There are few things as satisfying as a bowl of humble potato leek soup. The mild flavors of the leeks pair perfectly with the creamy potatoes. This 3-Ingredient Potato Leek Soup has a silky, creamy texture without the addition of any milk or cream. Loaded with potatoes and leeks, pureed to a velvety, rich consistency, the soup is everything one could want in a soup!
Leeks are like a mild cousin to the onion with a subtle, pleasing flavor. But they are sandy and dirty, and hide it pretty well, so be sure to wash them thoroughly. Cut off and discard the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that is tucked inside.
For the creamiest potato leek soup, it’s important to use russet potatoes. Russets (also known as Idaho potatoes) have a soft, dry white flesh with a low moisture content. They absorb the liquid in the soup making it thick and velvety smooth when pureed and less likely to develop a gummy texture. Use an immersion blender to blend the soup in the pot. Blend just until smooth, but don’t over blend. You can use a regular blender or food processor as well. Stop as soon as the soup is smooth.
Although this soup is excellent served as is or simply with a garnish of chopped chives, you can “kick it up a notch” with various garnishes and toppings (see Notes).
Whether it’s a nippy day or you’re just craving a bowl of comforting deliciousness, this shockingly simple 3-Ingredient Potato Leek Soup is a perfect any-time meal that will surely warm you up and satisfy everyone at the table. Trust me, you want this soup!
3-Ingredient Potato Leek Soup
- 3 cups chopped leeks (about 3 large leeks)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 pounds russet potatoes, peeled and cut into large chunks
- 4 cups chicken stock
- Prepare the leeks. Cut off and discard the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that is tucked inside. Thinly slice or chop the leeks.
- Heat the oil in a soup pot over medium heat and add the leeks and salt. Cook, stirring frequently, until leeks are quite soft. Do not let them get brown. Lower the heat if necessary to get them soft but not browned.
- Peel the potatoes and cut into large chunks; add to the pot along with the chicken stock. Cover and cook until potatoes are falling-apart tender.
- Using an immersion blender, food processor, or regular blender, purée the soup until smooth. I use an immersion blender right in the soup pot – one of my all-time favorite kitchen tools for a velvety smooth consistency. Do not over process the soup. Although russet potatoes are less likely to develop a gummy texture than other types of potatoes, over-processing could change the texture somewhat.
- Adjust the seasonings (salt, pepper). If you prefer a thinner soup, add a bit of chicken stock.
- The soup is really delicious as is but add some garnishes/toppings (see Notes) to take it to the next level!
- A drizzle of olive oil
- Chopped chives or parsley
- Crisp bacon
- Prepared fried onions
- A drizzle of cream
- Crumbled Boursin cheese