My thick and creamy Potato Leek Soup is one of the most delicious soups, yet incredibly easy to make using a handful of ingredients. Perfect as a first course, lunch, or dinner, this soup will be one of your favorites.Prep time is shortened if using a food processor to dice leeks. This makes 6 - 8 servings.
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
3large leekswhite and light green parts, rinsed and finely chopped*
4medium cloves garlicminced*
4russet potatoes(2 pounds), peeled, and chopped
4teaspoonskosher saltor to taste (recommended: Diamond Crystal)
½teaspoonpepperfreshly ground is best
1(12 ounce) can evaporated milk
Additional pepper for serving
Heat butter in a large stockpot over medium heat until melted.
Add leeks and cook, stirring frequently, until softened but not browned - about 7 to 10 minutes.
Stir in garlic and cook until fragrant, about 1 -2 minutes.
Add water, potatoes, and salt.
Simmer partially covered for 30 minutes.
Mash soup until desired consistency. I like it with some texture leaving small chunks of potato.
Stir in evaporated milk. Continue cooking until heated through. Taste and adjust salt, if needed.
Serve topped with additional freshly ground pepper.
*If using the food processor, pulse to finely chop leeks. Remove leeks and finely mince garlic.