Healthy Potato Leek Soup
A silky, flavorful potato leek soup that’s easy to make, nutrient-rich, and perfect for weeknight dinners or meal prep. Creamy, comforting, and wholesome, this soup blends tender potatoes, sweet leeks, and aromatic herbs for a heartwarming bowl of goodness.
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.
