Potato-Leek Soup Recipe

Name: Potato-Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. very thinly sliced green onion tops; 1 Tbs. vegetable oil; 1 medium onion, chopped; 1 lb. leeks (white and pale green parts), well rinsed and chopped; 2 medium russet potatoes, peeled, cut into 1/2-inch dice; 3 to 4 cups vegetable broth; 2 tsp. grated fresh ginger; Salt to taste; 1 tsp. fresh lemon juice; 4 thin lemon slices, seeded

Servings: persons

1
In large pot, heat oil over medium heat.
2
Add onion and cook over low heat, stirring occasionally, until golden brown, about 20 minutes.
3
Add leeks, potatoes, 3 cups broth and ginger.
4
Bring to boil.
5
Cover, reduce heat and simmer until potatoes are tender, about 20 minutes.
6
Remove from heat; let mixture cool slightly, about 10 minutes.
7
Using slotted spoon, transfer all solids in saucepan to food processor.
8
Process until very smooth, stopping to scrape down side of work bowl as necessary.
9
With machine running, gradually add liquid in pan to processor.
10
Return soup to saucepan.
11
Bring to simmer, adding remaining broth for desired consistency.
12
Season with salt and stir in lemon juice.
13
Ladle into bowls.
14
Garnish each with lemon slices and green onions if desired.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 Tbs. very thinly sliced green onion tops, 1 Tbs. vegetable oil, 1 medium onion, chopped, 1 lb. leeks (white and pale green parts), well rinsed and 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.

That's it — enjoy your meal!

Potato-Leek Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions