Potato Leek Soup


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This potato leek soup is one to cozy up to this season! It’s loaded with good-for-you veggies, has an herb flavor boost, and is a spoonful of the dreamiest, creamiest texture (without the need for dairy).

Potato Leek soup in bowls on a table

Whether it’s a nippy day or you’re just craving an ultra-comforting meal, this potato leek soup without cream satisfies in so many ways. Yes, it’s a pretty simple soup recipe (literally just potatoes, leeks, aromatics, and broth). But sometimes, the simplest meals turn out to be the best, and the ones we make most often because they’re so easy to make!

I can attest to this, because I love to batch cook this creamy vegetarian soup for the week. It’s great on its own topped with freshly chopped chives. But it also makes for a delicious soup and salad combo. Either way, this potato leek soup is one to keep in your back pocket – especially during leek season.

Ingredients for potato leek soup on a table

Potato Leek Soup Ingredients

Speaking of simple, just a handful of ingredients are needed for this recipe. And they’re budget-friendly at that! Can’t beat a soup that’s easy and light on the wallet. Here’s what’s in it.

  • Leeks: Look for leeks with a good amount of white on the bottom, as that’s the part you use.
  • Broth: You can use either vegetable or chicken broth. I’m using vegetable broth to keep this soup vegetarian.
  • Potatoes: Yukon Golds are ideal for a beautiful yellow color and ultra-creamy consistency.
  • Herbs & Aromatics: All you need are garlic, fresh thyme, and a bay leaf to give this soup a delicate herby flavor.

Find the printable recipe with measurements below

How To Clean Leeks

Before we get started, let’s quickly go over how to clean leeks. Since the majority of the leek’s body (the white part) is hidden in the soil, it’s prone to having lots of dirt piled up within the tight leafy layers. And while there’s a few ways you can clean them – here’s an efficient way to make sure all the dirt is gone fast!

  • Trim off the rough leaves. Remove the dark green tops right where they start to turn light green. You can discard the tops or use them in soup stock (they’re actually quite flavorful).
  • Trim the roots off. Carefully trim off the roots of the leek, you want the white parts to stay intact for easy slicing.
  • Slice the leeks up. Cut all the way through the leek lengthwise so that you have two halves. Then flip the halves over so the rounded side is on top. Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices.
  • Rinse in a colander. Place the slices in a colander, and give them a good wash under running water.
Cooking potato leek soup in a pot

How To Make Potato Leek Soup

Now that your leeks are cleaned and ingredients prepped, the rest is super easy. When it comes to the blending part, make sure to have your immersion blender ready to go. If you don’t have an immersion blender, a high-powered blender will do just fine.

  • Cook the leeks. Heat the olive oil in a Dutch oven and sauté the leeks for 8 to 10 minutes, until they’re gently soft but not browned (if they start to brown and caramelize, reduce the heat). Then add the garlic and cook for another minute.
  • Add the rest. Add the diced potatoes, salt, bay leaf, thyme, and vegetable stock. Increase the heat to high and bring to a boil, then lower the heat down to a simmer. Let it cook for 15 to 20 minutes until the potatoes are perfectly soft.
  • Blend away. Remove the bay leaf and thyme sprigs. Then use an immersion blender to blend the soup until it’s creamy enough to your liking, or blend in batches with a high-powered blender.
  • Garnish it up. Sprinkle chopped fresh chives and a pinch of black pepper for the final touch!

Ways To Serve Potato Leek Soup

  • On it’s own! Since the base of this soup is potatoes, it is a bit filling. But to amp it up, you can add a ton of freshly chopped herbs, crispy bacon bits, or even crushed nuts.
  • As a side soup. I love to eat this alongside a fresh salad plate, such as this mandarin chicken salad, shaved Brussels sprouts salad, or a simple massaged kale salad.
  • Make it an appetizer. Ladle this into small bowls for an easy and hearty appetizer!
Bowls of potato leek soup next to chopped chives

Storage Tips

Like any soup, they’re great for leftovers and meal prep. Just freeze servings for future dinners!

  • To store: Store leftovers in sealed containers in the fridge for 3 to 4 days.
  • To freeze: I love to freeze batches of this soup in my Souper Cubes for an easy reheat. Just pop one out into a bowl and microwave for about 2 to 3 minutes! Otherwise, they will keep in the freezer for up to 3 months in a freezer-safe container.

Potato Leek Soup Recipe Video

For some visual inspiration, cook along with me in the video below!

Easy Soup Recipes For Days!

There’s nothing like meal prepping a batch of soup for the week. So if you need a few fresh ideas, these recipes will give your weekly rotation some oomph!

We crave all things comfort in the winter time – and this soup will surely hit the spot. If you make it, let me know how it turned out! I’d love to hear what you think in the comments below.

A bowl of potato leek soup

Potato Leek Soup

4.96 from 43 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 servings
Author: Lisa Bryan


This vegetarian potato leek soup is one to cozy up with! It's loaded with veggies, has the dreamiest velvety texture, and is budget-friendly!



  • 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


  • Slice the stem and green leaves off the leeks, leaving the white and light green parts. Cut the leeks in half lengthwise, then chop across.
    Chopped leeks on a wooden cutting board
  • Place the chopped leeks into a colander and run under cold water to remove dirt and debris.
    Chopped leeks in a colander for potato leek soup
  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and sauté for 8 to 10 minutes, until softened (but not browned). Then add the garlic and stir for another minute.
    Sauteing leeks in a pot for
  • Add the diced potatoes, salt, bay leaf, thyme, and vegetable stock. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the potatoes are fork tender.
    Cooking potato leek soup in a white pot
  • Remove and discard the bay leaf and thyme sprigs. Use an immersion blender to blend the soup until your desired level of creaminess. Alternatively, you can blend the soup in batches in a high-powered blender.
    A bowl of creamy potato leek soup
  • Top the potato leek soup with chopped chives and freshly ground black pepper before serving.

Lisa’s Tips

  • Each serving is about 1 ¼ cup. 
  • For a thicker texture, blend until it’s perfectly thick and creamy. But if you want to have chunky bits, don’t blend all the way or spot blend.
  • For a thinner texture, add 1 to 2 more cups of vegetable broth. This is also a great option if you’ve got a larger crowd to feed and want to increase the servings. 


Calories: 290kcal | Carbohydrates: 52g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1258mg | Potassium: 1080mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1676IU | Vitamin C: 54mg | Calcium: 70mg | Iron: 3mg
Course: Soup
Cuisine: American
Keyword: Potato Leek Soup, Soup Recipes
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. I made your potato leek soup this weekend, and I was so impressed. I absolutely loved how delicious & comforting this soup is. Very easy to make, will definitely be in my rotation.5 stars

  2. I have made potato leek soup in the past with russet potatoes,Good but so much better with the Yukon Gold potatoes! I used the last of my garden Yukons for this, and it was wobderful.
    Thanks for a great recipe

  3. I made this for the first time today. I really love garlic, so I added a bit more than the recipe calls for. The end result was absolutely delicious! Better than any “cream of potato” I had when growing up, for sure.

  4. I had a version of potato-leek soup in the UK and was hooked! This recipe is a fabulous one that makes me smile every time i taste it’s velvety smoothness. Top comfort food!! ❤️❤️❤️5 stars

  5. Thank you!! I bought leeks the other day, but didn’t know what to do with them. The soup is delicious! I’ll add some rolls for my boys and a salad for me. Can’t wait to dig in!5 stars

  6. Hi I love leeks and potatoes but I have a question?
    My daughter friend is allergic to potatoes. Can I use sweet potatoes with leeks?

    1. Hi Maria – You can try using sweet potatoes instead! It will change the soup entirely, but still be delicious.

  7. Love this soup and make it often. I usually make a double or triple batch and freeze in serving size containers. This is true ‘comfort soup.’5 stars

  8. I just want to say this was the best potatoe leek soup ever. I made it with homemade chicken stock and garnished it with fresh avacado.
    Highly recommend making this! My husband loved it. Oh I also added some fresh carrots.
    Delicious. I put the carrot in with the potatoes. Yum5 stars

  9. I am giving this recipie a 5 star. I have never had Potato and Leek soup and I must say my hubby and I liked it very much. I left mine a bit chunky, it’s how we like it. Number one soup for the week is a winner.5 stars

      1. I did not follow this recipe 100% but it still came out very yummy and creamy. I did not have bay leaves and the vegetable stock and used a mixture of vegetable spices. I steamed the chopped potatoes prior to adding it too the pot. I was a bit nervous not to add a “creaming” element but it looks like my blender has a mini wizard inside it because the thick and creamy appeared without any creamy ingredient/s. Next time I might try adding some coconut cream. I mixed some of the left over with a stir fry the next day and it was even tastier. (PS hide the left over, seems there is a hungry wizard inside my fridge as well.)5 stars

    1. Hi, I just want to say this is exactly what I was looking for and I’m making it tonight. Looks fantastic and do easy to prepare. Thank you for such great recipes.

  10. This was delicious. I made a second batch the next day and froze in souper cubes for when I’m not feeling good, I can just pop.a few in a bowl and heat up!5 stars

      1. This is delicious! I made it in my Instant Pot. I forced myself to stop eating it so I could have leftovers.5 stars

  11. I love this soup and make several of your puréed soups all the time. I love them all especially because there is no dairy! I was wondering with the potato leek soup if I could use half the amount of potatoes and substitute the rest with cauliflower?5 stars

  12. I love this potato leek soup! No dairy and it is still creamy and delicious. So easy to make and blends great in my Vita-Mix. 5 stars

  13. Amazing recipe. Everybody in the family loves it . We usually have it with some garlic, basil and olive oil sauce. Goes well with olives or red onion.5 stars

  14. I have tried many of your recipes and have loved them!  I have recommended your website and YouTube channel to everyone that I talk food with.  I am beginning to start doing meal prep and got your book (love it).

    I am wondering if this can be frozen? 

  15. This was my first time doing anything with leeks and it turned out delicious and so easy! I topped it with some bacon as well as the chives and served it as a side with steak for dinner last night. Will for sure make again!5 stars

  16. And she does it again. This was the 3rd potato soup recipe I had tried and I was about to give up. Not only was this recipe much tastier than the other I tried, but it was also much easier and didn’t require me to make nut milk beforehand! My store has extra extra large leeks so I doubled the recipe but only used 1 1/2 leeks.5 stars

  17. Great recipe- just had some for lunch. Very pleased to see no milk or cream are required as I agree that the potatoes are starchy enough to give it creaminess. Thanks Lisa – I’ll keep this one on the cold weather menu rotation!5 stars

  18. I just finish cooking this soup and my husband and I can believe how easy and delicious is. Thank you for sharing. Looking forward to try much more.5 stars

  19. easy and quick and tasty. Thank you! I’m going to double and serve at house warmin. autumn here in Aus now.5 stars

  20. Prepared this flavorfully, creamy soup this week and it is so good.  So simple and quick.  Enjoying it with family.  Def a new favorite.  5 stars

  21. Even though it’s officially the first day of Spring, it’s a cold, blustery day and the soup was delicious and hit the spot. Thyme was a nice addition.   Will be freezing leftovers.   Thanks! 5 stars

  22. Just made it and it came out delicious and creamy (I like the soup creamy too)! You’re a genius Lisa as always.5 stars

  23. Potato Leek soup was easy to make and so delicious! Served mine with a side of Napa cabbage kimchi. Yum! 😋5 stars

  24. Hi Lisa! I just finished to prepare the soup, and wanted to ask if I can freeze it? Thanks for your help and your time. Tali 

    1. Yes, you can freeze this soup! Also, I will normally write the storage instructions for each recipe in the posts :)

  25. Hi Lisa, so happy for a new vegetarian recipe! I made the soup yesterday and it tastes great! Even my 14 month old boy couldnt get enough!5 stars

  26. I love potato soup, I’ll give this a try. I usually put marjoram in but have recently discovered that I really like thyme.