Go Back

Potato Leek Soup with Orzo

This is a thick, creamy soup that gets its texture from blended potatoes - no cream or milk needed. The orzo makes it hearty enough to be a main dish.
prep time20 minutes
cook time40 minutes
total time1 hour
Print Recipe

Ingredients

Ingredients (~6 servings)

  • 3 large leeks
  • 2 Tbsp olive oil, for sautéing
  • 1 medium onion, diced
  • 5 cloves garlic, pressed or minced
  • 6 cups vegetable or chicken broth
  • 1 lb yellow potatoes, peeled and cut into ~3/4" cubes
  • 1 1/4 tsp salt, or to taste
  • 3/4 tsp ground black pepper, or to taste
  • 3/4 cup dry orzo pasta
  • Chopped parsley for garnish

Instructions

  • Cut off dark green tops and root ends from leeks; keep white and light green parts.
  • Cut each leek in half lengthwise, then slice into thin strips.
  • Soak leek slices in cold water, breaking them apart with your hands to remove dirt.
  • Lift leeks out and pat dry.
  • Heat 2 Tbsp olive oil in a large soup pot over medium heat.
  • Add leeks and sauté for 5 minutes, stirring occasionally.
  • Add diced onion and sauté for 3-4 minutes until slightly golden.
  • Add minced garlic and sauté for 2 minutes.
  • Pour in 6 cups broth and raise heat to medium-high.
  • Stir in cubed potatoes.
  • Bring to a boil, then lower heat and simmer for 20-25 minutes until potatoes are fork-tender.
  • Use an immersion blender to blend soup until creamy.
  • Add 1 1/4 tsp salt and 3/4 tsp black pepper; adjust to taste.
  • Stir in 3/4 cup orzo and cook for 10-11 minutes, stirring occasionally, until tender.
  • Serve with chopped parsley.

Notes

If no immersion blender, carefully transfer batches to a regular blender and return to pot over medium heat.