• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking in my Genes

  • Home
  • About
  • Recipes
  • Gatherings
  • Free E-Cookbook
  • Contact
    • Privacy Policy

Simple Potato Leek Soup

October 18, 2020 By Jess Leave a Comment

Jump to Recipe Print Recipe
Simple Potato Leek Soup
Simple Potato Leek Soup
Simple Potato Leek Soup

It’s officially soup season friends!

Simple Potato Leek Soup
And this Potato Leek Soup is here to give you all of the cozy vibes you need.

Simple to make with just a few key ingredients, you’ll be making this soup all Fall and Winter long. Leeks pack a ton of flavour, especially when you sauté them in butter first! And that is the base for this dreamy, creamy soup.

Simple Potato Leek Soup
Where does the creaminess of the soup come from? The potatoes soften when cooked in the broth and combined with the yogurt as you blend the soup, make for the ultimate creamy comforting spoonful.

What’s in this Potato Leek Soup Recipe

Leeks: Sautéed leeks in butter is the best base of flavour for this soup.

Celery: Adds to the base of flavour of this soup when cooked with the leeks.

Potatoes: The main star of the show! Both yellow or white potatoes (yukon gold or russet potatoes) work well in this soup and combine with leeks for the most divine soup experience.

Simple Potato Leek Soup
Spices: A simple combination of minced garlic, dried thyme, salt and pepper is all you need.

Broth: Use chicken or vegetable broth in this recipe. Or, see below for my recommendations on how to make this soup vegetarian or vegan.

Greek Yogurt: Many potato leek soups use cream so I used greek yogurt to lighten things up just a bit but keep the creaminess. It also adds a ton to the flavour of the soup!

And let’s just discuss the topping! Just a quick broil of pancetta and leek tops make for the most delicious topping to this soup. Adds just a punch of saltiness and honestly a spoonful of soup along with the topping is kind of like a tasty baked potato!

Simple Potato Leek Soup
Let’s get cooking!

Simple Potato Leek Soup

Simple Potato Leek Soup

Course: Main Course
Cuisine: American
Keyword: soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4

Simple, creamy and delicious, this Potato Leek Soup is made for cooler weather. Each spoonful is a delightful treat of flavour!

Print

Ingredients

  • 1/4 cup unsalted butter
  • 2 medium-sized leeks, white & pale green parts, halved and sliced thin save the dark green tops of the leeks for the topping
  • 2 celery stalks, sliced thin
  • 2 garlic cloves, minced
  • 1/2 tsp coarse salt
  • 1/2 tsp dried thyme
  • ground pepper
  • 4 medium-sized white or yellow potatoes, peeled & chopped about half inch pieces
  • 6 cups chicken or vegetable broth
  • 1/3 cup plain greek yogurt

Topping

  • 2 tbsp olive oil
  • dark green parts of the leek, slice thin
  • 3 pieces of prosciutto, chopped

Instructions

  1. In a large pot, melt butter over medium heat. Once melted add sliced leeks and celery, cooking for 8-10 minutes until softened.

  2. To the pot add minced garlic, dried thyme, coarse salt and a couple turns of ground pepper. Stir and cook for 2 more minutes.

  3. Add the potatoes and broth, stir and bring the soup to a boil over high heat. Once boiling, turn down to medium-low heat and simmer for 20-25 minutes until potatoes have softened.

  4. Remove the pot from the heat and stir in the greek yogurt.

  5. Use a hand blender to blend the soup right in the pot. Or transfer 2 cups at a time to a stand blender to blend until smooth then return the soup to the pot. Adjust seasoning to your liking with more salt and pepper.

Topping

  1. Pre-heat the oven to low-broil. To make the topping, mix the chopped leeks and prosciutto with olive oil and place on a baking sheet. Broil for 5-7 minutes until prosciutto is crispy.

Recipe Notes

A quick note when you go to reheat the soup, since it's quite thick add a splash of broth or water and then reheat on medium-low.

Simple Potato Leek Soup
How to make this soup vegetarian or vegan

  • To make this soup vegetarian, use vegetable broth and skip the prosciutto in the topping.
  • To make this soup vegan, use a butter substitute, vegetable broth and skip the yogurt (don’t worry the soup will still be creamy!) You could even try substituting the yogurt with a non-dairy alternative. Then, skip the prosciutto in the topping.

I love to make this soup on Friday so we have delicious lunches for the weekend.

Simple Potato Leek Soup
How long does potato leek soup last in the fridge?

Want to make this soup and enjoy it for a few days? You can! This potato leek soup is good kept in the fridge for 3-5 days. Plus, you can even freeze it for up to 2 months. A quick note when you go to reheat the soup, since it’s quite thick add a splash of broth or water and then reheat on medium-low.

If you want to make this for a light lunch, try pairing with an easy green salad. Or, go the decadent route with a grilled cheese sandwich. This potato leek soup is also delicious on it’s own; perhaps with a piece of fresh, buttered bread on the side.

Simple Potato Leek Soup
Do you love soup as much as I do this time of year? Try my Roasted Cauliflower Soup or classic Roasted Tomato Soup.

Until the next cooking adventure,
Jess

Print Friendly, PDF & Email

Filed Under: Main Course, Recipe, Soup Tagged With: easy soup, potato leek soup, potato soup, roasted potatoes, simple soup, soup

Previous Post: « What’s In Season – Recipes to Make in October
Next Post: Spiced Pear Baked French Toast »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About me

Welcome to Cooking in my Genes. I share my take on recipes I grew up with, foodie adventures & my kitchen creations. About me…

Claim Your Free E-Book Now!

Receive email updates and
my FREE e-cookbook with
6 simple & seasonal recipes.

Let’s Connect

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Looking for a recipe?

Sidebar Ad

Recent Posts

  • Easy Herb Drop Biscuits
  • What’s In Season – Recipes to Make in April
  • Simple & Easy Turkey Tacos

Recent Comments

  • Jess on One Bowl Oatmeal Chocolate Chip Cookies
  • Jess on Peanut Chicken Power Bowls
  • Alysa B. on Peanut Chicken Power Bowls

Archives

Categories

Footer

INSTA-GRATIFICATION

This Rhubarb Cake is a fav in our house and perfec This Rhubarb Cake is a fav in our house and perfect for Spring!⁠⁠
⁠⁠
A light cake dough mixed with rhubarb and then topped with brown sugar and cinnamon; you seriously can’t go wrong!⁠⁠
⁠⁠
We would usually create this recipe to share but because we can't gather right now, send this to a friend to make and enjoy from our own homes on a virtual coffee date!⁠⁠
⁠⁠
Link to recipe in bio⁠⁠
.⁠⁠
.⁠⁠
.⁠⁠
#rhubarbcake #rhubarb #springbaking⁠⁠
⁠I am all about fresh, crunchy salads and using ⁠I am all about fresh, crunchy salads and using seasonal ingredients, so I'm making this Spring Vegetable Salad today!⁠⁠
⁠⁠
I love to visit the farmers' market to pick up produce. Asparagus, peas and pea shoots bring this salad to life and it makes the perfect lunch or side salad for dinner.⁠⁠
⁠⁠
Recipe is linked in my bio friends⁠⁠
.⁠⁠
.⁠⁠
.⁠⁠
#springsalad #seasonalproduce #farmersmarket⁠⁠
#ad Weekend brunch is here and I’m making this S #ad Weekend brunch is here and I’m making this SPRINGTIME FRITTATA with ingredients from my online grocery order from @mycnf ! Simple ingredients, fresh greens & herbs and some delicious local bread on the side - this is PERFECT to enjoy anytime this weekend.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Here’s the recipe:
Ingredients:
8 eggs
⅓ cup milk
3 tbsp olive oil
1/2 cup ricotta
1/2 tsp salt
ground pepper
½ cup diced onions (about half small onion)
2 cups packed greens (arugula)
1/4 cup chopped herbs (mix of 2 tbsp chopped parsley, 2 tbsp chopped chives or dill)
1/3 cup shredded parmesan cheese
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Instructions:
1. Preheat the oven to 350F and place a 10 inch skillet on the stovetop. 
2. Whisk eggs, milk, ricotta, salt and pepper together and set aside.
3. Prep other ingredients: dice onions, measure out herbs and greens.
4. Add 3 tbsp oil to pan, saute onions for 5-7 minutes on medium heat to soften.
5. Stir in greens & herbs and just wilt greens - cook about 1 minute.
6. Pour the eggs & milk mixture into the pan, stir and then cook until the edges of the frittata just start to pull away, about 5-7 minutes. 
7. Top with parmesan cheese and then transfer to the oven and bake to set, about 15-18 minutes.
8. Top with microgreens and serve with a side of bread & butter.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
**If you want to check out online grocery delivery with Community Natural Foods, use my code JESS21 for free shipping!
•
•
•
#weekendbrunch #frittata #eggsforbreakfast
Happy Weekend!⁠⁠ ⁠⁠ The weather is looking Happy Weekend!⁠⁠
⁠⁠
The weather is looking good this weekend and this Grapefruit Lavender Spring Blossom Cocktail makes for a simple and beautiful sip for the springtime.⁠⁠
⁠⁠
The natural tartness of the grapefruit is very refreshing, and when paired with a touch of lavender it’s a beautiful harmony of flavours.⁠⁠
⁠⁠
Recipe linked in bio friends⁠⁠
.⁠⁠
.⁠⁠
.⁠⁠
#springcocktails #gincocktails #cocktailrecipe⁠⁠
#ad If there’s one thing that’s made life easi #ad If there’s one thing that’s made life easier this past year is ordering groceries online from one of my favourite local stores! @mycnf Community Natural Foods was the first health food store I found when I moved to Calgary 13 years ago and it’s still a staple for me to this day. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
SO recently I checked out their online grocery store to stock up on ingredients for a favourite weekend recipe - a SPRINGTIME FRITTATA! Stay tuned as I will be sharing the recipe this Saturday!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
P.S. Want to check out their online ordering & local Calgary delivery?! Use code JESS21 for free shipping! Some of my other fav items to pickup are: almond milk, nuts & seeds, local breads & fresh vegetables. 
•
•
•
#supportlocalyyc #groceryhaul #frittata #breakfastrecipes
Try this One-Pan Baked Chicken with Tomatoes and O Try this One-Pan Baked Chicken with Tomatoes and Oregano for dinner tonight!⁠⁠
⁠⁠
We are starting to see more tomatoes at the market and they are perfect baked with chicken, oregano and an olive oil-lemon for a seriously flavourful dish.⁠⁠
⁠⁠
And one-pan means less clean-up!⁠⁠
⁠⁠
Don't forget to save this post, recipe linked in bio friends⁠⁠
.⁠⁠
.⁠⁠
.⁠⁠
#onepandinner #chickendinner #easydinner⁠⁠
Start your week with this Green Tropical Smoothie, Start your week with this Green Tropical Smoothie, it's a little tropical escape in a glass!⁠⁠
⁠⁠
It's one of my fav smoothies for breakfast or a snack and it's a great way to get some extra greens in. I added a whole cup of spinach and you can't even taste it!⁠⁠
⁠⁠
*save this post*⁠⁠
⁠⁠
Here's the recipe:⁠⁠
⁠⁠
INGREDIENTS⁠⁠
1/2 banana⁠⁠
1 cup spinach or another leafy green like kale⁠⁠
1 1/2 cup frozen mango or pineapple (or a combination of both)⁠⁠
2 tbsp unsweetened shredded coconut use sweetened if that's all you have⁠⁠
juice of half a lime⁠⁠
1 1/2 cups coconut milk almond milk or coconut water work too⁠⁠
⁠⁠
INSTRUCTIONS⁠⁠
Add all ingredients to a high speed blender and blend on high until combined, about 1-2 minutes.⁠⁠
⁠⁠
Enjoy!⁠⁠
.⁠⁠
.⁠⁠
.⁠⁠
#smoothierecipes #tropicalsmoothie #greensmoothies⁠⁠
{new recipe} Easy Herb Drop Biscuits are made for {new recipe} Easy Herb Drop Biscuits are made for Sunday baking!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
These tender & fluffy biscuits are made in just one bowl and speckled with fresh rosemary & thyme. Mix them up, drop them on a baking tray and pop them in the oven for just under 20 minutes. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Make them for breakfast, brunch or dinner. And enjoy with a spread of butter!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Recipe linked in bio
•
•
•
#dropbiscuits #bakingfromscratch #sundaybaking
Follow on Instagram

Copyright © 2021 · CookinginmyGenes.com