Appetizers & Snacks, Side Dishes, Soups
Creamy Potato and Leek Soup
Recipe by Ninja Test Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
TIP: Feel free to swap the chicken broth for vegetable broth to make this dish vegetarian.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.
Compatible with
Allergies
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Contains Milk/Dairy
Tip: Allergy Advice
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
- 1 tablespoon unsalted butter
- 2 leeks, cleaned and sliced
- 1/2 yellow onion, peeled and chopped
- 1 garlic clove, minced
- 4-5 Yukon potatoes, peeled and cubed
- 1/2 carrot, rinsed and chopped
- 1 celery stalk, chopped
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme
- 1 tablespoon Worcestershire sauce
- 3 cups reduced sodium chicken broth
Utensils
- Large Pot
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Step 1
Heat butter in a large pot over medium high heat. Add leeks, onion, garlic and sauté for 2-3 minutes.
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Step 2
Add the remaining ingredients, stir to combine and bring to a boil for 2 minutes or so. Reduce heat to medium high and cover for about 20 minutes.
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Step 3
Allow the soup to cool and then transfer to 48 oz. Blender and blend until smooth. Return to pot or microwave to heat through.
