This EASY Potato Leek Soup is made in just 30 minutes. It’s a family favorite soup recipe we make multiple times a month! Potatoes and leeks are cooked with bacon to make the creamiest and most flavorful soup ever.
Looking for a new favorite winter soup? I can guarantee that this is it!
Soup is my ultimate comfort food. We make some sort of soup weekly in winter and I always look forward to the warmth and comfort in provides.
Here in Sacramento, our winters are short. November through April are our soup months because outside of that it’s usually 100°. The first time it drops below 80° in late October I’m rushing to get out my stock pot and dancing around my kitchen chanting “It’s SOUP WEATHER!” at the top of my lungs.
I make all sorts of soup recipes, from chicken to chowder, but my favorites are silky smooth creamy soups, like Butternut Squash or this creamy Potato Leek.
This recipe originally came from Rachael Ray back when she was doing her 30 Minute Meal shows. Over the years I’ve changed enough that I can say that this is my recipe, she just introduced me to the combination that is potato and leek.
So, you ask, what is a leek? A member of the onion family, they’re full of flavor. The flavor reminds me of a cross between a green onion and garlic, and I love adding them to stir fry, soups, and pasta.
I’ve been making this soup for 16 years and it’s one of my husband’s favorites.
Soup really is an easy thing to make at home. I don’t love canned soup so I never even buy it. Homemade soup can be ready in under 30 minutes and have so much flavor. Plus, when you make it homemade you control the ingredients and flavor.
Serve it with a side salad and you have a healthy 30 minute meal the entire family will like. (If you’re like me, no soup is complete with out homemade dinner rolls too!)
Potato Leek Soup is the perfect creamy and healthy soup recipe for a winter dinner.
How do you make Potato Leek Soup? It’s easy!
- One thing you need to know about leeks is that they grow in sandy soil. The inside of a leek almost looks like the inside of a tree trunk because of the rings of the onion wrapped around itself. To clean the leeks, simply slice them (discard the rough green tops) and soak them in a bowl of water. The dirt will fall to the bottom of the bowl and your leeks will float on top. Easy peasy!
- Like all good soups, this one starts with bacon. Crisp your bacon and then remove it for garnish. You’re going to cook the rest of the soup in the bacon grease.
- Cook your leeks until they’re soft and fragrant, then add the garlic and sliced potatoes. I usually leave the peels on my potatoes because I’m lazy (plus, the peel is good for you) but you can peel them if you prefer. Because we’re blending the soup you can chop them however you want, but keep the size uniform for even cooking.
- Use chicken stock to add even more flavor. I beg you to use a good quality chicken stock, not a broth. I love the Trader Joe’s reduced sodium chicken stock, or the O Organics one from Safeway. My last choice would be Swanson.
- Once the potatoes are cooked your soup is done. I use a hand blender to mix it but you can also put it into a blender in batches. Then serve the soup with bacon and sour cream.
It’s such a flavorful soup full of herbs and the leeks add such a good flavor. I recommend trying them if you haven’t before.
Easy Potato Leek Soup
- 2 1” diameter leeks
- 3 slices bacon diced small
- 1-2 garlic cloves chopped
- 6 small/medium Gold Potatoes sliced (peeled or not peeled, your choice)
- 4 cups low-sodium chicken or vegetable stock
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon pepper plus more to taste
- ½ teaspoon dried thyme
- Heat a heavy bottom pot over medium heat. Cook your bacon until crispy. Set aside on paper towels to drain. Leave the bacon fat in the pot.
- Meanwhile, slice and wash your leeks. Cut off the green tops and dice the remaining white portion. Soak in a bowl of water for a minute or two, allowing the dirt to sink to the bottom, then remove the leeks from the water.
- Add your leaks to the pot, and cook until soft, about 3 minutes. Add the garlic and just saute until fragrant.
- Add the potatoes to the pot with the leeks. Season with salt, pepper, and thyme and cook 2 minutes.
- Add your stock, cover, and bring to a boil. Simmer until the potatoes are fork tender. Taste for seasoning – add more salt and pepper if needed.
- If you are using a regular blender to puree, work in batches to blend your soup. NOTE: leave space in your blender for the heat to escape. Hot foods can explode in the blender if it's too full. If you have an immersion blender, use it in the pot. Blend until smooth. If the soup is too thick for your liking, you can add more stock or a bit of water to thin. (We like it thick.) Taste and adjust seasoning, if needed.
- Serve with sour cream, crumbled bacon, and thyme.
- Store leftovers in the refrigerator. Reheat leftovers with a bit of water to thin, as needed.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: January 11, 2018