This potato leek soup is simple to make yet incredibly flavorful. It’s creamy without being heavy, thanks to the natural texture of blended potatoes and leeks. Whether you’re looking for a cozy weeknight meal, a vegetarian option, or a make-ahead soup for busy days, this recipe fits the bill. Plus, it’s easily customizable and can be served chunky or smooth depending on your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Leeks, cleaned and sliced
Potatoes, peeled and diced
Olive oil or butter
Garlic, minced
Vegetable or chicken broth
Heavy cream or milk (optional for added creaminess)
Salt
Black pepper
Fresh herbs like thyme or chives (optional, for garnish)
Directions
Prepare the leeks by slicing and thoroughly rinsing them to remove any grit.
In a large pot, heat olive oil or butter over medium heat. Add the leeks and garlic, cooking until soft and fragrant.
Add the diced potatoes and stir to coat with the aromatics.
Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are tender.
Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
Stir in cream or milk, if using, and season with salt and pepper to taste.
Garnish with fresh herbs and serve warm.
Servings and timing
This recipe serves 4 to 6 people. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Vegan Version: Skip the cream and use plant-based butter or olive oil for sautéing.
Chunky Style: Blend only part of the soup to keep some texture.
Add Protein: Stir in shredded chicken, bacon bits, or sausage for a heartier meal.
Spicy Twist: Add a pinch of red pepper flakes or cayenne for some heat.
Herb Infusion: Simmer with bay leaf or thyme for added depth of flavor.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers for up to 2 months.
To reheat, warm on the stovetop over medium heat, stirring occasionally. If the soup thickens after storing, add a splash of broth or water to loosen the consistency.
FAQs
What does potato leek soup taste like?
It has a mild, savory flavor with sweetness from the leeks and a creamy, smooth texture from the potatoes.
Can I make this soup dairy-free?
Yes, simply omit the cream or replace it with a plant-based alternative like coconut milk or almond milk.
How do I clean leeks properly?
Slice the leeks, then soak them in water, swishing them around to remove dirt and grit. Drain and rinse well.
Do I have to peel the potatoes?
Peeling is recommended for a smoother texture, but you can leave the skins on for a rustic finish, especially if using thin-skinned potatoes.
Can I use water instead of broth?
Yes, but using broth adds more flavor. If using water, consider adding extra herbs and seasoning.
What kind of potatoes work best?
Yukon Gold or Russet potatoes are great choices due to their creamy texture when cooked.
Is this soup freezer-friendly?
Yes, it freezes well. Let it cool completely, then freeze in airtight containers. Thaw in the fridge overnight before reheating.
Can I use an immersion blender?
Absolutely. An immersion blender is convenient and makes it easy to blend the soup directly in the pot.
What can I serve with this soup?
Crusty bread, a green salad, or a grilled cheese sandwich pair wonderfully with this soup.
Can I make it in advance?
Yes, potato leek soup can be made ahead and stored in the refrigerator for several days. The flavor improves over time.
Conclusion
Potato leek soup is a comforting, versatile dish that delivers delicious results with minimal ingredients. Its creamy texture and balanced flavor make it a favorite for all ages and occasions. Whether served as a starter or a main course, this soup is a simple yet satisfying way to enjoy wholesome ingredients in every bowl.
A creamy and comforting potato leek soup made with tender potatoes, sweet leeks, and savory broth. Perfect for chilly days, this classic soup is simple, flavorful, and naturally vegetarian.
Ingredients
3 large leeks, cleaned and sliced (white and light green parts only)
1.5 lbs (about 4 cups) potatoes, peeled and diced (Yukon Gold or Russet)
2 tbsp olive oil or unsalted butter
2 cloves garlic, minced
4 cups vegetable or chicken broth
1/2 cup heavy cream or milk (optional)
1 tsp salt (adjust to taste)
1/2 tsp black pepper (adjust to taste)
Fresh herbs like thyme or chives, for garnish (optional)
Instructions
Slice the leeks and rinse thoroughly to remove dirt and grit. Drain well.
In a large pot, heat olive oil or butter over medium heat. Add leeks and garlic, cooking until soft and fragrant, about 5-7 minutes.
Add diced potatoes and stir to coat with the leek mixture.
Pour in the broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until potatoes are fork-tender.
Use an immersion blender to blend the soup until smooth, or blend in batches using a countertop blender.
Stir in cream or milk if using, and season with salt and pepper to taste.
Garnish with fresh herbs like chives or thyme, and serve warm.
Notes
For a vegan version, use olive oil and skip the cream or use plant-based milk.Blend only part of the soup for a chunkier texture if desired.Enhance flavor by adding bay leaf or fresh thyme while simmering (remove before blending).Add red pepper flakes or cayenne for a spicy version.Great for meal prep — freezes well for up to 2 months.
