This hearty and nutritious creamy potato leek soup is a perfect one-pot meal. Made with wholesome, on-hand ingredients, it’s both comforting and satisfying. Its rich flavor and easy preparation make it an instant hit.
As I gaze out the window on this late April date the dark, drizzly day in Northern Minnesota surrounds me. These kinds of days always inspire me to grab our big stock pot out and start a savory satisfying soup. On this particular day I just happen to have a basket full of onions, leeks and potatoes. The perfect combination for creamy potato leek soup.
I developed this soup recipe years ago when we were not eating gluten. I was eager to find a way to experience the creamy thickened potato soup recipe we loved so much without the flour roux we were so used to. I discovered that pureeing some of the potatoes, onions and leeks with the bone broth resulted in the desired outcome.
Even though we are no longer gluten free in our household, this recipe remains. It is a favorite in our soup rotation. Using wholesome, easily accessible ingredients to thicken this soup is a wonderful kitchen tool. Read on for some tips on how to make it!
Tips for Creamy Potato Leek Soup
- Cut half of the potatoes into small same size chunks. These will be steamed first. The other half can be cut in slightly larger chunks as they will be pureed.
- Pureeing half of the cooked potatoes with the onion, leeks and bone broth give this soup its creamy texture.
- While the soup is cooking, place the bacon on a parchment lined baking sheet. Bake at 350 degrees for about 30 minutes or until slightly crisp. This cooking method frees up the stove top and eliminates the messy spattering of bacon grease. This is a game changer with bacon!
- Precut all of the vegetables ahead of time. This makes assembling the soup so much easier.
Tools needed:
- Stockpot with steamer and lid
- High power blender for pureeing ( I use Vitamix)
- Cutting Board
- Knife
How to Make Potato Leek Soup:
- Chop up the onions, leeks, celery and potatoes. Separate the potatoes into 2 bowls.
- Place 4 chopped up potatoes (I used reds) with the chopped up celery in a steamer basket over pot with water filled half way. Steam the vegetables for 10-15 minutes until fork tender. When done, transfer to a bowl and set aside.
- Empty the pot of the water. Melt a generous spoonful of butter in bottom of pot.
- Place the chopped up onions and leeks in pot and slow simmer for about 10 minutes until they are translucent.
- Add the remaining 4 chopped potatoes ( I used yellows) here and the 4 cups of bone broth. Simmer for about 20 minutes or until everything is fork tender.
- Transfer stockpot ingredients into a blender and puree until smooth. Then transfer the blended ingredients back into the stockpot.
- Add back in the cooled potato chunks and celery. Also, add in cream, shredded cheese, and seasonings.
- Garnish the soup with additional shredded cheese, chopped green onions, bacon bits and some dried parsley.
- Enjoy!
Savory! Satisfying! Simple! This makes a great comfort food on those cold, rainy spring days. It is slightly labor intensive, but worth it on those days when you are craving comfort in a warm bowl of creamy goodness.
Creamy Potato Leek Soup
Equipment
- Stockpot with steamer and lid
- High power blender for pureeing ( I use Vitamix)
- Cutting Board
- Knife
Ingredients
- 2 butter
- 2-3 large leeks chopped
- 1 Onion Chopped
- 8 4 red + 4 yellow unpeeled and chopped
- 1 carton bone broth
- 1 cup half & half
- 1 cup Shredded Chedder Cheese
- 1/2 tsp ground nutmeg
- 1 tsp marjoram
- 1 tsp thyme
- 1 tsp Basil
- 1 tsp Garlic Powder
Toppings
- Crumpled up cooked bacon
- Shredded Cheese
- Chopped green Onions
- Parsley
Add on Ingredients
- Cooked Corn
- Broccoli
- Asparagus
- Spinach
Instructions
- How to Make Potato Leek Soup:
- Chop up the onions, leeks, celery and potatoes. Separate the potatoes into 2 bowls.
- Place 4 chopped up potatoes (I used reds) with the chopped up celery in a steamer basket over pot with water filled half way. Steam the vegetables for 10-15 minutes until fork tender. When done, transfer to a bowl and set aside.
- Empty the pot of the water. Melt a generous spoonful of butter in bottom of pot.
- Place the chopped up onions and leeks in pot and slow simmer for about 10 minutes until they are translucent.
- Add the remaining 4 chopped potatoes ( I used yellows) here and the 4 cups of bone broth. Simmer for about 20 minutes or until everything is fork tender.
- Transfer stockpot ingredients into a blender and puree until smooth. Then transfer the blended ingredients back into the stockpot.
- Add back in the cooled potato chunks and celery. Also, add in cream, shredded cheese, and seasonings.
- Garnish the soup with additional shredded cheese, chopped green onions, bacon bits and some dried parsley.
- Enjoy!