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Potato & Leek Soup

A creamy, comforting soup of potatoes and leeks in a silky broth.

This North American classic blends sautéed leeks and onions with tender potatoes, then simmers everything in broth until soft. After puréeing, it’s finished with a touch of milk for extra richness.

• Updated 4/25/2025
Potato & Leek Soup

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Servings

4

Ingredients

  • Vegetable Broth - 1000 ml
  • Garlic - 2 cloves
  • Potatoes - 500 g
  • Milk - 200 ml
  • Parsley - 2 tbsp
  • Flour - 20 g
  • Leeks - 2 stalks
  • Butter - 30 g
  • Onion - 1 piece
  • Pepper - 1 to taste
  • Sea Salt - 1 to taste

Directions

  • Step 1

    Slice 2 leeks and dice 1 onion; rinse leeks well.

  • Step 2

    In a pot, melt 30 g butter ; sauté leeks and onion until translucent.

  • Step 3

    Add 500 g potatoes, 1 tsp salt and 1 l vegetable broth bring to a boil.

  • Step 4

    Reduce heat and simmer 20 min until potatoes are tender.

  • Step 5

    Purée with an immersion blender until smooth.

  • Step 6

    Stir in 200 ml milk ; heat through without boiling.

  • Step 7

    Serve with chopped parsley.

Nutrition Facts (per serving)

180
Calories
8g
Fat
22g
Carbs
4g
Protein