There’s something magical about the smell of leeks softening in butter on a chilly afternoon. This potato leek soup wraps you up like your favorite blanket, creamy and simple and exactly what you need when the world feels too much. It’s been having a moment lately because sometimes we all just crave something this comforting.
Think of it as the gentlest soup you’ll ever make. Just potatoes, leeks, and a splash of cream coming together in one pot. The leeks melt down into silky sweetness while the potatoes break apart into natural creaminess. No fancy techniques, no hard-to-find ingredientsjust homemade comfort that tastes like someone’s been stirring it all day.
Started making this back in 2014 when my oldest was going through a picky eating phase and soup was the only thing she’d try. She took one spoonful and declared it “princess soup” because it was so pale and pretty. The secret I discovered? Don’t skip browning those leeks firstthat’s where all the sweetness lives. Been my go-to ever since those early blogging days.
PrintPotato Leek Soup Comforting Easy to Make Recipe
This potato leek soup is the ultimate fall soup! This Classic Potato Leek Soup is ultra-creamy and loaded with veggies. It is a comforting, homemade potato leek soup perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 large leeks
- 2 garlic cloves minced
- 4 cups vegetable broth or more for a thinner texture
- 2 pounds Yukon Gold potatoes peeled and diced into ½-inch pieces
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 sprigs of fresh thyme
- freshly chopped chives and black pepper for garnish
Instructions
- Slice and clean the leeks by removing the stem and green leaves, leaving the white and light green parts, then chopping and rinsing under cold water to remove dirt.
- Heat olive oil in a large pot or Dutch oven over medium heat and sauté the leeks for 8 to 10 minutes until softened but not browned, then add garlic and stir for another minute.
- Add diced potatoes, salt, bay leaf, thyme, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes until potatoes are fork tender.
- Remove bay leaf and thyme sprigs and blend the soup with an immersion blender until desired creaminess.
- Serve topped with freshly chopped chives and black pepper.
Nutrition
- Serving Size: 1 ¼ cup
- Calories: 290kcal
- Sugar: 6g
- Sodium: 1258mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 1g + 5g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 6g
Why You’ll Love This Classic Potato Leek Soup
This is the kind of vegetarian potato leek soup that makes you feel like you’ve got your life together, even when you absolutely don’t. It’s forgiving in the best wayif your leeks get a little too golden or your potatoes cook longer than planned, it still turns out beautifully creamy and soul-warming.
What I love most is how it transforms simple ingredients into something that tastes fancy but requires zero fancy skills. The leeks do most of the work, melting into sweet, silky ribbons while the Yukon Gold potatoes break down naturally to create that luxurious texture without any cream or butter.
- One pot wonder: Everything happens in your trusty Dutch oven
- Naturally creamy: No heavy cream neededthe potatoes do the magic
- Freezer-friendly: Perfect for those “what’s for dinner?” moments
- Kid-approved: Mild, comforting flavors that even picky eaters embrace
The Key Players in Your Easy Potato Leek Soup
Let’s talk about these beautiful, humble ingredients that come together like old friends. Leeks are the star herethey’re like onions’ sophisticated cousin, sweet and mellow once they’re cooked down. Don’t be intimidated by cleaning them; it’s actually kind of therapeutic running those layers under cool water.
Yukon Gold potatoes are non-negotiable for me. They have this perfect balance of starch and creaminess that makes the soup naturally thick without turning gluey. Plus, they hold their shape just enough to give you those lovely, rustic chunks if you don’t blend it completely smooth.
| Ingredient | Why It Matters | Easy Swap |
|---|---|---|
| Yukon Gold Potatoes | Perfect starch content for natural creaminess | Red potatoes work too |
| Large Leeks | Sweet, mild onion flavor that’s soup’s signature | Yellow onions + green onions |
| Vegetable Broth | Keeps it vegetarian and adds depth | Chicken broth for richer flavor |
| Fresh Thyme | Earthy herbaceous notes | Dried thyme (use 1/2 teaspoon) |
How This Homemade Potato Leek Soup Comes Together
The magic starts with properly prepping those leeksand trust me, taking time to clean them well is worth it. Nobody wants gritty soup! I slice off the dark green parts (save them for stock!), then halve lengthwise and chop. The cold water rinse in a colander gets all that hidden dirt out from between the layers.
Once your leeks are clean, the actual cooking is incredibly straightforward. You’re basically building layers of flavor: first the leeks get soft and sweet, then garlic adds its fragrant note, and finally everything simmers together until the potatoes are fork-tender. The immersion blender at the end lets you control exactly how smooth or chunky you want your creamy potato leek soup to be.
- Step 1: Prep and clean leeks thoroughly
- Step 2: Soften leeks in olive oil (8-10 minutes)
- Step 3: Add garlic, then potatoes and broth
- Step 4: Simmer until potatoes are tender (15-20 minutes)
- Step 5: Blend to your preferred consistency
Timing That Actually Works
| Task | Time Needed | What to Look For |
|---|---|---|
| Prep leeks | 5-7 minutes | Clean white and light green parts |
| Sauté leeks | 8-10 minutes | Soft and translucent, not browned |
| Add garlic | 1 minute | Fragrant but not burnt |
| Simmer soup | 15-20 minutes | Potatoes easily pierced with fork |
| Blend | 2-3 minutes | Your preferred consistency |
When Things Don’t Go According to Plan
Even the most straightforward recipes can have their moments, and this healthy potato soup is no exception. If your soup turns out too thick, don’t panicjust whisk in more vegetable broth a little at a time until it reaches that perfect, spoon-coating consistency you’re after.
Sometimes leeks can get a bit more golden than intended, especially if you’re multitasking (been there!). A tiny pinch of sugar can help balance any slight bitterness, though honestly, a little caramelization often adds nice depth to the flavor.
- Too thick? Add warm broth gradually while stirring
- Too thin? Simmer uncovered for a few extra minutes
- Leeks got too brown? Add a pinch of sugar to balance
- Gritty texture? Always rinse leeks thoroughly before cooking
Making It Your Own
This is where the fun begins! While this soup is absolutely perfect as written, it’s also incredibly adaptable to whatever you have on hand or whatever your family loves. I’ve stirred in leftover roasted chicken for protein, swirled in a dollop of sour cream for extra richness, or even added a handful of baby spinach in the last few minutes for color and nutrition.
During cooler months, I love adding a parmesan rind to the simmering potit adds this incredible umami depth that makes the soup taste like it’s been cooking all day. Just remember to fish it out before blending!
Serving and Storage That Makes Sense
This soup is absolutely gorgeous served in deep bowls with a sprinkle of fresh chives and a generous crack of black pepper. I love it alongside crusty bread for dipping, or sometimes I’ll top it with crispy bacon bits when I’m feeling indulgent. It’s elegant enough for company but cozy enough for a Tuesday night dinner.
The beauty of this recipe is how well it keeps and reheats. I actually think it tastes even better the next day once all the flavors have had time to meld together. Just add a splash of broth when reheating if it’s gotten too thick overnight.
| Storage Method | How Long | Reheating Tips |
|---|---|---|
| Refrigerator | 3-4 days | Add splash of broth, stir while heating |
| Freezer | up to 3 months | Thaw overnight in fridge, reheat gently on stove with a splash of broth. Avoid re-freezing. |
Expert Says: The Science Behind Potato Leek Soup
Potato leek soup combines the mild, sweet flavor of leeks with the creamy texture of potatoes to create a comforting, nutrient-rich dish. The starches in potatoes naturally thicken the soup, while leeks add subtle onion notes and antioxidants, enhancing both taste and health benefits without needing heavy cream.
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The Long Road to My Classic Potato Leek Soup
It took several kitchen sessions to get my Potato Leek Soup just rightat first, I rushed the simmering and missed that silky texture. Over time, I learned to coax out the gentle flavors patiently, and today’s recipe is a warm, comforting bowl that carries all the quiet lessons of those early stumbles and family gatherings.
FAQs ( Potato Leek Soup )
Can I freeze potato leek soup for later?
Yes, this recipe freezes well for up to 3 months. Cool the soup completely before storing in airtight containers. Reheat gently on the stove, stirring occasionally, to avoid separating the creamy texture. Avoid freezing if you added cream at the end; add it fresh when reheating.
How do I make the soup thicker or thinner?
For a thicker consistency, reduce the broth slightly while simmering or add more potatoes before blending. To thin it out, gradually stir in warm broth or milk until you reach your preferred texture. Slowly adjust to avoid diluting flavors or losing creaminess.
Can I substitute other vegetables for leeks or potatoes?
You can use onions or shallots instead of leeks for a similar flavor, but avoid stronger onions that overpower the dish. Yukon gold or russet potatoes provide the best creamy texture, but red potatoes can be used if preferred. Avoid starchy vegetables like sweet potatoes to keep the classic taste intact.
What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator and consume within 3-4 days. Reheat on the stove over medium heat, stirring occasionally for even warming. Avoid microwaving directly from cold to preserve the soup’s smooth, velvety texture.
Can I make this recipe dairy-free?
Yes, substitute butter with olive oil and use coconut or oat milk instead of cream or regular milk. These alternatives keep the soup creamy and flavorful without dairy. Be sure to blend well and adjust seasoning to balance the slight taste differences.
Potato leek soup like this is pure comfort in a bowltender potatoes melting into silky sweetness, those leeks adding their gentle magic. You’ll love how it turns out creamy and soul-warming without any fuss, ready in under 45 minutes. The kitchen fills with that buttery aroma that makes everyone wander in asking “what smells so good?”
Try stirring in fresh chives or a swirl of cream for extra richness, or add leftover rotisserie chicken to make it heartier. This homemade potato leek soup keeps beautifully in the fridge for daysjust add a splash of broth when reheating. A trick from Julia’s kitchen: save those leek tops for making stock later.
I’d love to see your cozy bowls of this classic potato leek soup! Did you grow up with something like this on chilly afternoons? There’s something so special about sharing soup recipesthey’re like edible hugs we pass along. Save this one for the people you love; it’s the kind of recipe that becomes part of your family story.
