Name: Classic Potato Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: ½ tsp black pepper; 1 cup milk or plant-based milk (optional); 1 tsp fresh thyme (or 1/2 tsp dried); 1 tsp salt; 1.5 lbs Yukon Gold potatoes (peeled and diced); 2 cloves garlic (minced); 2 tbsp olive oil; 3 large leeks (white and light green parts only, cleaned and sliced); 4 cups low-sodium vegetable broth; Fresh parsley (for garnish)

Indulge in the creamy, comforting warmth of Classic Potato Leek Soup, a healthy, velvety dish perfect for cozy dinners. With simple ingredients and rich flavors, this nourishing soup is easy to make and ideal for any season, offering wholesome satisfaction in every spoonful.

Why You’ll Love This Recipe

Classic Potato Leek Soup is the ultimate comfort food that doesn’t skimp on health or flavor. Its creamy texture, achieved without heavy cream, comes from blending tender potatoes and sweet, mild leeks, creating a naturally rich and velvety soup. This recipe is budget-friendly, using pantry staples, and versatile enough to suit vegan, gluten-free, or dairy-free diets with minor tweaks. Perfect for chilly evenings, family dinners, or meal prep, it’s a crowd-pleaser that warms the soul. The subtle oniony flavor of leeks paired with hearty potatoes makes every bite satisfying, while the simplicity of preparation ensures it’s a go-to for busy weeknights or relaxed weekends.

Recipe Tips and Tricks

Clean leeks thoroughly: Slice leeks and soak in water to remove dirt between layers.
Use a blender carefully: Blend in batches and vent the lid to avoid hot soup splattering.
Adjust consistency: Add more broth for a thinner soup or blend less for a chunkier texture.
Low heat for leeks: Cook leeks slowly to bring out their sweetness without browning.
Season gradually: Taste and adjust salt and pepper after blending for perfect flavor balance.
Use fresh herbs: Fresh thyme or parsley elevates the soup’s aroma and taste.
Potato choice matters: Yukon Gold potatoes yield a creamier texture than russets.

Yield: 6 servings

Classic Potato Leek Soup

Creamy Classic Potato Leek Soup, healthy and comforting, blends simple ingredients for a cozy, flavorful meal.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

½ tsp black pepper
1 cup milk or plant-based milk (optional)
1 tsp fresh thyme (or 1/2 tsp dried)
1 tsp salt
1.5 lbs Yukon Gold potatoes (peeled and diced)
2 cloves garlic (minced)
2 tbsp olive oil
3 large leeks (white and light green parts only, cleaned and sliced)
4 cups low-sodium vegetable broth
Fresh parsley (for garnish)

Instructions

Prepare Leeks: Trim leeks, slice white and light green parts, and soak in water to remove dirt; drain well.
Heat Oil: In a large pot, warm olive oil over medium heat until shimmering.
Sauté Leeks: Add sliced leeks, cooking 5-7 minutes until soft and fragrant, stirring occasionally.
Add Garlic and Thyme: Stir in minced garlic and thyme, cooking 1 minute until aromatic.
Add Potatoes: Toss in diced potatoes, stirring to coat with leek mixture.
Pour Broth: Add vegetable broth, ensuring potatoes are covered; bring to a gentle boil.
Simmer Soup: Reduce heat, cover, and simmer 20 minutes until potatoes are tender.
Blend Soup: Carefully blend in batches until smooth, venting blender lid for safety.
Add Milk (Optional): Stir in milk or plant-based milk for creaminess; adjust seasoning with salt and pepper.
Serve: Ladle into bowls, garnish with parsley, and enjoy warm with crusty bread.

Notes

Clean leeks thoroughly to avoid gritty soup.
Blend in small batches for safety and smooth texture.
Adjust broth for desired thickness.
Taste and season after blending for best results.

Ingredients Notes

Leeks (3 large, white and light green parts only): Mildly sweet and onion-like, leeks add depth; clean thoroughly to remove grit.
Potatoes (1.5 lbs, preferably Yukon Gold): Creamy and starchy, they create a smooth texture without needing cream.
Vegetable Broth (4 cups): Low-sodium broth keeps the soup healthy and allows flavor control.
Olive Oil (2 tbsp): Used for sautéing, it adds a subtle richness; extra-virgin is best.
Garlic (2 cloves): Minced garlic enhances savory notes and complements the leeks.
Thyme (1 tsp, fresh or 1/2 tsp dried): Adds earthy, aromatic flavor; fresh thyme is more vibrant.
Salt (1 tsp): Enhances flavors; adjust to taste after blending.
Black Pepper (1/2 tsp): Adds a mild kick; freshly ground is ideal.
Milk or Plant-Based Milk (1 cup, optional): Adds creaminess; use unsweetened almond or oat for vegan diets.
Fresh Parsley (for garnish): Brightens flavor and adds a pop of color.

Variations and Substitutions

Swap vegetable broth for chicken broth for a non-vegetarian version; alters flavor slightly.
Use plant-based milk or skip milk for a vegan, lighter soup.
Replace Yukon Gold potatoes with russets for fluffier texture.
Use sweet potatoes for a sweeter, nutrient-packed twist.
Add carrots or celery for extra vegetables and flavor depth.
Stir in 1 tbsp nutritional yeast for richer, cheesy flavor.
Add a splash of white wine while sautéing for depth.
Substitute thyme with rosemary or dill for a different herbal note.
Add a pinch of cayenne or red pepper flakes for a spicy kick.