Potato Leek and Onion Soup
Warm, comforting, and delightfully creamy, this Potato Leek and Onion Soup is a classic dish that combines simple, wholesome ingredients for a soul-soothing meal. Made with velvety Yukon Gold potatoes, subtly sweet leeks, and a touch of garlic, this soup achieves the perfect balance of flavors. The addition of vegetable stock keeps it light, while optional heavy cream adds a luscious richness for those seeking an indulgent twist. Finished with fresh chives for a pop of color and paired perfectly with crusty bread, this hearty soup is ideal for cozy weeknight dinners or an impressive starter for gatherings. Ready in under an hour, this one-pot recipe is both easy to make and packed with rustic charm.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large (white and light green parts only, thinly sliced) leeks
- 1 medium (diced) onion
- 3 minced garlic cloves
- 4 cups (peeled and diced) Yukon gold potatoes
- 6 cups vegetable stock
- 0.5 cup heavy cream (optional)
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (freshly ground, to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh chives
Instructions
Heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large pot over medium heat.
Add the sliced leeks and diced onion to the pot. Cook for about 6-8 minutes, stirring occasionally, until softened but not browned.
Add the minced garlic and cook for 1 more minute, until fragrant.
Stir in the peeled and diced potatoes, making sure they're evenly coated with the butter and oil mixture.
Pour in the 6 cups of vegetable stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are completely tender.
Turn off the heat and use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender and puree in batches before returning it to the pot.
Stir in the heavy cream (if using) for added richness. Season with salt and freshly ground black pepper to taste.
Reheat the soup gently if needed, but do not let it boil after adding the cream.
Serve hot, garnished with freshly chopped chives. Optionally, serve with crusty bread for dipping.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 10.6 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1270 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
