This easy recipe for potato leek soup is a great way to get in some delicious vegetables, all in a hearty, filling and delicious soup!

I love this recipe for potato leek soup, not just because it is all kinds of nutritious and delicious, but because it is one of my “harbinger of spring” recipes.

Which in other words means that it’s one of the first things I can make in the spring with local ingredients – in this case leeks, which are one of my favorite spring veggies.

This soup is as easy as sautéing up some leeks with potatoes, sweet onions, chicken broth and a few other things, and then whirling it into soup perfection in your blender.

Now usually at this point in my post I would point out that even though I am optimistically talking spring, it still looks like this outside…

HOWEVER. Now that I am an official North Carolinian, this was the weather outside this past weekend.

We ate supper OUTSIDE last night. What???

Meanwhile no matter what the weather in your neck of the woods, here comes one of my favorite soups.

How do you make potato leek soup from scratch?

You start by getting yourself a bunch of these.

Happily, this recipe calls for three leeks. Leeks travel in packs, and I am forever needing one leek, and then needing to use up the other two, which starts a Leek Recipe Festival in our house.

You are going to clean these leeks up well – they are famous for being a little sandy – chop them up, and sauté them in a little butter with some chopped potato and chopped sweet potato.

Then pour in some chicken broth, let everything simmer until it is tender, and then transfer the whole conglomeration to your blender and let it rip.

Now pour your beautiful soup back into the pot, warm it up, and add a little sea salt and pepper if you think it needs it.

I like to serve this super simple soup with a spoonful of sour cream swirled in top, along with a handful of chopped scallions and a drizzle of olive oil.

And fun fact: if spring is actually at your house when you make this, it can also be served chilled – pop it in the fridge for a couple of hours before you garnish it and then serve it up.

Happy spring!

Potato Leek Soup

Author: Kate Morgan Jackson
Prep Time: 20
Cook Time: 40
Total Time: 1 hour
Yield: 6 1x
Category: Lunch
Method: Stovetop
Cuisine: American

Print Recipe

Description

This easy recipe for potato leek soup is a great way to get in some delicious vegetables, all in a hearty, filling and delicious soup!

Ingredients

4 tablespoons butter
3 leeks, cleaned and chopped (white and light green parts only)
1 large Yukon Gold potato, chopped into about 8 pieces or so.
1 large sweet onion, peeled and chopped
8 cups chicken broth (I like the Imagine brand)
Sea salt and pepper
Sour cream for garnish
Two scallions, chopped
Olive oil for drizzling

Instructions

Put the butter in a medium skillet over medium heat and melt. Add leeks, potato and onion and saute for 10 minutes, stirring every now and then.
Pour in chicken broth along with a pinch each of salt and pepper. Bring to a simmer and simmer for about 30 minutes.
Transfer mixture to blender and puree until smooth (you may have to do this in batches). Return to the pot and warm it back up. Taste and add more salt and pepper if needed.
Ladle into bowls and serve topped with a spoonful of sour scream, a few scallions and a drizzle of olive oil.

Notes

This soup can also be served chilled! Just pop it in the fridge for a couple of hours before garnishing.

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!