Simmered Leek and Potato Soup
A velvety soup where leeks and potatoes meld into a comforting blend, simmered in a light vegetable broth and brightened with fresh thyme. This general-inspired soups (vegetarian) ready in about 45 minutes pairs (low-sodium) Vegetable broth, tablespoons Butter, teaspoon Salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium (about 12 oz), white and light green parts only, thinly sliced Leeks
- 2 medium (about 10 oz), peeled and diced into 1/2-inch cubes Potatoes
- 4 cups (low-sodium) Vegetable broth
- 1 tablespoon, leaves picked from stems Fresh thyme
- 2 tablespoons Butter
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 cup (optional) Heavy cream
Instructions
- Step 1: Melt 2 tablespoons butter in a large pot over medium heat. Add 3 medium leeks (white and light green parts, thinly sliced) and cook for 5 minutes, stirring occasionally, until softened but not browned.
- Step 2: Add 2 medium potatoes (peeled and diced into 1/2-inch cubes) and cook for 2 minutes, stirring to coat with butter.
- Step 3: Pour in 4 cups vegetable broth and bring to a gentle simmer. Add 1 tablespoon fresh thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Reduce heat to low, cover, and simmer for 20 minutes until potatoes are tender.
- Step 4: Remove from heat. Using an immersion blender, blend the soup until smooth (or transfer to a blender in batches and return to pot).
- Step 5: Stir in 1/2 cup heavy cream (if using) and heat gently for 2 minutes without boiling.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simmered Leek and Potato Soup take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Simmered Leek and Potato Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (low-sodium) vegetable broth from drying out.
Can I substitute ingredients in Simmered Leek and Potato Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simmered Leek and Potato Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Simmered Leek and Potato Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
