Slow-Simmered Potato and Leek Soup

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A comforting, creamy soup made with potatoes and leeks slowly cooked to develop deep, savory flavors and a velvety texture. This American-inspired soup recipe, ready in about 55 minutes, pairs russet potatoes, leeks, chicken broth 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

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Stir in 3 tbsp all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
3. 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.
4. 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.