Best Recipe for Potato Leek Soup

I’ve tried versions of this recipe and I’ve finally created the perfect healthy soup recipe. The best recipe for potato leek soup has been served to my family on many occasions and is very easy to make with my immersion blender.   I love to pair my potato leek soup with some warm sourdough bread and Caesar salad for a healthy and delicious meal. Other pairing suggestions would be with a homemade panini or sandwich, side of brussel sprouts, croissant or cornbread.

 

Creamy Zucchini Potato Soup

Ingredients for Potato Leek Soup

I always use organic ingredients which can be purchased from Thrive market. There are extra potatoes in this recipe that I set aside and add in afterwards along with the corn.

• 8 large organic potatoes (peeled and cubed-be sure to set aside 2 cups)
• 3 organic leeks (washed well and use white part only)
• 1 large yellow onion (chopped)
• 4 cups organic vegetable broth
• 3 organic green onions (chopped)
• 2 tablespoons organic butter
• 1 tablespoon organic olive oil
• 1 bay leaf
• 1 tablespoon thyme
• pinch of Salt and Pepper
• 1 cup organic corn (optional)

Optional for toppings: bacon, parsley, sour cream, shredded cheddar cheese, chopped cauliflower rice

How to Cut Leeks

1. Trim Root End-Cut off the root end and be careful not to cut off more of the flavorful white part.
2. Trim Tough Green Tops-Trim off the tough green tops. They are too fibrous for eating.
3. Remove Damaged Outer Layer-Trim off damaged or withered outside layer.
4. Rinse in cold water to remove excess dirt stuck between stalks.
5. Cut into Manageable Lengths-Cut into 4 – 5 inch lengths.
6. Cut in Half Lengthwise-Slice in half lengthwise to form perfect half cylinders.
7. Rinse again in Cold Water-Be sure to rinse cutting area of dirt and rinse each leek thoroughly to remove all the excess dirt that gets stuck between the stalks.

Step by Step Directions

• In large stock pot, heat butter and olive oil
• Add chopped yellow onion, green onions and leeks (leeks need to be thoroughly washed due to extra dirt stuck between stalks)
• Saute yellow onion, green onion and leeks on low temp to avoid browning for about 6-8 minutes

• Add to large stock pot the chunks of potatoes, salt and pepper. Simmer for 45 minutes covered or until potatoes are tender
• Set aside 2 cups of cooked potatoes either boiled or baked to add after using immersion blender.
• Using the best immersion blender for soup (featured here), blend in stock pot the soup mixture until smooth.  Read more here about the best immersion blender for soup.

 

• Add vegetable broth, bay leaf, thyme and simmer for 5 minutes or until heated through

 

• When ready to serve add extra chunks of potatoes and corn

• Remove bay leaf before serving
• Season to taste and add preferred toppings

Optional for toppings: bacon, parsley, sour cream, shredded cheddar cheese, chopped cauliflower rice, green onion

 

 

 

 

Check out my article here on the Top 10 Best Immersion Blenders

 

Nutritional Information for Potato Leek Soup

This is the healthiest version of Potato Leek Soup that I’ve had but you can also add heavy cream and chicken broth for extra flavor.

• Fat: 4.1g
• Sodium: 73mg
• Cholesterol: 6mg
• Total Carb: 28.4g
• Protein: 2.9g
• Vitamin D: 2mcg
• Calcium: 30mg
• Iron: 2mg
• Potassium: 442mg
• Calories: 155
  

Potato Leek Soup Facts

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Makes about 10 servings

 

I hope you enjoy what I think is the Best Recipe for Potato Leek Soup. I’ve shared with friends and family many times. Everyone has really liked the recipe and some people have added different ingredients or toppings. Please share, comment and let me know how you like it.

Check out my other recipes:

Easy Vegan Mushroom Barley Soup

Easy French Onion Soup for Two

Easy Butternut Squash Soup Recipe

 

As an Amazon Associate I earn from qualifying purchases.