Potato leek soup is a comforting, creamy dish that feels like a warm hug in a bowl.
With its rich flavor and smooth texture, this vegetarian recipe is perfect for cozy evenings, a light lunch, or a starter course.
It’s simple to prepare with just a handful of ingredients, making it an easy go-to for both beginner and seasoned cooks.
Plus, it’s naturally vegetarian and can easily be made vegan. Let’s dive into this wholesome and hearty recipe!
Ingredients
For the Soup:
- 2 tablespoons olive oil (or unsalted butter)
- 2 large leeks, trimmed, halved lengthwise, and thinly sliced (white and light green parts only)
- 3 medium potatoes, peeled and diced (Yukon Gold or Russets work well)
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup whole milk (or a plant-based alternative like oat or almond milk for a vegan version)
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
For Garnish:
- Chopped fresh chives
- Croutons or crusty bread
- Drizzle of olive oil or cream (optional)
Step-by-Step Instructions
1. Prep the Leeks
Wash the leeks thoroughly before slicing to remove any grit or dirt hiding between the layers. Slice the white and light green parts thinly and set them aside.
2. Sauté the Leeks and Garlic
Heat olive oil in a large pot over medium heat. Add the sliced leeks and sauté for 5–7 minutes until they soften and release their aroma. Stir frequently to prevent them from browning. Add the minced garlic and cook for another minute, stirring to combine.
3. Add the Potatoes and Seasoning
Toss the diced potatoes into the pot with the leeks and garlic. Sprinkle the thyme over the mixture and stir well to coat the vegetables with seasoning.
4. Pour in the Broth
Add the vegetable broth to the pot, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 15–20 minutes or until the potatoes are tender enough to be pierced easily with a fork.
5. Blend to Perfection
Use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until smooth, then return it to the pot.
6. Stir in the Milk
Add the milk (or plant-based alternative) to the soup and stir until fully incorporated. Heat the soup gently over low heat, but avoid boiling to preserve its creamy texture. Season with salt and black pepper to taste.
7. Serve and Garnish
Ladle the warm soup into bowls and garnish with freshly chopped chives, croutons, or a drizzle of olive oil. Serve with crusty bread for dipping and enjoy!
Tips for Success
- Choose the Right Potatoes: Yukon Gold potatoes provide a naturally creamy texture, while Russets yield a fluffier consistency.
- Thoroughly Wash Leeks: Leeks can trap dirt between layers, so washing them well is essential.
- Customize the Thickness: If you prefer a thicker soup, use less broth. For a thinner soup, add more vegetable broth or milk.
- Make it Vegan: Swap the butter for olive oil and the milk for plant-based alternatives like oat, almond, or cashew milk.
- Add Extra Flavor: A splash of white wine or a sprinkle of nutmeg can elevate the soup’s flavor.
Why You’ll Love This Recipe
Potato leek soup is not just easy to make — it’s versatile and wholesome. It works as a light starter or a full meal when paired with bread or a side salad. Its creamy consistency and earthy flavor make it perfect for colder months, but it’s light enough to enjoy year-round. Additionally, the recipe can be tailored to suit various dietary needs, ensuring everyone at the table can enjoy a bowl.
With its minimal ingredients and quick prep time, this soup is ideal for busy weeknights, cozy weekends, or even meal prep. The flavors deepen as it sits, so it tastes just as delicious (if not better) the next day.
Variations
- Chunky Texture: Instead of blending the entire soup, reserve a portion of the cooked potatoes and mash them lightly for a chunkier texture.
- Add Protein: For a heartier meal, top the soup with crispy chickpeas, grated cheese, or even a poached egg.
- Herb Substitutions: Swap thyme for fresh rosemary, dill, or parsley to change up the flavor profile.
Frequently Asked Questions
1. Can I freeze potato leek soup?
Yes! Allow the soup to cool completely, then transfer it to an airtight container. Freeze for up to 3 months. Reheat gently on the stove and add a splash of broth or milk if needed.
2. How long does it keep in the refrigerator?
Store the soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave before serving.
3. Can I use other types of potatoes?
Yes, you can use red potatoes or fingerling potatoes, though their texture may vary slightly.
