The Potato and Leek Soup Recipe is a timeless classic that delivers warmth and comfort in every spoonful. This creamy, silky soup perfectly balances the mild sweetness of leeks with the rich earthiness of potatoes, creating a satisfying dish that feels both nourishing and indulgent. Whether you’re seeking a cozy meal on a chilly evening or a starter to impress your guests, this Potato and Leek Soup Recipe stands out with its simple ingredients and elegant flavors. It’s a truly beautiful bowl of goodness that’s easier to make than you might think.
Ingredients You’ll Need
This Potato and Leek Soup Recipe calls for straightforward ingredients, each playing a crucial role in building layers of flavor, texture, and color. From the aromatic leeks to the creamy potatoes, everything combines to craft that unforgettable comforting taste.
- Olive oil or unsalted butter: Provides a rich base that gently softens the leeks and onions while infusing subtle flavor.
- Leeks (white and light green parts only): Their mild, onion-like sweetness is the soul of this dish, giving it a delicate aroma and taste.
- Yellow onion: Adds a deeper savory note and balance to the sweetness of the leeks.
- Garlic: Adds a punch of aromatic depth that enhances the overall flavor without overpowering.
- Yukon Gold potatoes: Provide a creamy texture and pleasant earthiness when cooked down in the broth.
- Vegetable broth: Forms the flavorful liquid base, binding all ingredients together with a savory warmth.
- Thyme (dried or fresh): Brings a subtle herbal note perfect for elevating this simple soup.
- Salt and black pepper: Essential for seasoning and highlighting all the natural flavors.
- Plant-based cream or heavy cream (optional): Adds luscious creaminess and a smooth finish, optional for keeping the soup lighter or richer.
- Chopped parsley: Provides a fresh, vibrant contrast to the soup’s creamy body.
- Green onions or scallions: Used as a bright, crisp garnish to add a fresh crunch at the end.
- Crispy fried leeks or onions: An optional topping that amps up the texture, adding delightful crunch and flavor complexity.
How to Make Potato and Leek Soup Recipe
Step 1: Prepare the Leeks
Begin by cleaning the leeks thoroughly—slice them thinly, then rinse under cold running water to remove any grit hiding between the layers. This step is essential as leeks tend to trap dirt, but once clean, they contribute that uniquely mild and tender onion flavor that defines the soup.
Step 2: Sauté Leeks and Onions
Heat the olive oil or butter in a large pot over medium heat. Add the sliced leeks along with diced yellow onion, and gently cook until both are soft and translucent, about 8 to 10 minutes. This slow sauté unlocks their natural sweetness, setting the stage for the heartwarming broth.
Step 3: Add Garlic and Thyme
Stir in the minced garlic and thyme, cooking for another minute to toast the garlic slightly and wake up the herbs. This quick step layers in herbal and aromatic notes that will sing through the final soup.
Step 4: Cook the Potatoes in Broth
Add the peeled and diced Yukon Gold potatoes, then pour the vegetable broth over everything. Bring the mixture up to a boil, then lower the heat to a simmer. Cover the pot and let it cook for 20 to 25 minutes until the potatoes are tender and ready to blend.
Step 5: Blend to Desired Texture
Using an immersion blender, blend the soup to your preferred consistency. You can make it perfectly smooth, achieving that classic velvety texture, or leave a few potato chunks for more bite and rustic charm—both delicious in their own way.
Step 6: Finish with Cream and Seasoning
Stir in the plant-based cream or heavy cream if using, gently warming the soup for a few minutes. Season to taste with salt and freshly ground black pepper, making sure every spoonful bursts with balanced, comforting flavor.
Step 7: Serve and Garnish
Ladle the hot soup into bowls and garnish generously with chopped parsley, sliced green onions or scallions, and if you like, add a sprinkle of crispy fried leeks or onions for that irresistible crunch and a touch of elegance.
How to Serve Potato and Leek Soup Recipe
Garnishes
Fresh herbs like parsley or chives brighten the earthy flavors of the soup, while green onions add a fresh, crisp note. For an extra textural element, crispy fried leeks or onions bring that amazing savory crunch that makes every spoonful exciting.
Side Dishes
This soup pairs wonderfully with crusty bread or rustic baguette slices, perfect for dipping. A light green salad with lemon vinaigrette also complements the richness of the Potato and Leek Soup Recipe, balancing the meal beautifully.
Creative Ways to Present
Serve the soup in charming rustic bowls for a cozy vibe or in elegant, modern bowls for a dinner party. Swirling a drizzle of cream or a spoonful of herb oil on top adds an Instagram-worthy finishing touch that’s as delicious as it looks.
Make Ahead and Storage
Storing Leftovers
The Potato and Leek Soup Recipe keeps incredibly well in the refrigerator for up to 3 days. Store it in airtight containers to maintain freshness and flavor. Just give it a good stir before reheating as the soup might thicken as it cools.
Freezing
If you want to save some for later, this soup freezes wonderfully. Pour it into freezer-safe containers, leaving some room for expansion, and store for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it seems too thick. Avoid boiling to preserve the creamy texture and fresh flavors.
FAQs
Can I use other types of potatoes in this soup?
Absolutely! While Yukon Gold potatoes provide a creamy texture and buttery flavor, russets or red potatoes can be used too. Just keep in mind that starchy potatoes like russets can create a thicker soup, while waxy potatoes might result in a chunkier texture.
Is it possible to make this soup vegan?
Yes, this Potato and Leek Soup Recipe is easily vegan by using olive oil instead of butter and substituting heavy cream with plant-based alternatives like coconut cream or cashew cream. The vegetable broth keeps the soup plant-based and flavorful.
How do I get rid of grit from the leeks?
The key is slicing leeks and rinsing them thoroughly under cold running water, fanning out the layers to wash away any hidden dirt. Sometimes soaking in a bowl of water helps dislodge grit that might be trapped between layers.
Can I make this soup ahead of time?
Definitely. In fact, many people find Potato and Leek Soup tastes even better the next day, as the flavors have more time to meld. Just store it in the fridge or freezer and reheat gently when ready to enjoy.
What texture is best for serving?
It’s really up to your personal preference! Smooth and creamy is classic and comforting, but leaving some chunks of potato adds delightful texture and heartiness. You can even blend half the soup and mix it with the rest for the best of both worlds.
Final Thoughts
There’s something truly magical about a well-made Potato and Leek Soup Recipe—the way simple ingredients come together to create warmth and comfort that feels like a big, cozy hug. I hope you’ll give this recipe a try and make it your own by experimenting with garnishes or sides. It’s the perfect soup to share with loved ones or to savor on your own whenever you need that little taste of home.
Print
Potato and Leek Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Potato and Leek Soup features creamy Yukon Gold potatoes and tender leeks cooked in a flavorful vegetable broth with garlic and thyme. Finished with a touch of cream and fresh herbs, it makes a perfect warming meal for any occasion.
Ingredients
Sauté Base
- 2 tablespoons olive oil or unsalted butter
- 3 large leeks (white and light green parts only, thinly sliced)
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
Main Ingredients
- 4–5 medium Yukon Gold potatoes (peeled and diced)
- 5 cups vegetable broth
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Salt and black pepper to taste
Finishing Touches
- 1/2 cup plant-based cream or heavy cream (optional)
- 2 tablespoons chopped parsley
- 2 green onions or scallions (sliced for garnish)
- Crispy fried leeks or onions (optional topping)
Instructions
- Prepare the leeks: Clean the leeks thoroughly by slicing them and rinsing under cold water to remove any grit or dirt.
- Sauté aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the sliced leeks and diced onion, cooking until soft and translucent, about 8 to 10 minutes.
- Add garlic and thyme: Stir in minced garlic and thyme, cooking for an additional minute to release their flavors.
- Cook potatoes: Add the diced potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot and cook for 20 to 25 minutes until the potatoes are tender.
- Blend the soup: Use an immersion blender to puree the soup until smooth, or blend partially if you prefer a chunkier texture.
- Add cream and season: Stir in cream if using, and season with salt and black pepper to taste. Let the soup simmer for another 2 to 3 minutes.
- Serve: Ladle the soup into bowls and garnish with chopped parsley, sliced green onions, and crispy fried leeks or onions if desired. Serve hot.
Notes
- Thoroughly cleaning the leeks is essential to remove all grit and sand.
- You can substitute vegetable broth with chicken broth if not vegan.
- For a vegan version, use olive oil and plant-based cream.
- Adjust thickness by adding more broth for thinner soup or blending longer for creamier texture.
- Crispy fried leeks or onions add wonderful texture if desired.
