There’s nothing quite like a warm bowl of Potato Leek Soup on a chilly day. Creamy, cozy, and full of flavor from tender potatoes and sautéed leeks—it’s the kind of comfort food that feels like a hug from the inside out.
What I love most? It’s simple, satisfying, and makes your whole kitchen smell amazing. Add crispy bacon bits on top (yes, please!) or pair it with crusty bread for dunking. Either way, this soup is always a winner.
Key Ingredients & Substitutions
- Leeks: They give the soup a lovely, mellow onion flavor. No leeks? Green onions or yellow onions will do, though they’ll have a slightly stronger bite.
- Potatoes: Yukon Golds are my go-to for their buttery texture. Russets work too but may result in a slightly grainier soup. Want low-carb? Try swapping in some cauliflower!
- Heavy Cream: Adds richness. For a lighter or dairy-free version, use half-and-half, coconut milk, or even a splash of cashew cream. A spoonful of sour cream can also add a lovely tang.
- Broth: Chicken or veggie broth makes a flavorful base. Use homemade if you’ve got it, or a quality store-bought brand for ease.
Ingredients You’ll Need
- 4 large leeks (white and light green parts), chopped and cleaned
- 2 tbsp olive oil
- 1 medium onion, chopped
- 4 medium potatoes (Yukon Gold or Russet), peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (optional)
- Salt and pepper to taste
- Fresh thyme (for garnish)
- Olive oil (for drizzling)
How to Make It
1. Clean the Leeks
Leeks can hide a lot of dirt! Slice them lengthwise, rinse thoroughly, then chop. For extra cleaning, soak the slices in a bowl of water, stir gently, and lift them out once the dirt settles.
2. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the leeks and onion, cooking until soft—about 5–7 minutes. Stir often so they don’t stick or burn.
3. Add the Potatoes
Toss in the diced potatoes and stir well to coat them in all that flavorful goodness from the leeks and onions.
4. Simmer the Soup
Pour in the broth, bring everything to a gentle boil, then reduce the heat. Let it simmer for about 15–20 minutes until the potatoes are fork-tender.
5. Blend to Your Liking
Use an immersion blender to puree the soup right in the pot until silky smooth—or leave a few chunks for texture. You can also blend half and leave half unblended if you like it hearty.
6. Stir in Cream & Season
Add the heavy cream (if using), then season to taste with salt and pepper. Heat through until everything is warm and creamy.
7. Serve & Enjoy
Ladle the soup into bowls, drizzle with a bit of olive oil, and garnish with fresh thyme. For extra yum, top with bacon bits, shredded cheese, or a sprinkle of chives!
FAQ
Can I use different potatoes?
Yes! Red potatoes, sweet potatoes, or even a mix will work—just be aware that texture and flavor may vary slightly.
How do I make it vegan?
Use veggie broth and a dairy-free cream alternative like coconut milk or cashew cream. Skip the bacon topping, or use plant-based crumbles instead.
How long will it last in the fridge?
Store it in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Can I freeze this soup?
Definitely! Let it cool, then freeze it in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove for an easy meal.
