Easy Potato Leek Soup
Easy Potato Leek Soup
Often on the weekends, we will have large filling lunches. When we do, I usually make my easy potato leek soup for dinner. Soup is perfect for a light dinner. It is a filling and satisfying meal. I swear it helps with digestion after the larger lunch meal. Plus, it comforts the soup as you sip warm, savory goodness.
The soup has become a family favorite years ago. I made this soup when our family was in Vaals, The Netherlands at a holiday cottage. My Dutch mother-in-law was a super cook. And no one could cook in her kitchen at home or when we stayed in holiday cottages. One day, it had been a long day and she wasn’t feeling well, so I made this soup for her. She liked it. I knew it was a keeper recipe and I had broken through as a daughter-in-law who could cook.
This soup is simple and quick. Perfect for anything really you are in need of comfort food. Just leeks, potatoes, broth, and milk with some seasoning. That’s it. So simple yet so delicious. That’s the beauty of it. Potato leek soup is a great starter soup for beginner cooks. My secret ingredient is Knorr’s Aromat Seasoning. Mine is from the Netherlands; however, you can now order it online. I sprinkle that on the leeks when they are cooking. It gives it a lovely flavor. You can add smoked sausage if you want some meat; my guys insist on having smoked sausage in this soup.
Easy Potato Leek Soup Recipe
- 2-3 tablespoons butter
- 2-3 leeks chopped thinly
- 5-10 shakes Aromat
- 2 large potatoes cubed
- 4 cups vegetable broth
- 1 cup milk
- dash white pepperFor meat-eaters
- package smoked turkey sausage
- Melt butter in a Dutch Oven over medium heat being careful not to brown the butter.
- Add chopped leeks cooking until soft sprinkling with Aromat seasoning then add the cubed potatoes.
- Pour in vegetable broth bringing to a soft boil.
- If using sausage then here is where you add it and bring it back to a soft boil.
- Simmer with lid on until potatoes are soft usually about 25 minutes.
- Remove sausage to a plate and slice it.
- Use hand blender to blend the soup.
- Pour milk and cook until warm.
- Add sausage and warm for 5 minutes or so.
- Serve with toasted bread.