Potato Leek Soup
This vegetarian potato leek soup is one to cozy up with this season! It’s loaded with good-for-you veggies, has an herby-y flavor boost, and is a spoonful of the dreamiest, creamiest texture (without the need for dairy).
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 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 soup is one to keep in your back pocket – especially during leek season.
What’s Needed For The Best Potato Leek Soup
Speaking of simple, just a handful of ingredients are needed for this recipe. And they’re budget-friendly ones at that! Can’t beat a soup that’s easy and light on the wallet. Here’s what’s in it.
- Leeks: Since it’s leek season, you should be able to find leeks decently big in size. You’ll need 3 of them!
- Broth: You can use either vegetable or chicken broth. But, 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 herb-y 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.
How To Make Potato Leek Soup
Now that your leeks are cleaned and ingredients prepped, the rest is easy peasy. But when it comes to the blending part, make sure you 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!
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!
- Very Best Lentil Soup
- Cabbage Soup
- White Chicken Chili
- Roasted Butternut Squash Soup
- Poached Chicken and Vegetable Soup
- Greek Avgolemono Soup
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.
Potato Leek Soup
- 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.
- Place the chopped leeks into a colander and run under cold water to remove dirt and debris.
- 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.
- 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.
- 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.
- Top the potato leek soup with chopped chives and freshly ground black pepper before serving.
- 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.