This creamy leek and potato soup is comforting, filling and nutritious. It is perfect eaten warm on cold winter days, and it is also delicious eaten cold during the hot summer.
There is a funny story in my family about the creamy leek and potato soup. It happened a few years ago while my husband and I were still dating. He came to dinner one day and my mom prepared this soup as an appetizer. She asked him if he would like to eat a little bit of “leek soup” (that’s how we use to call it for short). He replied that he doesn’t like leeks, so he didn’t even try it.
The next time he came over to dinner, my mom made the exact same soup (what can I tell you, my family LOVES it). Only this time, when she asked if he wants some, she told him it was a “creamy soup”. This time he was thrilled about it and replied that he “looooooves” creamy soups. He cleaned out his plate and asked for seconds.
Later, we told him that was the exact same soup as before, and that it’s called creamy leek and potato soup. He was in shock (haha!) and couldn’t believe. Then he admitted that he actually never tried leeks before and that he likes it now.
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This is the recipe that you can make throughout the year, and enjoy it any way you like – hot or cold, as an appetizer or a main dish. It is also great as a lunch option.
Don’t know what to make, and don’t have much time? You can make a creamy leek and potato soup in about half an hour. And it can serve four to six people. Also, if you want silkier texture you can add a little bit more potatoes. And you can make it as thick or thin as you want.
To make the creamy leek and potato soup you don’t need any fancy ingredients. It is a five-ingredient recipe, that calls for leeks, potatoes, bay leaf, salt, and pepper. Although, it might be considered as a six-ingredient recipe if you count water.
To blend the soup, I like using my immersion blender. It allows me to keep this recipe in “one pan” category, which means fewer dishes (YAY!). It also helps with the control of the texture, so you can easily keep the soup chunky or blend it as smooth as you want.
When you are ready to serve, just top the soup with some homemade croutons and a drizzle of olive oil. You will enjoy with every spoonful you take.
So do yourself a favor and try out this recipe (if you haven’t already). It’s a soup-feast for the whole family!
Did you already try this recipe? Let me know what you think in the comments below.
Soup recipes you might like:
- Goulash Soup | Slow-Cooker Recipe
- Creamy Potato & Cauliflower Soup
- Creamy Zucchini Soup | 3 Ingredients
- Homemade Slow Cooker Chicken Stock
- Gazpacho | Cold Soup
Anchy
Yields 4-6 servings
This creamy leek and potato soup is comforting, filling and nutritious. It's perfect eaten warm on cold winter days and cold during the hot summer.
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 2 large leeks
- 1 Tbsp vegetable oil
- 800 g (1.8 lbs) potatoes
- 1 L (34 Fl.oz) boiling water
- 1 bay leaf
- sea salt and ground black pepper to taste
Directions
- Wash leeks really well (make sure to remove all the dirt that can be stuck between the layers), and roughly chop it into 1/2 inch chunks.
- Peel the potatoes and cut into small cubes. This will help potatoes to be cooked quicker.
- Heat vegetable oil over medium-high heat, in a deep saucepan.
- Add chopped leeks to the saucepan and sauté until soft.
- Pour the boiling water over the leeks, and as soon as it comes to a boil again add the potato cubes and bay leaf.
- Let everything cook for 10-15 minutes, or until potatoes are soft and cooked through.
- Remove the pan from the heat, take the bay leaf out and let everything sit for 5 minutes. Then blend the soup using an immersion blender (or any other blender or food processor you have) until smooth and silky.
- Season with sea salt and ground black pepper to taste.
- Serve while still warm with a drizzle of single cream (optional). Enjoy!
Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #gimmetheyum, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
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