Potato & leek soup with onion and vegetable broth

This creamy potato and leek soup combines earthy potatoes and mild leeks with vegetable broth for a comforting dish. It's easy to prepare and perfect as a starter or main course.

05 Jan 2026
Cook time 45 min
Prep time 5 min

Ingredients:

2 potatoes
1 cup leek
3/4 cup onion
3 cups vegetable broth
3.50 tbsp butter
1 dash black pepper
1 dash salt
Potato & leek soup with onion and vegetable broth

Potato and leek soup is a classic comfort dish that is perfect for cool weather. It is creamy, flavorful, and incredibly easy to make. This recipe combines the earthiness of potatoes with the mild, onion-like flavor of leeks, all brought together with a rich, vegetable broth. Whether you're a seasoned cook or a beginner in the kitchen, this simple recipe will guide you through creating a delicious soup that can be enjoyed as a starter or a main course.

Instructions:

1. Prepare the Vegetables:
- Peel and dice the potatoes into small, bite-sized pieces.
- Trim the green tops and roots off the leek, slice it lengthwise, and clean thoroughly under running water to remove any dirt. Slice the white and light green parts.
- Chop the onion finely.
2. Sauté the Vegetables:
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sliced leek to the pot. Sauté for about 5-7 minutes until they become soft and translucent, stirring occasionally to prevent browning.
3. Cook the Potatoes:
- Add the diced potatoes to the pot with the sautéed onion and leek.
- Pour in the vegetable broth, ensuring that the vegetables are fully submerged.
- Increase the heat to high and bring the mixture to a boil.
4. Simmer the Soup:
- Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes or until the potatoes are tender when pierced with a fork.
5. Blend the Soup:
- Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot. Be cautious as the soup will be hot.

6. Season the Soup:
- Season the soup with a dash of salt and black pepper to taste. Stir well to combine.

7. Serve:
- Ladle the soup into bowls and serve hot. Optionally, garnish with a drizzle of cream, chopped chives, or a sprinkle of crispy bacon bits for added flavor and texture.

Potato and leek soup is a versatile and satisfying dish that suits any occasion. Whether you're making it for a cozy lunch, a family dinner, or meal prepping for the week, this recipe is sure to become a staple in your kitchen. The harmony of simple ingredients creates a comforting, savory soup that will warm you up and bring a smile to your face.

Potato & leek soup with onion and vegetable broth FAQ:

What is the recommended cooking time for the potatoes in the soup?

Once you've added the diced potatoes and vegetable broth, bring the mixture to a boil. Then, reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender when pierced with a fork.

What can I use if I don't have leeks?

If you don't have leeks, you can substitute them with chopped onions or shallots for a similar flavor. Just be aware that the soup will have a slightly different taste.

How should I store leftover potato and leek soup?

Cool the soup to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat on the stovetop or microwave, adding a splash of broth if needed.

What pan size is best for making this soup?

A large pot with a capacity of at least 4 quarts is recommended to comfortably sauté the vegetables and accommodate the soup as it simmers.

How can I make the soup creamier?

To make the soup creamier, you can add a splash of heavy cream or half-and-half after blending. Alternatively, incorporate a bit of milk or a non-dairy alternative like almond milk for a lighter version.

Tips:

- Make sure to thoroughly clean the leeks as they can contain dirt and sand between their layers.

- For a smoother texture, use an immersion blender to puree the soup once all the ingredients are cooked.

- If you prefer a thicker soup, reduce the amount of vegetable broth slightly or add an extra potato.

- Enhance the flavor by adding a splash of cream or a sprinkle of fresh herbs like chives or parsley before serving.

- Leftovers can be stored in the refrigerator for up to three days or frozen for longer storage.

Nutrition per serving

2 Servings
Calories 380kcal
Protein 6g
Carbohydrates 44g
Fiber 6g
Sugar 9g
Fat 20g

More recipes

Chocolate custard tarts

Decadent chocolate custard tarts in flaky puff pastry.

10 Feb 2026

Chocolate custard cake

Indulge in a rich and smooth chocolate custard cake.

07 Dec 2025

Almond and apple cake

Moist almond and apple cake, ideal for dessert or snacks.

14 Feb 2026

Maple, macadamia, cashew and walnut tart

Indulge in a rich maple nut tart with macadamia, cashew, and walnut.

05 Feb 2026

Crisp roast potatoes with thyme

Golden crisp roast potatoes seasoned with thyme and garlic.

28 Jan 2026

Sticky date banana pudding

Enjoy a warm sticky date banana pudding with a creamy topping.

12 Feb 2026

Creamy spinach soup

A comforting creamy spinach soup with potatoes and spices.

25 Jan 2026

Lemon & lime puddings

Light and tangy lemon-lime puddings, airy and delicious.

15 Jan 2026

Posts