Easy Potato Leek Soup

easy potato leek soup

I don’t know about you but I absolutely love soup when out camping. I don’t often eat soup at home, maybe because it’s too easy to throw something in the oven and leave it, or maybe it’s because that warm feeling I get from eating soup outdoors is wasted indoors. But either way I look forward to eating warm soup on a cool night tent side, and this is one of my favorites.  Easy Potato Leek Soup is a great creamy recipe to add to your camping list when planning your next big trip.

If you didn’t read about Mom’s Easy Minestrone Soup then I recommend you do. That soup is a much more hearty meal that can fill an empty stomach. This recipe for leek and potato soup is more of a light lunch, or a starter.


Total Time: 65 minutes
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 6 servings


  • 2 tablespoons of butter
  • 2 leeks, cleaned, chopped, and diced
  • ½ cup chopped onion
  • 4 cups chicken broth
  • 1 cup half-and-half (use 13.5 oz can of coconut milk for non-dairy)
  • 6 potatoes, peeled and cubed
  • 4 oz. cheddar cheese
  • 1 tablespoon chopped parsley
  • 1 teaspoon garlic powder
  • A pinch of salt and pepper to taste

potato leek

Some crusty rolls or your prefered choice of bread complements a thick soup like this leek and potato perfectly.  If you want to save a little time while out camping, prepare the soup from home, seal it in a container and just reheat while at the campsite.  If you would like a little meat with the soup, add bacon for an additional flavor blast.

Easy Potato Leek Soup Directions

  1. Melt the butter in a pot over medium heat.
  2. Add the leeks and onion, stir into the butter and cook on medium heat until they are tender (about 5 minutes).
  3. Stir in the potatoes and chicken broth and turn heat on high.  Once the mix boils, turn down to low and simmer until the potatoes are tender (about 25 minutes).
  4. Pour the half-and-half into the mixture, simmer for another 15 minutes until the soup starts to thicken.
  5. Stir in the grated cheese, garlic powder, parsley, salt and pepper, simmer for a few minutes until the cheese has melted.


This is an easy soup to make, yet packed with flavor. It does take a while with the simmering process, but if you rush it then the soup will be too thin and the flavors will not have dispersed properly.

It is more than worth the wait however, and you can start prepping your main course while cooking the soup if you are making one.

If you have any questions about this Easy Potato Leek Soup recipe, or have any recipes of your own that you want to share – please drop me a mail here I would love to hear from you.


  1. Doug Stewart

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