Leek and Potato Soup
A smooth, dairy-free British-Irish soup made with Yukon Gold potatoes, leeks, onion, garlic, low-sodium vegetable broth, and olive oil.
- blended
- british-irish
- budget-friendly
- cold weather
- comfort food
- dairy-free
- dinner
- egg-free
- garlic
- gluten-free
- leek and potato soup
- leeks
- lunch
- main course
- meal prep
- nut-free
- one-pot
- onion
- plant-based
- potato soup
- potatoes
- shellfish-free
- simmered
- simple
- smooth soup
- soup
- soy-free
- stovetop
- supper
- vegan
- vegetable broth
- vegetarian
- weeknight
- western european
- Cuisine
- British-Irish
Shopping options
Check ingredients to include themPackage used · most used first
Yukon Gold potatoes, weighed whole and raw before trimming, peeled and cut into 1-inch pieces · 2 Pound
Yukon Gold Potatoes
100%
Details
Leeks, white and light green parts only, halved, rinsed, and sliced · 1 Pound
Organic Leeks-Order by the Bunch (2-3 leeks per bunch)
100%
Details
Low-sodium vegetable broth · 6 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
Sale
75%
Details
Garlic, minced · 3 Count
Garlic
Sale
30%
Details
Yellow onion, diced · 1 Count
Kroger® Yellow Onion 3 lb Bag
17%
Details
Olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
Ground black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
Kosher salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 6 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Yukon Gold potatoes-2 lb
- leeks-1 pound
- yellow onion-1 medium onion
- garlic-3 cloves
- low-sodium vegetable broth-6 cups
- olive oil-2 tablespoons
- kosher salt-1 teaspoon
- ground black pepper-1/2 teaspoon
Weigh the potatoes whole and raw before trimming, then peel and cut them into 1-inch pieces. Halve and rinse the leeks well between the layers, then slice them. Dice the onion and mince the garlic.
Keep fingertips curled back while cutting and peeling vegetables.
Heat the olive oil in a large soup pot over medium heat. Add the leeks, onion, and 3/4 teaspoon salt, then cook gently for 8 to 10 minutes until the vegetables are soft but not browned.
Stir in the garlic and black pepper. Cook for 1 minute until fragrant, then add the potatoes and pour in the vegetable broth.
Bring the soup to a boil, then reduce the heat to maintain a simmer. Cover partially and cook for 18 to 22 minutes until the potatoes are very tender when pierced.
Open the lid away from your face to avoid steam burns.
Remove the pot from the heat and blend with an immersion blender until the soup is smooth and creamy-looking. Keep the blender head fully submerged to reduce splashing.
Keep the immersion blender head fully submerged before turning it on to prevent hot splashes.
Keep hands and face away from steam while blending hot soup.
Return the soup to low heat for 2 to 3 minutes. Stir in the remaining 1/4 teaspoon salt, then taste and serve when hot and silky.
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