Potato Leek Soup

Potato Leek Soup

This potato leek soup recipe is easy to make, has great flavor, and is blended for a silky, smooth texture.

Potato leek soup

Potato Leek Soup

5 from 1 vote
Print Save Pin
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings


  • 3 large leeks, cut lengthwise (use only the white and pale green parts, discard the rest)
  • 2 tbsp butter
  • 2 cups water
  • 2 cups chicken broth
  • 2 lbs potatoes, peeled and diced into cubes
  • ¼ cup chopped parsley
  • 1 tsp thyme
  • 1 tbsp Tabasco sauce
  • Salt and pepper to taste


  • In a large pot, cook leeks in butter with salt and pepper. For the best results, cook on low for 10 minutes and cover. Stir often and make sure that the leeks don’t burn, this will ruin the taste of your soup!
  • Once the leeks are cooked, add water, broth, and potatoes. Allow the mixture to simmer for 20 minutes. Check often and stir, then add the parsley, tobacco sauce and thyme.
  • Remove the soup from the burner and allow to cool for 20 minutes. Then, scoop half of your soup into a blender and puree until the potatoes are smooth. Pour your pureed soup into a separate bowl and repeat this process until you are done. You can also use an immersion blender. 
  • Garnish with a handful of fresh, chopped parsley for each soup bowl. Enjoy!
Making this RecipeTag us on Instagram at @umami.site and hashtag it #umami_site

Learn More

Find more recipes, tips, and ideas about these techniques, ingredients, and cuisines.




Let’s Connect


Use our tasty search to look for delicious content by ingredient, meal, technique, and more….

Let us know what you think

Let us know what you think and share your notes and ideas with other cooks.

Leave a Reply

Your email address will not be published.