3-Ingredient Potato Leek Soup

November 21, 2017
Photo by Posie Harwood
Author Notes

A simpler take on a classic vichyssoise, this is my favorite soup to make in the winter. With a mere three ingredients, it's cheap and quick. The soup manages to taste both sophisticated and comforting all at once. The starch from the potatoes makes it taste cream-laden, despite having no dairy in it. Serve it alongside flaky buttermilk biscuits for a perfect cold-weather meal. —Posie (Harwood) Brien

  • Serves 4
  • 2 tablespoons olive oil or butter
  • 4 leeks
  • 1 1/4 pounds potatoes (I prefer Yukon gold)
  • 6 cups water
  • salt, to taste
In This Recipe
  1. Clean the leeks carefully, then slice them into thin half-moons. Scrub and dice the potatoes into small cubes.
  2. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the sliced leeks and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the leeks soften.
  3. Add the potatoes and the water. Reduce the heat to medium-low, cover, and cook for 15-30 minutes: The soup is ready when the potatoes can be easily poked with a fork. The timing will vary depending on the type of potatoes you use.
  4. Using an immersion blender, puree the soup until smooth. (If you don't have one, transfer the soup to a blender and blend until smooth. Be very careful with the hot liquid!) Taste the soup and season with more salt if needed.

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See what other Food52ers are saying.

  • Brittany Phillips
    Brittany Phillips
  • Joy Belamarich
    Joy Belamarich
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • babetteg
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.