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Potato Leek soup

Potato Leek Soup

Jennifer Pullman
5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 6
Calories 0 kcal


  • 2 Tablespoons olive oil divided
  • ½ cup onion diced (I used vidallia)
  • 2 cloves garlic minced
  • 3 large leeks sliced (white section only)
  • 3 Russet Potatoes washed, peeled, and sliced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper


  • In a stock pot heat 1 tablespoon of oil over medium heat.
  • Add garlic, cook 1 minute.
  • Add in onion, cook 3-5 minutes or until translucent.
  • Add in leeks, cook until softened, about 5 minutes.
  • Add in sliced potatoes.
  • cover with vegetable broth.
  • Bring to a boil, then reduce heat to medium low.
  • Simmer for 30-45 minutes until potatoes are soft.
  • Season with thyme and pepper.
  • Using an immersion blender, blend soup until smooth.


Calories: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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