Potato Leek Soup Recipe

I love turning humble produce into memorable meals, and my Healthy Potato Leek Soup packs unexpected savory layers and a silky finish that will make you want to read on.

I love turning humble produce into something that feels like a secret. My Potato Leek Soup starts with sweet leeks and creamy Yukon Gold potatoes, but what you taste is way more than the sum of those parts.

I kept it simple, no fuss, so you can call it a Spring Soup or a Healthy Potato Leek Soup Recipe and still be right. Theres a surprising richness that sneaks out of technique, and a little drizzle of leek oil with crusty bread makes people ask how I did it.

Try it and you might get hooked.

Ingredients

• Leeks: Sweet, onion-like flavor, adds fiber and vitamin K, cooks down soft and silky.
• Potatoes: Starchy, filling, source of carbs and potassium, makes soup creamy when mashed.
• Butter: Adds richness and mouthfeel, boosts fat content, makes soup taste decadent.
• Olive oil: Light fruity fat, heart healthy monounsaturated fats, helps saute without overpowering.
• Stock: Adds savory depth, provides minerals and umami, keeps soup lighter than cream alone.
• Milk or cream: Adds silkiness and calcium, milk is lighter, cream is richer and indulgent.
• Garlic: Pungent, gives warmth and depth, has antioxidants and a savory bite when cooked.

Ingredient Quantities

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 large leeks, white and light green parts only, thinly sliced (about 3 cups)
• 1 medium yellow onion, chopped (optional)
• 2 cloves garlic, minced (optional)
• 2 pounds Yukon Gold or Russet potatoes, peeled and diced (about 4 medium)
• 4 cups low sodium chicken or vegetable stock
• 1 cup low fat milk, or 1/2 cup heavy cream for a richer soup (optional)
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf (optional)
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (optional)
• Chopped chives or parsley for garnish (optional)
• Crusty bread for serving (optional)
• For leek oil (optional): 3 tablespoons olive oil and reserved green leek tops, thinly sliced

How to Make this

1. Trim the leeks: cut off roots and the very dark green tops, keep those green tops aside for leek oil, then thinly slice the white and light green parts and rinse well in a bowl of cold water to get all the grit out.

2. In a large pot over medium heat melt the 2 tablespoons unsalted butter with 1 tablespoon olive oil, add the sliced leeks and the chopped yellow onion if using, sprinkle about 2 teaspoons kosher salt over them to help sweat, cook stirring often until soft and translucent, about 8 to 10 minutes; add the minced garlic for the last 30 seconds so it doesnt burn.

3. Add the peeled, diced potatoes to the pot along with 4 cups low sodium chicken or vegetable stock, the bay leaf and the thyme, and 1/2 teaspoon black pepper; bring to a simmer, then lower the heat, cover and cook until the potatoes are very tender, about 15 to 20 minutes.

4. Remove the bay leaf, then use an immersion blender to puree the soup until smooth or leave a bit chunky if you like texture; if using a regular blender, puree in batches, be careful with hot liquid and vent the lid slightly.

5. Stir in 1 cup low fat milk or, for a richer finish, 1/2 cup heavy cream; warm gently over low heat but do not boil, taste and add more salt and pepper if needed, thin with a little extra stock or milk if it gets too thick.

6. Make the leek oil while the soup simmers: heat 3 tablespoons olive oil in a small skillet over low to medium low heat, add the reserved green leek tops sliced thin, cook gently until fragrant and slightly softened but not browned, then remove from heat and let cool a bit; you can strain the oil or leave the soft greens in for texture.

7. To serve ladle the soup into bowls, drizzle with the leek oil and sprinkle chopped chives or parsley on top, add extra cracked black pepper if you want.

8. Serve with crusty bread for dunking, and know the soup gets creamier after chilling so you may need to thin it when reheating.

9. Quick tips: use Yukon Gold for a naturally creamy body or Russets for a lighter, fluffier mouthfeel, skip the dairy and use extra stock for a vegan version, and always salt gradually since potato soups can need a bit more seasoning.

Equipment Needed

1. Chef’s knife, for trimming leeks and dicing potatoes
2. Cutting board
3. Vegetable peeler, to peel the potatoes
4. Large pot (4 to 6 qt) to cook the soup
5. Small skillet or saucepan for the leek oil
6. Wooden spoon or heatproof spatula to stir
7. Measuring cups and spoons for stock, milk and seasonings
8. Immersion blender (or a regular blender, work in batches)
9. Large bowl or colander to rinse the sliced leeks
10. Ladle and bowls for serving

FAQ

Potato Leek Soup Recipe Substitutions and Variations

• Butter: swap the 2 tbsp unsalted butter with 2 tbsp ghee for the same rich, nutty butter taste, or use 2 tbsp olive oil if you want it lighter or dairy free. Ghee keeps flavor, olive oil changes it a bit.
• Leeks (3 cups): if you cant find leeks use 1 large sweet onion plus 3 sliced green onions, or about 6 medium shallots. Onions cook a bit faster so watch the color so they dont brown too much.
• Potatoes (2 lbs): use 1.5–2 lbs cauliflower florets for a lower carb, silky soup, or swap half the potatoes with sweet potato for a sweeter, earthier version. Cooking time for cauliflower is usually shorter, so check for tenderness.
• Stock (4 cups): if you dont have stock use 4 cups water plus 1 tablespoon bouillon paste or 2-3 bouillon cubes, or use a mix of 1 cup dry white wine and 3 cups water for extra depth. Taste and adjust salt after.

Pro Tips

1. Clean the leeks like it matters because it does — separate the rings and swish them in cold water until the grit sinks, otherwise you’ll get crunchy sand in a bowl of otherwise good soup. Save those dark green tops for flavored oil or stock.

2. Sweat, dont brown. Cook the leeks gently with a bit of fat and salt so they go sweet and soft, stir often, and add garlic only at the end so it doesnt burn and turn bitter.

3. When pureeing, an immersion blender gives you control, so pulse until you hit the texture you like. If you use a regular blender cool it a bit and vent the lid or the hot soup will squirt everywhere. If the soup gets too thick after chilling, thin with extra stock or milk while reheating.

4. Brighten and finish: taste and adjust salt late, add a tiny splash of acid like lemon juice or vinegar to lift the flavors, and a drizzle of warm leek oil or a sprinkle of chopped chives makes it feel restaurant level.