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Potato Leek Soup

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    Potato and Leek Soup in a cup.

    This is my very first recipe using leek as an ingredient. Leek is not a common vegetable in Japan. We have Tokyo negi, or naganegi, which is similar to leeks, but negi (green onion) is usually thinner and longer while leeks tend to be wider and shorter.

    Recently I joined FoodBuzz, an online food-blog community and I found so many foodies’ blogs around the world. If you have a chance, spend some time and browse around. I found really good recipes there that inspired me to try. One of them was a potato leek soup recipe. However, while I was browsing several websites at once, I somehow lost the recipe I found. I kept looking for it but I just couldn’t find it. In the end I ended up creating my own recipe. To my surprise, it was really delicious and my husband loved it (good, I have 2 more leeks waiting in the fridge!). Hmm, maybe someone in the world will find my potato & leek recipe by accident. If you did, enjoy!

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    5 from 3 votes
    Potato & Leek Soup | JustOneCookbook.com
    Potato & Leek Soup
    Prep Time
    10 mins
    Cook Time
    30 mins
    Total Time
    40 mins
     

    Leek is not a common vegetable in Japan.  We have Tokyo negi, or naganegi, which is similar to leeks, but negi (green onion) is usually thinner and longer while leeks tend to be wider and shorter. I ended up creating my own recipe. To my surprise, it was really delicious and my husband loved it!

    Course: Soup
    Cuisine: Japanese
    Keyword: creamy soup, potato soup
    Servings: 4
    Author: Namiko Chen
    Ingredients
    • 2 Tbsp unsalted butter
    • 1 russet potato (peeled and chop into small pieces)
    • 1 leek (cut lengthwise and chop into small pieces)
    • 2 cups water (or vegetable stock)
    • 2 cups milk
    • 2 vegetable bouillons (not necessary if you use stock)
    • ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
    • freshly ground black pepper
    • Parsley (fresh, to garnish)
    Instructions
    1. Gather all the ingredients.

      ingredients for Potato Leek Soup on top of granite countertop
    2. Cut the leek lengthwise and chop into small pieces. Chop the potato into small pieces.
      leak and potato chopped into smaller pieces on top of white plate
    3. In a large saucepan, heat butter on medium high heat. Add the potato and leek in the pan and sauté until they are well coated with butter and the leek gets wilted.
      potato and leek pieces in a pan on the stove top
    4. Add water and the bouillon (or vegetable stock). Cover with a lid and bring it to a boil over high heat. Keep simmering until the potato is soft.
      potato and leek pieces with water in a pan on the stovetop
    5. When a skewer pierces through the potato easily, turn off the heat. Pour the soup into a blender.
      potato and leek soup inside a blender
    6. Add the milk and mix.
      potato and leek soup with milk inside a blender
    7. Pour the soup back into the saucepan. Add salt and pepper. Reheat when you serve. DO NOT BOIL THE SOUP. Garnish with parsley and serve immediately.
      potato and leek soup inside a metal pan with salt and pepper
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

     

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