How to Make the Best Leek and Potato Soup
Leek and potato soup is a prairie classic – add a little farmer sausage or a little smoky bacon and you could be sitting in any traditional farm house – maybe even my mom and dad’s!
Also Read: Leek and Potato Au Gratin, Award Winning Chicken Corn Chowder, Homemade Ham Bone Soup Stock
Start with a trip to the garden or local market sometime between September and end of October when leeks, carrots and potatoes are freshly harvested. Here’s a look at harvesting leeks from our garden.
Tips for Making Leek and Potato Soup
Washing and cutting the leeks is as tough as this recipe gets! But here are a few tips to help along the way:
The immersion blender is a great tool for making this soup thick and creamy – of course the potatoes help too. If you prefer, you could serve this soup as is – no blender required.
Sometimes we add meat to our leek and potato soup. The recipes explains how to cook it before you sauté the veggies, of course you could also use left overs, pre-cooked kielbasa, thick cut bacon or ham.
The variety of potato does make a difference but any variety will work. The thickest, creamiest soup will come from high starch potatoes like russet potatoes. Red potatoes are considered a waxy potato. They hold their shape and will require a little more cooking and blending in this soup. No problem, as you can see in my photos, I use them all the time because that’s what I usually have on hand. Trust me, the soup doesn’t mind!
No need to peel your potatoes. They blend right in and you’ll get the benefit of all the fibre and nutrients that are in potato peels. Just scrub really well and cut out any blemishes.
Leek and Potato Soup Recipe
Leek and Potato Soup with Farmer Sausage
Ingredients
- 2 Tbsp canola oil divided
- 250 g farmer sausage uncooked
- 4 cups sliced leeks 4 medium leeks
- 2 cups chopped carrots 2-3 carrots
- 3 sprigs fresh thyme 1 tsp dried
- 4 cups diced potatoes 5 potatoes (no need to peel)
- 6 cups soup stock veggie or chicken
- 1 Tbsp white wine vinegar or lemon juice
- 2 bay leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream optional
Instructions
- In a large soup pot, heat 1 Tbsp canola oil over medium high heat.
- Add crumbled farmer sausage.
- Stir frequently to break up and lightly brown sausage.
- Remove farmer sausage from pot and save for later.
- If your pot is dry (no leftover grease), add 1 Tbsp canola oil.
- Add leeks, carrots and thyme and saute until soft about 5-7 minutes. Do not brown.
- Add potatoes, stock, vinegar, salt, pepper and bay leaves, stirring to combine well.
- Bring soup to boil, then reduce heat and simmer for 15-20 minutes until potatoes are soft.
- Remove from heat and discard bay leaves. Use an immersion blender to puree soup.
- If desired add heavy cream for luxurious creamy finish or add milk or soup stock to thin out as needed. Add farmer sausage or bacon and heat through, but don't boil.
- Taste and season with salt and pepper. Garnish with parsley, dill, chives or chopped onions. Enjoy!
Notes
Prefer to use bacon? No problem, just replace the sausage with the bacon. Drain all but 1 to 2 tablespoons of the bacon grease and omit the oil. For dehydrating: Omit the oil and farmer sausage. Use water in pan to steam leeks and veggies. Use low fat stock. Puree and place individual serving sizes on a dehydrating tray and dry at 135°F/57°C for 4-6 hours until dry and crumbly. Add dried salami, pepperoni or tofu bacon/tempeh at camp if you wish.
Nutrition Facts (per serving)
More Potato Recipes to Try
Potato, Leek and Carrot Au Gratin
Sausage and Root Veggie Sheet Pan Dinner
Leftover Mashed Potato Patties
Make Ahead Freezer Mashed Potatoes
Chili Cheese Roasted Potato Slices
How to Make Scalloped Potatoes with Dehydrated Potatoes
Everyone in our family, even the picky eaters, loves this soup. They like it best when it’s pureed so it’s smooth and creamy. The carrots add a nice, slightly sweet flavor and a golden color.
Most of the leeks in my garden end up in soup. Do you have any favorite recipes for using leeks? Maybe the kids are mature enough now to try something a little more adventurous – your ideas are welcomed!
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This soup was easy to make, absolutely delicious and surprisingly filling. I had hot Italian sausage on hand so used that. I removed the bay leaves before blending – not sure if it’s necessary. I had heavy cream in the fridge but the soup did not need it.
I plan on making more and freezing it. Without the meat and cream, this is an excellent gluten free, dairy free, vegan option to serve guests. (I like having friends over for a soup bar lunch: three different soups in slow cookers or simmering pots, some breads, etc. Super easy and stress free entertaining.)
Thanks for the feedback Lynnette, it’s helpful to me and others! Yes, removing the bay leaf before blending is important – those leaves can leave sharp bits.