Potato leek soup is one to cozy up to this fall season! It’s loaded with good-for-you veggies and has the creamiest texture (without any cream).
Why You’ll Love This Potato Leek Soup
When leek season arrives and it’s a blustery, cold day outside, I love making this ultra-comforting potato leek soup! It’s delicately sweet and creamy, like my tomato soup or butternut squash soup, but with all the comfort you would get from a spoonful of mashed potatoes. The French really nailed this classic soup, and I love French food to begin with (ratatouille, anyone?). But here’s why I tend to make this fall soup regularly:
- There’s only 6 ingredients needed. Leeks and potatoes make up the majority of this soup, with just a few additional aromatics for extra flavor. That’s it!
- There’s many ways to serve it. I love this as a soup and salad combo with a simple kale salad, but I’ll run through more delicious ideas below.
Potato Leek Soup Recipe Ingredients
- Leeks: Look for leeks with a good amount of white near the root, as that’s the part you’ll be using. It’s far more tender and sweet than the dark green tops.
- Broth: You can use either vegetable or chicken broth. I’m using vegetable broth to keep this a true vegetarian soup.
- Potatoes: Yukon Golds are ideal for a beautiful yellow color and ultra-creamy consistency.
- Fresh herbs and 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 Make Potato Leek Soup
The first step is to slice and clean your leeks properly. 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. So here’s how I clean my leeks:
- Trim off the dark green tops. Cut right where they start to turn light green. You can discard the tops, but I like to use them for soup stock (they’re actually quite flavorful!).
- Carefully trim off the roots. Ensuring the white parts remain intact for easy slicing.
- Then, slice and wash the leeks. Cut them in half lengthwise, then slice the white and light green sections crosswise into ¼-inch thick pieces. Rinse thoroughly in a colander to remove any hidden dirt.
Step two: In a Dutch oven, sauté the leeks for 8 to 10 minutes, just until they’re soft and fragrant. Don’t let them brown too much! If they start to caramelize, turn the heat down a bit. Then, toss in the garlic and cook for another minute.
Step three: Add the diced potatoes, salt, bay leaf, thyme, and vegetable stock. Turn the heat up to high to get it boiling, then lower it to a simmer. Let it cook for 15 to 20 minutes, until the potatoes are soft and ready for blending.
Step four: Pull out the bay leaf and thyme sprigs. Then, use an immersion blender to make the soup creamy, or blend in batches if you’re using a high-powered blender. Taste and adjust the seasoning, and serve with a sprinkle of fresh chives and cracked black pepper. My favorite finishing touch!
Ways To Serve
- On its own! Potato leek soup is pretty hearty thanks to the potatoes, but you can jazz it up with fresh herbs, crispy bacon bits, crispy shallots, or even some crushed nuts for extra flavor and texture.
- As a side soup. I love to pair it with a fresh salad for a light and balanced meal. Some of my favorites are a simple kale salad, a shaved Brussels sprouts salad, or a classic Caesar salad.
- Make it an appetizer. If you’ve got a seated dinner situation, serve these in small bowls as a soothing, warming first course. This is always a hit at my dinner parties!
Storage Tips
Finding leftovers of this soup in the fridge or freezer always makes my day. Store any extra in a sealed container in the fridge for 3 to 4 days.
If you want to save some for later, I love freezing batches in my Souper Cubes. Just pop one out into a bowl and microwave for 2 to 3 minutes for an easy, cozy meal. Otherwise, the soup will keep in a freezer-safe container for up to 3 months.
More Soup Recipes
- Lentil Soup: Packed with Mediterranean flavor.
- Cabbage Soup: The ultimate healthy soup.
- Vegetable Soup: A great way to use leftover veggies.
- Chicken Soup: A year-round staple.
- Greek Avgolemono Soup: The best creamy chicken soup!
- Or try any of these soup recipes or vegetarian recipes!
If you make this potato leek soup recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Le Creuset Dutch Oven My favorite Dutch oven for soups.
- Immersion Blender Great tool for spot-blending soups!
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
- Prep leeks. Slice the stemand green leaves off the leeks, leaving the white and light green parts. Cut the leeks in half lengthwise, then chop across.
- Clean leeks. Place the chopped leeks into a colander and run under cold water to remove dirt and debris.
- Cook leeks. 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.
- Cook potatoes. 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.
- Blend. 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.
- Serve. 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.
- Storage tip: Store leftovers in a sealed container in the fridge for 3 to 4 days, or freeze for up to 3 months. For quick meals, freeze in portions (like Souper Cubes) and microwave for 2 to 3 minutes to reheat.
Nutrition
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Recipe originally posted March 2022, but updated to include new information and photos for your benefit!
Pleasantly surprised at how good this soup is, as it doesn’t call for the usual milk or cream that I expected. My variation on Lisa’s recipe (because I did not have leeks) was to substitute a sliced onion instead. This dish is a very tasty way to use up potatoes. I garnished with chives and black pepper but skipped the oil. I also liked how thick and creamy it turned out and that it didn’t call for any flour/cornstarch thickeners. A pure and satisfying dish for any season – and budget friendly. Yum!
So happy you enjoyed it, Sandra!
This soup was amazing!! I didn’t have enough leeks so added a sweet onion and the taste was divine! I’m going to sign up for your weekly recipes as it’s rare these days to find a recipe that tastes as good as yours!
Hi Anna – Glad this worked out great with additional sweet onions! Hope you continue to enjoy all the Downshiftology recipes you make :)
Made this to have something soft after getting 4 wisdom teeth pulled and I LOVE it!
Hi Elizabeth – Glad this soup worked wonders!
This Potato Leek Soup is delicious.
I didn’t change anything, went straight by the recipe and it’s very savory. My family loved it.
So happy you and your family loved the recipe, Ann!
Turned out so good! Thank you, Lisa! Love the leeks and no dairy!
Hi Anna – I’m so glad you love this potato leek soup!
Lisa, all of your recipes are so delicious! I turn to your cookbook & website often!
This was the first time I used Leeks, so thanks for the tips on prepping & washing. I followed your recipe except I used dried thyme and I added the juice of one lemon at the end of cooking. It was so good, I ate 2 bowls!! You inspire me to cook healthy, delicious meals!!
Oh wonderful! I’m so happy you loved it, Debbe. Thanks for giving it a try!
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.
Oh wonderful! I’m glad you enjoyed this potato leek soup.
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
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.
Thrilled to hear you loved this potato leek soup!
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!! ❤️❤️❤️
Hi Deb – I’m so glad you love this potato leek soup!
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!
Hi there – Happy to hear this recipe came in handy!
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?
Hi Maria – You can try using sweet potatoes instead! It will change the soup entirely, but still be delicious.
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.’
Hi Sharon – Happy to hear you’re loving this soup!
Super easy to make and delicious!!!
Hi Anjanette – I’m so glad you love this soup!
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. Yum
Hi Tina – I’m glad you found a winning potato leek soup recipe!
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.
Wonderful! So happy you and your hubby loved the soup, Carla. Thanks for giving it a try!
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.)
Hi Nico – I’m glad this recipe still turned out great with your tweaks!
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.
Hi Lisa – Hope you love this recipe!
Delicious!! Perfect for a cozy Fall day!
This potato leek soup is the perfect fall soup!
I make this nearly once a week.
I’m happy to hear you’re loving this potato leek soup, Megan!
Excellent easy recipe!!!!!@
Yay, I’m happy you loved it!
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!
This one’s always a delicious soup to have on hand in the freezer.
This is delicious! I made it in my Instant Pot. I forced myself to stop eating it so I could have leftovers.
Thrilled to hear you love this potato leek soup!
I followed the recipe exactly. The soup was good, not as creamy as I had hoped.
Thank you for sharing.
Hi Sheila – you can use a little bit less broth if you’d like it thicker and creamier. :)
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?
It might not be as creamy/thick, but you could try!
Would this be good served cold?
I find that this tastes better when it’s warm!
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.
Very good. Thank you for showing and explaining your recipes. You are a good cook!
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.
Glad the whole family enjoyed this potato leek soup!
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?
Happy to hear you’re loving the recipes so far Alison! As for this soup, you can freeze it :)
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!
I’m glad your first cooking experience with leeks was a success Melissa!
Great recipe.. Totally yummy
First time growing leeks. Both my husband I agree, this recipe is a keeper.
Glad you enjoyed this potato leek soup Susan!
Absolutely delicious and filling. It is now one of my family’s favourite meals.
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.
Glad you’ve found a winning potato soup now Emily!
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!
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.
Happy to hear both you and your husband enjoyed this potato leek soup :)
Its very easy process .But this receipe is very tasty i like your blog. Thanks share this post.
Glad you enjoyed this potato leek soup Sumner!
easy and quick and tasty. Thank you! I’m going to double and serve at house warmin. autumn here in Aus now.
Hope everyone enjoys this soup during your housewarming Lidia!
Prepared this flavorfully, creamy soup this week and it is so good. So simple and quick. Enjoying it with family. Def a new favorite.
Happy to hear this potato leek soup has become a family favorite Hillary!
so easy and so tasty! thanks a lot!
Really enjoyed this soup! First time making a potato leek soup and it is very tasty. So cozy.
It’s so nice to see a soup recipe without cream. Thank you!
Hope you enjoy this recipe Vriginia!
Perfect! This soup is creamy and loaded with flavor. Silky smooth. Easy prep and quick to cook!
Glad you enjoyed this potato leek soup Andrea!
Great and fast recipe !
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!
There’s definitely cold days in Spring – so keep this soup on hand :)
Just made it and it came out delicious and creamy (I like the soup creamy too)! You’re a genius Lisa as always.
This really is one of the best, creamiest soups :)
Potato Leek soup was easy to make and so delicious! Served mine with a side of Napa cabbage kimchi. Yum! 😋
Love the idea of serving this with a side of kimchi :)
I love this recipe! So easy and delicious!! Thank you!
Happy to hear you enjoyed this potato leek soup Fabiola!
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
Yes, you can freeze this soup! Also, I will normally write the storage instructions for each recipe in the posts :)
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!
Glad the family enjoyed this potato leek soup Fran!
Hi Lisa – why don’t you use the green tops?
You can if you’d like, I just find them to be a bit tougher.
I love potato soup, I’ll give this a try. I usually put marjoram in but have recently discovered that I really like thyme.
Thyme really makes a difference in this soup! Hope you love it Joy :)