I love a good soup any time of year. But once summer ends, I can’t get enough fall and winter soups into my lunch and dinner rotations. This Potato & Leek soup is no exception, especially while we’re still in the early transition to fall.
This recipe is made with luscious, buttery Yukon gold potatoes, and crisp leeks. Leeks are in the same vegetable family as garlic, scallions and onions, but they have a slightly milder flavor. You can cook all kinds of delicious things with the white and light green parts of a leek, especially when they are in their peak season, starting in early fall.
This potato & leek soup also gets finished off with tons of fresh herbs. The result is a thick, creamy texture which I love, and the best earthy, warm flavors. I could eat it all season long.
Making Potato & Leek Soup
This recipe comes together in one big pot, in a few easy steps.
Start by sautéing a classic mix of diced onion, garlic, carrots and celery in some olive oil. After a few minutes, everything will become soft and fragrant. Literally 5 minutes in and your kitchen will be smelling so dreamy. It’s my favorite part about making soup.
Next, throw in your chopped up potatoes and leeks. You don’t have to worry about peeling your potatoes, the Yukon skin is delicate enough that it will cook down… plus everything will get blended later. For your leeks, you can chop the white and light green parts (I usually stop about an inch or two from the dark green edge). Add it all into the pot with a big pat of butter (because everything is better with butter), and a pinch of cayenne pepper to add a slightly spicy depth to the soup.
After the vegetables cook down for a few more minutes, add in vegetable stock (you can also use chicken stock if that’s what you have). Bring the soup to a boil, then lower the heat, cover the pot, and simmer for about 20 minutes. You want your potatoes to cook down and get super tender. You know it’s good to go when the potato chunks mash easily against the side of the pot with a fork.
Next, add in some freshly chopped herbs. I use rosemary, thyme and parsley to brighten up this recipe. Then it’s time to blend. Use an immersion blender (I love this one!) to purée the soup a little bit. You can blend it to whatever consistency your heart desires. I like for it to be mostly smooth with a few chunks here and there.
Finally, stir in a cup of milk, and season with salt and pepper. Serve it right away, or freeze it to reheat later.
This potato & leek soup is so creamy, comforting and filling. Pair it with a salad for a perfect lunch duo, or some crusty bread for a warm dinner on a cool autumn night.
Let me know if you give this Potato & Leek Soup a try! I love to hear from you in the comments, or tag me on instagram @eat.think.live and let me see your creation! Plus, you can check out the rest of my recipes HERE.
Potato Leek Soup
- Immersion blender*
- 1 Tbsp Olive oil
- 1 Yellow onion Diced
- 2 Carrot sticks Peeled and diced
- 2 Celery stalks Diced
- 2 Cloves Garlic Minced
- 4 Cups Yukon gold potatoes Chopped
- 2 Leeks Chopped (white and green parts)
- 2 Tbsp Butter
- 1 Tsp Cayenne pepper
- 5 Cups Vegetable broth
- 1 Tsp Fresh rosemary Chopped
- 1 Tsp Fresh thyme Chopped
- 1 Tsp Fresh parsley Chopped
- 1 Cup Milk
- Salt & Pepper To taste
- Add the olive oil to a pot over medium-high heat. Add the onion, garlic, carrots and celery and cook until soft and fragrant, about 4-5 minutes.
- Add the potatoes, leeks, butter and cayenne pepper. Season with a sprinkle of salt and pepper. Cook for another 5-7 minutes.
- Add the vegetable broth and bring to a boil. Lower heat, cover pot and simmer for about 20 minutes until the potatoes are super tender.
- Turn heat to low. Add in the fresh herbs, and then use an immersion blender to purée the soup to the consistency you desire. I like it mostly smooth with a few chunky pieces.
- Stir in the milk and continue to cook soup on low for another 5-10 minutes. Taste and season with more salt & pepper as desired before serving.
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