This easy potato soup is healthy and gluten-free! You only need 4 ingredients to make this and it’s cheap to make too.
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🌟 About This Recipe
- It’s a healthy easy soup made with chicken broth, potato and leek.
- This simple potato soup without milk can easily be made vegan or vegetarian. Just replace the butter with vegetable oil and the chicken broth with vegetable stock.
- If you don’t like chunky potato soup it be made smooth by processing with a handheld blender.
🥘 Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
There aren’t that many ingredients need to make this easy potato soup, it’s basically potato, leek and chicken stock.
Potato - I’m not going to tell you which potato to use, because potato varieties vary worldwide. Just use the potato you normally use for your everyday cooking.
Leek – is generally available everywhere but if you can’t get any, brown or yellow onions can be used instead.
Chicken broth – If you can, use homemade chicken stock it’s the best. If not, make some stock with chicken stock powder or cubes (I do this when I don’t have homemade) or you can use a good quality store bought stock.
Butter - is used for sauteing the leek, it does add to the flavour of the soup. However, if you are vegan, vegetarian or have a dairy intolerance use vegetable oil.
🍳 Instructions
Step 1 - Trim the top of the leek, and cut the leek lengthwise into quarters but, don’t cut all the way through leaving the root end intact.
Step 2 - Thoroughly wash the leek to remove dirt trapped between.
Step 3 - Dice the leek.
Step 4 - Melt the butter in a deep saucepan and add the leek.
Step 5 - Saute the leek until it softens and changes colour, this will take about 5 minutes
Step 6 - Add the chicken stock to the saucepan, turn up the heat and bring to the boil. Turn down the heat to almost low and simmer uncovered for 20 minutes.
Step 7 - While to soup is simmering, prepare the potatoes. You can either peel the potatoes or give the potatoes a good scrub and leave the skins on. Cut the potato in to about 1 cm (0.4 inch) cubes.
Step 8 - Add the potatoes to the stock after the simmering time is complete. Turn up the heat again and bring it back to the boil. Then turn the heat to almost low and simmer for about 5 minutes or until the potatoes are soft and cooked. Turn off the heat. Taste the soup for seasoning and adjust if necessary.
🥗 Serving Suggestions
If you want to make this more of a meal you could serve the soup with:
- Spinach feta bread - this is an easy bread machine recipe.
- Soft dinner rolls - this is a no knead recipe.
- Cheese breadsticks - fresh and soft.
- 15 minute homemade bruschetta - by recipelibrary.net
- Homemade saltine crackers - by restlesschipotle.com
- Grilled cheese sandwich - by cookieandkate.com
- Mixed seed crackers (gluten and dairy free) - by itsnotcomplicatedrecipes.com
- Homemade air fryer croutons - by wholefoodbellies.com
- Easy 3 ingredient flatbread - by kidgredients.com.au
- Damper with olives, sundried tomatoes and cheese - by marcellinaincucina
- Easy focaccia bread - by foodvoyageur.com
Yes, this soup can be made one to two days ahead of time.
Yes, this potato soup can be frozen. Allow the soup to come to room temperature, then transfer to a container with a lid and freeze.
Yes, potato soup can be reheated. It can be reheated in a pot on the stove or in the microwave oven. If frozen, allow the soup to thaw before reheating.
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📋 Recipe Card
Easy Potato Soup
INGREDIENTS
- 50 grams butter
- 400 grams leek finely diced
- 2 ½ litres chicken stock
- 400 grams potatoes peeled and cut into 1 cm cubes
- Salt
- Chopped parsley for garnish
INSTRUCTIONS
- Melt the butter in a deep pan, over a medium heat. Add the leek and cook without colour for about 5 minutes, stirring occasionally with a wooden spoon.
- Add the chicken stock, turn the heat to high and bring to a boil, turn the heat down to low and simmer uncovered for about 20 minutes.
- Add the potato, turn up the heat and bring back to a boil, reduce the heat to low and simmer uncovered until the potatoes are tender.
- Season the soup with salt and sprinkle with chopped parsley when serving.
Carl says
Looks amazing, will give it a try soon!
Harriet Britto says
Thank you!