A hearty, creamy potato leek soup
Ready for another soup? Here’s a super simple, classic potato leek soup. It’s another one of my seasonal favourites and so cheap to make! Using minimal ingredients this soup still manages to pack a punch of flavour.
If you don’t have russet potatoes, feel free to substitute them for a different variety. You also don’t have to add the cream. I feel it nicely compliments the soup and ties everything together, but it’s definitely not necessary. This soup can definitely stand as it’s own meal, but the soup and sandwich combo is one of my favourite meals.
Want to try some other soups?
Potato Leek Soup
- Large pot
- Hand emulsifier
- 4 medium russet potatoes peeled; quartered
- 1 medium yellow onion diced
- 2 stalks leek chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 tbsp vegetable bouillon
- 6 cups water
- ½ cup 10% cream
- In a large pot, heat olive oil on medium-high heat. Once hot, add the onions and cook for 2 minutes. Next, turn the heat down to medium and add the salt, pepper, garlic powder and leeks. Mix and then sauté for 12 minutes, ensuring to stir the contents every few minutes.
- Next, add the potatoes, water and vegetable bouillon and bring to a boil. Cook for 15-20 minutes until the potatoes are soft.
- Take the soup off the heat and use a hand emulsifier until soup is blended to a smooth consistency. Lastly, add the cream and stir until combined. Soup is now ready to serve!