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

4.95 from 54 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 servings
Author: Lisa Bryan

Description

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!

Video

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 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. 

Nutrition

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.

4.95 from 54 votes (8 ratings without comment)

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106 Comments

  1. I’ve made this recipe so many times, I’ve lost count. It is wonderful and quick to make. You won’t be disappointed.5 stars

  2. Tasted better second day. I liked it. Pretty good but I may put some left over chopped ham in it next time4 stars

  3. Just made this for lunch, rook all of 30 minutes to prepare and cook . Whizzed up in the soup maker, delicious lunch, thanks for the recipe.5 stars