Creamy and smooth, with a slight sweetness from the leeks, this recipe for Super Easy Potato Leek Soup is a cinch to make. Dress it up with fresh herbs and/or hot sauce to make it your own.
Whenever anyone asks what my favorite recipe is, my recipe Potato Leek Soup is one of the first to come to mind. It’s ridiculously easy — just a few ingredients — and it can be made pretty swiftly with minimal hands-on work. And while simple, this unassuming soup is flavorful and warm — perfect for a chilly New England winter day.
Also, this soup is super waist-friendly — it’s under 300 calories per serving, and they are generous servings. Nothing to feel guilty about here. (NOTE: I use SparkRecipes.com to calculate calories, and according to that one serving is 260.9 calories.)
To make this a meal, make a big green salad with veggies to serve with it. Crusty bread is a good side too.
Have a great weekend.
- 2 tbsp butter
- 3 large leeks, soaked and chopped
- 1 lb potatoes, diced
- 4 cups chicken broth
- hot sauce
- Melt butter in a large pot. Add leeks and cook on medium-low for 10 minutes. They should soften, but not brown.
- Add potatoes and chicken broth. Cover, increase the heat to medium and cook for 20 minutes, stirring occasionally.
- Using an immersion blender, puree the soup. Then add salt, pepper and hot sauce, to taste (I used about 3 shakes of hot sauce). You may also want to garnish with additional hot sauce and something green like parsley.
Psst! This recipe originally debuted on Sarah’s Cucina Bella in September 2008 with a not-so-tasty photo.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.