The first thing you smell is the leekssweet and just a little onionysoftening in a splash of butter. My kitchen always gets warm fast when I make potato leek soup, like some quiet little hug is brewing on the stove. This cozy bowl is having a moment right now, and no surprise. It’s soothing, silky, and somehow feels like a late Sunday afternoon, no matter when you eat it.
This soup leans on just a few pantry basics: Yukon golds, tender leeks, good stock. No heavy cream neededit gets creamy all on its own with a quick blend. You’ll only need one pot, and it’s just as comforting as your grandma’s version but easier, faster, and sneakily healthier. Perfect for chilly nights or lazy lunches. This simple potato leek soup also happens to be vegetarian and totally freezer-friendly.
I started making this back in late 2016 after a trip to a foggy little seaside town in Maine. A bowl of it there was so warm and velvety, I swore I’d recreate it the second I got home. The secret I learned? Slice the leeks thin and sauté low and slowdon’t rush it. I’ve photographed and tweaked this one more than a dozen times in my test kitchen, and it’s always worth the extra swirl of olive oil on top.
Thomas Baker
Potato Leek Soup Comforting Easy to Make Recipe
This easy potato leek soup is a classic potato leek soup recipe that’s ultra-creamy, loaded with fresh vegetables, and perfect for cozy fall and winter days. Enjoy a comforting homemade potato leek soup that’s simple to make and full of flavor, making it a timeless favorite for any soup lover.
4 cups vegetable broth, or more for a thinner texture
2 pounds Yukon Gold potatoes, peeled and diced into ½-inch pieces
1 teaspoon kosher salt
1 bay leaf
2 sprigs of fresh thyme
freshly chopped chives and black pepper for garnish
Method
Prep leeks by slicing off the stems and green leaves, keeping the white and light green parts. Cut leeks in half lengthwise, then chop across.
Rinse chopped leeks under cold water in a colander to remove dirt and debris.
Heat olive oil in a large pot or Dutch oven over medium heat. Add leeks and sauté for 8 to 10 minutes until softened but not browned. Stir in minced garlic and cook for another minute.
Add diced potatoes, kosher salt, bay leaf, thyme sprigs, and vegetable broth. Bring to a boil over high heat, then reduce to low. Cover and simmer for 15 to 20 minutes until potatoes are tender.
Remove bay leaf and thyme sprigs. Use an immersion blender to blend soup until smooth and creamy, or blend in batches in a blender for desired texture.
Serve hot, garnished with freshly chopped chives and black pepper.
Notes
Each serving is about 1 ¼ cup. For thicker soup, blend until creamy; for chunkier texture, blend partially or spot blend. To thin the soup, add 1 to 2 cups more vegetable broth. Leftovers keep well in the fridge for 3 to 4 days or freeze for up to 3 months. Freeze in portions for quick meals and reheat in the microwave for 2 to 3 minutes.
Why You’ll Love This Potato Leek Soup
Cozy and comforting: This soup is like a warm hug in a bowl, perfect for chilly evenings when you need something soothing and simple.
No cream needed: The potatoes work their magic to create that creamy texture all on their ownit’s a lighter, healthier take on comfort food soup.
Beginner-friendly: Just a few basic ingredients, one pot, and easy-to-follow steps make this homemade potato leek soup totally doable.
Flexible: Prefer it chunky or smooth? You can blend it to your heart’s content (or not at all!).
The Ingredients: Simple and Wholesome
This recipe sticks to the essentialspantry staples and fresh produce that come together effortlessly. Here’s what you’ll need:
Ingredient
Purpose
Leeks
They bring a mellow, oniony sweetness to the soup base.
Yukon Gold Potatoes
The creamy, buttery potatoes that make this soup so smooth and luscious.
Vegetable Broth
Gives it depth of flavor while keeping it vegetarian.
Garlic
A little aromatic kick that rounds out the savory notes.
Olive Oil
For sautéing the leeks and adding richness.
Fresh Thyme
A subtle herbal touch that makes the soup smell like a lazy Sunday afternoon.
Bay Leaf
An aromatic boost that ties everything together.
Kosher Salt & Black Pepper
An essential sprinkle to enhance the flavors.
Chopped Chives
Optional, but perfect for garnish and a touch of freshness.
Pro Tip: Yukon gold potatoes are ideal for their creamy texture, but russets can work too if that’s what you have on hand!
Step-by-Step: How to Make Potato Leek Soup
Prep the leeks: Trim off the dark green tops, then slice the white and light green parts lengthwise and chop. Fan out the sliced leeks and rinse thoroughly under cold running water to wash away any grit.
Sauté the leeks: Heat olive oil in a large pot or Dutch oven and cook the leeks on medium-low heat for about 8-10 minutes, stirring occasionally until softened. Add the minced garlic and cook for 1 more minute until fragrant.
Cook the potatoes: Add the diced potatoes, thyme, bay leaf, salt, and vegetable broth to the pot. Bring everything to a boil, then lower the heat, cover, and simmer for 15-20 minutes until the potatoes are fork-tender.
Blend the soup: Remove the bay leaf and thyme sprigs. Use an immersion blender to blend the soup until creamy (or leave a few chunks for texture). No immersion blender? A regular blender works just finejust blend it in small batches, filling it no more than halfway. Be sure to remove the center cap from the lid (or crack it slightly) to vent steam and cover with a kitchen towel to prevent splattering.
Finish and serve: Sprinkle your creamy potato leek soup with fresh chives and black pepper. Taste and adjust seasoning as needed. Serve it piping hot alongside crusty bread or your favorite crackers.
Note: If you like a thinner soup, stir in an extra cup or two of warmed vegetable broth after blending.
Storage and Reheating Tips
This soup saves beautifully, making it perfect for meal prep or lazy weeknights. Follow these tips for the best results:
Storage Method
How-To
Refrigerator
Store in an airtight container for up to 4 days. Reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave until warmed through. Add a splash of broth if it’s too thick.
Freezer
Freeze in individual portions in airtight containers or freezer-safe bags for up to 3 months. Thaw overnight in the fridge, then reheat as needed.
Reheating Tip: Frozen soup reheats best when warmed slowly over low heat on the stovetopgive it a stir to ensure even heating and prevent sticking.
Tips for Tweaking the Recipe
Want it vegan? It already is! Just check that your vegetable broth is free of animal products.
Out of thyme? Use a pinch of dried thyme (about 1/2 teaspoon) or skip it altogether. The leeks and potatoes still shine on their own.
Chunky or smooth? Blend to your desired consistencyit’s beautiful either way! For extra texture, try sautéing some diced bacon or croutons as a topping.
Serving a crowd? Stretch the recipe by adding more broth and potatoes, or serve with hearty sides like a crisp green salad or a simple grilled cheese sandwich.
With its silky, hearty texture and nostalgic flavors, this one-pot potato leek soup is as forgiving as it is satisfying. Make it your own!
Expert Insight: The Science Behind Potato Leek Soup
Potato leek soup is a classic example of simple ingredients combining to create a velvety texture and rich flavor. The starch from potatoes naturally thickens the broth, while the mild onion flavor of leeks adds depth without overpowering. This balance makes it a comforting, nutrient-rich dish perfect for any season.
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Finding Comfort in Potato Leek Soup
Perfecting this potato leek soup took several experimentsonce I added too much broth, another time the leeks weren’t tender enough. Slowly, I learned to balance creamy texture with just the right leek flavor. This recipe is the result of those kitchen trials, now a cozy classic I’m excited to share.
FAQs ( Potato Leek Soup )
Can I freeze potato leek soup for later?
Yes, this recipe freezes well for up to 3 months. Cool the soup completely before storing in airtight containers. Reheat gently on the stove, stirring occasionally, to avoid separating the creamy texture. Avoid freezing if you added cream at the end; add it fresh when reheating.
How do I make the soup thicker or thinner?
For a thicker consistency, reduce the broth slightly while simmering or add more potatoes before blending. To thin it out, gradually stir in warm broth or milk until you reach your preferred texture. Slowly adjust to avoid diluting flavors or losing creaminess.
Can I substitute other vegetables for leeks or potatoes?
You can use onions or shallots instead of leeks for a similar flavor, but avoid stronger onions that overpower the dish. Yukon gold or russet potatoes provide the best creamy texture, but red potatoes can be used if preferred. Avoid starchy vegetables like sweet potatoes to keep the classic taste intact.
What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator and consume within 3-4 days. Reheat on the stove over medium heat, stirring occasionally for even warming. Avoid microwaving directly from cold to preserve the soup’s smooth, velvety texture.
Can I make this recipe dairy-free?
Yes, substitute butter with olive oil and use coconut or oat milk instead of cream or regular milk. These alternatives keep the soup creamy and flavorful without dairy. Be sure to blend well and adjust seasoning to balance the slight taste differences.
Conclusion
Potato leek soup is the kind of recipe that feels like a gentle invite back to your kitchen. With just one pot and simple steps, you’ll have a creamy, comforting bowl in under an hour that’s perfect for any day you need that classic cozy hug. You’ll love how the flavors deepen while the texture stays silky without extra fuss or cream.
For a little twist, try stirring in some crispy bacon bits or a splash of dry white wine to brighten the broth both add wonderful depth. This easy potato leek soup also freezes beautifully, so make a big batch and savor your homemade comfort food whenever the craving hits. A tip I picked up from a chef friend: blend gently to keep a bit of texture, making this comfort food soup truly satisfying.
If you give this homemade potato leek soup a whirl, please share your photos or any special tweaks you make it’s always fun to see how recipes grow in different kitchens. Did this one remind you of a family favorite or inspire a new tradition? Pass it on, and cozy up with a bowl that’s as inviting as a warm smile.
