Potato Leek Soup Recipe

Name: Potato Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium potatoes; 3 cups cleaned chopped leeks; 1 stalk celery, chopped; 1 large carrot, chopped; 4 cups water; 1 1/2 teaspoons salt; 1 cup milk; fresh ground pepper; thyme; marjoram; basil

Servings: persons

3 medium potatoes
3 cups cleaned chopped leeks
1 stalk celery, chopped
1 large carrot, chopped
4 cups water
1 1/2 teaspoons salt
1 cup milk
fresh ground pepper
thyme
marjoram
basil

1
Scrub the potatoes and cut them into 1 inch chunks.
2
Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water and salt.
3
Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes).
4
Remove from heat, and let it cool until it's no longer too hot to puree.
5
Puree the soup in a blender or food processor in batches.
6
Return the puree to the pot.
7
Stir in the milk.
8
Add black pepper to taste and adjust salt if necessary.
9
Serve hot or cold, possibly topped with a sprinkling of fresh hebs.

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 11 ingredients. The key ingredients include: 3 medium potatoes, 3 cups cleaned chopped leeks, 1 stalk celery, chopped, 1 large carrot, chopped, and more.

Yes, Potato 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 Leek Soup

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