Potato leek soup with onion and milk

This creamy potato leek soup combines the delicate flavors of leeks and onions with hearty potatoes, finished with a touch of milk for richness. It's an easy, comforting dish perfect for chilly days.

26 Jan 2026
Cook time 30 min
Prep time 15 min

Ingredients:

4 cup leek
1 tbsp butter
1 tbsp all-purpose white wheat flour
4 cups chicken soup
1/2 onion
2 potatoes
1/2 cup milk (2% fat)
1 dash salt
1 dash black pepper
Potato leek soup with onion and milk

Potato leek soup with onion and milk is a comforting and creamy dish that's perfect for chilly days. This classic soup combines the delicate flavors of leeks and onions with the heartiness of potatoes, all brought together with a touch of milk for creamy goodness. It's simple to make and requires just a few ingredients, making it a great option for a weeknight meal.

Instructions:

1. Prepare Ingredients:
- Wash the leeks thoroughly to remove any dirt or sand. Chop the white and light green parts into thin slices.
- Peel and cube the potatoes.
- Finely chop the half onion.
2. Sauté Vegetables:
- In a large pot, melt the 1 tablespoon of butter over medium heat.
- Add the chopped leeks and onion to the pot. Sauté for about 5-7 minutes, or until they become soft and translucent, stirring occasionally.
3. Thicken the Base:
- Sprinkle the 1 tablespoon of flour over the softened vegetables in the pot.
- Stir constantly for about 1-2 minutes to incorporate the flour and eliminate the raw taste.
4. Add Broth and Potatoes:
- Slowly pour in the 4 cups of chicken broth, stirring continuously to combine.
- Add the cubed potatoes to the pot.
5. Simmer:
- Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to medium-low. Allow the soup to simmer for approximately 20-25 minutes, or until the potatoes are tender when pierced with a fork.
6. Blend the Soup:
- Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.)
7. Add Milk and Season:
- Stir in the 1/2 cup of milk.
- Season the soup with a dash of salt and black pepper to taste.
8. Heat Through:
- Continue to cook over low heat for an additional 5 minutes, stirring occasionally to let the flavors meld and ensure the soup is heated through.
9. Serve:
- Ladle the hot soup into bowls and serve immediately. Optional: Garnish with a few extra slices of sautéed leeks or a sprinkle of chopped fresh herbs, like parsley or chives, for added freshness and color.

This potato leek soup with onion and milk is a cozy, delicious option to warm you up. The combination of simple ingredients creates a richly flavored soup that's both nutritious and satisfying. With just a few steps and some helpful tips, you can prepare this delightful meal that's sure to comfort and please everyone at the table.

Potato leek soup with onion and milk FAQ:

How long should I simmer the soup?

You should simmer the soup for approximately 20-25 minutes, or until the potatoes are tender when pierced with a fork.

Can I use a different type of milk in this recipe?

Yes, you can substitute 2% milk with whole milk for a creamier texture or non-dairy alternatives like almond or oat milk, though the flavor and consistency may vary slightly.

What is the best way to store leftover potato leek soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing it in portions for up to 3 months.

How can I tell when the potatoes are done?

The potatoes are done when they are tender and easily pierced with a fork. This usually takes about 20-25 minutes of simmering.

What can I use as a substitute for chicken broth?

You can use vegetable broth for a meat-free option, or water with added seasonings for a milder flavor. Just note that it may alter the overall taste of the soup.

Tips:

- Make sure to clean the leeks thoroughly, as they can contain dirt between the layers. A good method is to slice them and rinse them in a bowl of water.

- To make the soup more velvety, you can blend it using an immersion blender after cooking. For a chunkier texture, blend only half of the soup and leave the rest as is.

- You can substitute chicken soup with vegetable broth if you prefer a vegetarian version.

- Season gradually and adjust according to taste. Start with a dash of salt and pepper and add more if needed.

- A dollop of sour cream or a sprinkle of fresh herbs can be added as a garnish to enhance the flavor and presentation of the soup.

Nutrition per serving

6 Servings
Calories 180kcal
Protein 7g
Carbohydrates 30g
Fiber 2.78g
Sugar 7g
Fat 4.52g

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