Immersion Blender?
The soup should be silky and smooth, and if you don’t have an immersion blender, here’s how to achieve that. First, let the soup cool a bit before transferring it to a blender, as hot liquids can splatter.
- Blend in small batches to avoid overflow.
- Try using a potato masher if you like it slightly chunky!
- Return blended soup to the pot and stir well, ensuring everything is mixed.
After blending, remember to heat the soup gently before serving to keep it warm and flavorful. Enjoy your perfect texture!”
How to Make One Pot Leek and Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 3 large leeks (white and light green parts only), cleaned and sliced
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Broth and Creaminess:
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk (optional for creaminess)
Flavor and Garnish:
- 3 tbsp butter or olive oil
- Salt and freshly ground black pepper, to taste
- Fresh herbs for garnish (chives, parsley, or similar)
- Lemon wedge (optional, for serving)
- Bread, for serving
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prepare and 30 minutes to cook, making for a total of about 40 minutes from start to finish. You’ll get to enjoy a tasty meal in less than an hour, perfect for a cozy day at home!
Step-by-Step Instructions:
1. Sauté Aromatics:
In a large pot, heat the butter or olive oil over medium heat. Once it’s hot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until soft and fragrant. This step will build a nice flavor base for your soup!
2. Cook The Leeks:
Add the sliced leeks to the pot and cook gently. Stir occasionally, cooking until they soften but do not brown, which should take about 5-7 minutes. You want the leeks to be tender and sweet!
3. Add Potatoes and Broth:
Now, it’s time to add the diced potatoes to the pot, followed by the broth. Bring everything to a boil, then reduce the heat and cover the pot. Let it simmer for about 20 minutes or until the potatoes are tender. Check them by poking with a fork!
4. Puréeing the Soup:
Once the potatoes are done, take the soup off the heat. Use an immersion blender to purée the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender and blend until creamy. Just remember to let it cool a bit before blending to avoid splashes!
5. Add Cream and Season:
Return the soup to low heat and stir in the cream or milk, if you’re using it. Then season with salt and pepper to taste. This is the step that adds that lovely creaminess to your soup!
6. Warm and Serve:
Warm the soup gently, being careful not to let it boil. When it’s hot and ready, serve it drizzled with a bit of olive oil and garnished with fresh herbs. If you like, add a squeeze of lemon juice for a zesty kick!
7. Enjoy with Bread:
Accompany your warm soup with some crusty bread for dipping. It’s a wonderful way to soak up all the delicious flavors!
Enjoy your creamy, comforting one pot leek and potato soup!
Can I Use Different Types of Potatoes?
Yes! While the recipe calls for medium potatoes, you can use russets for a fluffier texture or Yukon Golds for a creamier finish. Just remember that cooking times may vary slightly depending on the type of potato used.
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with whole milk, half-and-half, or even a non-dairy milk like almond or coconut milk. Just keep in mind that using a less rich alternative may result in a lighter soup.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a pot on the stove or in the microwave, stirring occasionally until heated through. If the soup thickens in the fridge, you can add a splash of broth or water to reach your desired consistency.
Can I Freeze This Soup?
Yes, you can freeze the soup! Let it cool completely, then transfer to a freezer-safe container. It will keep well for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove, adding a little more broth or milk if needed.
