Potato Leek Soup is the epitome of comfort food, blending the sweet, mellow flavor of leeks with the creaminess of Yukon Gold potatoes. This Best Potato Leek Soup is a classic dish that warms the soul and fills the belly. Perfect for chilly evenings or when you’re in need of a simple yet satisfying meal, it combines ease and flavor in every spoonful. Whether you enjoy it as a light lunch or a hearty dinner, this soup is sure to become a staple in your kitchen.
Why You’ll Love This Potato Leek Soup
This creamy potato leek soup is not only delicious but also versatile. Here are a few reasons to love it:
- Quick and easy to prepare, making it a great choice for busy weeknights.
- Rich, creamy texture that satisfies your cravings for comfort food.
- Customizable for various diets: vegan, gluten-free, and low-carb options available.
- Perfect for meal prep; it stores well for several days.
- Can be made in a slow cooker for added convenience.
- Healthy yet hearty, packed with nutrients from fresh ingredients.
- Ideal for cold days when you need something warm and filling.
This soup is a classic potato leek soup that will become your go-to recipe for satisfying meals.
Ingredients for Potato Leek Soup
Gather these items:
- 3 large leeks (white and light green parts only, cleaned and sliced)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 4 medium Yukon Gold potatoes (peeled and diced)
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/2 cup heavy cream (optional, for added richness)
- 2 tablespoons chopped fresh chives or parsley (for garnish)
How to Make Potato Leek Soup Step-by-Step
- Step 1: Prepare the leeks by trimming the dark green tops and roots. Slice the leeks lengthwise, rinse thoroughly to remove grit, and slice into thin half-moons.
- Step 2: In a large pot, heat the butter and olive oil over medium heat. Add the leeks and sauté for 7–10 minutes until soft but not browned.
- Step 3: Stir in the garlic and cook for another minute until fragrant.
- Step 4: Add the diced potatoes, broth, bay leaf, and thyme. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for about 20 minutes, until potatoes are tender.
- Step 5: Remove the bay leaf. Blend the soup with an immersion blender or in batches in a countertop blender until smooth (or leave some chunks for texture).
- Step 6: Stir in the cream (if using), and season with salt and pepper to taste.
- Step 7: Serve hot, garnished with chopped chives or parsley, cracked black pepper, and optional croutons or crispy bacon.
Pro Tips for the Best Potato Leek Soup
Keep these in mind:
- This soup is customizable for vegan diets by omitting the cream and using vegetable broth.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently on the stove before serving.
- For an added depth of flavor, consider adding a splash of white wine during the sautéing process.
Best Ways to Serve Potato Leek Soup
This hearty potato leek soup recipe is perfect on its own, but you can elevate it further:
- Top with crispy bacon bits for a savory crunch.
- Serve alongside a fresh green salad for a complete meal.
- Accompany with warm, crusty bread for dipping.
How to Store and Reheat Potato Leek Soup
For leftovers, simply store the soup in an airtight container in the refrigerator. It can last up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. This easy potato leek soup recipe makes meal prep a breeze.
Frequently Asked Questions About Potato Leek Soup
What is potato leek soup?
Potato leek soup is a creamy soup that combines leeks and potatoes, typically enhanced with broth and seasonings, creating a comforting dish that is perfect for cold days.
Can I make potato leek soup ahead of time?
Yes, you can prepare potato leek soup ahead of time. In fact, the flavors develop even more as it sits in the fridge, making it a great option for meal prep.
How do I avoid common mistakes with potato leek soup?
To avoid common mistakes, ensure you thoroughly clean the leeks to remove any grit. Additionally, avoid overcooking the potatoes, as they should be tender but not mushy for the best texture.
Variations of Potato Leek Soup You Can Try
There are many delicious variations of this classic soup:
- For a vegan potato leek soup, simply omit the cream and use vegetable broth.
- Add diced carrots or celery for an extra twist.
- For a gluten-free potato leek soup, ensure the broth is gluten-free and omit any flour-based thickening agents.
With these options, you can enjoy a homemade potato leek soup tailored to your taste.
For more delicious recipes, check out Creamy Tuscan Scallops or Cheesy Hamburger Potato Soup.
For more information on the health benefits of leeks, visit Healthline.
Print
Best Potato Leek Soup: 7 Steps to Comforting Perfection
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Best Potato Leek Soup is a comforting classic that blends the sweet, mellow flavor of leeks with the creaminess of Yukon Gold potatoes.
Ingredients
- 3 large leeks (white and light green parts only, cleaned and sliced)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 4 medium Yukon Gold potatoes (peeled and diced)
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/2 cup heavy cream (optional, for added richness)
- 2 tablespoons chopped fresh chives or parsley (for garnish)
Instructions
- Prepare the leeks by trimming the dark green tops and roots. Slice the leeks lengthwise, rinse thoroughly to remove grit, and slice into thin half-moons.
- In a large pot, heat the butter and olive oil over medium heat. Add the leeks and sauté for 7–10 minutes until soft but not browned.
- Stir in the garlic and cook for another minute until fragrant.
- Add the diced potatoes, broth, bay leaf, and thyme. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for about 20 minutes, until potatoes are tender.
- Remove the bay leaf. Blend the soup with an immersion blender or in batches in a countertop blender until smooth (or leave some chunks for texture).
- Stir in the cream (if using), and season with salt and pepper to taste.
- Serve hot, garnished with chopped chives or parsley, cracked black pepper, and optional croutons or crispy bacon.
Notes
- This soup is customizable for vegan diets by omitting the cream and using vegetable broth.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently on the stove before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg