Potato Leek Soup

Why You’ll Love This Easy Potato Leek Soup

We’ve been making soup on repeat over here and could not be more obsessed! It’s so perfect for a quick, easy, simple weeknight dinner. Here’s what you’ll love about it:

• Creamy and Comforting Texture -The velvety smoothness and creamy texture makes it the ultimate classic comfort food, especially during colder months.
• Healthy Ingredients – The potatoes, leeks, onions, and broth are all so simple but they combine with the herbs and Greek yogurt to make a soup that is SO GOOD.
• The BEST Toppings – This potato soup is the perfect blank canvas for some fun toppings. You can even let everyone add their own toppings, like crispy bacon, shredded Sharp cheddar cheese, or garlicky croutons.

RELATED: 4-Ingredient Potato Soup

Ingredients for Homemade Potato Leek Soup

While this potato soup is so full of flavor, the ingredients are actually simple and easy to find. Here’s what you’ll need for this recipe:

• Butter – Sautéeing the leeks and onions in butter at the beginning of the recipe is like magic. It brings out all of the fragrant and sweet flavors of the leeks and onions and mellows the spices and sharpness. You can also substitute with olive oil if you prefer!
• Leeks – Leeks are a vegetable that belongs to the same family as onions and garlic. They look like a large green onion, and the flavor is mild and slightly sweet. We use the most tender and flavorful portions in the soup for all of the leek-goodness.
• Onions – I like using white onions in this soup recipe for the stronger flavor. Yellow onions or shallots would both work as alternatives.
• Broth – Chicken or vegetable broth would both work for this recipe. They are mild enough in flavor to not mask any of the potato and leek flavor, but still add a little depth to the soup.
• Potatoes – Russet potatoes work best for the taste and texture of potato soup. If you need to substitute, I recommend using Yukon gold potatoes. Red potatoes don’t have enough starch to make a smooth and velvety soup.
• Salt and Black Pepper – I’ve listed a specific amount of salt and pepper in the recipe, but feel free to adjust these amounts to your tastes!
• Garlic Powder, Thyme, and Bay Leaves – The right amount of herb and spice makes this soup sing! The bay leaves add their flavor while the soup simmers, but get removed before blending. You will love how the thyme gives it a cozy herby hint.
• Greek Yogurt – The Greek yogurt smoothes everything out and adds protein, and a slightly tangy kick that works so well with the potatoes. You can substitute with equal amounts of dairy-free Greek yogurt or sour cream.

Love Potatoes? You will also love these Crispy Garlic Parmesan Crusted Potatoes!

How to Make Potato Leek Soup

It’s so easy to make this easy, hearty soup! All you’ll need is a Dutch oven, a high-speed blender, and 45 minutes total time to make this delicious vegetarian meal. Here’s how to make the BEST potato leek soup:

1. Sauté the onions and leeks in butter in a large pot or Dutch oven until they begin to soften.
2. Add the remaining ingredients, except the Greek yogurt, stir, and simmer until the potatoes are soft.
3. Remove the bay leaves, blend the soup in a blender or with an immersion blender, and stir in the Greek yogurt.
4. Season to taste, garnish, and serve.

Serving Options

• With Crusty Bread – Crunchy sourdough bread or a baguette are so good alongside this soup. Not only for the texture but dipping warm bread into the soup takes it to the next level of good!
• Alongside a Salad – This Roasted Chickpea Fall Salad would be so good to have with a bowl of Potato Leek Soup. Or add your favorite salad instead.
• In a Bread Bowl – Scoop out the middle of a small round loaf of bread or large sourdough roll and fill it with warm soup. The inside of the bread bowl continues to soften from the soup and is quite the treat to eat with your meal.
• With a Toppings Bar – Set up bowls and plates with all sorts of toppings to add to your soup. Here are some ideas:
  • Cooked bacon
  • A dollop of Greek yogurt
  • Fresh Herbs
  • Toasted nuts or seeds
  • A drizzle of olive oil or truffle oil
  • Red pepper flakes or chili oil
  • Croutons

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How to Store Healthy Potato Leek Soup

• Refrigerator – Allow the soup to cool completely, transfer it to an airtight container, and store it in the fridge for 3-4 days.
• Freezer – Allow the soup to cool completely, transfer it to an airtight container, and freeze for up to 3 months.
• Reheating on the Stove – Add the soup to a pot or saucepan and warm slowly over medium-low heat, stirring often. If you’re heating from frozen, you may need to add a splash of water or broth to add more moisture and thin out the soup.
• Reheating in the Microwave – Transfer the soup to a microwave-safe dish and reheat in increments of 1-2 minutes, stirring between, until it is hot.

More Healthy Soup Recipes You’ll Love

• Creamy Protein Soup
• Chicken Taco Soup
• Homemade Tomato Soup
• Vegetarian French Onion Soup
• Stuffed Cabbage Soup
• Creamy Turkey Wild Rice Soup