Potato Soup With Leeks
Creamy potato soup with leeks and herbs offers a comforting, savory flavor perfect for chilly days or a hearty lunch, suitable for all leek lovers.
Ingredients
Instructions
- Melt butter in a large pot over medium heat.
- Add chopped onion and garlic; cook about 5 minutes without browning.
- Add chopped leeks; cook for another 5 minutes.
- Add sliced potatoes and sprinkle with flour; stir to combine.
- Pour in hot beef broth and season with salt and pepper.
- Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Stir in milk or cream, then serve topped with chopped chives and parsley.
Tips & Substitutions
For a creamier texture, use an immersion blender to puree part of the soup before adding the milk or cream. If you don’t have leeks, you can substitute with green onions for a milder flavor. Experiment with adding diced carrots or celery for extra sweetness and depth, which are common in many American recipes.
Serving Suggestions
Serve the potato soup hot, garnished with chopped chives and parsley for fresh flavor. It pairs beautifully with a side of crusty bread or a simple salad. For a heartier meal, consider serving it alongside a slice of Gold Nugget Meat Pie or Hot Melt Sandwiches for a comforting combination.
Storage & Reheating
Store leftover potato soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring frequently. If the soup thickens too much in the fridge, add a splash of broth or milk while reheating to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Soup With Leeks contains roughly 1642 calories, with 27g protein, 250g carbohydrates, and 59g fat. It is an excellent source of iron (107% of the Daily Value), calcium (78% of the Daily Value), and vitamin A (56% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1354mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use vegetable broth instead of beef broth?
Yes, you can substitute vegetable broth for a lighter flavor, making the soup vegetarian-friendly. Just be sure to adjust the seasonings accordingly, as vegetable broth can be less flavorful than beef broth.
How can I make this soup gluten-free?
To make the soup gluten-free, substitute the flour with a gluten-free thickener like cornstarch or a gluten-free all-purpose flour blend. Just mix it with a bit of cold broth before adding it to the pot to avoid clumping.
What can I add to make this soup more filling?
To add heartiness, consider mixing in cooked bacon, diced ham, or shredded chicken. You can also toss in some cooked rice or barley for additional texture and nutrition, similar to what you might find in Slovenian Harvest Chili.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).