Potato Leek Soup
Updated Sep 07, 2025
This healthy Potato Leek soup is a simple classic recipe made with potatoes, leeks and vegetable broth - a smooth and creamy vegetarian soup!
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Cozy Potato Leek Soup
I don’t buy leeks often, but when I do, it’s because I’m making this potato leek soup that is so creamy, comforting and made lighter than the classic version. My version doesn’t have any flour, cream, or butter, yet it doesn’t lack in flavor at all.
I rely on Yukon gold potatoes to give the soup the creamy texture along with sour cream, and it totally works. It feels like something you’d order at a restaurant, and because it’s pureed, it really calls for some garlic bread or focaccia for dipping!
Happy Cooking!
– Yumna
Potato Leek Soup Ingredients
- Leeks: You’ll only use the white and light green parts of leeks which are softer and have a milder, sweeter flavor. The dark green tops can be tougher and have a stronger taste, so cut them off and store in the fridge or freezer to use to make homemade vegetable broth.
- Potatoes: I like Yukon Gold potatoes for their creamy texture when pureed but you can also use, Russet or red potatoes. Just make sure to peel the Russet or red potatoes if you use either.
- Broth: I use a vegetable broth to keep the recipe vegetable, but you can also make it with chicken stock if you prefer.
- Sour cream: Full fat or low fat work here and I’ve also made the potato leek soup with greek yogurt too. You can also make it dairy free by using vegan sour cream, coconut milk, or almond-based creams.
- Oil: For cooking. I like to use olive oil, but avocado oil will work well.
- Garlic: Use freshly minced garlic for the best flavor.
- Seasonings: Salt, pepper, fresh or dried thyme, bay leaves. You can also add or substitute rosemary and/or sage.
How to Make Potato Leek Soup
Potato Leek Soup
Ingredients
- 2 tablespoons olive oil plus more for serving
- 4 large leeks white and light green parts only, roughly chopped (about 5 cups)
- 2 pounds Yukon Gold potatoes peeled and chopped
- 3 garlic cloves sliced
- 2 tablespoons fresh thyme stems removed
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 6 cups low sodium vegetable broth
- 2 bay leaves
- ½ cup sour cream
- Fresh chopped chives for garnish
Instructions
- In a large pot over medium heat, heat the oil. Add the leeks, and cook, stirring occasionally, until the leeks begin to soften, about 10 minutes.
- Add the potatoes, garlic, thyme, salt and pepper, and cook until fragrant, stirring frequently for 5 minutes.
- Add the vegetable broth and bay leaves, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender. Remove the bay leaves and discard.
- Use an immersion blender to blend until smooth and consistent without any vegetable chunks. Fold in the sour cream and serve with a drizzle of olive oil and fresh chives, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Clean the leeks thoroughly. Leeks often trap a lot of dirt between their layers. Slice them first, then swish them around in a large bowl of water. The grit will sink to the bottom, and you can scoop the leeks right out. Grab my tips for how to wash and cut leeks.
- Use starchy potatoes like Yukon Gold or Russet for this soup. The starchy potato will break down more easily than a waxy potato, and give it a smoother texture.
- Take your time to boost the flavor. Don’t be tempted to add everything in all at once. Before adding broth, make sure to sauté the leeks, potatoes and seasoning in olive oil until softened and fragrant. This step builds a deeper, richer flavor base for the soup.
- Control the texture. Before blending, you can set aside some potato chunks and then stir them into the blended soup to add some texture.
Serving Ideas
- Breads for dipping: Garlic Bread, Rosemary Focaccia, Olive Bread
- Salads on the side: Mediterranean Chickpea Salad, Simple Green Salad, Apple Walnut Salad
FAQs
After allowing the soup to cool to room temperature, transfer it to an airtight container in the fridge for 4-5 days. To heat it up, you can microwave it in 60-second intervals, stirring in between, until the soup reaches your preferred temperature. You can also warm the soup on medium heat on the stovetop, stirring occasionally. If the soup looks too thick after sitting in the fridge, add a bit of broth or water to adjust its consistency.
Absolutely! Potato Leek Soup freezes well. Once cooled, pour the soup into freezer-safe bags or containers, leaving a bit of space at the top for expansion and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and then reheat using the above methods.
Comments
Beautiful recipe! Next time Iโll add less thyme or try rosemary instead. I also added bacon, just diced it then fried it, and it was delicious! Even my 5 year old loves it. Thank you.
Yay, so glad you and your little one loved it! Thanks so much, Mimi!
I did this soup last night and it was sooo good. Perfect for the weather we had yesterday in Montreal. It was raining and cold. Perfect comfort food.
Yay, so happy you liked the recipe! I love soup on a cold and rainy day, sounds perfect!!
Very nice soup! ๐
Thanks, Cynthia!
Does this soup freeze well.
Yes it does! Just don’t add the sour cream until you’re ready to eat it.
Loved this soup so much
So glad to hear it! Thanks so much for sharing!!
Iโm vegan so I used almond milk instead of sour cream:8
That’s perfect! Glad to hear it worked out ๐
What if you don’t have an immersion blender?
I recommend using a blender and blending it that way in batches.