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Potato Leek Soup

Cozy and comforting, this Potato Leek Soup is an easy soup recipe the whole family will love. It's rich and creamy, without any heavy cream!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium leeks dark green stems removed
  • 0.5 large white onion chopped
  • 2 medium russet potatoes peeled and cut into cubes
  • 1 tablespoon all-purpose flour use AP gluten-free flour for GF
  • 1 tablespoon unsalted butter
  • 4 cups chicken broth or vegetable broth for vegetarians
  • 0.5 cup 2% milk
  • salt and freshly ground black pepper to taste
  • fresh chives optional, for garnish

Method
 

Preparation Steps
  1. Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
  2. In a medium soup pot, melt the butter and add the flour on low heat.
  3. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
  4. Add chicken broth, leeks, onion, potatoes and bring to a boil.
  5. Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
  6. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
  7. Serve immediately.

Notes

This Potato Leek Soup is an easy recipe done in just 30 minutes! It's rich and creamy, but it's made with milk instead of heavy cream.