Potato Leek Soup Recipe
Nothing is more comforting than a bowl of warm, healthy soup in winter. This potato leek soup is made with potatoes, leeks, and milk instead of cream and gets ready in less than 30 minutes. I also share how to prevent milk from splitting in soups. Serve this with crusty bread and a side of salad, and you have a complete meal.
Potatoes are a versatile and beloved root vegetable that comes in many varieties, each with its own unique texture and flavor. Whether mashed, roasted, baked, or fried, they offer a comforting, hearty base for countless dishes. Leeks are a member of the allium family, closely related to onions and garlic, but with a milder, more delicate flavor. Their long, slender stems and lush green tops add both texture and color to dishes.
Potato and leek soup is a classic combination that brings out the best of both ingredients. The creamy, starchy potatoes blend beautifully with the sweet, tender leeks to create a comforting and satisfying dish.
Why make this soup
- It all starts with the perfect balance between simplicity and flavor. This recipe takes the traditional potato leek soup and streamlines it for busy weeknights, ensuring you can have a delicious homemade meal without spending hours in the kitchen.
- One of the key reasons this recipe stands out is its ease of preparation. With just a handful of simple ingredients, you can quickly whip up a pot of potato leek soup. Whether you’re a seasoned cook or a kitchen novice, the step-by-step instructions make it foolproof and approachable for anyone.
- But don’t let its simplicity fool you – this soup is packed with incredible depth of flavor. The combination of creamy potatoes and fragrant leeks creates a harmonious blend that will leave your taste buds dancing with delight.
- Another standout feature of this recipe is its versatility. While the base ingredients are delicious on their own, you also have the freedom to customize and experiment with additional flavors and textures.
Ingredients and substitutes
- If you don’t have leeks readily available, you can substitute them with onions. While leeks contribute a unique mild flavor to the soup, onions can provide a similar savory taste. Use the white and pale green parts only. You can save the dark green leaves to make vegetable broth. And make sure to wash them in cold water thoroughly to remove dirt.
- For potatoes, the recipe calls for russet potatoes, but you can use other varieties as well. Yukon Gold potatoes or red potatoes work wonderfully in this soup and add their distinct flavors. The key is to ensure that the potatoes are starchy enough to create a creamy texture when cooked.
- For those looking to add a hint of freshness, you can include a handful of chopped fresh herbs, such as fresh thyme, parsley, or chives, to the soup towards the end of the cooking process. This will give the soup a vibrant touch and add flavor.
- Low-sodium chicken broth or vegetable broth provides a flavorful base. You can substitute with water and bouillon cubes if needed, or you can use a dairy-free broth for a vegan version.
- For a vegan version, substitute the chicken broth with vegetable stock or vegetable broth, and replace the dairy milk with coconut milk or a non-dairy alternative. The soup will still retain its rich, comforting qualities.
Step-by-step: Potato and leek soup
- Prep veggies – Wash the leeks thoroughly and chop them roughly using a cutting board and utility knife. Peel, wash, and cut potatoes into small chunks using a chef’s knife
- Sauté – In a soup pot or stockpot over medium heat, add the olive oil. Sauté the onions and garlic until translucent. Then, add the bay leaf and thyme, followed by the potatoes and leeks. Sauté for 2 minutes more.
- Simmer – Add the stock and season with salt and pepper. Simmer for 8 to 10 minutes or until the potatoes are fork-tender. Then, discard the bay leaves.
- Blend – Using a hand mixer, blend everything to a smooth puree. Taste and adjust seasoning.
Caution – If using a stand blender, cool the soup for a few minutes and be very careful, as a hot soup can splash out and cause serious burns. - Milk – Combine cornstarch and milk, then add it to the soup. Simmer, but do not bring it to a boil. Turn the heat off.
Pro tip – The cornstarch prevents the milk from curdling. - Serve with a dab of butter or a dollop of sour cream. I like to serve it topped with a teaspoon of pesto.
Tips for Success
- First and foremost, make sure to thoroughly wash the leeks before using them in the soup. Leeks tend to trap dirt and sand between their layers, so giving them a good rinse under running water is essential. Cut off the dark green tops and root ends, which can be harsh and bitter.
- To maximize the soup’s flavor, consider sautéing the leeks and onions in butter before adding the potatoes and broth. This step helps to release their natural sweetness and enhances the overall taste of the soup. Be patient and allow the vegetables to soften and caramelize slightly.
- For a creamier consistency, you can use an immersion blender or a regular blender to puree a portion of the soup. This will give it a velvety smooth texture while leaving some chunks for added depth of flavor.
- Lastly, don’t be afraid to get creative with your toppings and garnishes. A sprinkle of fresh herbs like chives or parsley can add a pop of color and freshness to the soup. Crumbled bacon, grated cheese, or a dollop of sour cream can also take your potato leek soup to the next level. Experiment with different combinations and find your perfect finishing touch.
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Frequently asked questions
The delicious pumpkin and sweet potato soup will keep in the refrigerator for 3 to 4 days. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for the best results.
Absolutely! Using frozen leeks can be a time-saving option for busy weeknights. Just make sure to thaw them before cooking. Keep in mind that frozen leeks may have a slightly softer texture, but they will still impart the same delicious flavor to your soup.
Leeks are versatile and can be used in many dishes! Sauté them as a side dish, add them to quiches or tarts, mix them into pasta or risotto, or use them in stir-fries and casseroles for a mild, onion-like flavor.
If you’re short on leeks, substitute with onions, green onions, shallots, or even a mix of celery and garlic. These alternatives provide a similar flavor profile to enhance your dish.
Yes, you can make potato leek soup without a blender! Simply use a potato masher to crush the potatoes and leeks for a chunkier texture. Alternatively, leave the soup as is for a rustic, hearty feel.
Potato leek soup is versatile and can be enjoyed on its own as a light meal or paired with various sides to make it heartier. Some popular options include crusty bread, a side salad, or even a grilled cheese sandwich for a comforting and satisfying combo.
Absolutely! To make the soup vegan or dairy-free, simply substitute butter with olive oil or vegan butter, and use vegetable broth instead of chicken broth. For the creamy texture, you can use coconut milk or coconut cream as a substitute for heavy cream. These simple swaps will ensure a delicious and plant-based version of this classic soup.
For our family, a side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal. Try
garlic sesame asparagus, parmesan asparagus, or sesame green beans. Some cheesy baked eggplant slices, lemon rosemary potatoes, or roasted dill potatoes
No, I highly recommend you do not omit the cornstarch, as it is what prevents the milk from splitting. If you don’t have cornstarch, you can also use arrowroot, tapioca, or rice flour
Healthy Potato Leek Soup
There is nothing more comforting than a bowl of warm healthy soup in winter. This potato leek soup is made with potatoes, leeks, milk instead of cream and gets ready in less than 30 minutes. I also share how to prevent milk from splitting in soups. Serve this with crusty bread, a side of salad and you have a complete meal.
Video
Ingredients
- 4 cups (4 large) Leeks chopped
- 4 cups (3 large) Potatoes chopped
- 2 tbsp Olive oil or butter
- 1 small Onion chopped
- 2 large Garlic cloves minced
- 2 med Bay leaves
- 4 cups (470 ml) Stock vegetable or chicken
- 1 cup (240 ml) Milk whole (full-fat)
- 1 tbsp Cornstarch
- 1 tbsp (1 sprig) Thyme optional
Method
- Prep veggies – Wash the leeks thoroughly and chop them roughly using a cutting board and utility knife. Peel, wash, and cut potatoes into small chunks using a chef's knife
- Saute – In a soup pot or stockpot over medium heat add the olive oil. Saute the onions and garlic until translucent. Then, add the bay leave and thyme followed by the potatoes and leeks. Saute for 2 minutes more.4 cups Leeks, 4 cups Potatoes, 2 tbsp Olive oil, 1 small Onion, 2 med Bay leaves, 1 tbsp Thyme, 2 large Garlic cloves
- Simmer – Add the stock and season with salt and pepper. Simmer for 8 to 10 minutes or until the potatoes are tender.4 cups Stock
- Blend – Using a hand mixer blend everything to a smooth puree. Taste and adjust seasoning. Caution – If using a stand blender, cool the soup for a few minutes and be very careful as a hot soup can splash out and cause serious burns.
- Milk – Combine cornstarch and milk, then add it to the soup. Simmer but do not bring it to a boil. Turn the heat off. Pro tip – the cornstarch prevents the milk from curdling)1 cup Milk, 1 tbsp Cornstarch
- Serve with a dab of butter or a dollop of sour cream. I like to serve topped with a teaspoon of pesto.
Notes
- First and foremost, make sure to thoroughly wash the leeks before using them in the soup. Leeks tend to trap dirt and sand between their layers, so giving them a good rinse under running water is essential. Cut off the dark green tops and root ends, which can be harsh and bitter.
- To maximize the soup’s flavor, consider sautéing the leeks and onions in butter before adding the potatoes and broth. This step helps to release their natural sweetness and enhances the overall taste of the soup. Be patient and allow the vegetables to soften and caramelize slightly.
- For a creamier consistency, you can use an immersion blender or a regular blender to puree a portion of the soup. This will give it a velvety smooth texture while leaving some chunks for added depth of flavor.
- Lastly, don’t be afraid to get creative with your toppings and garnishes. A sprinkle of fresh herbs like chives or parsley can add a pop of color and freshness to the soup. Crumbled bacon, grated cheese, or a dollop of sour cream can also take your potato leek soup to the next level. Experiment with different combinations and find your perfect finishing touch.
Equipment you will need
Nutrition
Tried this recipe?
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I love the combination of leeks and potatoes. They always make for such a rustic and home style dish. This soup sounds perfect for St. Patrick’s Day dinner. 🙂
Thanks Byron. Yes that would definitely be great for St. Patrick day..
There’s something about potato soup that screams “comfort” for me. This looks great – always looking for healthy versions!
You said it Kylee. I feel the same. My son loves potatoes in all forms.
The soup sounds wonderful and we are also big soup eaters or should I say slurpers. 🙂 I think leeks are great in any dish. I didn’t use to use leeks but I find that I’m using them more and more. I like that your recipe is filling but not heavy. I’ll be making it soon.
Thank you Marisa. I love that too so I can eat guilt free.
Whenever I have leeks I always think i Should cook with them more often! Such a delicious flavor. I need to give this a try, it sounds so hearty!
Thank you Reesa. I use to have that happen before but my son now loves this soup so he usually get me to make it more often
Mmm! I love Leek soup! Thank you for a healthy version of it too!
You are very welcome Hanady
You know for whatever reason I LOVE cutting leeks. Maybe it is the crunch, or the aroma…not sure. This soup sounds amazing and we love a good potato soup. With the weather so cold this weekend, this would be a great meal.
I know what you mean.. I love the smell when it’s cooking. My kids feast on potato soup.
I love love love using Yukon gold potatoes in soups-I couldn’t agree with you more! I love all your tips on ratios and substitutions. Soups for me are always about trying to use what I have and it’s so nice to have a recipe that acknowledges that and gives you an idea of how to work with what you have!
Thank you so much Meg. I do believe we often have to make do with what we have in hand.
I also love making soups in the Winter months and you can never have too many soup recipes. I’m constantly looking for new ones and this one sounds simple and Yummy 🙂
Thank you Stephanie. Yeah I make soups too often in winter so I have to keep it simple.
I love potato leek soup! Your version looks really healthy and delicious. I agree that you don’t need to use cream.
Thanks Amy. True lol.. no need for cream.
Potato Soup is such a comfort food. Love that this one has leeks for additional flavor and nutrition.
So true Anya.. Love Potato soup and this makes it even better