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.
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.
More tips for making Potato Leek Soup!
In a pinch you can definitely use Idaho or Russet potatoes.
Leeks always come complete with a little sand and dirt, and it’s super important to clean ’em up before you cook with them. I love this method from Simply Recipes, which involves chopping them up and rinsing them off.
Not only can it be made ahead, but it is equally delicious warm, room temperature or chilled right out of the fridge!
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.
Updated (and made even more delicious!) from a previously published Framed Cooks post!