Slow-Simmered Potato and Leek Soup
A comforting, creamy soup made with potatoes and leeks slowly cooked to develop deep, savory flavors and a velvety texture. This american-inspired soups ready in about 55 minutes pairs low-sodium chicken broth, unsalted butter, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 2 large, peeled and diced into 1/2-inch cubes russet potatoes
- 2 medium, white and light green parts only, sliced into 1/4-inch rounds leeks
- 4 cups low-sodium chicken broth
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp, chopped fresh chives
Instructions
- Step 1: Melt 3 tbsp unsalted butter in a large pot over medium heat. Add 2 sliced leeks and cook for 5 minutes until softened but not browned, stirring occasionally.
- Step 2: Stir in 3 tbsp all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
- Step 3: Gradually whisk in 4 cups chicken broth until smooth, then add 2 diced russet potatoes. Bring to a gentle simmer and cook for 25 minutes until potatoes are very tender.
- Step 4: Remove from heat and blend with an immersion blender until smooth (or transfer to a blender in batches). Return to pot, stir in 1 cup whole milk, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently for 5 minutes without boiling, then ladle into bowls and garnish with 1 tbsp fresh chives.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Potato and Leek Soup take to make?
Total time is about 55 minutes (15 min prep + 40 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 Slow-Simmered Potato and Leek 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 chicken broth from drying out.
Can I substitute ingredients in Slow-Simmered Potato and Leek 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 Slow-Simmered Potato and Leek 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.
What goes well with Slow-Simmered Potato and Leek Soup?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
