Potato Leek Soup

The Easiest Potato Leek Soup Recipe! This Potato and Leek Soup is simple to make with only a few ingredients, creamy and delicious!

Prep Time10

Cook Time30

Total Time40

Servings: people

Calories: 232kcal

2 tablespoons olive oil
1 tablespoon minced garlic
1 cup leeks chopped, about 1 large leek
6 cups potatoes peeled and chopped into 1 inch pieces about 1 lb or 5-6 medium sized potatoes
8 cups vegetable broth low or no salt
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes optional
1/2 teaspoon dried thyme optional
¼ teaspoon dried parsley optional
3/4 cup milk of choice regular or nondairy
Chives for decoration

In a large pot, heat olive oil. While oil is heating, chop veggies.
Sauté leeks and garlic until fragrant, about 5 minutes
Add all remaining ingredients to the pot, except milk.
Cover the pot and bring the soup to a boil. Once boiling, reduce the soup to a simmer. Allow it to simmer for 20 minutes, or until your potatoes are fork tender.
Once cooked, remove bay leaf if you used one. Blend soup with an immersion blender until smooth.
Stir in room temperature milk.
Serve with your favorite toppings like bacon, chives or cheese.

Set the Instant Pot to sauté mode for 5 minutes. Heat olive oil. While oil is heating, chop veggies.
Sauté leeks and garlic until fragrant, about 5 minutes. Turn off sauté mode. Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
Pour in remaining ingredients, except milk.
Set the Instant Pot to sealing, pressure cook for 10 minutes on high pressure. It will take about 10 minutes for the pot to come to pressure before it starts to count down.
Manually release pressure when the timer goes off.
Once cooked, remove bay leaf if you used one. Blend soup with an immersion blender until smooth.
Stir in room temperature milk. Serve with your favorite toppings like bacon, chives or cheese.

In a sauté pan, heat olive oil. While oil is heating, chop veggies.
Sauté leeks and garlic until fragrant, about 5 minutes. (This step is optional, but adds flavor)
Add all ingredients into the crockpot, except milk.
Set the crockpot to cook for 6 hours on high, or 8 hours on low.
Once cooked, remove bay leaf if you used one. Blend soup with an immersion blender until smooth. Stir in room temperature milk.
Stir in room temperature milk. Serve with your favorite toppings like bacon, chives or cheese.