This creamy Potato Leek Soup recipe will become your go-to dish for cozy nights.
The first time I tried potato leek soup I wasn’t at a restaurant nor was it a home-cooked meal. No, it was from a can. And you know what? It was pretty tasty. I was in college then, and my idea of cooking was making macaroni and cheese on the stovetop. So stirring some canned potato leek soup in my scratched-up saucepan felt like an upgrade. Once in a while, I’ll still buy a can or two for nostalgia. But these days, I like to make this soup from scratch.
Potato leek soup boasts a creamy texture with savory and slightly sweet notes courtesy of the leeks. The creaminess comes from the Yukon gold potatoes and heavy cream. It’s a simple, crowd-pleasing soup that even my picky third child enjoys. And trust me—that’s saying something. What I love about this soup is that it pairs with almost anything. Okay, so it’s a bit more fattening due to the heavy cream, but it’s okay to treat yourself once in a while. If you’re aiming for comfort over calories, this potato leek soup is perfect on a cold night.
Is Potato Leek Soup Healthy?
Leeks provide antioxidants and small amounts of vitamins A and K, along with vitamin C, while potatoes are packed with fiber and potassium. The heavy cream does add a decent amount of fat, but to lighten it up you can swap coconut milk for the cream. I’ve even left out the cream altogether—just throw in an extra potato or two and an extra cup and a half of veggie broth. It’s still flavorful, and those extra potatoes give it a nice faux creaminess.
What exactly is a leek?
I used to think leeks were just overgrown scallions, and I was “sort of” right. Like scallions, leeks are part of the allium family, which also includes onions, garlic, and shallots. The mild pungency and subtle sweetness of the leeks perfectly complements the hearty potatoes. When sautéed, they develop caramelized notes and a soft texture, adding depth to the soup without overpowering it. Most importantly, leeks balance the soup’s creaminess, creating a flavor that’s both savory and delicate.
INGREDIENTS
- 3 large leeks, cleaned and sliced
- 2 1/2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 pounds Yukon Gold potatoes, peeled and diced
- 5 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup heavy cream
INSTRUCTIONS
Prep
Prepare leeks and potatoes.
Cook
Sauté leeks, add potatoes and broth, then simmer.
Blend & Serve
Purée soup, add cream, and serve.
Devour!
FAQs & Tips
Potato leek soup can be made ahead of time and stored in the fridge for up to 3 days. While you can reheat the soup in the microwave, I recommend using the stovetop. It heats more evenly and just tastes better, in my opinion. Simply reheat it on the stovetop over a low heat, stirring occasionally.
What I love about this soup is that it’s so easy to tweak. All you need are some fresh herbs like parsley or dill, or even a splash of white wine for a delicious twist. But one of my favorite add-ons is topping the soup with crispy fried leeks (or garlic) with a squeeze of lemon.
I’ve found that russet potatoes make a great substitute—they’re just as creamy!
Serving Suggestions
I know, potato-leek soup may already be starch city, but I still love to scrape the bowl with a crusty baguette or hunk of sourdough. Still, a soup like this calls for protein. My go-to is a simple Roasted Chicken with a side of Roasted Broccoli and Carrots. It’s also the perfect starter for “fancier” meals like Grilled Grouper or Smoked Pork Tenderloin. Or create a soup bar with the classics—Tomato Bisque, Italian Vegetable Soup, and Broccoli Cheddar!
Potato Leek Soup
Ingredients
- 3 large leeks cleaned and sliced
- 2 1/2 tablespoons olive oil
- 4 cloves garlic minced
- 2 pounds Yukon Gold potatoes peeled and diced
- 5 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup heavy cream
Instructions
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Prep the vegetables: clean and slice the leeks, using only the white and light green parts. Peel and dice the potatoes into small cubes.
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In a large pot, heat olive oil over medium heat. Add leeks and garlic, and sauté until leeks are slightly softened, at least 8 minutes. Add potatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are fork-tender.
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Use an immersion blender to purée the soup until smooth. Stir in heavy cream and heat through. Adjust seasoning with salt and pepper if needed. Serve hot.
Nutrition
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