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Hearty Potato Leek Soup

5 from 3 votes
Roni Cohen – @ronis_recipes
This effortless potato leek soup will warm you up in no time.
Servings: 2


  • 3 tablespoons butter
  • 1 tablespoon coarse salt
  • 1 teaspoon ground black pepper
  • 1 large leek, cut into circles
  • 5 cloves garlic, sliced
  • 1 large potato, cut into cubes
  • 4 thyme sprigs, tied together with a string
  • 7 cups water/broth


  • 2 scallions, chopped


  • Heat up a pot on medium-low heat and add the butter, salt and pepper. Stir often.
  • When the butter browns, add the leek and garlic and sauté for 2 minutes.
  • Add the potato and mix. Add the thyme and water/broth, cover with a lid and cook for about 25 minutes.
  • Uncover, remove the thyme and blend using a hand blender. Cover and cook for another 20 minutes.


Frequently Asked Questions

Can I bake the soup in a Dutch oven instead of using the stovetop?
Absolutely! We recommend baking your soups to get the best flavors, and the longer you bake – the better the soup will come out. Ideally, you want to bake the soup for 4-5 hours in a 300 °F (150 °C) oven. If you want to speed things up, bake at 350 °F (175 °C) for 90 minutes.

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