Potato and Leek Soup Recipe

Name: Potato and Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or olive oil; 6 large leeks (white parts only), halved lengthwise and cut, 1/2-inch thick; 3 medium baking potatoes, thinly sliced; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 6 cups Basic Vegetable Stock; Bouquet Garni (see Notes); 2 teaspoons salt; 1/2 cup dry white wine (optional); Black pepper

Servings: persons

2 tablespoons butter or olive oil
6 large leeks (white parts only), halved lengthwise and cut, 1/2-inch thick
3 medium baking potatoes, thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
6 cups Basic Vegetable Stock
Bouquet Garni (see Notes)
2 teaspoons salt
1/2 cup dry white wine (optional)
Black pepper

1
Melt butter in a 3-quart soup pot and swirl it around until it coats the entire surface.
2
Heat over high heat for 1 minute.
3
Add the leeks, potatoes, onion, and garlic.
4
Cook and stir until leeks and onion are tender, about 5 minutes.
5
Add the Basic Vegetable Stock and Bouquet Garni.
6
Bring to a boil.
7
Reduce heat to simmering and cook for 30 minutes.
8
Remove pot from heat.
9
Cool for 15 minutes.
10
Remove Bouquet Garni.
11
Use an immersion blender to puree soup right in the soup pot.
12
Stir in salt.
13
If you like, stir in white wine.
14
Cook 5 minutes more.
15
Season to taste with pepper.

144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter or olive oil, 6 large leeks (white parts only), halved lengthwise and cut, 1/2-inch thick, 3 medium baking potatoes, thinly sliced, 1 medium onion, thinly sliced, and more.

Yes, Potato and Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato and Leek Soup

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