Creamy Potato Leek Soup is a hearty, warm and comforting soup. Delicious on its own, or perfect when paired with a sandwich for a filling lunch, this soup is easy to make and filled with flavor. Leeks and onions are sautéed in butter, then boiled with potatoes in chicken broth; pureed to perfection, half and half is then stirred in for the final creamy touch.
What you’ll need to make this soup
- reduced sodium chicken broth
- fat free half and half
- salt and pepper
Yep, that’s it! Of course, if you want to top it with some yummy extra toppings, you can also include:
- cheddar cheese
I definitely recommend having fun with the toppings, but the soup is delicious on its own, too.
What is a leek? How do you work with them?
If you’ve never worked with a leek before, have no fear. They might look intimidating, but consider them almost an overgrown scallion. They have a delicious, mild onion flavor, and they are really one of the stars of this dish (the other star being potatoes).
The only downside of using leeks is that they can carry a ton of dirt inside them, so you need to make sure you wash them thoroughly before cooking them. I’ll show you how to do that next.
The only part of the leek that is used is the white part, up to the light green part. So trim the leeks, like so:
Next, slice the leeks lengthwise and then cut them into rings, like so:
Next, fill a bowl with water and add the cut leeks to the water. Using your hands, shake the leek pieces up while they’re underwater, to loosen any dirt. Then, scoop the leeks out using your hands and place them into another bowl, and repeat this process. I rinsed them twice, and found that it was sufficient.
Once the leeks are clean, drain the water from the leeks, and then chop up your onions. Peel the potatoes and chop them into large chunks. For this recipe, I peeled the potatoes and then weighed them. I wanted to end up with a pound of potatoes for the recipe, but with skins off. It makes a difference!
Grab a Dutch oven or large soup pot. Add the butter to the pot over medium heat and let it melt. Next, add the leeks and onions. Let them cook for about five minutes, or until they become soft.
After five mutes, add the potatoes and the chicken broth. Cover the pot and bring it to a boil. Once boiling, reduce the heat to simmer. Simmer the soup for 30 minutes.
After 30 minutes, the potatoes will be fork tender.
Grab an immersion blender (like this one) and blend the soup until smooth. If you don’t have an immersion blender, you can use a traditional blender, but be sure to do this in batches. Also, beware of splattering hot soup! Use caution.
That’s it! To store, keep covered in the fridge. I like to portion mine out in mason jars if I am eating it throughout the week. They are convenient for travelling to the office and reheating! I also like serving mine with a sandwich or wrap on the side.
Creamy Potato Leek Soup
- dutch oven or soup pot
- immersion blender
- 1 tablespoon light butter
- 3 leeks, thoroughly cleaned and chopped
- 1 cup onion, diced
- 16 oz russet potatoes, raw, peeled and chopped into chunks; note: weigh them once peeled to get the accurate amount for the recipe
- 2 cups reduced sodium chicken broth
- 1 teaspoon kosher salt
- fresh cracked pepper
- 1 cup fat free half and half
- Additional toppings: scallions, bacon, cheddar cheese
- Chop and clean the leeks thoroughly (see text above for directions).
- Chop the onion.
- Peel the potatoes and chop them into large chunks.
- Melt the butter over medium heat in a Dutch oven or large soup pot.
- Add the leeks and onions and sauté for 5 minutes, or until translucent and soft.
- Add the potatoes and the broth.
- Cover the stock pot and bring to a boil.
- Once boiling, reduce the heat to medium-low and cook for 30 minutes, until the potatoes are fork tender.
- After 30 minutes, blend the mixture with an immersion blender until smooth.
- Season with the kosher salt and pepper.
- Stir in the half and half.
- Simmer on low heat for 5 minutes for the flavors to combine, taste for seasoning.
- 4 WW points per cup (green and blue plans)
- 2 WW points (purple plan)