Potato Leek Soup

Try this easy and delicious potato leek soup that's a bit lighter & healthier. It's ready in 30 minutes for lunch or dinner!

Prep Time5

Cook Time25

Total Time30

Servings: servings

Calories: 142kcal

Get Recipe Ingredients

In a soup pot, melt the butter. Add the chopped leeks and saute until softened and wilted. Then stir in the flour and continue to saute for 30 seconds, or until there are no visible white steaks of flour.
Stir in broth, potatoes, salt, pepper, and thyme. Bring to a boil, cover and simmer on low for about 15 minutes, or until the potatoes are tender.
Using an immersion blender or a standard blender (in batches if necessary), puree the soup until smooth. Return to the pot and stir in the milk (or cream). If you want a thinner soup, stir in a bit of water or broth and serve immediately.

Leeks: Be sure to wash the keels carefully as they can contain grit between their layers. I like to slice them in half vertically, wash well or even soak. Then slice horizontally into half moon shapes.
Potatoes: I prefer russet potatoes in this soup for texture, but you could also substitute Yukon gold potatoes, just be sure to peel them and cut into ½-inch cubes.
Milk: Use your favorite milk or cream in this recipe. I generally use lighter milk (like skim or 2% milk). Cream and half and half are also delicious, giving the soup a velvety texture. Last week when making this soup, someone put an empty milk container in the refrigerator and I didn't realize until too late that I didn't have any on hand. I substituted a can of coconut milk, and it was amazingly delicious! So that is a great non-dairy option.