Description
This creamy and comforting Potato Leek Soup is the perfect dish for chilly autumn and winter evenings. Made with hearty russet potatoes, aromatic leeks, and flavorful seasonings, this rich and satisfying soup pairs beautifully with warm, crusty bread. Whether you’re looking for a cozy meal or a healthy homemade recipe, this soup is a great option!
Ingredients
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- 2 tbsp olive oil
- 1 large leek, chopped
- 2 cloves garlic, finely chopped
- 1 1/2 tsp salt (plus more to taste)
- 1 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- 6 medium russet potatoes, peeled and chopped
- 8 cups vegetable broth
- 3/4 cup half and half
Instructions
- In a large pot over medium heat, add the olive oil. Once warmed, add the chopped leek and garlic.
- Sauté until fragrant, then add salt, black pepper, red pepper flakes, onion powder, and garlic powder. Stir to combine.
- Add the peeled and chopped potatoes, stirring to coat them in the seasoning.
- Pour in the vegetable broth, cover, and bring the soup to a boil.
- Reduce the heat to low, cover, and let it simmer for 20 minutes or until the potatoes are tender.
- Use an immersion blender to blend the soup until smooth. If using a regular blender, blend in batches, then return to the pot.
- Stir in the half and half and heat for another 3 minutes until warmed through.
- Taste and adjust seasoning if needed. Serve hot with crusty bread.
Notes
- For a dairy-free version, replace half and half with coconut milk or a plant-based alternative.
- If you prefer a chunkier texture, blend only half of the soup and leave some potato pieces whole.
- Garnish with fresh chives, crispy bacon, or shredded cheese for extra flavor.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg