Potato Leek Soup

When you’re craving something simple, warm, and nourishing, Potato Leek Soup is a timeless choice. This classic soup features buttery sautéed leeks, tender Yukon gold potatoes, and a flavorful broth—blended to silky perfection. Whether you’re looking for a cozy weeknight dinner or a make-ahead meal to stash in the freezer, this smooth and creamy soup delivers every time.
Even better, it’s easy to make with just a few humble ingredients and comes together in under an hour. With optional cream, homemade broth, and vegan swaps, it’s a comforting bowl for every season.

❤️ Why You’ll Love This Recipe

this recipe

• Creamy and comforting, yet naturally light
• Uses simple pantry and produce staples
• Can be made vegan or dairy-free
• Freezes beautifully for meal prep
• Perfect for lunch, dinner, or a holiday starter

🛒 Ingredients

Soup Base:

• 4 large leeks (white & light green parts only), cleaned and chopped
• 3 tbsp unsalted butter (or olive oil for vegan)
• 1 tsp sea salt
• Freshly ground black pepper, to taste
• 2 lbs Yukon gold potatoes, chopped
• 3 garlic cloves, grated or minced
• 6 cups vegetable broth or homemade leek broth (see below)
• 3 sprigs fresh thyme (tied or bundled)
• 1 cup milk or heavy cream (or oat milk for vegan)
• 1 tbsp lemon juice (optional, for brightness)
• Chopped chives, for garnish

Optional: Leek Top Broth (Homemade)

• Dark green tops from 4 leeks
• 12 cups water
• 8 sprigs thyme
• 5 garlic cloves, smashed
• 1 tbsp sea salt
• 1 tbsp black peppercorns
  Simmer for 30 minutes, strain, and use 6 cups in place of store-bought broth.

👨‍🍳 Instructions

1. Prep the leeks
   Slice leeks in half lengthwise and rinse thoroughly to remove grit. Chop white and light green parts.
2. Sauté leeks
   In a large pot, melt butter over medium heat. Add leeks, salt, and pepper. Sauté for 7–10 minutes until soft and fragrant.
3. Add soup ingredients
   Stir in garlic, then add potatoes, broth, and thyme bundle. Bring to a boil, reduce to a simmer, and cook uncovered for about 20 minutes, until potatoes are fork-tender.
4. Blend until smooth
   Remove thyme bundle. Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender (be careful with hot liquids).
5. Add cream and finish
   Stir in milk or cream and optional lemon juice. Taste and adjust seasoning. Reheat gently if needed.
6. Serve hot
   Garnish with chopped chives and a drizzle of olive oil if desired.

⏱️ Recipe Details

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6–8
Cuisine: French-inspired, Comfort Food

🧮 Nutrition Facts (Per Serving, approx.)

• Calories: 240
• Fat: 11g
• Carbohydrates: 28g
• Protein: 5g
• Fiber: 3g
• Sodium: 500mg

💡 Tips & Variations

Vegan or Dairy-Free?

Use plant-based butter and oat milk

Want a Chunky Version?

Blend only half the soup and leave some potato pieces for texture

Add Depth:

• Add a splash of white wine before simmering
• Stir in a pinch of nutmeg for a warm undertone

How to Store:

• Refrigerate for up to 3 days
• Freeze for up to 3 months (omit cream for best texture)
• Reheat gently on the stove, adding a splash of broth or water as needed

❓ FAQs

Can I use another type of potato?
Yes—Yukon golds offer creaminess, but russets work too. Red potatoes are firmer and less starchy.
Is this gluten-free?
Yes! All the ingredients are naturally gluten-free.
Can I use pre-sliced leeks or frozen leeks?
Yes, just be sure they’re well-rinsed and thawed before sautéing.
What can I serve with this soup?
Crusty sourdough, a grilled cheese sandwich, or a green salad pair perfectly.

Potato Leek Soup

This creamy Potato Leek Soup is a cozy, flavorful dish for cold days. It’s easy to make, naturally gluten-free, and easy to adapt for dairy-free diets.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 241

Ingredients Equipment Method Notes

Ingredients

  

• **Soup Base:**
• – 4 large leeks white/light green parts only, chopped
• – 3 tbsp unsalted butter or olive oil
• – 1 tsp sea salt
• – Black pepper to taste
• – 2 lbs Yukon gold potatoes chopped
• – 3 garlic cloves grated
• – 6 cups vegetable or leek broth
• – 3 sprigs fresh thyme
• – 1 cup milk or cream or oat milk
• – 1 tbsp lemon juice optional
• – Chives for garnish

Equipment

• – Dutch oven or large soup pot
• – Immersion or upright blender
• Cutting board and knife

Method

 

1. Wash and chop leeks. Sauté in butter with salt and pepper for 7–10 minutes.
2. Add garlic, potatoes, broth, and thyme. Simmer for 20 minutes.
3. Remove thyme. Blend soup until smooth.
4. Stir in cream and lemon juice. Season to taste.
5. Garnish and serve hot.

Notes

– Vegan: use plant-based milk and butter.
– For chunkier texture, blend only part of the soup.
– Freeze without cream for up to 3 months.

🏁 Conclusion

This Potato Leek Soup is the kind of recipe that proves you don’t need fancy ingredients to make something truly delicious. With soft, sweet leeks and hearty potatoes blended into a velvety bowl of comfort, it’s as satisfying on a snowy night as it is in early spring. Dress it up for dinner parties or keep it rustic for a cozy night in—either way, it’s sure to warm both belly and soul.