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Potato Leek Soup

Ingredients

Directions

  1. Melt butter in a large soup pot on medium heat. Stir in prepared leeks, cover and cook for about five minutes, until leeks soften.
  2. Add celery and cook for an additional two to three minutes until the vegetables are translucent. Add the garlic, thyme, sage and salt. Stir.
  3. Add the potatoes and pour in the vegetable broth. Stir and cover, allowing the soup to come to a boil. Reduce to a simmer and cook for 20 to 25 minutes, until the potatoes are fork-tender.
  4. Transfer two cups of the cooked soup into a medium-sized stainless steel bowl. Add the cream and purée using an immersion blender. Transfer the puréed soup back to the pot. Add the lemon juice and gently stir.
  5. Serve immediately with warm bread and butter.
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Potato Leek Soup

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The subtle flavours of russet potatoes and sautéed leeks with a rich lemon cream and fresh sage.

  • clock icon
    30 MIN
  • 6 SERVINGS

Always a crowd favourite, you can’t go wrong with our Potato Leek Soup!

I’d venture to say that POTATO AND LEEK SOUP ranks right up there as one of my favourite soups to prepare. If you’ve never made soup before, this is a great recipe to start with because it checks so many boxes: easy-to-make, vegetarian and loaded with flavour.

Here are a few things to keep in mind when making it:

Ingredients for Potato Leek Soup

Leeks are the mild-tasting cousins of both onions and garlic. As sweet as they are, we do have one issue with them – they often collect sand between their leaves. Thankfully, cleaning them is easy! After trimming off the roots and dark green upper stalk, cut them in half down the stem. Then, coax apart the leaves under running water to wash away any sand or grit.

Russet potatoes are best for this recipe. The relatively short cooking time leaves you with fork-tender taters that still hold their shape. The recipe calls for 2½ pounds of potatoes which is about six to eight medium sized ones.

A bowl of our hearty potato leek soup.

We’re going to encourage you not to shy away from adding in the 35% cream as directed. This final step in this recipe will help you achieve that creamy taste and texture. Puréeing a bit of the cooked soup with the cream and adding the lemon juice is what sets this recipe apart.

Of course every delicious bowl of soup deserves an equally delicious side, right? We love serving soup like this with warmed baked goods like these BUTTERMILK CHEDDAR BISCUITS, our really crumby HOT SKILLET CORN BREAD and then then CHEDDAR CORNMEAL MUFINS. Give ’em a try, you’ll love each and every one!

Rustic in appearance with a taste that’s creamy and slightly tangy, this POTATO AND LEEK SOUP is fabulous!

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Products used in this recipe

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Potato Leek Soup

Ingredients

  • 4 tablespoons butter
  • 6 leeks trimmed, rinsed and sliced
  • 3 celery ribs, sliced in ¼-inch slices
  • 2 garlic cloves, thinly sliced
  • 8 fresh sage leaves, sliced
  • 1 bunch fresh thyme
  • pounds russet potatoes, peeled and sliced into ½-inch pieces
  • 1 teaspoon kosher salt
  • 6 cups pure vegetable broth
  • 1 cup 35% cream
  • juice of half a lemon

Directions

  1. Melt butter in a large soup pot on medium heat. Stir in prepared leeks, cover and cook for about five minutes, until leeks soften.
  2. Add celery and cook for an additional two to three minutes until the vegetables are translucent. Add the garlic, thyme, sage and salt. Stir.
  3. Add the potatoes and pour in the vegetable broth. Stir and cover, allowing the soup to come to a boil. Reduce to a simmer and cook for 20 to 25 minutes, until the potatoes are fork-tender.
  4. Transfer two cups of the cooked soup into a medium-sized stainless steel bowl. Add the cream and purée using an immersion blender. Transfer the puréed soup back to the pot. Add the lemon juice and gently stir.
  5. Serve immediately with warm bread and butter.

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