Potato Leek Soup
There is something about potato leek soup that is simple and comforting. It seems sort of rustic in a way, but that might just be because it was always something I’d heard about, but never eaten. That changed when I got a bunch of leeks in my CSA bag. The first (and only) recipe that popped into my mind was potato leek soup. I used a very simple recipe and it turned out great. While it’s comforting and thick and creamy, this soup is actually very good for you, and not heavy at all. It’s simple to make and tastes great reheated as leftovers. Mike and I both enjoyed this soup and it’s a classic I’m sure I’ll be making again in the future.
Potato Leek Soup
Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
2 Tbsp butter
2 cups water
2 cups chicken broth (or vegetable broth for vegetarian option)*
2 lbs potatoes, peeled, diced into 1/2 inch pieces
Marjoram - dash
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
Tabasco sauce or other red chili sauce
Salt & Pepper
Directions:
Melt the butter in a medium sized sauce pan, then add the leeks, salt and pepper. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown the leeks as it will give them a burnt taste. Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper and salt to taste.
from Simply Recipes
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
Yum! I love leeks. I wish we had some real fall weather here instead of 80 degree days. I’m so making this the next cool day we have.
was just dreaming of potato leek soup last night! i am dying for a bowl of this.
Great recipe!!! I love soups so i made it.It was really tasty!!!Kisses form Greece
Thanks for commenting, I’m so glad you liked it! 🙂
I have tried a similar recipe before and my kids actually loved it. They said it tasted like onion rings 🙂 Your recipe looks great with all the herbs in it. Can’t wait to try it!
It’s like you looked at my kitchen and created a recipe out of what I need to use up! Definitely making this for lunch on Saturday.
That soup looks so pretty in the green bowl! Like a bowl of comfort on these cold fall days! I forget to use leeks…. Nice to reconnect with you the other night at WMiBlogs. I won’t wait an entire year before I go to another meeting!
I have leeks in the fridge, looks like a perfect recipe. But I really don’t like thyme, should I leave it out or sub something else? I try so hard to like thyme but everytime I use it I think the dish would be better without it! But I have never used fresh thyme. What to do??
Now that you say that, I’m pretty sure I subbed rosemary for the thyme! I don’t like thyme either, and I have a rosemary plant so I’ve gotten into the habit of just subbing it without thinking. I have no idea if that is a recommended substitute or not, but I like it. 🙂
Just served this for dinner! Everyone loved it, even the kids!! Had it with messy chicken sandwiches on warm rolls…my 6 year old called it a perfect winter meal (I think he’s been watching too much food network, haha). Thanks for sharing another fabulous recipe, you’ve inspired many delicious meals in our home over the last few months 🙂
So glad you liked this Shannon! And your 6 year old’s comment was awesome. 🙂 Thanks so much for your sweet comment! 🙂
I actually was thinking about making this soup this week- thanks for the extra motivation!
potato soup is so comforting! this version sounds yummy.
Yes, I’ll be making this one!
That looks so comforting!
I love potato soup…it’s one of my favorites!! This look perfect 🙂
Megan, if you leave out the tabasco, add a little cream and run it through a blender then chill it, you get a variation of the classic Vichysoisse soup. Make it in the summer, chill it well in the refrigerator overnight and the next day go outside and sit under a tree with a bowl of soup and a sandwich. It’s wonderful!
I love potato leek soup, Megan! Yours looks yummy. I’m just starting to use leeks in more than my favorite soup…they are so good!
I wish it was still chilly … this looks so perfectly comforting. I need to pin it so I can remember it for next fall!
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