Leek and Potato Soup
This creamy leek and potato soup combines tender chunks of potatoes, fresh leeks, and a mild, savory broth for a comforting homemade soup. Made on the stovetop with evaporated milk, it has a deliciously creamy texture while keeping the potatoes chunky.
Servings: 10 cups
Equipment
- Large Stockpot
Ingredients
- ½ tablespoon olive oil
- 2 leeks white and light green portions
- ½ cup chopped yellow onion
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 4 cups chicken broth
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 2 bay leaves
- ⅛ teaspoon Worcestershire sauce
- 5 cups potatoes peeled and cut into ½-inch cubes
- 12 oz. evaporated milk
- 1½ cups milk
- Chopped fresh parsley optional for serving
Instructions
- Prepare the leeks. Remove the root ends and dark green tops from the leeks. Cut in half lengthwise and slice crosswise into ½-inch pieces. Place in a bowl of cold water and swish to loosen any dirt or sand. Lift the leeks out with a slotted spoon, leaving the grit behind.
- Cook the leeks and onion. Add ½ tablespoon olive oil, sliced leeks, and chopped onion to a large stockpot over medium-high heat. Cook, stirring frequently, until tender and just beginning to brown. Remove from the pot and set aside.
- Prepare the broth. In the same stockpot, add 2 tablespoons olive oil, flour, and garlic powder. Cook for 2 minutes, stirring constantly. Gradually whisk in the chicken broth until smooth.
- Season and thicken. Add salt, black pepper, bay leaves, and Worcestershire sauce. Bring to a boil over medium-high heat and cook for 2 minutes, stirring occasionally, until slightly thickened.
- Simmer the potatoes. Add the cubed potatoes and return the cooked leeks and onion to the pot. Bring back to a boil, cover, and reduce the heat to a gentle simmer. Cook for approximately 20 minutes, or until the potatoes are fork-tender. Avoid overcooking if you want the potato pieces to hold their shape.
- Add the milk. Stir in the evaporated milk and regular milk. Continue heating gently, stirring occasionally, until the soup is hot throughout. Avoid boiling vigorously after adding the milk. For a thicker consistency, mash a few potato pieces into the broth.
- Serve. Remove and discard the bay leaves. Ladle into bowls and top with chopped fresh parsley, if desired. Refrigerate leftovers for up to 3–4 days, adding a splash of milk or broth when reheating if needed.
Nutrition
Serving: 1cup