Potato Leek Soup
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.
This makes 6 - 8 servings.
Servings 6 servings
Ingredients
- 8 tablespoons butter
- 3 large leeks white and light green parts, rinsed and finely chopped*
- 4 medium cloves garlic minced*
- 4 cups water
- 4 russet potatoes (2 pounds), peeled, and chopped
- 4 teaspoons kosher salt or to taste (recommended: Diamond Crystal)
- ½ teaspoon pepper freshly ground is best
- 1 (12 ounce) can evaporated milk
- Additional pepper for serving
Instructions
- 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.
Notes
*If using the food processor, pulse to finely chop leeks. Remove leeks and finely mince garlic.