Potato Leek Soup is the definition of cozy comfort food with a healthy twist.
The combination of tender potatoes and mellow, sweet leeks creates a creamy, velvety texture without needing excessive cream.
Rich in fiber and packed with essential vitamins, this soup is naturally low in saturated fat, while the potatoes provide complex carbs that deliver long-lasting energy.
The optional homemade leek top broth adds depth of flavor while making use of kitchen scraps — a win for taste and sustainability.
Easy to prepare in under an hour, this recipe is perfect for weeknight dinners, meal prep, or a wholesome starter.
It’s hearty enough to stand alone but pairs beautifully with crusty bread or a fresh salad, making it a versatile staple for cold-weather cooking.
Must-Have Tools for Perfect Results
Dutch Oven or Heavy-Bottomed Pot
Ideal for sautéing leeks evenly and simmering the soup without scorching. A must for soups, stews, and one-pot meals.
Immersion Blender
Lets you puree the soup directly in the pot for silky-smooth results. A game-changer for sauces, dips, and smoothies too.
Chef’s Knife
Essential for safely slicing through leeks and potatoes with precision. A durable knife makes all meal prep faster and more enjoyable.
Cutting Board with Juice Groove
Provides a stable surface for chopping vegetables while containing any mess. Perfect for everyday cooking and clean-up ease.
Measuring Cups & Spoons
Ensure accuracy for broth, dairy, and seasonings. Reliable measuring tools are vital for consistent results in both cooking and baking.
Flavorful Potato Leek Soup
Equipment
- 1 Dutch oven or large pot
- 1 Immersion blender (or standard blender)
- 1 Chef’s knife1 Cutting board
- Measuring Cups & Spoons
Ingredients
For the Soup
- 4 large leeks about 2½ pounds, white and light green parts only
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
- 2 pounds Yukon gold or yellow potatoes chopped
- 3 garlic cloves grated
- 6 cups vegetable broth or leek top broth
- 3 fresh thyme sprigs bundled
- 1 cup milk or heavy cream
- 1 tablespoon fresh lemon juice optional
- Fresh chives chopped, for garnish
For Optional Leek Top Broth
- 4 large leek tops dark green parts, about 2½ pounds
- 12 cups water
- 8 fresh thyme sprigs
- 5 garlic cloves smashed
- 1 tablespoon sea salt
- 1 tablespoon whole black peppercorns
Instructions
- Prepare the Leeks:Trim away the dark green tops of the leeks (set aside if making broth) and slice the white and pale green portions into half-moons. Place the slices in a large bowl of cool water, swishing them around with your hands to release dirt and grit hidden between the layers. Let them rest for a moment so the dirt sinks to the bottom, then lift the leeks out with your hands or a slotted spoon.Rinse once more if needed to ensure they’re completely clean. Drain well and set aside. This step ensures your soup has a fresh, sweet flavor without unwanted grit.
- Optional Broth Infusion:If you’d like to enhance the flavor, prepare the leek top broth. Place the dark green tops, thyme sprigs, smashed garlic, peppercorns, and salt into a large pot with 12 cups of water. Bring to a boil over high heat, then lower the heat to maintain a gentle simmer for 30 minutes. As it cooks, the broth will become aromatic with a mild oniony-sweet essence. Strain the liquid through a fine mesh sieve into a large container and measure out 6 cups to use for the soup. Refrigerate or freeze the rest for later dishes such as risottos, sauces, or stews.
- Sauté the Aromatics:In a Dutch oven or heavy pot, melt the butter over medium heat until it begins to foam gently. Add the sliced leeks, season with salt, and grind in a generous amount of black pepper. Stir occasionally with a wooden spoon, cooking for 8–10 minutes until the leeks are soft, translucent, and fragrant. Be mindful to reduce the heat if they start browning, as you want them tender without caramelization. This slow sautéing process brings out their delicate sweetness, forming the flavor base of your soup.
- Add the Potatoes and Simmer:Once the leeks are softened, add the chopped potatoes and grated garlic to the pot, stirring them into the buttery mixture until evenly coated. Carefully pour in the prepared broth (or vegetable stock) and nestle in the bundled thyme sprigs. Increase the heat slightly to bring the pot to a boil, then immediately reduce to a steady simmer. Let the soup cook uncovered for about 20 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork. This step allows the flavors to meld beautifully.
- Blend Until Silky:Remove the thyme bundle and discard. Using an immersion blender, carefully puree the hot soup directly in the pot until it reaches a smooth, velvety consistency. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender, ensuring you vent the lid slightly to release steam. Always hold a towel over the top to avoid splatters. Blend until perfectly smooth and return the soup to the pot. The transformation from chunky to creamy makes this dish comforting and luxurious.
- Enrich and Brighten: Stir in the milk or cream, adjusting the amount to reach your desired creaminess. Taste the soup and season with additional salt and black pepper if needed. For a touch of brightness, stir in a splash of fresh lemon juice, which lifts the richness and adds a subtle zing.Allow the soup to gently reheat for a few minutes on low heat, making sure it doesn’t come to a rapid boil, which could cause the dairy to split. This finishing step balances richness with freshness.
- Serve and Garnish:Ladle the hot soup into bowls, making sure each serving has a smooth and creamy consistency. Sprinkle generously with chopped fresh chives for a pop of color and a mild oniony kick. Pair it with warm crusty bread for dipping or a crisp side salad for contrast. Leftovers can be cooled completely and stored in the refrigerator for up to 4 days, or frozen for up to 3 months. When reheating, warm gently on the stovetop to preserve the soup’s silky texture. Enjoy this comforting bowl any time of year, but especially on chilly evenings.
Notes
- Use Yukon gold potatoes for a naturally creamy texture, but russet potatoes also work if that’s what you have.
- Always wash leeks thoroughly—they trap soil between layers, and rinsing twice is best for a clean flavor.
- For a lighter soup, use milk instead of cream or swap with unsweetened oat or almond milk.
- Fresh thyme adds depth, but if unavailable, use ½ teaspoon dried thyme in its place.
- The optional homemade leek top broth intensifies the flavor while reducing food waste.
- Blend until silky smooth for a classic creamy soup, or leave it slightly chunky for a rustic style.
- A splash of lemon juice at the end enhances flavor and balances richness.
Chef’s Secrets for Success
The secret to a memorable potato leek soup lies in patience and layering flavors.
Gently sautéing the leeks until they soften but don’t brown ensures their natural sweetness shines through without bitterness.
Using Yukon gold potatoes gives a naturally velvety body, meaning you can use less cream while still achieving a rich texture.
Another chef’s trick is preparing the optional leek top broth—it’s an effortless way to intensify the soup’s base flavor while reducing kitchen waste.
Always season in stages: salt during the sauté, while simmering, and finally after blending.
This creates depth instead of flatness.
Lastly, blending until silky smooth transforms humble ingredients into something luxurious, perfect for both casual dinners and elegant meals.
Serving Suggestions to Elevate Flavor
Potato Leek Soup is satisfying on its own, but pairing elevates the experience.
Serve it with warm, crusty sourdough or a rustic baguette for dipping—it soaks up the creamy broth beautifully.
A crisp side salad with lemon vinaigrette adds brightness and contrast.
For heartier meals, pair the soup with a protein-rich side like roasted chicken or pan-seared salmon.
Garnishing with fresh herbs like parsley or dill can add freshness, while a drizzle of olive oil or a sprinkle of parmesan introduces richness.
If you want variety, try serving it in small cups as a starter for a dinner party—it feels elegant while keeping things simple.
Storage Tips for Lasting Freshness
This soup stores wonderfully, making it ideal for meal prep.
After cooking, allow it to cool completely before transferring to airtight containers.
It keeps well in the refrigerator for up to 4 days without losing flavor.
For longer storage, freeze in freezer-safe portions for up to 3 months—perfect for quick weeknight dinners.
To reheat, gently warm on the stovetop over low to medium heat, stirring occasionally.
If the soup thickens during storage, simply add a splash of broth or water to loosen it back to the right consistency.
Avoid boiling after adding dairy, as it may cause curdling.
Frequently Asked Questions
1. Can I make this soup dairy-free?
Yes! Substitute the butter with olive oil and replace the milk or cream with unsweetened oat, almond, or cashew milk. The soup will remain creamy and flavorful without dairy.
2. Do I need to peel the potatoes?
Not necessarily. Yukon gold potatoes have thin skins that blend smoothly, so peeling is optional. If using russet potatoes, peeling is recommended for the best texture.
3. Can I make this ahead of time?
Absolutely. This soup tastes even better the next day after the flavors meld together. Store in the fridge and gently reheat before serving for best results.
4. What can I use instead of thyme?
If thyme isn’t available, you can use rosemary, tarragon, or even a bay leaf for simmering. Each herb gives the soup a slightly different but delicious character.
5. How can I thicken the soup without cream?
Simply simmer the soup uncovered a little longer to reduce the liquid, or add a small handful of cooked rice or cauliflower before blending. Both methods create natural thickness.
This recipe has been adapted and simplified from the original version by loveandlemons. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
