Potato Leek Soup – Cozy, Creamy, and Perfect for Fall Nights

Potato Leek Soup is the kind of meal that wraps you up like a cozy blanket on a chilly evening. The gentle sweetness of leeks, the earthy richness of Yukon Gold potatoes, and the velvety smooth texture make it the ultimate comfort dish. What I love most about this Potato Leek Soup is that it’s simple, wholesome, and totally vegetarian—perfect for when you want something filling yet light.

Whether it’s a quiet weeknight dinner or you’re cooking for company, this recipe hits that sweet spot between “fancy” and “I just need something warm, now.” It’s hearty, creamy (without a drop of cream!), and it somehow feels both indulgent and nourishing at once. Plus, it comes together in under an hour, making it a weeknight hero for busy cooks like us.

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What is Potato Leek Soup?

Potato Leek Soup is a classic French-inspired dish that transforms humble ingredients into a rich, soul-soothing bowl of goodness. The leeks bring a subtle onion flavor, but gentler and slightly sweet, while the potatoes add body and creaminess once blended. Traditionally, this soup is known as “Potage Parmentier” in French cuisine and is often served either warm in the winter or chilled (as “Vichyssoise”) in the summer.

But let’s be honest—most of us crave it steaming hot with a crusty slice of bread nearby. The magic of this soup is how basic ingredients—leeks, potatoes, garlic, and broth—come together to create something that feels fancy without any fuss. If you love soups like Creamy Dill Pierogi Soup or Greek-Style Lemon Chicken Soup, this Potato Leek Soup will easily earn a spot in your recipe rotation.

Reasons to Try Potato Leek Soup

There’s something irresistibly homey about Potato Leek Soup. For starters, it’s incredibly easy to make—no complicated steps, no hard-to-find ingredients, and it’s naturally vegetarian (and can easily be made vegan). It’s also budget-friendly; a few leeks and some potatoes stretch into a hearty pot that feeds the family and then some. You’ll also love how customizable it is—blend it completely smooth for that silky restaurant-style feel, or leave a few chunks if you prefer texture.

It’s also a great recipe for meal prep since it reheats beautifully. And the flavor? That mellow garlic, tender leek, and buttery potato combination is pure comfort. If you’ve got picky eaters, don’t worry—this one’s mild and kid-approved. Bonus: it pairs perfectly with salads, sandwiches, or even a sprinkle of crispy bacon on top for those who aren’t strictly vegetarian.

Ingredients Needed to Make Potato Leek Soup

• 2 tablespoons extra-virgin olive oil
• 3 large leeks (white and light green parts only), cleaned and chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth (add more for thinner soup)
• 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch pieces
• 1 teaspoon kosher salt
• 1 bay leaf
• 2 sprigs fresh thyme
• Freshly chopped chives and black pepper for garnish

Instructions to Make Potato Leek Soup

Let’s dive into this cozy, flavor-packed recipe and make your kitchen smell like a dream. Follow this step-by-step Potato Leek Soup guide, and you’ll end up with a creamy, velvety soup that’s as comforting as it is wholesome. Whether you’re new to soup-making or a seasoned cook, these simple steps make it easy to get it right every single time.

Step 1: Prepare and Clean the Leeks

The first step in making the perfect Potato Leek Soup is to get your leeks ready. Trim off the dark green tops and the roots, keeping only the white and light green parts—those are the sweetest and most tender layers. Slice the leeks lengthwise, then chop them into thin half-moons. Here’s the important part: leeks are notorious for hiding dirt between their layers, so place them in a large bowl or colander and rinse them under cold water. Swish them around with your hands to loosen any grit, then drain well. Clean leeks are essential for this step-by-step process because even a little leftover dirt can ruin that silky texture.

Pro Tip: For more guidance on cleaning vegetables like a pro, check out our Easy One-Pot Creamy Vegetable Soup where I share simple prepping tricks that make a big difference in flavor and texture.

Step 2: Sauté the Leeks for Flavor

Next, heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Once the oil shimmers, add your leeks and sauté them for about 8 to 10 minutes. The goal here isn’t to brown them, but to let them slowly soften and release their natural sweetness. Stir occasionally, keeping the heat gentle—think of it as coaxing out flavor, not rushing it. Add minced garlic during the last minute of cooking, just until fragrant. This step is crucial to building the deep, savory base that makes Potato Leek Soup so irresistible.

If you’re curious about flavor layering or want to learn how sautéing brings out depth in simple dishes, take a look at our Creamy Tuscan Marry Me Butter Beans — it’s another great example of how slow-cooked aromatics transform a meal.

Step 3: Add the Potatoes, Herbs, and Broth

Now it’s time to turn this aromatic base into a hearty soup. Add the diced Yukon Gold potatoes, a pinch of salt, your bay leaf, and the fresh thyme sprigs to the pot. Pour in 4 cups of vegetable broth, then increase the heat to bring everything to a gentle boil. Once it’s bubbling, reduce the heat, cover, and let it simmer for about 15 to 20 minutes. This step-by-step simmering process allows the potatoes to soften until they’re easily pierced with a fork. During this time, your kitchen will smell like comfort itself—herby, earthy, and just a little buttery.

If you prefer a slightly thinner soup or want to stretch the recipe for a larger crowd, add an extra cup or two of broth. For more ideas on adjusting soup textures and thickness, you might enjoy my Easy Hamburger Potato Soup — another hearty favorite with flexible consistency options.

Step 4: Blend for Creaminess

Once your potatoes are tender, remove the bay leaf and thyme sprigs. Now comes the fun part: blending! Using an immersion blender, carefully puree the soup until it reaches your desired level of creaminess. For a completely smooth texture, blend thoroughly; for a more rustic soup, pulse a few times to leave some chunks. If you’re using a traditional blender, work in batches and cover the lid with a towel to avoid any hot splashes.

This step-by-step blending method gives you total control over the soup’s consistency, letting you decide whether you want it thick and hearty or light and velvety.
If you’re into creamy soups that don’t rely on dairy, you’ll also love our Coconut Curry Soup with Dumplings—another rich yet plant-based recipe that blends beautifully.

Step 5: Adjust Seasoning and Texture

After blending, give your soup a quick taste test. Add more salt or pepper as needed, and if it feels too thick, stir in a little extra broth or even a splash of warm water. This step-by-step adjustment ensures your soup has the perfect balance of flavors and a luscious, spoonable texture. For extra depth, you can drizzle in a touch of olive oil or stir in a spoonful of Greek yogurt or coconut milk for a creamier finish. Remember, great cooking is about tasting as you go—trust your palate!

Step 6: Serve and Garnish

Finally, ladle your warm Potato Leek Soup into bowls and garnish with freshly chopped chives and a few cracks of black pepper. If you’re not vegetarian, a sprinkle of crispy bacon bits or croutons adds a lovely crunch. Pair it with crusty bread or a fresh green salad for a satisfying meal. For a cozy dinner idea, serve it alongside our Fall Harvest Salad—the flavors are perfectly complementary.

This step-by-step Potato Leek Soup guide takes you from a handful of humble ingredients to a restaurant-worthy dish that’s creamy, comforting, and nourishing. Each step matters—from cleaning the leeks properly to adjusting the final texture—making this recipe approachable yet deeply flavorful. And once you’ve mastered it, you’ll find yourself coming back to it again and again whenever you crave a warm, cozy bowl of homemade goodness.

What to Serve with Potato Leek Soup

Potato Leek Soup pairs beautifully with crusty bread—think sourdough or a warm baguette for dunking. If you want to add protein, try serving it alongside a simple Fall Harvest Salad or a slice of Creamy Butternut Squash Butter Chicken. For a cozy dinner spread, it also complements roasted veggies like Parmesan Herb Roasted Acorn Squash. For a lighter option, a crisp apple and walnut salad balances out the creamy texture perfectly. And if you’re feeling indulgent, serve it with a grilled cheese sandwich—trust me, that combo is pure weeknight happiness.

Key Tips for Making Potato Leek Soup

First, clean those leeks well—dirt loves to hide in their layers. Second, use Yukon Gold potatoes for the best texture; they blend creamy without needing cream. If you prefer a thinner consistency, just stir in a bit more broth after blending. For added depth, sauté your leeks slowly and don’t rush that process—it’s where the magic happens. Want to add richness? A splash of coconut milk or a dollop of Greek yogurt works wonders. Lastly, season to taste. Potatoes love salt, so don’t be afraid to adjust before serving. This step-by-step attention to detail will make your Potato Leek Soup restaurant-worthy every single time.

Storage and Reheating Tips for Potato Leek Soup

Store leftovers in an airtight container in the fridge for up to four days. It actually tastes even better the next day after the flavors mingle. For longer storage, freeze in individual portions for up to three months—perfect for those nights when you need dinner in a flash. To reheat, warm it on the stove over medium heat, stirring occasionally, or microwave individual servings for 2 to 3 minutes. If it thickens too much, just add a splash of broth or water to loosen it. Avoid boiling it again after blending, as that can affect the texture.

FAQs

Can I make this soup vegan? Absolutely! Just use vegetable broth and skip any dairy-based toppings.
Can I use russet potatoes instead of Yukon Gold? Yes, but the texture may be slightly less creamy.
Can I add cream or milk? Of course—if you like a richer soup, stir in a splash of heavy cream or coconut milk before serving.
Do leeks and onions taste the same? Leeks are milder and sweeter, which is why they work so beautifully in this soup.

Final Thoughts

Potato Leek Soup is that rare recipe that feels fancy yet easy, cozy yet refreshing, and utterly comforting. It’s proof that simple ingredients can create something extraordinary when treated with care. Whether you’re meal-prepping for the week or cooking a Sunday supper for the family, this step-by-step Potato Leek Soup recipe delivers every time. And if you’re craving more warm, comforting recipes, check out Easy Hamburger Potato Soup or Coconut Curry Soup with Dumplings. They’re all about bringing warmth, nourishment, and a little joy to your table—just like this one.

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