4 Ingredient Potato and Leek Soup
This 4-ingredient potato and leek soup recipe is perfect for a weeknight. It's silky smooth and richer than you'd expect with just 4 ingredients. Add garnishes or try out some of the suggested variations.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: French
Servings: 4
Calories: 201kcal
- 3 tablespoons (1.5 ounces) butter
- 2 leeks, cleaned and sliced
- 3 Yukon Gold potatoes (about 1.5 pounds), peeled and chopped
- 1 teaspoon salt
Melt the butter in a soup pot over low heat.
3 tablespoons (1.5 ounces) butter
Add the sliced leeks and cook until softened and just beginning to brown, about 10 minutes.
2 leeks, cleaned and sliced
Add the potatoes and salt and stir to mix.
3 Yukon Gold potatoes (about 1.5 pounds), peeled and chopped, 1 teaspoon salt
Cover the vegetables with water, about 4 cups, cover the pot, and simmer for about 30 minutes until you can pierce the potatoes easily with a fork.
Remove the pot from heat and let the potato soup cool briefly before puréeing in the blender or food processor. Return the soup to the pot and rewarm gently.
Be sure to clean your leeks by making a partial cut running lengthwise from the top to the bottom of the leek. Spread the layers apart and run the leek under the faucet to clean out any dirt.
If you use a hand-held stick blender to purée this 4-ingredient potato soup, please make sure to unplug it before you clean it! You can read more about this and other hazards in the kitchen from a doctor's perspective.
This 4 ingredient potato and leek soup can be served hot, warm, or even cold.
Calories: 201kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 599mg | Potassium: 620mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1007IU | Vitamin C: 30mg | Calcium: 44mg | Iron: 2mg