Potato Leek Soup Recipe

There’s just something about a bowl of potato leek soup that feels like a warm hug on a chilly day. It’s simple yet flavorful, cozy but elegant enough to serve at a dinner party. The velvety texture, subtle sweetness from the leeks, and the earthy depth of the potatoes all come together in a way that’s both comforting and a little bit fancy. This recipe keeps things light by using vegetable broth instead of cream, so you get all the richness without it feeling too heavy. Perfect for cozying up with on the couch or impressing guests at the table!

this RECIPE

A childhood memory of potato leek soup 🍲

I have a vivid memory of the first time I tried potato leek soup as a kid. My family was visiting an old friend of my mom’s, and she served us this beautiful, pale green soup in rustic pottery bowls. I remember the smell of sautéed leeks and garlic filling her tiny kitchen, and the way the steam rose from the soup, making the whole house feel warm. I took one hesitant spoonful (as a picky eater, I wasn’t exactly thrilled about “green soup”) and was instantly hooked. The taste was smooth, buttery, and had just the right amount of savory goodness. Now, every time I make potato leek soup, I’m transported back to that cozy kitchen, and it brings me so much joy to recreate that same nostalgic flavor.

A little history on potato leek soup

Potato leek soup has roots in both French and Irish cuisine. Known as “potage parmentier” in France, this soup was popularized as a classic, humble dish made from simple ingredients available to the everyday cook. The French version is usually very pure, relying on just potatoes, leeks, and some water or broth, which lets the natural flavors shine. In Ireland, potato-based soups have always been a staple, given the abundance of potatoes there. The addition of leeks and herbs brings a freshness to the dish, and today, variations of this soup are enjoyed around the world. It’s proof that sometimes, the simplest ingredients can create the most delightful meals.

Let’s talk ingredients: keeping it simple yet delicious

• Leeks: Leeks are the star here, lending a mild onion-like flavor that’s softer and a bit sweeter. When picking leeks, look for ones that are firm, with bright green tops and clean, white bottoms. If you’re out of leeks, green onions can work in a pinch, but they won’t provide quite the same delicate flavor.
• Yukon Gold potatoes: These potatoes are ideal for soup because of their creamy texture and buttery taste. If you can’t find Yukon Golds, russets are a decent substitute, though they might make the soup a bit starchier. Potatoes are full of potassium and fiber, making this soup filling and nutritious.
• Garlic: Just a couple of cloves add a lovely depth of flavor. If you’re out of fresh garlic, a pinch of garlic powder can work too.
• Vegetable broth: This forms the base of our soup, adding layers of savory flavor. If you’re looking to make a richer soup, you can use a mix of vegetable and mushroom broth for a more complex taste.
• Bay leaf and thyme: These herbs bring a subtle earthiness to the soup. Thyme pairs beautifully with potatoes, adding a woodsy note. Fresh herbs are ideal, but dried thyme can work too (just use about half the amount).
• Chives and black pepper: Fresh chives add a pop of color and a mild oniony flavor, while black pepper gives the soup a slight kick. These garnishes really elevate the final bowl, so don’t skip them!

Essential kitchen gear: what you’ll need (and what you can skip)

You don’t need any fancy equipment to make a great potato leek soup, but a few tools can make your life easier.

• Large pot or Dutch oven: This is where all the magic happens. A heavy-bottomed pot helps distribute heat evenly, which is ideal for simmering soups without scorching the bottom.
• Immersion blender: This is the easiest way to get that creamy texture without making a mess. If you don’t have one, no worries—you can blend the soup in batches using a regular blender. Just be careful with hot liquids, and only fill the blender halfway.
• Colander: Leeks are notorious for hiding dirt between their layers, so a good rinse in a colander is essential. If you’re in a pinch, you can use a fine mesh sieve instead.

Step-by-step: my foolproof method for creamy potato leek soup

1. Prep the leeks: Start by trimming off the dark green tops and root ends of the leeks. You’ll want only the white and pale green parts. Slice them lengthwise, then chop them into thin half-moons. Rinse them thoroughly in a colander to get rid of any hidden dirt. Trust me, there’s always more grit in there than you think!
2. Sauté the leeks: Heat the olive oil in your pot over medium heat. Add the leeks and cook, stirring occasionally, for about 8-10 minutes until they’re soft but not browned. This step is key to building flavor, so be patient and let the leeks get nice and tender. Then add the minced garlic and stir for just about a minute—you don’t want it to burn.
3. Simmer with the potatoes and herbs: Add the diced potatoes, vegetable broth, salt, bay leaf, and thyme. Increase the heat to bring it all to a boil, then reduce to a gentle simmer. Cover and cook for 15-20 minutes, until the potatoes are fork-tender. The smell at this stage is incredible—like a cozy afternoon in a pot!
4. Blend the soup: Remove the bay leaf and thyme sprigs. Use an immersion blender to puree the soup until smooth. If you’re using a regular blender, work in batches and be extra careful with the hot soup. You can leave a few potato chunks if you prefer a more rustic texture.
5. Garnish and serve: Ladle the soup into bowls, sprinkle with chopped chives and freshly ground black pepper, and enjoy!

Variations to try: make it your own!

• Vegan and dairy-free twist: This recipe is already vegan, but if you’re looking to make it even creamier without dairy, add a splash of unsweetened almond or oat milk after blending.
• Herb variations: Try swapping out thyme for rosemary or tarragon for a different herbal twist. Each herb brings a unique flavor, so don’t be afraid to experiment!
• Add greens: Spinach or kale can be added towards the end of cooking for an extra dose of greens. Just stir in a handful and let them wilt before blending.
• Make it spicy: For a little heat, add a pinch of red pepper flakes while sautéing the leeks, or garnish with a drizzle of chili oil before serving.
• Gluten-free: This recipe is naturally gluten-free, making it perfect for anyone avoiding gluten without needing any modifications.

Serving ideas to elevate your bowl

To make the soup feel extra special, serve it with some crusty bread or homemade croutons on the side. You could also drizzle a little bit of olive oil or sprinkle some smoked paprika on top for added depth. If you’re hosting, ladle the soup into small bowls as an elegant starter, or serve it in a big soup tureen for everyone to help themselves. A little swirl of vegan cream can make it look extra fancy too!

Suggested beverages

• Herbal tea: A mild chamomile or peppermint tea pairs well with the delicate flavors of the soup without overpowering it.
• Sparkling water with lemon: This keeps things light and refreshing, balancing out the creaminess of the soup.
• Apple cider: If you’re looking for something seasonal, warm apple cider complements the earthy flavors of the leeks and potatoes beautifully.
• Ginger ale or ginger tea: The slight spiciness of ginger contrasts nicely with the smooth soup, adding a bit of zip to your meal.

Storing and reheating tips

If you have leftovers, this soup stores wonderfully! Just let it cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 4 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally. If the soup has thickened up a bit in the fridge, you can add a splash of vegetable broth or water to loosen it up. This soup also freezes well—just store it in individual portions and thaw overnight in the fridge before reheating.

Scaling up or down: making the soup for any occasion

This recipe makes about four servings, but it’s super easy to scale up if you’re cooking for a crowd. Just double the ingredients, and use a bigger pot to accommodate everything. When scaling down, halve the ingredients for a cozy meal for two. Just be mindful that cooking times may vary slightly depending on the amount.

FAQs

1. Can I make this soup ahead of time?
Absolutely! Potato leek soup tastes even better the next day. Just store it in the fridge, and reheat gently on the stovetop when you’re ready to serve.

2. Do I have to peel the potatoes?
Peeling is optional but recommended for a smoother texture. If you like a chunkier, rustic soup, feel free to leave the skins on.

3. Can I use a different type of potato?
Yukon Golds are ideal, but russets work too. Just know that russets might make the soup a bit starchier.

4. What’s the best way to blend hot soup?
If you don’t have an immersion blender, let the soup cool slightly before blending in batches. Be careful not to overfill the blender, as hot liquids expand.

5. Can I make this soup without a blender?
Yes, just use a potato masher for a chunkier texture. It won’t be as smooth, but it’ll still taste delicious.

Now, go grab some leeks and potatoes, and enjoy the cozy magic of homemade potato leek soup!

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