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A bowl of potato leek soup
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5 from 16 votes

Potato Leek Soup

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!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Soup
Cuisine: American
Keyword: Potato Leek Soup, Soup Recipes
Servings: 4 servings
Calories: 290kcal
Author: Lisa Bryan


  • 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.



  • 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