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Quick & Easy Potato Leek Soup Recipe for Busy Nights

Quick & Easy Potato Leek Soup

A quick, creamy soup made by sautéing leeks, onion, and garlic, then simmering chopped potatoes in vegetable broth. After blending until smooth, you can stir in a splash of cream, season, and garnish with parsley—ready in under 40 minutes for a cozy, family‑friendly meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: dinner
Cuisine: French-Inspired
Calories: 280
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 2 medium leeks white & light green parts only, cleaned and sliced
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 4 medium Yukon Gold potatoes peeled and chopped
  • 4 cups 1 L vegetable broth
  • ½ cup 120 ml milk or cream (optional)
  • Salt and black pepper to taste
  • Chopped parsley or chives for garnish

Method
 

Prep the leeks
  1. Trim off dark green tops.
  2. Slice in half lengthwise and rinse between layers to remove grit.
  3. Slice into ¼" (6 mm) crescents.
Sauté aromatics
  1. Heat oil or butter in a large pot over medium heat.
  2. Add leeks, onion, and garlic.
  3. Cook, stirring, until soft and translucent, about 5 minutes.
Cook potatoes
  1. Add chopped potatoes and pour in the broth.
  2. Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are tender.
Blend until smooth
  1. Remove pot from heat.
  2. Use an immersion blender to puree soup until silky.
  3. (Or carefully transfer in batches to a blender and blend.)
Finish and serve
  1. Stir in milk or cream, if using.
  2. Season with salt and pepper.
  3. Ladle into bowls, garnish with parsley or chives, and enjoy immediately.