Potato Leek Soup

I’ve made this soup too many times to count and it is always gone in a day whether I make it for just me or a double batch for my family. I would recommend this soup to anyone who wants a warm treat for a cold day! This recipe is free of cream and half and half but the soup turns out so good you wouldn’t even know. Sometimes I add cheddar to make it cheesy, but it is in no way necessary!



  • 2.5 pounds peeled, cubed Yukon gold potatoes
  • 3 leeks thinly sliced (only use light green and white parts)
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 3 cloves minced garlic
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • optional: 1 cup white cheddar cheese shredded


  1. thinly slice the leeks and add to a pot with oil, saute until leeks are soft
  2. add garlic and saute then add vegetable broth and Italian seasoning
  3. allow mixture to come to a boil then add potatoes and cover
  4. if liquid level gets too low, you can add water to reconcentrate
  5. once potatoes are soft, use an immersion blender or put the mixture in a blender and blend until smooth (remember hot liquid will expand in blender so be careful)
  6. add back to the pot and mix on low heat, add cheese now if you would like
  7. Enjoy! This soup also tastes great as a leftover from heated up from both the fridge or freezer



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