Potato Leek Soup Recipe

There’s something undeniably soothing about a warm bowl of potato leek soup. It’s creamy, comforting, and just the thing to cozy up with on a chilly evening. This soup has that special ability to be both satisfying and surprisingly light, making it perfect for lunch or dinner. It’s also simple to make, letting the flavors of leeks, potatoes, and fresh herbs truly shine. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is easy enough for anyone to tackle and delivers incredible results every time.

I first fell in love with potato leek soup on a snowy winter day. I remember standing over the stove, stirring the leeks as they softened, their mild, oniony fragrance filling the kitchen. By the time the soup was ready, the windows were fogged up, and I couldn’t wait to curl up with a steaming bowl. Every spoonful was like a little hug, warming me up from the inside out. Now, whenever I make this soup, it brings back that memory and a sense of pure, cozy comfort.

this RECIPE

A little background on potato leek soup

Potato leek soup has its roots in French cuisine, known as “potage parmentier” or “vichyssoise” when served cold. While it’s a classic in French kitchens, variations of potato and onion-based soups have popped up all over Europe, from Ireland to Poland. Originally, this soup was popular among farmers, as both potatoes and leeks were inexpensive and easily available. Today, it’s a beloved dish worldwide, known for its creamy texture and simple, earthy flavors. Many people blend it until smooth, but you can leave it a bit chunky if you prefer – the choice is yours!

Let’s talk ingredients: what makes this soup shine

• Leeks: Leeks are the star of the show here, giving the soup a delicate, sweet onion flavor. When choosing leeks, look for ones with firm white stalks and fresh green tops. Remember to clean them thoroughly, as they can trap dirt in their layers. If you’re out of leeks, you could try a mix of onions and green onions as a substitute, though the flavor won’t be quite the same.
• Yukon Gold potatoes: These potatoes are ideal for soup because of their buttery flavor and creamy texture. Yukon Golds blend beautifully without getting too gluey, which can sometimes happen with other varieties. If you don’t have Yukon Golds, you could use Russets, but they might make the soup slightly thicker and starchier.
• Garlic: Just a couple of cloves add warmth and depth to the flavor. Garlic and leeks are a classic combination that brings a lovely richness to the soup without overpowering it.
• Vegetable broth: This is the base of our soup. A high-quality vegetable broth will make all the difference, so if you have time to make it from scratch, go for it! If you prefer a richer taste, you can use a low-sodium chicken broth instead, but keep in mind it will no longer be vegetarian.
• Fresh thyme and bay leaf: These herbs add an aromatic touch, infusing the soup with subtle earthiness. If you don’t have fresh thyme, dried will work in a pinch – just use about half the amount.
• Chives and black pepper: Freshly chopped chives and a sprinkle of black pepper make the perfect garnish, adding a hint of brightness and a mild kick to each spoonful.

Essential kitchen tools to make this soup

To make this potato leek soup, you’ll need a few basic tools:

• A large pot or Dutch oven: A sturdy pot is essential for sautéing the leeks and simmering the soup. Dutch ovens are great because they retain heat well and cook everything evenly.
• A sharp knife and cutting board: Leeks and potatoes both require some chopping, so having a sharp knife will make your life much easier. Take your time cutting the leeks – slicing them thinly helps them cook down faster.
• An immersion blender (or regular blender): An immersion blender is perfect for puréeing the soup right in the pot, making the process much easier and less messy. If you don’t have one, a regular blender works too; just be sure to blend in batches and hold the lid down with a kitchen towel to avoid any hot splatters.

Step-by-step: My foolproof method for potato leek soup

1. Prep the leeks: Start by cutting off the tough green tops and root ends of the leeks, leaving only the white and light green parts. Slice each leek in half lengthwise, then chop into thin half-moon shapes. Rinse the chopped leeks in a colander under cold water, swishing them around to dislodge any dirt.
2. Sauté the leeks: Heat the olive oil in your large pot over medium heat. Once it’s warm, add the leeks and cook for about 8-10 minutes, stirring occasionally. You want them to soften and become translucent, but not brown – browning can make the soup taste bitter. When they’re just about perfect, toss in the minced garlic and stir for another minute.
3. Add the potatoes, broth, and seasonings: Add the diced Yukon Gold potatoes, a teaspoon of kosher salt, a bay leaf, and the thyme sprigs. Pour in the vegetable broth and stir everything together. Turn the heat to high until the soup comes to a gentle boil, then reduce to low, cover, and let it simmer for 15-20 minutes. The soup is ready when the potatoes are fork-tender.
4. Blend the soup: Remove the bay leaf and thyme sprigs, then use an immersion blender to purée the soup right in the pot until it reaches your preferred level of creaminess. If you’re using a regular blender, blend the soup in batches, being careful with the hot liquid.
5. Taste and adjust: Once blended, taste the soup and add more salt if needed. If you prefer a thinner consistency, you can stir in a bit more vegetable broth.
6. Garnish and serve: Ladle the soup into bowls and sprinkle with chopped chives and a few cracks of black pepper. This little finishing touch really makes the flavors pop.

Mix it up: Variations and adaptations to try

• Vegan-friendly: This soup is already vegan as written, but if you want a richer, creamier texture, you can add a splash of coconut milk or almond milk at the end. It gives the soup a bit more body and a subtle sweetness that pairs well with the leeks.
• Creamier version: For a truly creamy soup, stir in a little heavy cream or sour cream after blending. This addition makes the soup even silkier and more decadent.
• Spicy twist: If you like a bit of heat, add a pinch of red pepper flakes while sautéing the leeks, or finish each bowl with a drizzle of chili oil. This adds a lovely warmth that contrasts nicely with the mild flavors of the soup.
• Chunky style: If you prefer some texture, set aside a handful of diced potatoes before blending, then stir them back into the puréed soup for a chunky, rustic feel.
• Herb variations: Try swapping thyme for rosemary or adding a handful of fresh parsley right before serving. Each herb brings a slightly different character to the soup.

Serving and presentation tips

For a beautiful presentation, ladle the soup into shallow bowls and top each one with a sprinkle of chives and a crack of black pepper. You could also drizzle a tiny bit of olive oil on top for a nice visual touch. This soup pairs wonderfully with a slice of crusty bread, perfect for dipping and scooping up every last bit. If you’re serving it as part of a larger meal, consider adding a side salad with crisp greens and a light vinaigrette for balance.

Beverages to pair with potato leek soup

This soup is light and comforting, so I’d suggest pairing it with something equally refreshing but subtle. A sparkling water with a hint of lemon or cucumber would be lovely, adding a bit of brightness without overpowering the flavors. Another great option is a mild herbal tea, like chamomile or mint, which complements the earthy notes of the leeks and potatoes. If you’re in the mood for something warm, try a light green tea or even a mild ginger tea for a cozy touch.

Storage and reheating tips

Potato leek soup stores beautifully, making it perfect for meal prep. Let the soup cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for up to four days. When you’re ready to reheat, warm it on the stove over medium heat, stirring occasionally until hot. You can also freeze this soup for up to three months; just thaw it in the fridge overnight before reheating.

If the soup has thickened too much in the fridge or freezer, just add a splash of broth or water when reheating to get it back to the desired consistency.

Scaling the recipe for any occasion

This recipe serves about four people, but it’s easy to adjust for a larger or smaller crowd. To double the recipe, simply multiply each ingredient by two and follow the same steps. If you’re making a smaller batch, consider halving the ingredients – just keep an eye on the cooking time for the potatoes, as they may cook a bit faster in a smaller volume of liquid. Blending in smaller batches might also help if you’re using a regular blender.

Potential issues and how to avoid them

• Over-browning the leeks: Keep the heat at medium when sautéing the leeks to avoid browning them. This can make the soup taste bitter.
• Too thick or too thin: If your soup ends up too thick, add a bit more broth to thin it out. If it’s too thin, let it simmer uncovered for a few more minutes to thicken up.
• Blending hot soup: If using a regular blender, be very careful with hot liquids. Blend in small batches and hold a kitchen towel over the lid to avoid splatters.

Give this potato leek soup a try!

This potato leek soup is easy to make, nourishing, and deeply comforting – it’s bound to become a go-to in your kitchen. Plus, it’s versatile enough to suit just about any taste. Whether you like it creamy or chunky, with a bit of spice or classic and simple, there’s a version of this soup for everyone. So grab some leeks and potatoes, and let’s make some soup!

---

Frequently asked questions

1. Can I make this soup ahead of time?
Absolutely! This soup stores well in the fridge and actually tastes better the next day as the flavors meld together.

2. How can I make this soup gluten-free?
Good news! This recipe is naturally gluten-free, so no adjustments are needed.

3. Can I use chicken broth instead of vegetable broth?
Yes, chicken broth works well in this recipe if you’re not vegetarian. It adds a slightly richer flavor.

4. What if I don’t have fresh thyme?
You can substitute dried thyme – just use half the amount. You could also try rosemary for a different flavor.

5. How long can I store leftovers?
Store leftovers in the fridge for up to four days or freeze for up to three months. Reheat gently on the stove for best results.

Print