Potato Leek Soup

A Few Words…

This is a classic and hearty soup that requires very little effort. It’s perfect for the winter months and cold days ahead.

I can’t stop ranting about how delicious and fragrant this soup is. It’s easy to make on top of the stove and if you have an Instant Pot, here’s the recipe if you want to make it in there!

So delicious and so wholesome!

Potato Leek Soup

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Serves 8-10


  • 2 tbs. olive oil
  • 4 cups of leeks cleaned, chop the white and light green parts
  • 2 garlic cloves, chopped
  • 2 tbs. all purpose white flour
  • 8 cups of vegetable stock, chicken stock (I don't always use homemade vegetable stock and use the brand Herbamare which is a use that I whisk into boiling water)
  • 6 medium potatoes, peeled and cut into cubes
  • 2-3 sprigs of fresh thyme, strip the leaves from the branches
  • Salt and pepper, to taste

Heat the olive oil over medium heat in a large soup pot. Add the leeks, garlic and flour and cook, stirring regularly, until soft; about 10 minutes.

Add the broth, potatoes, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 20-25 minutes, until the potatoes are soft.

Purée the soup with a hand-held immersion blender until smooth or use a blender to purée the soup in small batches (be careful because the soup will be hot!)

Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.