Leek and potato soup with garlic
Leek and potato soup is super simple, nourishing, and easy to make. There is something so soothing and perfect about a simple soup. This one is the perfect combo of spring veggies and starchy potatoes, and can make a great side dish or a meal in itself. If you really want to jazz it up, you can add some chili flakes or shredded chicken. Here’s how to make it:
What you’ll need for leek and potato soup:
- 2 large leeks, trimmed and chopped
- 6 small gold potatoes, washed well and chopped
- 10-12 cups water
- 6 cloves garlic, finely chopped
- 2 tsp salt (or more, to taste)
- 1 tsp cracked pepper (to taste)
How to make it:
- Fill a large pot about halfway with water. This will be roughly 10 cups, a little less or a little more depending on the size of your pan, potatoes and leeks. Bring the water to a boil. Meanwhile, rinse the leeks, chop off the wilted ends (about an inch) and the root piece. Slice them lengthwise, then chop in inch-long pieces. Place in a colander and rinse well, assuring that all of the dirt is gone. Clean the potatoes well, then slice lengthwise and chop the halves into inch-long pieces. Toss all of the pieces into the pot, and turn the water down to a simmer.
- Add the salt, pepper, and let everything simmer about 30 minutes, or until the potatoes and leeks are soft. Add the garlic, and let it simmer about another five minutes. Turn the heat off and serve hot.
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Leek and potato soup with garlic
Ingredients
- 2 large leeks, trimmed and chopped
- 6 small gold potatoes, washed well and chopped
- 10-12 cups water
- 6 cloves garlic, finely chopped
- 2 tsp salt (or more, to taste)
- 1 tsp cracked pepper (to taste)
Instructions
- Fill a large pot about halfway with water. This will be roughly 10 cups, a little less or a little more depending on the size of your pan, potatoes and leeks. Bring the water to a boil. Meanwhile, rinse the leeks, chop off the wilted ends (about an inch) and the root piece. Slice them lengthwise, then chop in inch-long pieces. Place in a colander and rinse well, assuring that all of the dirt is gone. Clean the potatoes well, then slice lengthwise and chop the halves into inch-long pieces. Toss all of the pieces into the pot, and turn the water down to a simmer. Add the salt, pepper, and let everything simmer about 30 minutes, or until the potatoes and leeks are soft. Add the garlic, and let it simmer about another five minutes. Turn the heat off and serve hot.
About The Author
Sarah
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.