Potato Leek Soup

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Autumn is finally here and winter is on the horizon. Do you want to know about one of my favorite soups? Potato Leek Soup! It’s creamy, delicious, and warms up the soul. Potato soup is something I’d make when my girls were younger, and it’s something they gobbled up right away!

Have you had potato soup before? Did you ever add leeks to it? I feel as though the leeks add more nutrients and an amazing flavor. There is just something comforting about eating soup, no matter what age you are. Many of us have great memories of our mothers and grandmothers making their delicious soups.

I hope you are able to make this Potato Leek Soup for your family. I’m confident that they will love it, just as much as we do here at our home. I love soups of all kinds, noodle soups, tomato soup, but I think potato soup is my favorite!

What Should I Make With Potato Leek Soup?

Now that you have decided to make Potato Leek Soup, you may be wondering what sides go with this warm and creamy soup! In my home I always serve a nice loaf of homemade bread with any soup I make. We are dippers around here and nothing tastes better than dipping bread in the soup.

You better believe that there is Apple Butter on the table too! I can’t get over how delicious homemade apple butter is either. Once you make it, you’ll never go back to buying store-bought.

How to Cut Leeks

Most of us have cut up potatoes before, but how many of us have cut up leeks? If you don’t have any experience in cutting up leeks, I want to hand out a few tips.

  • You will want to cut off the green stems of the leeks, and even the top part of the leek.
  • Take the leek and cut it in half lengthwise.
  • Wash the leek.
  • Cut the leeks as thinly as you possibly can.

And there you have it, cutting up leeks is way easier than you thought! Now you can easily do this part to get the Potato Leek Soup Ready! Cooking with leeks is actually really simple!

How to Make Potato Leek Soup

Are you wondering about the complexity of making Potato Leek Soup? With all the experience I have in the kitchen, I sometimes get nervous to make soups, you just never know how they are going to turn out.

However, I’m pleasantly surprised by how well my Potato Leek Soup turns out every time. I would say that this is a very easy recipe to make. Whether you are a beginner in the kitchen or have been cooking for a while, this recipe is for you!

When I’m done, sometimes I will add sour cream to the top of my soup and it tastes like a loaded baked potato.

Potato Leek Soup Ingredients

  • Leeks
  • Butter
  • Chicken Stock
  • Russet potatoes
  • Bay leaf
  • Heavy cream
  • Salt and pepper
  • Green onions to garnish

Kitchen Tools Needed

Step One

Grab a large saucepan and melt the butter over medium heat. Add the leeks and cook over low heat, stirring a few times until they are softened (about 10-12 minutes).

Add the quartered potatoes, chicken stock, and the bay leaf to the leek mixture. Season with salt and pepper.

Bring the mixture to a boil, then turn the heat down and let it simmer for about 15 minutes.

Remove the potatoes and place them in a bowl and set them aside. Remove the bay leaf and discard it. Transfer the leek mixture to a blender, and blend until smooth.

Step Two

Grab a clean pot and return the leek mixture to the new pot. Mash the potatoes in the bowl separately or the potatoes become a gluey texture. Add the potatoes back to the leek mixture.

Potato Leek Soup

Step Three

Add the potatoes back to the leek mixture. Over medium heat, whisk in the heavy cream to the soup mixture and bring it back to a simmer, stirring constantly. Add additional salt and pepper to taste if needed. Add snipped green onions as garnish.

Potato Leek Soup Ready To Serve

Potato Leek Soup Recipe

Potato Leek Soup by Food Storage Moms
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Main Course
Cuisine: American
Servings: 5 people
Ingredients
  • 2 large leeks (white and green parts, chopped)
  • 2 tablespoons butter
  • 4 cups chicken stock
  • 1 pound Russet potatoes, peeled and sliced into quarters)
  • 1 bay leaf
  • 4 tablespoons heavy cream
  • salt and pepper to taste
  • snipped green onions for garnish
Instructions
  1. Grab a large saucepan and melt the butter over medium heat. Add the leeks and cook over low heat, stirring a few times until they are softened (about 10-12 minutes). Add the quartered potatoes, chicken stock, and the bay leaf to the leek mixture. Season with salt and pepper. Bring the mixture to a boil, then turn the heat down and let it simmer for about 15 minutes. Remove the potatoes and place them in a bowl and set them aside. Remove the bay leaf and discard it. Transfer the leek mixture to a blender, and blend until smooth. Grab a clean pot and return the leek mixture to the new pot. Mash the potatoes in the bowl separately or the potatoes become a gluey texture. Add the potatoes back to the leek mixture. Over medium heat, whisk in the heavy cream to the soup mixture and bring it back to a simmer, stirring constantly. Add additional salt and pepper to taste if needed. Add snipped green onions and grated cheese as a garnish.

My French Bread Recipe

If you have fresh ingredients, my friends, you can make this bread. And for that matter, ANY of my bread recipes. Have fun making this recipe, you will love it.

How To Make French Bread In One Hour by FSM
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
 
Course: Bread
Cuisine: French
Servings: 2 loaves
Ingredients
  • 2-1/2 cups hot water
  • 4 teaspoons SAF instant yeast
  • 3 tablespoons sugar
  • 1 tablespoon Real Salt
  • 6 cups white BREAD flour or freshly ground hard white wheat
  • egg whites (lather loaves with a brush after first bread rise/cut 4-5 shallow cuts on top of loaves)
  • sesame seeds or poppy seeds (optional sprinkle on egg whites before the 2nd bread rise time)
Instructions
  1. Mix everything in the order shown except the egg whites and optional seeds. Knead for about five minutes in a bread mixer. Let rest for 15 minutes covered. Shape the dough into 2 loaves and place on a greased cookie sheet. Lather the tops of the loaves with the egg whites, cut four to five shallow cuts on top of the loaves. Next, sprinkle seeds if desired. Let rise one more time for about 15 minutes. Preheat the oven to 400 degrees and bake for 25 minutes.

Final Word

Don’t you just love a pot of soup simmering on the stove? This Potato Leek Soup is no exception. Life is so good when you cook from scratch, right? Thanks again for being prepared for the unexpected, I thank you from the bottom of my heart for following my blog. May God bless this world, Linda

2 thoughts on “Potato Leek Soup

  • October 22, 2019 at 8:22 am
    Permalink

    My mom always made Leek and potato soup in the winter. I make it now for my family, I just love the way it makes the house smell on a cozy cold day. I even planted my own leek seeds this year, they are still growing, not quite big enough to make soup LOL but hey I tried…maybe next year!

    Reply
    • October 22, 2019 at 11:02 am
      Permalink

      Hi C, I love hearing you grew your own leek!!! I am going to try doing that!!! Linda

      Reply

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