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Easy Potato Leek Soup
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Easy Potato Leek Soup Recipe

Easy Potato Leek Soup Recipe: caramelized leeks & golden potatoes pureed together in a silky soup with pan seared andouille sausage.
Course Main Dishes
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 366kcal
Author Florentina


  • 1 leek extra large, sliced
  • 2 lb golden potatoes diced
  • 1 carrot diced
  • 7 c vegetable stock or water
  • 6 sprigs thyme + more for garnish
  • 1 bay leaf
  • 3 tbsp Fresh Chives for garnish snipped
  • 3 tbsp heavy cream
  • 6 oz chicken andouille sausage optional
  • 1 tsp sea salt + more to taste
  • Freshly cracked black pepper


  • Wash and slice the leeks into small slices.
  • Place a heavy bottom soup pot on medium low flame. Add the olive oil and the sliced leeks with a pinch of sea salt. Sautee the leeks slowly for about 15 minutes until they start to get some color. Reserve some for garnish at this point if desired.
  • Stir in the potatoes, carrot, thyme and bay leaf. Cover with the stock or water and bring to a simmer.
  • Cook on gentle flame until the potatoes and carrots are tender, about 15 minutes.
  • Discard the bay leaf and thyme sprigs and using a hand held blender purée the soup to your liking.
  • Meanwhile add a drop of oil to a hot cast iron skillet and sear the andouille sausage until golden on both sides.
  • Ladle the soup into bowls and drizzle with some of the heavy cream. Top with the seared andouille sausage and and garnish with the reserved leeks, chives and thyme. Serve with freshly cracked black pepper on top and a drizzle of really good extra virgin olive oil.


Calories: 366kcal