See the step-by-step recipe video down on the recipe card. Now that the holidays are over, we are facing our coldest days here in Manitoba, which means soup season is going strong. This Potato Leek Soup recipe is easy and healthy, and it only requires a few ingredients, making it perfect for midweek dinner! Don’t let its creamy, luxurious texture fool you though — this soup is made almost entirely of vegetables! I don’t know about you, but I ate my share of Christmas cookies over the last couple of months and an extra dose of veggies couldn’t hurt! 😉 What are the two veggies that are our stars in this soup? Leeks — with a mild onions flavor that works in any recipe, and creamy potatoes. This is one of those recipes where less is more—the ingredients are few, but their flavor really shines through. Potatoes are a great source of fiber and potassium, as well as other vitamins and minerals, and they blend up to make this Potato Leek Soup incredibly rich and creamy! Because of their thin skin on Yukon gold potatoes, there’s no need to peel, and they blend in perfectly when pureeing the soup—if you choose to puree it completely! If you’re looking for more potato soup recipes, check out this Sausage Potato Soup with Kale, this One Pot Chicken Stew, or this deliciously creamy Chicken Pot Pie Soup!
Ingredients Needed:
Oil: use olive oil or canola oil, or another neutral-flavored oil, for sautéeing the leeks. Vegetables: leeks have a mild onion flavor which is great when used with creamy potatoes. I like to use Yukon Gold potatoes, but Russet potatoes would work, too. Butter: using unsalted butter will allow you to better control the level of salt in your soup. Seasoning: kosher salt and freshly ground black pepper will really enhance the flavor of the leeks. Freshly minced garlic gives an added depth to the dish too. Herbs: dried parsley, thyme Broth: I use a low-sodium chicken broth but you could use a vegetable broth too to make it vegetarian. You could use chicken stock in a pinch. Cream: use heavy cream for the creamiest soup, you could use whole milk or another type of milk instead if you have it. Corn Starch: this will thicken the soup if you would like it to be thicker (optional).
How to Make Potato Leek Soup
This is an easy soup recipe to make, and I have included full instructions in the recipe card below. Plus, you can check out my video tutorial for this soup at the bottom of the post.
Potato Leek Soup Variations
Mix up the veggies. You could add finely chopped celery and carrots with your leeks while sauteeing, or stir in chopped broccoli or finely chopped spinach just before serving. Spice it up. If you’re one of those people that likes everything with a kick, add a pinch of red pepper flakes, cayenne pepper, or a dash of hot sauce into the mix! Bacon. Saute some bacon with the leeks before adding the rest of the ingredients, or garnish with crispy bacon bits for a smoky, savory twist. Cheese. Serve with some freshly grated Parmesan or shredded strong cheddar cheese on top. Fresh herbs. Try mixing up the seasoning a bit with some fresh thyme sprigs or fresh parsley instead of dried herbs, or add a bay leaf for more flavor. Garnish. Add finely chopped green onions or fresh chives on top to serve.
Serving Suggestions
This potato leek soup is hearty and filling, but I always love to serve bread with soup to soak up all that goodness! Try some slices of Whole Wheat Bread, my delicious No Knead Artisan Bread, or these Homemade Breadsticks.
More Delicious Soups to Try
Chicken Vegetable Soup Tomato Tortellini Soup 20 Minute Creamy Tomato Soup 6 Ingredient Cabbage Soup Stuffed Pepper Soup
Crockpot Potato Soup
Slow Cooker Creamy Vegetable Soup
Easy Crockpot Chili Recipe
Slow Cooker Creamy Tomato Soup (with hidden veggies!)
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