Easy Potato Leek Soup Recipe: A Warm Bowl of Comfort

Creamy and comforting potato leek soup warms the soul on chilly evenings.

This classic French-inspired dish blends simple ingredients into a luxurious, velvety experience.

Leeks bring a delicate, subtle sweetness that perfectly complements earthy potatoes.

Each spoonful carries rich, smooth flavors that dance across your palate.

The soup emerges with a silky texture that feels both elegant and rustic.

Minimal ingredients create maximum satisfaction in this beloved recipe.

Prepare to savor a bowl of pure, hearty comfort that will transport you to a cozy kitchen in the French countryside.

FAQs

• Why use Yukon Gold potatoes specifically?

Yukon Gold potatoes are creamy and buttery, with a naturally smooth texture that helps create a velvety soup without needing extra cream. Their thin skin also means you don’t have to peel them, saving you prep time.

• Can I make this soup ahead of time?

Yes! This soup actually tastes better the next day as the flavors develop and blend. You can make it up to 3-4 days in advance and store in the refrigerator, reheating gently when ready to serve.

• Is this soup vegetarian and gluten-free?

Absolutely! The recipe uses vegetable broth and contains no gluten, making it perfect for vegetarians and those with gluten sensitivities. Just ensure your vegetable broth is certified gluten-free if you have strict dietary needs.

• How can I add more protein to this soup?

Try stirring in cooked white beans, adding crumbled goat cheese on top, or serving with a side of grilled chicken or tofu to boost the protein content without changing the soup’s delicate flavor profile.

Why Potato Leek Soup Is A Comfort Classic

• Potato leek soup offers a super simple cooking process that lets anyone become a kitchen hero, even with minimal cooking skills.
• The recipe provides flexibility to adjust soup thickness and texture by adding extra broth or blending to your preferred consistency, making it a personalized dining experience.
• This soup magically turns basic pantry staples like potatoes, leeks, and herbs into a luxuriously creamy, restaurant-worthy dish that feels elegant yet incredibly homey.
• The entire meal comes together in a single pot, minimizing cleanup and making it perfect for busy weeknights or lazy weekend cooking when you want maximum flavor with minimal effort.

What You’ll Need For Potato Leek Soup

• Leeks: A mild and sweet allium vegetable that provides a delicate flavor foundation for the soup.
• Yukon Gold Potatoes: Creamy and buttery potatoes that create a smooth and hearty texture in the soup.
• Vegetable Broth: The liquid base that adds depth and provides moisture to the soup.

• Garlic: A pungent ingredient that enhances the overall flavor profile with its robust taste.
• Bay Leaf, Thyme Sprigs: Classic herbs that contribute earthy and subtle aromatic notes to the soup.
• Salt: An essential seasoning that balances and amplifies the soup's flavors.

• Chives, Black Pepper: Fresh chives and black pepper add a pop of color, mild oniony flavor, and a hint of spice to finish the dish.

• Olive Oil: A healthy cooking oil used to sauté the leeks and garlic, providing a base for developing rich flavors.

How To Cook Creamy Potato Leek Soup

Step 1: Prep Leeks

Trim the dark green tops and root ends from leeks, keeping only the white and light green sections.

Slice leeks in half lengthwise, then chop into small pieces.

Thoroughly rinse chopped leeks in a colander under cold water, swirling to remove all hidden dirt and sand.

Step 2: Sauté Aromatics

Warm olive oil in a large pot over medium heat.

Add leeks and cook for 8-10 minutes, stirring occasionally until they soften and become translucent.

Avoid browning to maintain a delicate flavor.

Introduce minced garlic and stir for an additional minute, watching carefully to prevent burning.

Step 3: Combine Soup Base

• Diced Yukon Gold potatoes
• Salt
• Bay leaf
• Thyme sprigs
• Vegetable broth

Bring the mixture to a rolling boil over high heat, then reduce to low.

Cover and simmer for 15-20 minutes until potatoes become fork-tender.

Add extra broth if you prefer a thinner consistency.

Step 4: Blend Smooth

Remove bay leaf and thyme sprigs.

Use an immersion blender to puree the soup, creating a mostly smooth texture with slight chunks.

Alternatively, carefully transfer soup to a standard blender, working in batches with the lid slightly open to release steam.

Step 5: Finish and Serve

Taste and adjust seasoning with additional salt if needed.

Pour into serving bowls.

Garnish with freshly chopped chives and a sprinkle of black pepper.

The chives provide a bright color and subtle onion-like flavor that beautifully complements the leeks.

Kitchen Tips For A Flavorful Potato Soup

• Always clean leeks meticulously by separating layers and swishing in cold water to remove hidden sand and grit, ensuring a smooth, clean soup texture.
• Keep medium heat when cooking leeks to prevent browning, maintaining their delicate sweet flavor and soft translucent appearance.
• Choose Yukon Gold potatoes for their creamy texture and buttery flavor, which creates a rich, smooth soup base without additional cream.
• Use an immersion blender for easier processing, keeping some texture for a more rustic feel, or carefully transfer to a standard blender in small batches with a slightly open lid.
• Garnish with fresh chives just before serving to add bright color, mild onion flavor, and a vibrant finish that elevates the soup's overall taste profile.

Best Storage Methods For Potato Leek Soup

• Store soup in an airtight container for 3-4 days. Cool completely before sealing to prevent bacterial growth. Place in the coldest part of the refrigerator.
• Transfer soup to freezer-safe containers, leaving 1-inch space for expansion. Label with date and contents. Freeze up to 3 months. Avoid freezing if using dairy or cream.
• Pour soup into microwave-safe bowl. Cover with microwave-safe lid or paper towel. Heat in 30-second intervals, stirring between each interval until steaming hot. Stir thoroughly to distribute heat evenly.
• Pour soup into saucepan. Warm over medium-low heat, stirring occasionally. Add splash of vegetable broth if soup seems too thick. Heat until completely warm and steaming, about 5-7 minutes.

What To Serve With Potato Leek Soup

• Perfect Wine Pairing: Choose a crisp, unoaked Chardonnay or a light Sauvignon Blanc to complement the soup's creamy texture and mild leek flavor. These white wines offer refreshing acidity that cuts through the richness while enhancing the delicate vegetable notes.
• Bread Companion: Serve with crusty sourdough or rustic French baguette slices to provide a delightful crunch and absorb the soup's velvety consistency. Lightly toasting the bread and rubbing with garlic adds an extra layer of flavor that matches the soup's aromatic profile.
• Garnish Enhancement: Top with crispy pancetta bits or bacon crumbles to introduce a salty, smoky element that contrasts beautifully with the soup's smooth, gentle taste. These protein-rich toppings add textural interest and depth to the vegetarian base.
• Side Salad Suggestion: Pair with a light mixed green salad dressed in a tangy vinaigrette to balance the soup's creaminess. Include fresh herbs like parsley or dill to echo the soup's herbaceous undertones and provide a bright, fresh counterpoint.

Unique Touches For Potato Leek Soup

• Dairy-Free Delight: Replace heavy cream with coconut milk or almond milk for a creamy texture that suits lactose-intolerant diets.
• Low-Carb Option: Swap potatoes with cauliflower to reduce carbohydrate content while maintaining a similar smooth consistency.
• Vegan Version: Use vegetable broth and skip any dairy-based garnishes, adding nutritional yeast for a cheesy flavor profile.
• Protein Boost: Stir in cooked chicken or white beans to increase protein content and make the soup more filling.

Potato Leek Soup Recipe

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4.6 from 24 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Hearty potato leek soup brings French countryside comfort to your kitchen, blending creamy potatoes with delicate leek flavors. Silky, warming, and simple to prepare, this classic soup delivers pure culinary satisfaction you’ll savor with every spoonful.

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Ingredients

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Main Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
• 3 large leeks
• 4 cups vegetable broth

Aromatics and Seasonings:

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 bay leaf
• 2 sprigs fresh thyme

Garnish:

• Freshly chopped chives
• Black pepper

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Instructions

1. Prepare leeks by trimming off dark green leaves and root end, keeping white and light green portions. Slice leeks lengthwise, then chop into small pieces. Thoroughly rinse chopped leeks in a colander, swirling to eliminate sand and grit.
2. Warm olive oil in a large pot over medium heat. Sauté leeks for 8-10 minutes until softened and translucent, avoiding browning. Add minced garlic and stir for one minute, watching carefully to prevent burning.
3. Incorporate diced Yukon Gold potatoes, salt, bay leaf, thyme sprigs, and vegetable broth into the pot. Bring to a rolling boil over high heat, then reduce to low. Cover and simmer for 15-20 minutes until potatoes become fork-tender.
4. Extract bay leaf and thyme sprigs. Puree soup using an immersion blender, creating a mostly smooth texture with slight chunks. Alternatively, transfer carefully to a standard blender in batches, ensuring steam can escape by leaving lid slightly open.
5. Evaluate soup’s seasoning, adding salt if necessary. Portion into serving bowls. Garnish with freshly chopped chives and a light dusting of black pepper to enhance flavor and visual appeal.

Notes

• Always wash leeks thoroughly to remove hidden sand and grit, preventing a grainy soup texture.
• Use Yukon Gold potatoes for their creamy, buttery consistency that helps create a smooth, rich soup base.
• Avoid browning leeks and garlic to maintain a delicate, sweet flavor profile instead of developing bitter notes.
• For dietary modifications, swap vegetable broth with chicken stock or use dairy-free cream alternatives like coconut milk for vegan adaptations.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 150
• Sugar: 2 g
• Sodium: 500 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 0 mg