Potato Leek Soup is the ultimate comfort food for cold weather. Silky, savory, and simple, this classic soup combines buttery Yukon gold potatoes, tender leeks, and a rich broth for a bowl that’s hearty yet light. It’s naturally gluten-free, easy to make vegetarian or vegan, and comes together with just a few wholesome ingredients.
Potato Leek Soup is one of those timeless recipes you’ll find yourself making again and again. The combination of mellow leeks, creamy potatoes, and fresh thyme creates a soup that’s elegant in its simplicity. Whether you use store-bought broth or make a quick aromatic stock from the leek tops, the result is always flavorful, satisfying, and perfect for fall and winter.
This soup is just right on its own, but it also pairs beautifully with crusty sourdough, a crisp salad, or a gooey grilled cheese sandwich. Bonus: it stores well, making it perfect for batch cooking or meal prep.
Table of Contents
💖 Why You’ll Love This Recipe
- Just 8 simple ingredients
- Naturally creamy with no flour or thickeners
- Can be made vegetarian, vegan, or dairy-free
- Ready in under an hour
- Freezer-friendly when made without dairy
Looking for more soups? Check out our Butternut Squash Soup or Tomato Soup next!
🛒 Ingredients
- 4 large leeks, white and light green parts only
- 3 tablespoons unsalted butter (or vegan butter)
- 1 teaspoon sea salt
- Freshly ground black pepper
- 2 pounds Yukon gold potatoes, chopped
- 3 garlic cloves, grated or minced
- 6 cups vegetable broth or leek top broth
- 3 fresh thyme sprigs
- 1 cup milk or heavy cream (or plant-based alternative)
- 1 tablespoon fresh lemon juice (optional)
- Chopped chives, for garnish
🔪 Instructions
- Clean the leeks: Slice off the dark green tops and discard or save for broth. Slice the white and light green parts lengthwise and rinse thoroughly to remove grit. Chop finely.
- Sauté the leeks: In a large Dutch oven, melt butter over medium heat. Add chopped leeks, salt, and pepper. Cook for 8–10 minutes until soft but not browned.
- Simmer the soup: Add potatoes, garlic, broth, and thyme. Bring to a simmer and cook uncovered for 20 minutes or until potatoes are fork-tender.
- Blend: Remove thyme sprigs. Use an immersion blender to puree the soup in the pot, or transfer to a blender in batches.
- Finish: Stir in milk or cream and optional lemon juice. Taste and adjust seasoning.
- Serve: Ladle into bowls and top with chives, a drizzle of olive oil, and cracked pepper.
⏱ Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6–8
Skill Level: Easy
🧮 Nutrition Facts (Per Serving, Approx.)
- Calories: 240
- Fat: 10g
- Carbohydrates: 28g
- Protein: 5g
- Fiber: 4g
- Sodium: 500mg
Nutrition varies depending on milk or cream used.
💡 Tips & Variations
- Make it vegan: Use plant-based butter and oat milk
- Skip the cream: It’s still delicious without dairy
- Add more veggies: Try celery, carrots, or white beans for extra texture
- Leek top broth: Simmer dark green leek tops with garlic, thyme, and peppercorns for 30 minutes
- Make it chunky: Blend only half the soup for a rustic texture
- Garnish ideas: Croutons, smoked paprika, or crispy shallots
🙋♀️ FAQs
Q: Can I freeze Potato Leek Soup?
Yes, but skip the milk or cream. Add dairy after thawing and reheating.
Q: Do I have to peel the potatoes?
Not necessary with Yukon golds—their thin skin blends smoothly.
Q: What’s the best broth to use?
A good-quality vegetable broth works great. For extra flavor, make leek top broth using the dark green parts.
Q: Can I make this ahead?
Definitely! It keeps in the fridge for 3–4 days. Reheat gently and thin with water if needed.
Q: How can I make this lower in fat?
Use 2% milk or unsweetened almond milk and reduce the butter slightly.
🥖 Serving Suggestions
- Serve with toasted sourdough or artisan bread
- Pair with a bright arugula salad with lemon vinaigrette
- Top with shredded cheese or a swirl of pesto for extra flavor
- Enjoy as a light main course or hearty appetizer
Potato Leek Soup
Equipment
- – Dutch oven or large soup pot
- – Immersion or upright blender
- – Cutting board and knife
Ingredients
- – 4 large leeks white and light green parts only
- – 3 tbsp unsalted butter or vegan butter
- – 1 tsp sea salt
- – Freshly ground black pepper
- – 2 lbs Yukon gold potatoes chopped
- – 3 garlic cloves grated
- – 6 cups vegetable or leek top broth
- – 3 sprigs fresh thyme
- – 1 cup milk or heavy cream or plant-based milk
- – 1 tbsp lemon juice optional
- – Chopped chives for garnish
Instructions
- Slice and rinse leeks thoroughly. Chop finely.
- Melt butter in a large pot. Add leeks, salt, and pepper. Sauté for 8–10 minutes.
- Add potatoes, garlic, broth, and thyme. Simmer for 20 minutes.
- Remove thyme. Blend soup until smooth.
- Stir in milk or cream and lemon juice if using. Adjust seasoning.
- Serve with chives, olive oil, and black pepper.
Notes
– For freezer-friendly version, omit dairy until reheating
– Optional: Make your own broth with leek tops, garlic, and thyme
🍽 Conclusion
Potato Leek Soup is a staple for a reason—it’s cozy, versatile, and full of gentle flavor. Whether you’re feeding your family on a weeknight or making an elegant starter for a dinner party, this recipe fits the bill. Simple, nourishing, and oh-so-creamy, it’s one of those recipes that feels like home in every bowl.