Wholesome Potato and Leek Soup

Step 1

Heat 3 tablespoons of olive oil in a large pot over medium-low heat. Add the leeks and cook gently, stirring occasionally, until they’re nice and soft—this should take about 15 minutes. If the pot starts to look dry, feel free to add a little more oil. Once the leeks are softened, sprinkle the flour over them and stir it in with a wooden spoon. Turn the heat down to low and let it cook for a couple of minutes to get rid of the raw flour taste.

Step 2

Slowly pour in 2 cups of water while stirring constantly to form a smooth roux. Gradually add the remaining 4 cups of water, stirring all the while to keep everything well combined. Toss in the bouillon cubes, sugar, chili-garlic sauce, and pepper. Turn the heat up to medium and keep an eye on it, stirring now and then until the soup comes to a boil.

Step 3

Once boiling, add the potatoes and lower the heat so the soup simmers gently. Let it cook for about 45 to 60 minutes, stirring every 10 minutes or so and scraping the bottom of the pot to prevent anything from sticking. When the potatoes are tender, use an immersion blender to puree the soup until it’s mostly smooth but still has a few chunks for texture.

Step 4

Finally, stir in the milk to loosen things up a bit and warm the soup through. Give it one last taste and adjust the seasoning if needed, then you’re ready to enjoy!

Best Pairings For This Dish

Enjoy this soup with crusty bread or a fresh green salad to add some crunch. A dollop of sour cream or a sprinkle of fresh herbs like chives or parsley can brighten the flavors. It also pairs well with a light white wine or herbal tea.

Keeping Leftovers Fresh

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, stirring occasionally. You can also freeze the soup for up to three months; just thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use the green parts of leeks in this soup?

The recipe calls for white parts only because they are milder, but you can add some tender green parts if you like, just avoid the tough outer leaves.

Do I have to peel the potatoes?

No, the potatoes are used unpeeled to add texture and nutrients, just make sure to wash them well before dicing.

What can I use instead of vegetable bouillon cubes?

You can substitute with vegetable broth or skip it altogether, but the bouillon adds extra flavor to the soup.

Can I use milk alternatives instead of low-fat milk?

Yes, plant-based milks like almond or oat milk work fine; just choose an unsweetened variety to keep the flavors balanced.

How do I prevent the soup from sticking to the pot while simmering?

Stir the soup every 10 minutes and scrape the bottom gently to avoid sticking and burning.

Is it necessary to use an immersion blender?

While an immersion blender is convenient, you can also use a regular blender in batches to puree the soup.

Can I make this soup spicier?

Yes, increase the chili-garlic sauce or add a pinch of cayenne pepper to boost the heat.