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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This will be delicious when the weather cools off.
Thanks Ellen.
What a delicious sounding soup! My mom used to make something similar for me on cold winter days and I am so excited to try this recipe… thank you!
Thanks Maredith – You will love this
i am a huge lover of potatoes and its soup sound interesting ,will definitely try this on next weekend
Thank you Albert. I hope you enjoy it
I love potato leek soup and could eat it all the time! Mine is usually full of butter and cream too because that is what makes it taste so good! I also like mine super thick. Almost like mashed potatoes! I love the idea of using the olive oil and then just pouring a little milk right at the end. I may try some coconut milk!
Thanks Jenifer. I do love adding butter and cream but only when necessary – I try to get my kids to eat healthy so even our breakfast scrambled eggs or omelette is made with olive oil not butter.
I couldn’t agree with you more Venna. Potato leek soup is sooo comforting. Love this healthier version of leek potato soup.
Thank you Natalie!!
This is such a classic recipe and impresses everytime. The soup looks delicious and so easy to make. I can imagine having this with a garlic toast for a healthy weeknight dinner.
So true Molly – you think like me. We did have it with toasted crusty garlic bread.
An all-time classic recipe, l love potato and leek soup, not only for its great flavour, but also because it is so easy to make, plus the ingredients are easily available in all supermarkets. You are right, it does not need butter and cream, as the potatoes make the soup pretty creamy anyway.
Thank you Daniela – That is true. There are around almost all year round. .
I love a good potato and leek soup and this one look velvety smooth. It’s suppose to snow here tonight (NO!) so I’m going to need all the comfort I can get tomorrow and this soup sounds like just the comfort I need!
Thanks Megan. I hope you enjoy your snow and some soup. Gosh we long for snow here but not so lucky
Love potato leek soup, and really love that this version is healthy! Perfect for the cool, rainy weather we have in Oklahoma right now. Can’t wait to try it out!
Thank you Christine – I love soup especially on rainy days!
Potato and leek soup is my favorite. I like your healthy version with oil and milk it is looks creamy also. If we can enjoy good stuff tasty then why to add any cream or butter.
My thoughts exactly Swathi! Why waste calories on those when you could save them for a dessert.