This potato leek soup recipe is one of the most basic pureed soup recipes there is. Actually, you can almost consider it to be the base of most pureed soups – they usually have potatoes for texture, and leeks or onions for flavor.
But it's not just a base. It's delicious all on its own!
This potato leek soup is great with a salad or sandwich for lunch, or even all on its own with a piece of crusty bread. And it makes a great first course for any meal.
It's also a really inexpensive way to enjoy a great meal... really, you can't go wrong with this potato leek soup recipe!
In a large pot, melt the butter and oil over medium heat. Add the leeks, celery and garlic, and cook until the leeks are soft.
Add the potatoes, broth, bay leaf, salt and pepper. Bring to a boil, and cook until the potatoes are soft, but not mushy, about 15 minutes.
Remove the bay leaf, and puree the soup.
I prefer to use an immersion blender. You can puree the soup right in the pot, and it gives a smooth soup (which I like).
You can also use a potato masher if you prefer a coarser soup.
You can use a regular blender, too, but be sure to follow the safety rules for pureeing something hot. Don't fill the container more than halfway, and let the steam vent every so often. If the steam builds, it could cause the top to come flying off and splash hot soup everywhere.
If desired, serve with a dollop of cream, yogurt, or sour cream, and sprinkle with a bit of freshly ground black pepper.
Leeks often have a whole lot of dirt in them in between the leaves.
You can easily clean them by slicing them, and then washing the slices – the leeks will float but the dirt will sink.
You can slice the leeks in quarters lengthwise, and wash the strips.
You'll get a much tastier soup if you use a homemade stock instead of canned. Just check out our page about stocks for more information.