Quick Simple Potato Leek

A comforting, velvety soup featuring tender potatoes and sweet leeks, ready in under 30 minutes perfect for a nourishing meal any day.

This soup quickly became a family favorite thanks to its smooth texture and comforting flavors.

Ingredients

• 3 medium potatoes: about 500 g peeled and diced
• 2 large leeks: white and light green parts only cleaned and sliced
• 1 medium onion: chopped
• 2 cloves garlic: minced
• 1 liter vegetable broth: 4 cups
• 120 ml whole milk or plant-based milk (optional): ½ cup for creaminess
• 2 tablespoons olive oil or unsalted butter:
• ½ teaspoon salt: or to taste
• ¼ teaspoon freshly ground black pepper:
• Pinch of nutmeg (optional):
• Chopped fresh chives or parsley (optional): garnish
• Croutons (optional): garnish

Instructions

Heat Oil and Sauté Vegetables:

Heat the olive oil or butter in a large pot over medium heat Add the onion leeks and garlic Sauté for 4 5 minutes until softened but not browned

Cook Potatoes:

Add the diced potatoes and cook for 2 minutes stirring occasionally

Add Broth and Simmer:

Pour in the vegetable broth Bring to a boil then reduce heat and simmer for 15 18 minutes or until potatoes are very tender

Blend Soup:

Remove from heat Use an immersion blender to purée the soup until smooth or leave it slightly chunky for texture

Season and Warm:

Stir in the milk if using and season with salt pepper and nutmeg Warm through but do not boil

Serve:

Ladle into bowls and garnish with fresh herbs and croutons if desired

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This soup often sparks cozy family dinners and happy memories.

Notes

Pair with crusty bread for a satisfying meal

Required Tools

Large pot chefs knife cutting board immersion blender or regular blender ladle

Allergen Information

Contains milk if using dairy milk or butter For vegan or dairy-free substitute with plant-based alternatives Double-check all packaged broth and bread or crouton ingredients for gluten dairy and other allergens as needed

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This soup is the perfect final touch for a quick and nourishing meal.

Recipe Questions & Answers

→ What kind of potatoes work best?

Medium starchy potatoes such as Yukon Gold provide a creamy texture when cooked and blended.

→ Can I make it vegan?

Yes, use olive oil and plant-based milk to keep it fully plant-based.

→ How to add extra nutrients?

Adding spinach before blending introduces vibrant color and additional vitamins.

→ What is the best way to blend the soup?

An immersion blender works well for a smooth or slightly chunky texture; a regular blender is a good alternative.

→ How to store leftovers?

Keep refrigerated in an airtight container for up to 3 days and reheat gently to preserve flavors.