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There’s something almost magical about a bowl of truly great potato leek soup. It’s the kind of meal that feels like a warm, comforting hug from the inside out, you know? It’s simple, yes, but within that simplicity lies a depth of flavor that’s both elegant and utterly homey.
When the air gets that crisp, autumn chill, this is the first thing I want simmering on my stove. The gentle, oniony sweetness of leeks mingling with buttery potatoes is a combination that just feels right for the season. It’s a quiet celebration of humble ingredients.
Why This Soup Feels So Special
This isn’t just any simple pureed soup. What makes it truly stand out is a clever little trick that transforms it from good to unforgettable. We’re going to use the entire leek, nothing wasted, to build layers of flavor from the bottom up.
It’s a recipe that rewards a little bit of extra care without being difficult in the slightest. The result is a silky, luxurious soup that tastes like it simmered for hours, yet comes together remarkably fast. Honestly, it feels like a secret you’ll be thrilled to have learned.
Ingredients Needed for the Recipe
Gathering these simple, wholesome ingredients is the first step toward a fantastic meal. Each one plays a crucial role in creating that perfect, harmonious flavor.
- Leeks – The star of the show! You’ll need about 2½ pounds of large leeks. We’ll use both the dark green tops and the white/light green parts.
- Butter – For sautéing. It adds a rich, foundational flavor that oil just can’t match.
- Yellow Potatoes – Yukon Golds are perfect here. They break down beautifully for a creamy texture.
- Garlic – A few cloves, grated, to add a gentle savory punch.
- Fresh Thyme – Its earthy, slightly floral notes are a classic pairing with leeks and potatoes.
- Broth – You can use a rich vegetable broth, or make an incredible quick broth from the leek tops.
- Milk or Cream – For that final touch of richness. Use what you love, from whole milk to heavy cream.
- Fresh Lemon Juice – Optional, but a small squeeze at the end brightens everything up wonderfully.
- Salt & Pepper – Essential for making all those lovely flavors pop.
The Secret to Incredibly Clean Leeks
Leeks are grown in sandy soil, and that grit loves to hide deep within their layers. If you don’t wash them thoroughly, you’ll end up with a crunchy, gritty soup—and nobody wants that! It’s the one place you absolutely must not cut corners.
The best method is to slice them first and then give them a good soak in a large bowl of cold water. Swish them around gently; the sand and dirt will sink straight to the bottom. Then, just lift the clean leeks out with your hands or a slotted spoon.
How to make Potato Leek Soup?
Prepare Your Leeks
First, slice off the root end and the tough dark green tops. Don’t toss those tops if you’re making the broth! Slice the white and light green parts in half lengthwise, then chop them into half-moons.
Now, wash them meticulously. Soak the chopped pieces in a big bowl of water, swish, and drain. This step is non-negotiable for a silky-smooth soup.
Make the Optional Broth
This step is a game-changer, trust me. Take those washed dark green leek tops and put them in a large pot with water, thyme sprigs, smashed garlic, salt, and peppercorns.
Bring it to a boil, then let it simmer gently for about 30 minutes. The result is a subtly sweet, aromatic broth that will make your soup taste incredibly deep and complex.
Sauté the Aromatics
In your soup pot, melt the butter over medium heat. Add the cleaned, chopped leeks, a good pinch of salt, and some black pepper. The salt will help them release their moisture.
Cook them slowly until they’re beautifully soft and tender, about 8 to 10 minutes. You’re not looking for color here, just sweet, softened goodness.
Simmer the Soup
Add the chopped potatoes, grated garlic, your fresh leek broth (or regular broth), and the bundle of thyme sprigs to the pot. Bring it all to a lively simmer.
Let it cook for about 20 minutes, or until the potatoes are so tender they fall apart effortlessly when you poke them with a fork. The thyme will have infused the liquid with its wonderful essence.
Blend Until Smooth
Carefully remove the bundle of thyme sprigs. Now, it’s time to transform this chunky pot of goodness into velvety soup.
Use an immersion blender right in the pot for ease, or carefully blend in batches in a standing blender. Blend until it’s perfectly smooth and luxurious.
Finish and Serve
Stir in the milk or cream, which adds a final layer of richness and cools the soup to a perfect eating temperature. Now, taste it!
This is where you adjust. Does it need more salt? A crack of pepper? A tiny squeeze of lemon juice to lift all the flavors? Ladle into bowls and garnish with fresh chives.
Tips
For an extra-silky texture, you can run the blended soup through a fine-mesh sieve. It’s a bonus step, but it makes it incredibly restaurant-quality smooth.
If the soup seems too thick after refrigerating, don’t worry! It will set up. Just thin it out with a little water, broth, or more milk when you reheat it.
Always taste and season at the very end, after you’ve added the cream. The dairy can muffle the seasoning, so a final adjustment is key.
How to Choose the Best Leeks and Potatoes
Selecting the right produce makes all the difference. Look for leeks that are firm and crisp, with brightly colored tops and unblemished white shafts. Avoid any that are wilted or have yellowing leaves, as they can be bitter.
For the potatoes, Yukon Golds are the champion for this soup. Their naturally buttery flavor and creamy texture when cooked are ideal. Russets will work but can become a bit gluey, and waxy potatoes like red potatoes won’t break down as smoothly.
Creative and Delicious Variations to Try
Once you’ve mastered the classic, feel free to get creative! Stir in a handful of fresh spinach or watercress right at the end of blending for a vibrant green soup and a nutrient boost.
For a smoky, hearty twist, sauté a few slices of chopped bacon or pancetta before you cook the leeks. Use the rendered fat instead of butter for a deeply flavorful base. Crumble the cooked bacon on top for garnish.
The Perfect Pairings for Your Meal
This soup is a wonderful starter for a fancy dinner, but it’s also substantial enough to be the main event. For a perfect cozy lunch, serve it alongside a classic grilled cheese sandwich—the ultimate comfort food duo.
If you’re wanting something lighter, a simple arugula salad with a sharp lemon vinaigrette provides a lovely, peppery contrast. And of course, a thick slice of crusty, warm bread for dipping is an absolute must.
Potato Leek Soup Recipe
Description
This Creamy Potato Leek Soup is the ultimate comfort food for cool weather. Silky, rich, and deeply flavorful, it's made with tender leeks, buttery Yukon Gold potatoes, and fresh thyme. You can elevate it with a homemade leek top broth or keep it simple with store-bought. Ready in under an hour, it's a satisfying, veggie-packed meal perfect with crusty bread.
Ingredients
For the Soup
Optional Leek Top Broth
Instructions
Make the Broth (Optional)
-
Simmer the Broth
Cut the dark green tops off the leeks. Wash them thoroughly. Place them in a large pot with the water, thyme sprigs, smashed garlic, salt, and peppercorns. Bring to a boil over high heat. -
Strain
Reduce the heat and simmer for 30 minutes. Strain the broth through a fine-mesh sieve into a large bowl or another pot. Measure out 6 cups for the soup. Store or freeze any extra broth.
Make the Soup
-
Prep the Leeks
Chop the white and light green parts of the leeks. Wash them thoroughly under cool running water, separating the layers to remove any grit. -
Sauté the Leeks
Heat the butter in a large pot or Dutch oven over medium heat. Add the chopped leeks, 1 teaspoon of salt, and several grinds of black pepper. Cook, stirring occasionally, for 8-10 minutes, or until the leeks are very soft. Reduce the heat if they start to brown. -
Simmer
Add the chopped potatoes, grated garlic, 6 cups of broth (homemade or store-bought), and the bundled thyme sprigs. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are very tender. -
Blend
Remove the thyme bundle. Use an immersion blender to puree the soup directly in the pot until smooth. (Alternatively, carefully transfer the soup in batches to a standing blender and blend until smooth, then return it to the pot.) -
Finish
Stir in the milk or cream. Taste and season with additional salt and pepper. Stir in the fresh lemon juice if using. -
Serve
Ladle the hot soup into bowls. Garnish with chopped fresh chives and an extra grind of black pepper. Serve immediately.
Nutrition Facts
Servings 6
Serving Size 1.5 cups
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 15gg24%
- Saturated Fat 9gg45%
- Trans Fat 0gg
- Cholesterol 40mgmg14%
- Sodium 780mgmg33%
- Potassium 1400mgmg40%
- Total Carbohydrate 40gg14%
- Dietary Fiber 5gg20%
- Sugars 7gg
- Protein 8gg16%
- Calcium 120mg mg
- Iron 2.5mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Wash leeks well: Their layered structure traps a lot of sand. Cut them in half lengthwise and rinse thoroughly under running water, separating the layers.
- Broth boost: The optional leek top broth adds incredible depth of flavor. It's easy to make while the leeks cook and can be frozen for future use.
- Creaminess: For a richer soup, use heavy cream. For a lighter version, use whole or 2% milk. Non-dairy alternatives like oat milk work well too.
- Flavor balance: The optional lemon juice adds a bright, tangy note that cuts through the richness. Don't skip the fresh chives for a final burst of freshness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken, so stir in a little water or broth when reheating.
- Freezing: Freeze the soup (without the cream/milk) for up to 3 months. Thaw in the fridge and reheat gently on the stove, then stir in the cream.
Frequently Asked Questions
Can I use russet potatoes instead of Yukon Golds?
Yes, but Yukon Golds are preferred for their buttery flavor and waxy texture, which creates a creamier soup. Russets are more starchy and can make the soup slightly grainy.
Why did my soup turn out grainy?
This can happen if the potatoes weren't cooked long enough before blending or if you used russet potatoes. Ensure the potatoes are fork-tender before blending for a smooth texture.
Can I make this soup vegan?
Absolutely! Substitute the butter with olive oil or vegan butter, and use your favorite plant-based milk or cream (like oat, soy, or cashew). Ensure your vegetable broth is vegan.
Can I use dried thyme instead of fresh?
Yes. Use 1 teaspoon of dried thyme in place of the 3 fresh sprigs. Add it with the broth and simmer as directed.
What can I serve with potato leek soup?
It's perfect with a crusty baguette, grilled cheese sandwich, or a simple green salad. A dollop of sour cream or a sprinkle of crispy bacon are also delicious toppings.