Potato and leek soup

Savory Potato and Leek Soup Recipe – A perfect blend of tender potatoes, fresh leeks, and aromatic garlic, simmered in a rich chicken gravy and water mix, topped with a dollop of light sour cream. Ready in under an hour, this comforting, creamy soup will warm your soul and please your taste buds.

  • 05 Mar 2025
  • Cook time 55 min
  • Prep time 15 min
  • 8 Servings
  • 8 Ingredients

Potato and leek soup

Potato and leek soup is a classic, comforting dish that's perfect for chilly evenings. With its creamy texture and rich flavor, this soup is sure to become a family favorite. This recipe blends the savoriness of leeks and garlic with the hearty goodness of potatoes for a satisfying meal.

Ingredients:

1 tbsp olive oil
14g
1 tbsp butter
16g
2 leeks
360g
2 garlic cloves
6g
5 potatoes
1000g
4 cups chicken gravy
800g
2 cups water
500g
1 cup light sour cream
230g

Instructions:

1. Heat the Pot:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the butter and allow it to melt, combining it with the olive oil.
2. Cook the Leeks and Garlic:
- Add the sliced leeks to the pot. Cook, stirring occasionally, until the leeks are soft and starting to become translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes, or until fragrant.
3. Add Potatoes and Liquid:
- Add the diced potatoes to the pot, stirring to combine with the leeks and garlic.
- Pour in the chicken gravy and water, stirring well.
4. Simmer the Soup:
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low and let it simmer, partially covered, for about 20-25 minutes, or until the potatoes are very tender.
5. Blend the Soup:
- Once the potatoes are tender, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender. Be cautious with the hot liquid.
- Return the smooth soup to the pot if using a countertop blender.
6. Stir in Sour Cream:
- Add the light sour cream to the blended soup, stirring continuously to combine until smooth and creamy.
- If the soup is too thick, you can add a bit more water or chicken gravy to achieve your desired consistency.
7. Season and Serve:
- Season with salt and pepper to taste.
- Ladle the hot soup into bowls and garnish with chopped chives or parsley if desired.
8. Enjoy!

Tips:

- When preparing the leeks, make sure to clean them thoroughly to remove any dirt and grit that can be hidden between the layers.

- Cut the potatoes into uniform pieces to ensure they cook evenly.

- For a smoother texture, you can use an immersion blender to puree the soup once the potatoes are tender.

- Adjust the seasoning with salt and pepper according to your taste preference.

- If you prefer a richer soup, you can substitute heavy cream for the light sour cream, or add grated cheese when serving.

Enjoy your homemade potato and leek soup with a crusty piece of bread or a simple salad for a delicious and wholesome meal. This soup can also be stored in the refrigerator for a few days, making it a convenient option for leftovers. Happy cooking!

Nutrition Facts
Serving Size370 grams
Energy
Calories 230kcal11%
Protein
Protein 5g3%
Carbohydrates
Carbohydrates 36g10%
Fiber 3.56g9%
Sugar 3.16g3%
Fat
Fat 9g11%
Saturated 3.68g12%
Cholesterol 20mg-
Vitamins
Vitamin A 80ug9%
Choline 30mg5%
Vitamin B1 0.17mg14%
Vitamin B2 0.14mg11%
Vitamin B3 1.82mg11%
Vitamin B6 0.52mg30%
Vitamin B9 55ug13%
Vitamin B12 0.12ug5%
Vitamin C 30mg34%
Vitamin E 0.61mg4%
Vitamin K 24ug20%
Minerals
Calcium, Ca 100mg8%
Copper, Cu 0.22mg25%
Iron, Fe 2.08mg19%
Magnesium, Mg 50mg12%
Phosphorus, P 130mg10%
Potassium, K 720mg21%
Selenium, Se 2.31ug4%
Sodium, Na 430mg29%
Zinc, Zn 0.66mg6%
Water
Water 310g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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