Today we are sharing an easy recipe for a delicious potato leek soup. We love vegetable soups for several reasons: they are healthy, super tasty, budget friendly, and quick and easy to make in most cases. This one is no exception: the prep is straightforward and fast, and few ingredients are needed.
Leeks are known by most but eaten by few, but we hope we can change that (at least a bit!). If you are not very familiar with them, worry not! They are easy to cook and really tasty. The flavor is somewhat similar to onions but less… oniony? It’s hard to put into words, so it’s much better if you give them a try 🙂
There is one important note, though: leeks must be washed properly before using! They can (and often do) have small pieces of dirt left in the stalks. You can easily clean them by cutting your leeks along their length and then carefully rinsing under the tap. Here’s the most important part: make sure the core of the leek is upstream and the stalk is downstream when rinsing. Otherwise, the dirt might get stuck near the core.
Strictly speaking, nutmeg is optional in this recipe, but we recommend not to skip it. The mild sweetness of the nutmeg shines bright in this soup and adds a perfect final touch to its flavor. Remember to save a bit for garnishing along with some olive oil.
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Potato leek soup
Ingredients
- 2 leeks
- 1⅓ lb. potatoes
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tbsp butter
- ¼ tsp nutmeg
- 2¾ cups vegetable broth
- salt and pepper
Instructions
- Wash the leeks and cut them into slices. Peel and cut the potatoes into small cubes, and finely mince 2 cloves of garlic.
- In a large saucepan, heat olive oil and butter. Add the minced garlic and cook for about 30 seconds. Then add the leeks and cook for about 5 minutes while occasionally stirring. Once they are soft, you can set aside some pieces of leek for garnishing. If the leeks start sticking to the bottom of the pan, you can add a splash of water.
- Add the potatoes and vegetable broth to the pot. Then add nutmeg, salt, and pepper. Put the cover on and let simmer for 15 minutes or until the potatoes are tender.
- Blend the soup until smooth. If it is too thick, you can add a bit of water and blend again. Your soup is now ready to serve. Garnish with the leek that you saved, a light sprinkle of nutmeg, and some olive oil.
Notes
- For a vegan version, skip the butter and instead add another tbsp of olive oil.
- You can also enjoy this soup not blended. In that case, cut the potatoes and the leeks in bite sized pieces.