This hearty and nutritious creamy potato leek soup is a perfect one-pot meal. Made with wholesome, on-hand ingredients, it’s both comforting and satisfying. Its rich flavor and easy preparation make it an instant hit.
As I gaze out the window on this late April date the dark, drizzly day in Northern Minnesota surrounds me. These kinds of days always inspire me to grab our big stock pot out and start a savory satisfying soup. On this particular day I just happen to have a basket full of onions, leeks and potatoes. The perfect combination for creamy potato leek soup
I developed this soup recipe years ago when we were not eating gluten. I was eager to find a way to experience the creamy thickened potato soup recipe we loved so much without the flour roux we were so used to. I discovered that pureeing some of the potatoes, onions and leeks with the bone broth resulted in the desired outcome.
Even though we are no longer gluten free in our household, this recipe remains. It is a favorite in our soup rotation. Using wholesome, easily accessible ingredients to thicken this soup is a wonderful kitchen tool. Read on for some tips on how to make it!
- Cut half of the potatoes into small, same-size chunks. These will be steamed first. The other half can be cut into slightly larger chunks as they will be pureed.
- Pureeing half of the cooked potatoes with the onion, leeks, and bone broth gives this soup its creamy texture.
- While the soup is cooking, place the bacon on a parchment-lined baking sheet. Bake at 350°F for about 30 minutes or until slightly crisp. This frees up the stovetop and eliminates the messy spattering of bacon grease—a game changer!
- Precut all of the vegetables ahead of time. This makes assembling the soup so much easier.
Tips for creating Potato Soup.
Tools Needed
- Stockpot with steamer and lid
- High power blender for pureeing (I use Vitamix)
- Cutting board
- Knife
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How to Make Potato Leek Soup
- Chop up the onions, leeks, celery, and potatoes. Separate the potatoes into two bowls.
- Place 4 chopped potatoes (I used reds) and the chopped celery in a steamer basket over a pot filled halfway with water. Steam for 10–15 minutes until fork tender. When done, transfer to a bowl and set aside.
- Empty the water from the pot. Melt a generous spoonful of butter in the bottom of the pot.
- Add the chopped onions and leeks to the pot and slow simmer for about 10 minutes until translucent.
- Add the remaining 4 chopped potatoes (I used yellows) and the 4 cups of bone broth. Simmer for about 20 minutes or until everything is fork tender.
- Transfer the stockpot ingredients to a blender and puree until smooth. Then pour the blended mixture back into the stockpot.
- Add back the cooled potato chunks and celery. Also stir in cream, shredded cheese, and seasonings of your choice.
- Garnish the soup with additional shredded cheese, chopped green onions, bacon bits, and a sprinkle of dried parsley.
Enjoy!
Savory! Satisfying! Simple! This makes a great comfort food on those cold, rainy spring days. It is slightly labor intensive, but worth it on those days when you are craving comfort in a warm bowl of creamy goodness.
