Easy 4-Ingredient Potato Soup Recipe

potato leek soup with bread on a kitchen cloth.

Flavorful4 ingredient potato soup with potatoes, leeks, stock, and butter, one of the simplest and best potato soup recipes. There is no need to add anything; this soup is full of flavor just as it is!

Course Soup

Cuisine Irish

Prep Time 10

Cook Time 25

Servings

Calories 178kcal

Author Adina

Equipment

Soup pot

Ingredients

1-2 leeks depending on size 12.5 oz/ 350 g
2 lbs potatoes 1 kg
3 tablespoons butter Note 1
3 ¼ cups chicken stock or vegetable broth 25 fl.oz/ 800 ml
fine sea salt and freshly ground black pepper

Instructions

Clean the leeks: Wash them thoroughly on the outside, cut, and discard the roots and the last inch (2 cm) or so of the dark green ends if they are wilted. Slice lengthwise. Carefully fan open the layers without taking the leek apart and rinse under cold running water until all the dirt is removed. Chop the leeks and set them aside.
Potatoes: Peel, wash, and chop them into bite-sized cubes.
Saute: Melt the butter in a large pot. Add vegetables, a sprinkle of salt, stir well to combine. Saute on medium-low heat for 8 minutes, often stirring.
Simmer: Add the stock, stir well, cover the pot and simmer for 15-20 minutes or until the potatoes are soft (Note 2).
Adjust the taste with salt and pepper. If you want the soup slightly hot, add lots of freshly ground black pepper (Note 3).

Notes

Use olive oil or vegan butter and vegetable broth to make the soup vegan.
We prefer it chunky, but you can blend it to make it creamy. Please don’t overdo it; potatoes will turn gluey when blended for too long.
The soup keeps well in the refrigerator for about 3-4 days. Don’t freeze it.

Nutrition