Potato Leek Soup

Hey y'all! If you’re in the mood for something cozy, creamy, and heartwarming, you’re going to adore this Potato Leek Soup recipe. It’s the ultimate comfort food—perfect for chilly nights, lazy weekends, or whenever you need a bowl of pure soul-soothing goodness. The tender potatoes and mild, sweet leeks melt together into a silky, flavorful Soup that’s both elegant and fuss-free. Grab your favorite soup pot—let’s get cooking!

Why You'll Love This

• Wonderfully Creamy: Achieves a rich, silky texture without heavy cream.
• Simple Ingredients: Requires only a handful of easy-to-find, budget-friendly items.
• Great for Any Meal: Delicious as a starter or a light main course.
• Ready in Under an Hour: Minimal prep and cook time makes this weeknight-friendly.
• Customizable: Easily adapts to dietary preferences and available ingredients.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 large leeks (white and light green parts only), cleaned and sliced
• 2 cloves garlic, minced
• 4 medium Yukon Gold potatoes (about 1 ½ pounds), peeled and diced
• 4 cups low-sodium vegetable broth
• 1 cup water
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ¼ teaspoon dried thyme
• 1 cup whole milk, half-and-half, or cream
• Chopped chives or parsley, for garnish (optional)

Directions

Prep the Leeks and Potatoes

1. Trim leeks, slice lengthwise, then cut crosswise into half-moons. Soak in cool water, swish, and drain well to remove any grit.
2. Peel and dice the potatoes into ½-inch cubes.

Cook the Veggies

3. In a large soup pot or Dutch oven, heat butter and olive oil over medium heat. Add prepared leeks and garlic; cook, stirring occasionally, until leeks are soft but not browned (about 8 minutes).
4. Add potatoes, salt, pepper, and dried thyme. Stir to coat the vegetables evenly in the oil.
5. Pour in vegetable broth and water. Bring to a simmer, cover, and cook until potatoes are very tender, about 20-25 minutes.

Blend and Finish

6. For a smooth soup, use an immersion blender directly in the pot, or transfer in batches to a blender and puree until silky. For chunkier soup, lightly mash some of the potatoes with a spoon.
7. Stir in the milk, half-and-half, or cream. Warm gently over low heat for 2-3 minutes, but do not boil.
8. Taste and adjust seasoning as needed. Serve hot, garnished with chopped chives or parsley if desired.

Notes

• Be sure to clean leeks thoroughly—grit often hides between the layers.
• Yukon Gold potatoes yield the creamiest texture, but Russets also work well.
• For a richer soup, substitute some or all of the milk with cream.

Variations

• Vegan Potato Leek Soup: Use plant-based butter and swap milk or cream for unsweetened plant milk or coconut milk.
• Chunky Style: Skip blending or blend just half for a rustically textured soup.
• Loaded Version: Top with crumbled cooked bacon, cheddar cheese, and a dollop of sour cream.

Required Equipment

• Large soup pot or Dutch oven
• Cutting board and chef’s knife
• Immersion blender or regular blender
• Ladle

Storage Instructions

• Store cooled soup in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stove over low-medium heat, stirring often.
• For longer storage, freeze up to 2 months—thaw overnight in the fridge before reheating.

Suggested Pairings & Serving Recommendations

• Serve with crusty bread or buttery rolls for dunking.
• Add a simple side salad for a light yet satisfying meal.
• Pair with a glass of crisp white wine or sparkling water for a refreshing balance.

Pro Tips

• Sauté leeks slowly over medium heat to bring out their natural sweetness.
• Don’t rush blending—puree thoroughly for the smoothest, most luxurious texture.
• Add milk or cream at the very end to avoid curdling or separating.

FAQ

Can I freeze Potato Leek Soup?

Yes! Potato Leek Soup freezes well for up to 2 months. Let it cool completely, portion, and store in freezer-safe containers.

Can I use chicken broth instead of vegetable broth?

Absolutely. Chicken broth works perfectly if you’re not following a vegetarian diet—it adds an extra savory note.

How do I keep the soup from becoming gluey?

Avoid over-blending with a high-powered blender. Blend just until smooth, and never use a food processor, which can overwork the starches in potatoes.

★★★★★ 4.50 from 35 ratings

Potato Leek Soup

yield: 4 servings

prep: 20 mins

cook: 35 mins

total: 55 mins

A classic creamy potato leek soup made with tender Yukon Gold potatoes, sautéed leeks, vegetable broth, and a touch of cream. Perfect for a comforting lunch or dinner.

🖨️ Print Pin Recipe

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 large leeks (white and light green parts only), cleaned and sliced
• 2 cloves garlic, minced
• 4 medium Yukon Gold potatoes (about 1 ½ pounds), peeled and diced
• 4 cups low-sodium vegetable broth
• 1 cup water
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ¼ teaspoon dried thyme
• 1 cup whole milk, half-and-half, or cream
• Chopped chives or parsley, for garnish (optional)

Instructions

1. 1
   Trim leeks, slice lengthwise, then cut crosswise into half-moons. Soak in cool water, swish, and drain well to remove any grit.
2. 2
   Peel and dice the potatoes into ½-inch cubes.
3. 3
   In a large soup pot or Dutch oven, heat butter and olive oil over medium heat. Add prepared leeks and garlic; cook, stirring occasionally, until leeks are soft but not browned (about 8 minutes).
4. 4
   Add potatoes, salt, pepper, and dried thyme. Stir to coat the vegetables evenly in the oil.
5. 5
   Pour in vegetable broth and water. Bring to a simmer, cover, and cook until potatoes are very tender, about 20-25 minutes.
6. 6
   For a smooth soup, use an immersion blender directly in the pot, or transfer in batches to a blender and puree until silky. For chunkier soup, lightly mash some of the potatoes with a spoon.
7. 7
   Stir in the milk, half-and-half, or cream. Warm gently over low heat for 2-3 minutes, but do not boil.
8. 8
   Taste and adjust seasoning as needed. Serve hot, garnished with chopped chives or parsley if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 260cal

Protein: 5 gg

Fat: 11 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 36 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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