This healthy Potato Leek soup is a simple classic recipe made with potatoes, leeks, garlic and broth - a smooth and creamy vegetarian soup!
This potato leek soup is a creamy, velvety, soul-warming bowl that you will love during colder months. There’s just something about warm pureed soup that is so soothing, fulfilling and tasty. Check out my healthier swaps for making the soup without any flour, cream or butter so it’s lower in calories and fat.
Ingredients & substitutions
- Oil: For cooking. I like to use olive oil, but canola or vegetable will work well.
- Leeks: Leeks add a nice mild onion flavor to the soup. They are high in vitamins A, C and K and are a great source of fiber.
- Garlic: Use freshly minced garlic for the best flavor.
- Potatoes: Potatoes are a great ingredient to include in your well balanced diet. They are rich in antioxidants and lots of nutrients.
- Seasonings: Salt, pepper, thyme, bay leaves.
- Broth: I use a vegetable broth to keep this recipe meat-free, but you can also make it with chicken stock if you prefer.
- Sour cream: Sour cream is a great way to get that creamy texture without the need for unhealthier heavy cream. I prefer to use full fat, but you can use low fat if you prefer.
How to make potato leek soup
- Cook the leeks in the oil until they soften.
- Add the garlic, potatoes, thyme, salt and pepper.
- Combine and cook for a few minutes.
- Add the stock and bay leaves and simmer.
- Blend smooth and stir in the sour cream.
Tips to make this recipe
- 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.
- Cook the soup in a heavy bottomed pot or Dutch oven. This will distribute the heat more evenly so you won’t get hotspots that can burn the bottom.
- If making ahead of time, let the soup cool completely before storing it.
- The easiest way to blend the soup is with an immersion blender. You can use a stand mixer if you need. Blend it in portions and be careful as it will be very hot.
Frequently Asked Questions
Once you have made the soup, transfer it to an airtight container and it will keep well for around 4 days in the fridge. Reheat it gently on the stovetop or in the microwave for 3 minutes, stirring halfway through.
Yes, this soup will freeze well for up to 3 months. Give it a good stir before and during reheating so that the sour cream doesn’t separate.
I like to enjoy this soup with some toasted crostini for a really warming and filling meal. It’s great with garlic bread or a nice fresh side salad. This is great for a full meal, but can easily be served as a sit down appetizer too.
To add a bit of spring into the soup, serve it with some fresh herbs on top. The fresh tastes compliment the mellow creamy healthy potato leek soup. And make sure to try my crouton recipe to add to the soup!
For more vegetarian soups:
- Vegetarian Lemon Rice Soup
- Roasted Tomato Soup
- Mediterranean White Bean Soup
- Tomato Cabbage Soup
- Vegan Asparagus Soup
If you’ve tried this healthy-ish feel good Healthy Potato Leek Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Healthy Potato Leek Soup
- 2 tablespoons olive oil
- 4 large leeks white and light green parts only, roughly chopped (about 5 cups)
- 3 garlic cloves minced
- 2 pounds Yukon Gold potatoes peeled and chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- 6 cups low sodium vegetable broth
- 2 bay leaves
- ½ cup sour cream
- Fresh watercress for serving
- Toast/crostini for serving
- Heat the oil in a large stockpot or dutch oven over medium heat.
- Add the leeks, and cook, stirring occasionally, until the leeks begin to soften, about 10 minutes. Next, add the garlic, potatoes, thyme, salt and pepper, and cook for about 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.
- Use an immersion blender to blend until smooth and consistent without any vegetable chunks. Fold in the sour cream and adjust seasoning to your taste.
- Serve with fresh watercress and toast, if desired