30 mintime
Easydifficulty
4Servings
—Rating
Quick & Easy Potato Leek Soup
75% authentic · American
A simplified version of the classic, using fewer ingredients and a quicker cooking time, perfect for a weeknight meal.
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Ingredients
- Leeks3 cups, white and light green parts only, thinly sliced
- Potatoes1.5 lbs, peeled and diced
- Vegetable Broth5 cups
- Milk1 cup
- Olive Oil2 tablespoons
- Saltto taste
- Black Pepperto taste
Steps
- 1
Rinse the sliced leeks thoroughly.
- 2
Heat olive oil in a pot over medium heat. Add leeks and cook until softened, about 4 minutes.
- 3
Add diced potatoes and vegetable broth. Bring to a boil, then simmer until potatoes are tender, about 12-15 minutes.
- 4
Use an immersion blender to puree the soup until mostly smooth, leaving some small potato chunks for texture.
- 5
Stir in the milk and heat through gently. Do not boil.
- 6
Season with salt and pepper to taste.
- 7
Serve immediately.
