French · easy
Potato Leek Soup
Leeks and potatoes simmered in broth and blended until silky smooth. This is a mild, creamy soup with no heat and almost no bitterness, which makes it one of the more reliably accepted soups for families with young kids. Naturally elegant and naturally kid-friendly.
- 42 min
- Total
- 4
- Serves
- $6.00
- Est. cost
- 280
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Gluten-free
- Vegetarian
- Meatless
Parent noteThe smooth texture and mild flavor make this one of the better vegetable-based soups for picky eaters. No identifiable vegetable chunks, no bitter notes. Serve with bread for dipping. Contains dairy.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Leeks (white and light green parts only), sliced3 large
- Russet Potatoes, peeled and diced1 1/2 lbs
- Butter3 tbsp
- Chicken or Vegetable Broth6 cups
- Garlic, minced2 cloves
- Heavy Cream (optional) (optional)1/4 cup
- Salt and White Pepper1 to taste
Method
- 01
Trim leeks, removing dark green tops. Slice white and light green parts into half-moons. Rinse in cold water to remove any grit.
- 02
Melt butter in a large pot over medium heat. Add leeks and a pinch of salt. Cook 8 minutes until very soft and sweet.
- 03
Add diced potatoes and garlic. Cook 2 minutes.
- 04
Add chicken or vegetable broth. Bring to a boil, then reduce heat and simmer 20 minutes until potatoes are completely tender.
- 05
Use an immersion blender to blend soup until smooth. Or carefully transfer in batches to a blender.
- 06
Stir in cream if using. Season with salt and white pepper. Serve with crusty bread.
- 280
- Calories
- 6g
- Protein
- 38g
- Carbs
- 12g
- Fat
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