Why You’ll Love Potato Leek Soup Recipe
This soup is creamy, comforting, and full of rich potato flavor.
It uses simple ingredients that are easy to find.
The recipe comes together in only 30 minutes.
Leeks add a mild onion flavor that pairs perfectly with potatoes.
It is naturally vegetarian and easy to customize.
The smooth texture makes it perfect for cold days or cozy meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large leeks
1 pound Yukon gold potatoes
4 tablespoons unsalted butter
5 cups vegetable broth
½ teaspoon kosher salt
½ teaspoon dried thyme
½ cup sour cream
Directions
Rinse the leeks thoroughly and pat them dry. Cut off and discard the dark green parts, keeping only the lighter green and white sections. Slice the leeks and set aside. Peel and dice the Yukon gold potatoes.
Heat a large pot over medium-high heat. Add the butter and allow it to melt completely.
Add the sliced leeks and sauté for 4 to 5 minutes until softened and fragrant.
Stir in the diced potatoes, kosher salt, and dried thyme.
Pour in the vegetable broth. Cover the pot and bring the soup to a boil.
Cook for about 15 minutes, or until the potatoes are fork-tender. If needed, cook for an additional 5 minutes.
Reduce the heat to medium-low. Use an immersion blender to blend the soup until smooth and creamy.
Stir in the sour cream gently until fully combined.
Allow the soup to heat through again, then serve warm.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Add cooked bacon or crispy pancetta for extra flavor.
Use heavy cream instead of sour cream for a richer soup.
Blend only half the soup if you prefer a chunkier texture.
Add garlic while sautéing the leeks for additional depth.
Top with shredded cheese, croutons, or fresh chives before serving.
Use chicken broth instead of vegetable broth if preferred.
Add carrots or celery for extra vegetables and flavor.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally.
You can also microwave individual portions in short intervals, stirring between each one.
If the soup thickens too much during storage, add a splash of broth or water while reheating.
This soup can be frozen for up to 2 months, though the texture may change slightly because of the sour cream.
FAQs
Can I use a different type of potato?
Yes, russet potatoes or red potatoes can work, but Yukon gold potatoes provide the creamiest texture and buttery flavor.
What part of the leek should I use?
Use only the white and light green parts of the leek. The dark green tops are usually too tough for soup.
Why do leeks need to be rinsed well?
Leeks often trap dirt and sand between their layers, so thorough rinsing is important.
Can I make this soup dairy-free?
Yes, substitute the butter with olive oil and use a dairy-free sour cream alternative.
Can I make this soup without an immersion blender?
Yes, carefully transfer the soup in batches to a regular blender and blend until smooth.
Is this soup gluten-free?
Yes, the ingredients in this recipe are naturally gluten-free, but always check packaged products to be certain.
Can I add protein to this soup?
Yes, cooked chicken, sausage, or crispy bacon make great additions.
How can I make the soup thicker?
Use less broth or add extra potatoes for a thicker consistency.
Can I prepare this soup ahead of time?
Yes, this soup reheats very well and can be made a day in advance.
What can I serve with potato leek soup?
It pairs well with crusty bread, grilled cheese sandwiches, salads, or roasted vegetables.
Conclusion
Potato Leek Soup is a simple yet satisfying recipe that delivers creamy texture and comforting flavor in every spoonful. With tender potatoes, buttery leeks, and a rich broth base, this easy soup is perfect for busy weeknights, chilly evenings, or cozy family meals.
Potato Leek Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This creamy potato leek soup is comforting, smooth, and full of delicate savory flavor. Made with Yukon gold potatoes, tender leeks, and sour cream, it is an easy and cozy meal perfect for any season.
Ingredients
- 2 large leeks
- 1 pound Yukon gold potatoes, peeled and diced
- 4 tablespoons unsalted butter
- 5 cups vegetable broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 cup sour cream
Instructions
- Rinse the leeks thoroughly and pat dry. Cut off and discard the dark green tops, keeping only the lighter green and white portions. Slice the leeks and peel and dice the potatoes.
- Heat a large pot over medium-high heat. Add the butter and let it melt.
- Add the sliced leeks and sauté for 4-5 minutes until softened.
- Stir in the diced potatoes, kosher salt, and dried thyme.
- Pour in the vegetable broth, cover, and bring to a boil. Cook for 15 minutes or until the potatoes are tender. If needed, cook an additional 5 minutes.
- Reduce the heat to medium-low and use an immersion blender to blend the soup until smooth.
- Stir in the sour cream and heat gently until warmed through.
- Serve hot.
Notes
- For extra richness, garnish with additional sour cream or fresh chives.
- Be sure to rinse leeks thoroughly as dirt can collect between the layers.
- If you do not have an immersion blender, carefully blend the soup in batches using a countertop blender.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 45 mg
