This rustic potato leek soup is the perfect comfort food, especially on a chilly day. With tender potatoes, soft leeks, and creamy goodness, this soup has the kind of hearty, rich flavor that leaves you feeling satisfied and cozy.
Ingredients
3 large potatoes (peeled & diced)
2 large leeks (white & light green parts, sliced)
3 tablespoons olive oil or butter
3 cups vegetable or chicken broth
1 cup milk or cream
2 cloves garlic (minced)
½ teaspoon black pepper
½ teaspoon dried thyme
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Sauté the Leeks & Garlic:
In a large pot, I heat olive oil or butter over medium heat. Then, I add the leeks and cook them until they soften, which takes about 5 minutes. Afterward, I stir in the minced garlic and cook for another minute.
Simmer the Soup:
Next, I add the diced potatoes, broth, thyme, and black pepper to the pot. I bring the mixture to a boil, then reduce the heat to let it simmer for about 20 minutes until the potatoes are soft.
Blend & Finish:
Once the potatoes are tender, I use an immersion blender to partially blend the soup, leaving some chunks for that rustic texture I love. After blending, I stir in the milk or cream and heat it gently.
Serve & Enjoy!
Finally, I serve the soup with any garnishes I like, such as fresh herbs, croutons, or crispy bacon. If I want extra richness, I add a dollop of sour cream on top. It’s such a treat!
Servings and Timing
This recipe makes about 4 servings. It takes around 35-40 minutes to prepare and cook, making it a great choice for a weeknight dinner or a weekend lunch.
Variations
Vegan Version: To make it vegan, I can substitute the butter for olive oil, and use coconut milk or any plant-based milk instead of dairy.
Add Greens: For a boost of nutrients, I like to stir in a handful of spinach or kale during the last few minutes of cooking.
Extra Protein: If I want to make it more filling, I can add cooked chicken, bacon bits, or even some cooked lentils for a hearty protein boost.
Cheese: A sprinkle of grated cheese, such as cheddar or Parmesan, on top can add a nice finishing touch to the soup.
Storage/Reheating
I can store any leftovers in an airtight container in the fridge for up to 3 days. The soup actually tastes even better the next day after the flavors have had time to meld together. When I’m ready to reheat it, I simply warm it up in a pot over low heat, adding a little more broth or milk if the soup has thickened too much. For longer storage, I can freeze the soup for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container.
FAQs
Can I make this soup ahead of time?
Yes, I can prepare this soup ahead of time. In fact, it tastes even better the next day once the flavors have had time to develop. I just make sure to store it in an airtight container in the fridge.
Can I make this soup without a blender?
Definitely! If I don't have an immersion blender, I can mash the potatoes with a potato masher or blend the soup in batches using a regular blender. Just leave some chunks for that rustic texture.
What’s the best way to reheat leftover soup?
To reheat leftover soup, I like to heat it gently on the stove over low heat, stirring occasionally. If it’s too thick, I add a bit of broth or milk to get it to the desired consistency.
Can I freeze this soup?
Yes, I can freeze this soup. Just let it cool completely, then transfer it to a freezer-safe container. It will stay good for up to 3 months. When ready to eat, I defrost it in the fridge overnight and reheat it on the stove.
What can I serve with this soup?
I love pairing this soup with a crusty bread or a side salad. It’s also great with a sprinkle of grated cheese, croutons, or crispy bacon on top. For a full meal, I might even serve it with a simple grilled cheese sandwich!
Conclusion
This rustic potato leek soup is the perfect dish when I’m craving something warm, comforting, and easy to make. It’s packed with flavor and texture, and I love how versatile it is – I can adjust the ingredients and toppings to my taste. Whether I’m serving it for lunch, dinner, or as a starter, it’s always a hit!
Recipe:
Rustic Potato Leek Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This rustic potato leek soup is a hearty and creamy comfort food, perfect for chilly days. Made with tender potatoes, soft leeks, and subtle seasonings like garlic and thyme, it offers a rich, satisfying flavor.
Ingredients
3 large potatoes (peeled & diced)
2 large leeks (white & light green parts, sliced)
3 tablespoons olive oil or butter
3 cups vegetable or chicken broth
1 cup milk or cream
2 cloves garlic (minced)
½ teaspoon black pepper
½ teaspoon dried thyme
Instructions
- In a large pot, heat olive oil or butter over medium heat. Add the leeks and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
- Add diced potatoes, broth, thyme, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes until potatoes are tender.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. Stir in milk or cream and heat gently.
- Serve with garnishes like fresh herbs, croutons, crispy bacon, or a dollop of sour cream.
Notes
For a vegan version, use olive oil instead of butter and plant-based milk like coconut milk or almond milk.
To add greens, stir in spinach or kale during the last few minutes of cooking.
For extra protein, consider adding cooked chicken, bacon, or lentils.
Grated cheese, such as cheddar or Parmesan, is a great finishing touch for added richness.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
