There’s something magical about a warm, creamy bowl of potato leek soup. It’s the kind of meal that feels like a cozy hug on a chilly day, especially when the weather starts to turn crisp. This soup has a mellow, buttery taste from the potatoes and a gentle sweetness from the leeks. Not only is it incredibly comforting, but it’s also easy to make with simple ingredients you likely already have at home. Plus, it’s naturally vegan, making it a versatile dish everyone can enjoy!

I remember the first time I made potato leek soup. It was a particularly rainy afternoon, and I wanted something that felt hearty but not heavy. As the leeks sautéed and filled my kitchen with their mild, oniony aroma, I knew I was onto something good. This recipe has since become one of my go-to meals whenever I need a bit of warmth and nostalgia in a bowl. Trust me; you’ll want to add this one to your regular rotation.

The origin story of potato leek soup 🍲

Potato leek soup has a rich history in French cuisine, known as “potage parmentier” after Antoine-Augustin Parmentier, a French agronomist who popularized potatoes in France in the 18th century. Traditionally, the recipe consists of leeks, potatoes, and broth, sometimes with a splash of cream for extra richness. It’s a classic example of simple ingredients combining to create something deeply satisfying. Over the years, this soup has been adapted across cultures and cuisines, but the core ingredients remain largely the same. Today, it’s cherished as a simple yet luxurious comfort food in homes worldwide.

Let’s talk ingredients: simplicity at its best

Leeks: The star of the show! Leeks add a subtle oniony sweetness to the soup. When choosing leeks, go for ones that feel firm and have crisp green tops. They tend to be quite sandy, so be sure to wash them thoroughly after chopping. If you can’t find leeks, you can substitute with a sweet onion, but leeks give this soup its signature flavor.
Yukon Gold potatoes: These potatoes are perfect for this soup because they’re naturally creamy and have a buttery flavor. They blend beautifully, creating a smooth texture without needing extra cream. Russet potatoes can work too, but they’ll give the soup a slightly different texture.
Garlic: Just two cloves add depth to the soup without overpowering it. Fresh garlic is best, but if you’re in a pinch, a small amount of garlic powder can work as a substitute.
Vegetable broth: This is the soup’s base, so go for a quality broth that you love. If you like a thinner soup, feel free to add an extra cup or so. Chicken broth can work as a substitute if you’re not concerned about keeping it vegan.
Thyme and bay leaf: These herbs bring an earthy, aromatic quality to the soup. If you don’t have fresh thyme, you can use 1/2 teaspoon of dried thyme instead.
Chives and black pepper: These garnishes are optional but highly recommended. The fresh chives add a pop of color and a mild onion flavor, while black pepper gives a bit of warmth and spice.

Kitchen gear: what you need (and what you can totally skip)

To make this soup, you’ll need a few basic kitchen tools, and nothing too fancy:

Large pot or Dutch oven: A big pot with a heavy bottom is ideal because it distributes heat evenly, which helps prevent burning. A Dutch oven works perfectly if you have one.
Immersion blender: This handheld tool is super convenient for blending soups right in the pot. If you don’t have an immersion blender, a regular blender works just fine—just be sure to blend in batches and let the soup cool slightly to avoid splatters.
Cutting board and sharp knife: You’ll be chopping leeks and potatoes, so a sturdy cutting board and a sharp knife will make things easier and faster.

If you’re missing any of these, don’t worry! You can adapt—just expect a bit more chopping and maybe a few extra dishes to wash.

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

Prep the leeks: Start by cutting off the dark green tops and the root ends of the leeks, leaving just the white and light green parts. Slice the leeks lengthwise, then chop them crosswise into thin half-moons. Place the chopped leeks in a colander and rinse well under cold water to remove any dirt or sand. Leeks can be quite sandy, so don’t skip this step!
Sauté the leeks: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the leeks and sauté for 8-10 minutes until they’re softened but not browned. Stir occasionally, and let the leeks get nice and tender—they should smell wonderfully sweet and fragrant at this point. Add the garlic and cook for another minute, just until it becomes aromatic.
Add potatoes and herbs: Next, add the diced potatoes, salt, bay leaf, thyme, and vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
Blend the soup: Once the potatoes are soft, remove and discard the bay leaf and thyme sprigs. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, you can blend just part of the soup, leaving some potato pieces intact.
Garnish and serve: Ladle the soup into bowls and top with freshly chopped chives and a sprinkle of black pepper. Serve hot, and enjoy that creamy, comforting goodness!

Mix it up: variations to make it your own

Vegan creaminess: For an extra creamy texture, add a splash of coconut milk or a dollop of cashew cream after blending. This gives the soup a richer mouthfeel without using dairy.
Low-carb option: Substitute half of the potatoes with cauliflower florets. The cauliflower blends well and adds creaminess while reducing the carb count.
Herbal twist: Instead of thyme, try adding rosemary or a bit of sage for a slightly different flavor profile. Rosemary gives it a piney warmth, while sage brings a cozy, earthy note.
Spicy kick: If you like a bit of heat, sprinkle in some red pepper flakes or a dash of hot sauce before serving. This adds a nice contrast to the soup’s natural sweetness.
Seasonal additions: For a fall-inspired twist, stir in a handful of sautéed mushrooms or roasted butternut squash cubes just before serving. These additions add a wonderful depth and make the soup even more filling.

How to serve and style your soup like a pro

For a beautifully presented bowl of soup, garnish with a few snips of fresh chives and a sprinkle of freshly ground black pepper. A drizzle of extra-virgin olive oil can add a touch of elegance and a hint of richness. Serve it alongside crusty bread, a slice of sourdough, or a side salad for a balanced meal. If you’re hosting, ladle the soup into small bowls or mugs as a cozy appetizer for guests.

Beverages to pair with potato leek soup

This warm, savory soup pairs wonderfully with several drinks:

Herbal tea: A cup of chamomile or mint tea complements the gentle flavors in the soup without overpowering it.
Sparkling water with lemon: A simple glass of sparkling water with a squeeze of fresh lemon is refreshing and helps cleanse the palate between bites.
Apple cider: If you’re looking for something a little more seasonal, a warm mug of spiced apple cider is a lovely match, especially on a chilly day. The sweetness of the cider pairs beautifully with the creamy, earthy flavors of the soup.

Storing and reheating tips

Got leftovers? No problem! Potato leek soup stores well. Let the soup cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, warm the soup on the stove over medium heat, stirring occasionally until heated through. If it thickens up in the fridge, just add a splash of vegetable broth or water to loosen it to your desired consistency.

You can also freeze this soup for up to 3 months. Just make sure to leave out any garnishes before freezing. When you’re ready to enjoy, thaw it in the fridge overnight and reheat on the stove.

Scaling the recipe for different serving sizes

This recipe makes about 4-6 servings, but it’s easy to adjust. For a larger batch, simply double the ingredients and use a bigger pot. If you’re cooking for just one or two, you can halve the recipe. Just remember that soup flavors can intensify over time, so if you make extra, the leftovers might taste even better the next day.

Troubleshooting: common issues and easy fixes

Soup too thick? Add a bit more vegetable broth to reach your preferred consistency.
Too salty? A squeeze of lemon juice or a splash of unsalted broth can help balance out an overly salty soup.
Leeks still gritty? Always rinse your leeks thoroughly. If you’re finding grit, you may need to give them another rinse after chopping.

Ready to dive into a bowl of comfort?

I hope you’re as excited as I am to try this potato leek soup. It’s warm, creamy, and packed with flavor despite its simplicity. Whether you’re cooking for yourself or making a big pot to share, this recipe is sure to bring a little extra coziness to your table. Don’t be afraid to experiment and make it your own—after all, that’s the beauty of homemade soup!

FAQs

1. Can I make this soup ahead of time?
Yes! Potato leek soup actually tastes better the next day as the flavors have more time to meld. Just store it in the fridge and reheat when you’re ready to serve.

2. Can I use chicken broth instead of vegetable broth?
Absolutely. If you’re not concerned about keeping it vegetarian or vegan, chicken broth adds a slightly richer flavor.

3. Can I freeze this soup?
Yes, potato leek soup freezes well. Just skip the garnishes and freeze in airtight containers for up to 3 months.

4. What’s the best way to clean leeks?
After chopping, place them in a colander and rinse thoroughly under cold water, as leeks tend to hold onto dirt between their layers.

5. Do I need to peel the potatoes?
Peeling is recommended for a smoother texture, especially with Yukon Golds, but if you prefer a more rustic texture, feel free to leave the skins on!

Potato Leek Soup Recipe