Potato and Leek Soup

Cozy, flavorful Mexican Potato Leek Soup with a tomato-based chicken broth. Made with chunky potatoes and leeks, this easy, no-cream recipe is perfect for chilly days! Vegetarian adaptable.

5 from 1 vote

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Course: dinner, lunch, Soup

Cuisine: international, latin american, Mexican

Keyword: leeks, potatoes, soups

Prep Time: 8

Cook Time: 30

Total Time: 38

Servings: servings

Calories: 229kcal

Author: Ana Jimenez

Ingredients

¼ medium-sized onion chopped roughly
1 garlic clove skin removed
2 tomatoes about 220 grams total, cored and quartered
1 ½ teaspoon salt
1 ¾ cup chicken broth can use vegetable broth
1 tablespoon vegetable oil
80 grams bacon cut crosswise into ¼-inch-wide strips
2 medium-sized Yukon Gold or white potatoes peeled and cut into ½ IN dices
1 large leek cut in half lengthwise, thoroughly washed and cut into ⅛ IN thick slices
Lime or lemon juice optional

Garnishing ingredients

queso fresco crumbled
cilantro roughly chopped

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Instructions

In a blender, combine the onion, garlic, tomatoes, salt, and broth. Blend on high until the mixture is completely smooth and well combined. This will create a flavorful, tomato-based broth to add to the soup later.
In a large Dutch oven or heavy-bottomed stockpot, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, for about 5 minutes, or until it’s slightly crisp and golden brown.
Increase the heat to medium-high. Add the diced potatoes to the pot and cook for 6-7 minutes, stirring occasionally, until they start to soften and develop a slight golden color.
Add the leeks to the pot, and cook for about 4 minutes, or until they become translucent and tender. Stir occasionally to make sure they cook evenly.
Place a strainer over the pot and pour the blended tomato mixture through it, straining it directly into the pot to remove any seeds or bits. Use a spoon to press down on the solids in the strainer, ensuring you get all the liquid and flavor.
Stir everything together, then bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with lid, and let the soup simmer for about 10 minutes, or until the potatoes are tender and fully cooked.
Taste the soup, and adjust the salt if needed.
Ladle the soup into bowls and finish with a squeeze of lime or lemon juice (optional) to brighten the flavors. Garnish with fresh cilantro and crumbled queso fresco for an extra layer of flavor and color. Enjoy your comforting, Mexican-style potato and leek soup!

Notes

How can I make this recipe vegetarian friendly?

Use vegetable broth instead instead of chicken broth.
In step #2, warm up the oil over medium heat, omit the bacon, and jump to step #3.

What can go wrong and how to fix it?

Soup Tastes Bitter

Issue: Bitter flavors can arise if the leeks aren’t thoroughly cleaned, or if the bacon burns.
Fix: To avoid bitterness, be sure to cut the leek in half lengthwise, fan out the layers and rinse under running water. For the bacon, cook it over medium heat and watch closely to prevent burning. If bitterness still persists, adding a small pinch of sugar can help balance it out.

Potatoes Are Under-Cooked

Issue: If the potatoes are still firm, the soup will lack the soft, comforting texture you want.
Fix: If this happens, continue simmering the soup for another 5-10 minutes until the potatoes are tender. Cut potatoes into even, bite-sized pieces before cooking to ensure they cook uniformly and soften within the suggested time.

Soup Is Too Thick or Too Thin

Issue: Sometimes the soup may end up thicker or thinner than desired, depending on the potatoes or amount of broth.
Fix: If the soup is too thick, stir in a bit more broth or water until you reach your preferred consistency. If it’s too thin, simmer the soup uncovered for a few extra minutes to reduce it slightly, or blend a few ladles of the soup and stir back in for added thickness.

Soup Lacks Depth of Flavor

Issue: If the soup tastes bland or lacks richness, it may need more seasoning or depth.
Fix: First, check the salt and add a little more if needed. For added depth, try a pinch of smoked paprika or a splash of soy sauce for umami. A squeeze of lime or lemon juice just before serving can also brighten the flavors and make the soup more lively.

Nutrition