This creamy potato leek soup is a comforting, nutrient-packed meal perfect for chilly days.
Rich in fiber and plant-based nutrients, it combines tender potatoes with the subtle sweetness of leeks, delivering a low-saturated-fat, heart-healthy option.
Quick to prepare, easy to blend, and ideal for meal prep, it’s a satisfying everyday soup that nourishes and warms.
Healthy Potato Leek Soup
Equipment
- (1) Large pot or Dutch oven
- 1 Cutting board
- 1 Sharp Knife
- Measuring cups and spoons
- Immersion blender or upright blender
- Large spoon for stirring
Ingredients
For the Soup:
- 4 large leeks white and light green parts only, about 2½ pounds, cleaned and chopped
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
- 2 pounds Yukon gold or yellow potatoes chopped
- 3 garlic cloves grated
- 6 cups leek top broth or vegetable broth
- 3 fresh thyme sprigs
- 1 cup milk or heavy cream
- 1 tablespoon fresh lemon juice optional
- Chopped fresh chives for garnish
Optional Leek Top Broth:
- 4 large leeks dark green tops only, about 2½ pounds, cleaned
- 12 cups water
- 8 fresh thyme sprigs
- 5 garlic cloves smashed
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
Instructions
- Prepare the Leek Top Broth (Optional but Recommended): If you want to intensify the flavor of your soup, start by making the leek top broth. Trim the dark green tops from 4 large leeks, keeping only the tough upper greens. Wash them thoroughly to remove all dirt and grit. In a large pot, combine the leek tops with 12 cups of water, 8 sprigs of fresh thyme, 5 smashed garlic cloves, 1 tablespoon of sea salt, and 1 tablespoon of black peppercorns. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low and let it simmer gently for 30 minutes. After simmering, carefully strain the liquid into a separate container. Measure 6 cups for the soup and store any remaining broth in the fridge or freezer for future use.
- Prepare the Soup Vegetables: Trim and chop the white and light green parts of 4 large leeks, making sure to remove any tough ends or root remnants. Slice them lengthwise, then chop into thin half-moons. Rinse thoroughly in a bowl of cold water, swishing the slices to remove hidden dirt. Drain well. Peel and chop 2 pounds of Yukon gold or yellow potatoes into roughly 1-inch cubes to ensure even cooking. Grate 3 garlic cloves finely to release maximum flavor.
- Sauté the Leeks (Flavor Base): Place a large pot or Dutch oven over medium heat and add 3 tablespoons of unsalted butter. Allow the butter to melt completely, swirling the pan to coat the bottom. Once melted, add the chopped leeks, 1 teaspoon of sea salt, and a few grinds of freshly ground black pepper. Stir to combine and cook gently for 8–10 minutes, stirring occasionally. The leeks should soften, becoming tender and fragrant but not brown. If they start to brown too quickly, lower the heat slightly. This step builds a sweet, aromatic base for the soup.
- Combine Potatoes, Garlic, and Broth (Simmering Stage): Once the leeks are soft, add the chopped potatoes and grated garlic directly to the pot. Pour in 6 cups of leek top broth or vegetable broth, ensuring all vegetables are fully submerged. Add 3 sprigs of fresh thyme, tying them together with kitchen twine if desired for easy removal later. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cover partially with a lid and allow it to cook for about 20 minutes, or until the potatoes are very soft and can be easily pierced with a fork.
- Remove Herbs and Blend the Soup (Creating Creamy Texture): After the potatoes are tender, carefully remove the thyme sprigs and discard them. Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to an upright blender, ensuring the lid is vented slightly to prevent steam buildup. Blend until silky smooth, then return the soup to the pot.
- Add Dairy and Adjust Seasoning (Final Touches): Stir in 1 cup of milk or heavy cream to create a rich, velvety texture. Taste the soup and adjust seasoning as needed with additional salt, pepper, and, if desired, 1 tablespoon of fresh lemon juice to brighten the flavors. Heat gently for another 2–3 minutes until the soup is warmed through but not boiling.
- Garnish and Serve (Presentation Stage): Ladle the hot soup into bowls and garnish generously with freshly chopped chives. Serve immediately with crusty bread or a light side salad for a wholesome, satisfying meal. Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
Notes
- Use only the white and light green parts of leeks for the soup; the dark green tops can be saved to make a flavorful broth.
- Yukon gold or yellow potatoes work best for creamy texture; russet potatoes are too starchy and may make the soup gummy.
- Simmer the soup gently; boiling too hard can break down the potatoes unevenly.
- An immersion blender gives a smoother finish, but a standard blender works well if done in batches.
- Adjust the cream or milk to achieve your desired consistency. For a lighter version, use whole milk or a plant-based alternative.
- Lemon juice at the end brightens the flavor and balances the richness of the soup.
- Garnish with fresh chives, parsley, or a drizzle of olive oil for added freshness.
Chef’s Secrets For Perfect Soup
Achieving a rich and flavorful potato leek soup starts with properly handling the leeks.
Always clean them thoroughly, as dirt can hide between layers.
Slowly sautéing the leeks in butter allows their natural sweetness to develop without browning, creating a delicate and aromatic base.
Using the optional leek top broth enhances depth without overpowering the soup. When blending, pulse gradually to maintain a silky texture rather than an overly dense puree.
Lastly, always taste before serving and adjust seasoning with salt, pepper, or a hint of lemon to balance the flavors perfectly.
Serving Suggestions For Every Meal
This soup is wonderfully versatile and pairs beautifully with a variety of dishes.
Serve it with crusty artisan bread, garlic toast, or a fresh green salad for a complete lunch or light dinner.
For added protein, top with crispy bacon bits, roasted chickpeas, or shredded chicken.
A dollop of sour cream or Greek yogurt adds a creamy tang, while a sprinkle of fresh herbs elevates presentation and flavor.
For an elegant dinner, serve in small bowls as a starter before a roasted vegetable or poultry main course.
Storage Tips For Long-Lasting Soup
Potato leek soup keeps well in both the refrigerator and freezer. Store cooled soup in an airtight container in the refrigerator for up to four days.
For longer storage, freeze in individual portions or larger containers for up to three months.
Reheat gently over medium-low heat to prevent separating or curdling, stirring occasionally.
If the soup thickens too much after storage, simply add a splash of milk, cream, or broth to restore its creamy consistency.
Always label containers with the date to ensure freshness.
Frequently Asked Questions
1. Can I use other potatoes instead?
Yes, Yukon gold or yellow potatoes are preferred for their creamy texture, but red potatoes can also work. Avoid starchy russets as they can make the soup too dense or gummy.
2. Is this soup dairy-free or vegan-friendly?
You can easily make it vegan by using plant-based butter and unsweetened plant milk instead of cream or cow’s milk. The flavor remains rich and satisfying.
3. Can I make this soup ahead of time?
Absolutely! The soup can be made a day in advance. Store in the fridge and reheat gently. Flavors often deepen when allowed to rest overnight.
4. How can I make the soup extra creamy?
For a silkier texture, ensure the potatoes are fully tender before blending. Using heavy cream instead of milk also adds richness. An immersion blender allows you to control consistency perfectly.
5. Can I freeze the soup?
Yes, this soup freezes well. Use airtight containers or freezer-safe bags, leaving some space for expansion. Thaw in the refrigerator overnight and reheat gently, adding a splash of liquid if needed.
