Potato Leek Soup
This creamy potato leek soup is the perfect comfort food meal! It’s so delicious and flavorful, and easy to make!
When it’s cold out there’s nothing better than a warm bowl of soup for dinner! When I was growing up, one of my mom’s go-to meals during the colder months was cheesy potato soup. She would make a big batch in the crock pot and have it ready for us after sledding or building snowmen, and it just feels like the epitome of cold weather comfort food to me! She still makes it whenever I visit home for Christmas, and it brings back so many warm memories for me.
I have a baked potato soup recipe that I love, but I haven’t branched out much beyond them in terms of potato soup. A few weeks ago I ended up with a giant leek from the produce co-op that I didn’t have a clue what to do with, so I invented this potato leek soup recipe. Potatoes and leeks are a classic combination for a reason. This soup has such a delicious flavor, and is made with simple ingredients. It’s the perfect way to warm up a cold night!
If you haven’t cooked much with leeks before (like I hadn’t) just be aware that they have dirt trapped in between the layers, so it’s important to get them very clean before using them in a recipe. I added my instructions below for the easiest way that I’ve found to clean them. They might be a little intimidating to work with at first, but they’re quite delicious and I love the flavor they add to this soup. This one is definitely a keeper!
Potato Leek Soup
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Ingredients
- 1 large leek
- 4 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 1/2 cup flour
- 2 cups milk
- 4 cups chicken broth
- 5-6 medium russet potatoes
- 2 teaspoons salt
- 1/2 teaspoon pepper
Instructions
- Prepare the leek by slicing off the dark green top and the root end, then slicing the leek in half lengthwise. Cut each half into slices about 1/4 inch thick. Add the sliced leeks to a bowl of water, and gently agitate them with your fingers to dislodge any dirt. Scoop the leeks out of the water using a slotted spoon. Melt the butter in a large pot over medium heat. Add the leeks and garlic to the pot, and cook, stirring frequently, until the leeks are softened. Add the flour and stir to make a paste. Cook 2-3 minutes, until golden.
- Whisk the milk into the pot and cook until slightly thickened. Add the chicken broth, potatoes, salt, and pepper, and bring the soup to a simmer. Simmer 20-30 minutes, or until the potatoes are tender and the soup is thick. Serve hot with shredded cheese and crumbled bacon on top, if desired.
