Potato Leek Soup

5 from 2 votes

Creamy Potato and Leek Soup that is made without cream for a delicious soup that is hearty and full of flavor.

Course Main Dish

Cuisine American

Keyword potato leek soup

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 124kcal

Author Eileen Murphy Kelly

Equipment

6 quart Soup Pot
Cutting Board
knife
Measuring Spoons and Cups
Immersion blender (or regular blender)

Ingredients

2 teaspoons unsalted butter *see note
2 large leeks (washed and sliced)
1 large diced yellow onion
1 teaspoon kosher salt
½ teaspoon black pepper
5 medium Russet potatoes, peeled and cut into medium pieces about 3 pounds of potatoes
8 cups low-sodium vegetable stock
½ cup 2% milk
dried chopped chives (optional garnish)
low-fat sour cream (optional garnish) leave out if vegan

US Customary - Metric

Instructions

In a large heavy-bottomed pot or Dutch Oven over medium heat, melt 2 teaspoons unsalted butter. Add 2 large leeks (washed and sliced), 1 large diced yellow onion, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Sauté for about 7 to 8 minutes to soften the vegetables.
Add 5 medium Russet potatoes, peeled and cut into medium pieces 8 cups low-sodium vegetable stock, and ½ cup 2% milk to the pot. Cover and simmer for about 30 to 35 minutes, and the potatoes should be fork-tender.
Use an immersion blender to puree the soup to the desired smoothness. Check for seasoning, adjust if needed. Optional: Serve with dried chopped chives (optional garnish) and low-fat sour cream (optional garnish)

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe

Vegan: Replace unsalted butter with either vegan butter or butter-flavored coconut oil. Also, use vegan sour cream for garnish.

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I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

Nutrition