Description
Craving something warm, creamy, and incredibly cozy? This Best Potato Leek Soup is a comforting classic that blends the sweet, mellow flavor of leeks with the creaminess of Yukon Gold potatoes. Whether you’re after a quick lunch, a hearty appetizer, or healthy food ideas for the week, this easy recipe is the answer. It’s naturally gluten-free, customizable for vegan diets, and ready in under an hour—making it perfect for quick dinners, healthy snacks, or your favorite soup rotation. Ideal for chilly evenings or when you want something both simple and satisfying.
Ingredients
3 large leeks (white and light green parts only, cleaned and sliced)
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic (minced)
4 medium Yukon Gold potatoes (peeled and diced)
4 cups vegetable or chicken broth
1 bay leaf
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/2 cup heavy cream (optional, for added richness)
2 tablespoons chopped fresh chives or parsley (for garnish)
Instructions
1. Prepare the leeks by trimming the dark green tops and roots. Slice the leeks lengthwise, rinse thoroughly to remove grit, and slice into thin half-moons.
2. In a large pot, heat the butter and olive oil over medium heat. Add the leeks and sauté for 7–10 minutes until soft but not browned.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the diced potatoes, broth, bay leaf, and thyme. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for about 20 minutes, until potatoes are tender.
5. Remove the bay leaf. Blend the soup with an immersion blender or in batches in a countertop blender until smooth (or leave some chunks for texture).
6. Stir in the cream (if using), and season with salt and pepper to taste.
7. Serve hot, garnished with chopped chives or parsley, cracked black pepper, and optional croutons or crispy bacon.
Notes
Always clean leeks thoroughly—dirt often hides in the layers.
For a vegan version, use olive oil and oat or cashew cream.
Add more broth if you prefer a thinner soup consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg