Leek Potato Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: American
Serves: 6 People
  • Leeks, rinsed and chopped small- 3 cups
  • Potato, diced- 3, large
  • Butter- 2 tbsp
  • Dried basil- 1 tsp
  • Dried oregano- 1 tsp
  • Ground black pepper- ½ tsp
  • Vegetable broth, low-sodium- 4 cups (or use chicken broth)
  • Cream- ½ cup
  • Salt- if needed
  1. Wash the leeks under running water, discard the ends and chop the leeks.
  2. Place a large soup pot or pan over medium heat.
  3. Add butter, let it melt.
  4. Add chopped leeks, saute for a few minutes.
  5. Add potatoes, saute for a minute.
  6. Add dried basil, dried oregano and ground black pepper, combine well.
  7. Add vegetable broth and cover the pot.
  8. Let simmer till the potatoes turn fork tender.
  9. Puree the cooked leeks/potato in vegetable broth using a hand blender or puree it in a blender.
  10. Return the pureed soup back to the pot, add cream and heat at low heat for a couple of minutes stirring continuously.
  11. Taste, add more salt or ground pepper if needed.
  12. Remove from the heat and keep the soup covered.
  13. Serve hot in a soup bowl along with croutons or crackers.
  14. If you prefer you could sprinkle some cheddar cheese over the soup while serving.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/leek-potato-soup/