Introduction

This classic Potato Leek Soup is a comforting and creamy dish perfect for chilly days. Made with simple, wholesome ingredients, it delivers rich flavor with minimal effort. For more potato-based comfort food, try these Sweet Potato Biscuits Recipe or these fun Mini Tater Tot Cheeseburgers Recipe. This soup is easy to prepare and always satisfying.

Ingredients

This creamy potato leek soup combines the sweet, mild onion flavor of sautéed leeks with the earthy richness of potatoes, creating a velvety smooth texture that’s both comforting and elegant.

• 3 tablespoons unsalted butter
• 3 large leeks, white and light green parts only, cleaned and sliced
• 4 cups potatoes, peeled and diced
• 2 cloves garlic, grated
• 4 cups vegetable or chicken broth
• 1 sprig fresh thyme
• 1 cup milk or cream
• 1 tablespoon lemon juice (optional)
• Salt and freshly ground black pepper, to taste
• Olive oil, for drizzling
• Fresh chives, chopped, for garnish

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Potato Leek Soup recipe is about 20% faster than similar recipes, making it perfect for a quick and satisfying meal.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Thoroughly wash and slice 3 leeks, using only the white and light green parts. Peel and dice 2 pounds of Yukon Gold potatoes into 1-inch cubes. Mince 2 cloves of garlic.

Tip: Soak sliced leeks in cold water to remove any hidden grit between layers before draining and patting dry.

Step 2 — Sauté Aromatics

Melt 3 tablespoons of butter in a large pot over medium heat. Add leeks and cook for 8–10 minutes until softened but not browned, stirring frequently.

Add minced garlic during the last minute of cooking to release its fragrance without burning.

Step 3 — Add Potatoes and Liquid

Add diced potatoes to the pot along with 6 cups of vegetable broth and 1 teaspoon of salt. Bring to a boil over high heat.

Once boiling, reduce heat to maintain a gentle simmer. Partially cover and cook for 15–20 minutes until potatoes are fork-tender.

Step 4 — Blend the Soup

Remove the pot from heat and let cool slightly. Use an immersion blender to purée the soup directly in the pot until completely smooth.

For extra silkiness, transfer in batches to a countertop blender, but never fill more than halfway when blending hot liquids.

Step 5 — Adjust Consistency

If your Potato Leek Soup is too thick, gradually stir in additional broth or water until it reaches your preferred texture. For a richer version, swirl in ½ cup of heavy cream.

Taste and season with additional salt and freshly ground black pepper as needed.

Step 6 — Final Simmer and Serve

Return the blended soup to low heat and warm through for 3–5 minutes, stirring occasionally. Do not boil after adding cream.

Ladle into bowls and garnish with fresh chives, croutons, or a drizzle of olive oil. Serve your homemade Potato Leek Soup immediately while hot.

Nutritional Information

Calories	215
Protein	6g
Carbohydrates	35g
Fat	7g
Fiber	4g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

Customize your Potato Leek Soup with these simple swaps to suit different dietary needs and flavor preferences.

• Cauliflower for Potatoes — Lowers carbs while maintaining a creamy texture with a slightly nutty flavor.
• Greek Yogurt for Heavy Cream — Adds protein and tanginess for a lighter, dairy-rich version.
• Coconut Milk for Dairy — Provides a dairy-free creaminess with a subtle tropical note.
• Chicken or Vegetable Broth (Low-Sodium) — Reduces salt without sacrificing savory depth.
• Sweet Potatoes for White Potatoes — Offers more fiber and a natural sweetness.
• Lentils or White Beans — Boosts protein and makes the soup more filling and hearty.
• Nutritional Yeast for Cheese Garnish — Delivers a cheesy, umami flavor without dairy.
• Arrowroot or Cornstarch for Flour — Keeps the soup gluten-free while thickening nicely.

Serving Suggestions

• Pair with a crusty baguette or warm dinner rolls for dipping.
• Top with crispy bacon bits, fresh chives, or a swirl of cream.
• Serve alongside a fresh green salad for a light, balanced meal.
• Perfect for chilly evenings, holiday dinners, or cozy family gatherings.
• Garnish with a drizzle of truffle oil for an elegant touch.
• Accompany with a grilled cheese sandwich for ultimate comfort.

This Potato Leek Soup is versatile enough for casual lunches yet elegant for special occasions, making it a year-round favorite.

Common Mistakes to Avoid

• Mistake: Not cleaning leeks thoroughly, leaving gritty soil in your Potato Leek Soup. Fix: Slice leeks lengthwise first and rinse under cold running water, separating the layers to wash away all hidden dirt.
• Mistake: Overcooking potatoes until they turn mushy and waterlogged. Fix: Simmer potatoes just until they are fork-tender, which preserves their texture and prevents the soup from becoming gluey.
• Mistake: Sautéing aromatics over high heat, which can cause them to burn and impart a bitter flavor. Fix: Cook leeks and onions over medium-low heat until they are soft and sweet, not browned.
• Mistake: Using a weak blender or over-blending, which can make the soup gummy. Fix: Use a high-powered blender in short bursts or an immersion blender, pulsing until just smooth.
• Mistake: Adding dairy too early or at a boil, causing it to curdle. Fix: Stir in cream or milk off the heat at the very end to maintain a silky, smooth consistency.
• Mistake: Underseasoning the soup, resulting in a bland Potato Leek Soup. Fix: Season in layers—add salt when sautéing vegetables and again after blending, then do a final taste adjustment.
• Mistake: Choosing the wrong potato type, like waxy potatoes, which don’t break down well for a creamy soup. Fix: Opt for starchy potatoes like Russets or Yukon Golds, as they puree smoothly and thicken the soup naturally.
• Mistake: Skipping the step to let the soup rest before serving. Fix: Allow the finished Potato Leek Soup to sit for 10-15 minutes; this lets the flavors meld together beautifully.

Storing Tips

• Fridge: Cool your Potato Leek Soup completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in freezer-safe containers or heavy-duty bags for up to 3 months. Thaw in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop or in the microwave, stirring occasionally, until the soup reaches 165°F for food safety.

For best quality, avoid repeated reheating of your Potato Leek Soup.

Conclusion

This creamy Potato Leek Soup is a comforting classic that’s simple to prepare yet delivers incredible flavor. For more hearty vegetable soups, try this Broccoli Cheddar Soup or Butternut Squash Soup. Give this recipe a try and share your thoughts in the comments!

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FAQs

Can I make Potato Leek Soup ahead of time?

Yes, this Potato Leek Soup is an excellent make-ahead meal. Prepare it as directed, let it cool completely, and store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop, adding a splash of broth or milk if the soup has thickened too much.

How can I make a creamy Potato Leek Soup without dairy?

You can easily make a dairy-free version of this Potato Leek Soup. Simply substitute the cream with an equal amount of unsweetened coconut milk, cashew cream, or a plain, unsweetened plant-based milk. The starchy potatoes will still help create a wonderfully creamy and satisfying texture.

What is the best way to clean leeks for soup?

Leeks often trap grit and sand between their layers. To clean them, slice the leeks first and then submerge the slices in a large bowl of cold water. Swirl them around to loosen the dirt, which will sink to the bottom, then lift the clean leeks out with your hands or a slotted spoon.