This nourishing and deceptively flavorful Potato Leek Soup is a cozy bowl of comfort that comes together in just under 30 minutes. Creamy without being heavy, this soup balances the mild sweetness of leeks with the heartiness of potatoes, finished off with a tangy swirl of sour cream (or a dairy-free alternative). Perfect for fall and winter, it’s simple to prepare, adaptable for vegan diets, and deeply satisfying.

Full Recipe:

Ingredients

• 3–4 large leeks (4–5 cups sliced)

• 3 tbsp olive oil (or butter or ghee)

• 4 cloves garlic, roughly chopped

• 1 tbsp fresh thyme (or 1 tsp dried thyme)

• 1½ lbs Yukon gold potatoes (thinly sliced; or red/fingerling/russets peeled)

• 4 cups vegetable broth or chicken stock

• 1 tsp salt (more to taste)

• ½ tsp freshly cracked black pepper

• ½ cup sour cream (or heavy cream, or vegan alternative)

• 2 tbsp fresh chives or scallions (for garnish)

• Optional: Leek oil (made from green leek tops)

Directions

1. Prep the Leeks
   Slice the leeks (white to pale green parts only), rinse thoroughly under running water to remove dirt.

2. Sauté
   In a heavy-bottomed pot, heat olive oil over medium-low heat.
   Add leeks, garlic, and thyme. Sauté 8–10 minutes until soft and fragrant.

3. Simmer
   Add potatoes, stock, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 15–20 minutes, until potatoes are fork-tender.

4. Blend
   Use an immersion blender to blend until mostly smooth (avoid over-blending to prevent gumminess).
   Alternatively, blend in small batches in a regular blender.

5. Finish
   Return soup to pot, stir in sour cream or dairy-free alternative.
   Taste and adjust seasoning as needed.

6. Serve
   Ladle into bowls, garnish with chives or scallions and drizzle with optional leek oil. Serve with crusty bread.

Nutrients (Per Serving – 1⅓ cup, without leek oil)

• Calories: 198 kcal

• Carbohydrates: 24.1g

• Protein: 2.8g

• Fat: 11g

• Saturated Fat: 3g

• Cholesterol: 11.3mg

• Sodium: 784.5mg

• Fiber: 3.1g

• Sugar: 5.2g

A Soup with French Origins and Global Appeal

Known as Potage Parmentier in French cuisine, Potato Leek Soup has long been a staple in French households. Traditionally made with little more than butter, leeks, potatoes, and broth, its simplicity is what makes it so universally appealing. It’s a dish that relies not on complexity, but on the purity of its ingredients and the gentle coaxing of flavors through slow, deliberate cooking.

This modern version stays true to those roots while adding a few upgrades that elevate the experience: garlic for a deeper savory base, thyme for a touch of herbal warmth, and a creamy swirl to finish that gives the soup body without making it too rich. Served with crusty bread or a green salad, it transforms from humble side to full, satisfying meal.

The Gentle Magic of Leeks

Leeks are the unsung heroes of the allium family. Milder and sweeter than onions, they provide a gentle aromatic base that defines the character of this soup. When sautéed slowly in olive oil, their subtle flavor blossoms into something buttery and sweet, forming a flavorful foundation for the creamy potatoes to shine.

Cleaning leeks properly is essential, as their tightly layered stalks can trap soil. The white and pale green parts are used, while the dark green tops can be reserved for making broth or leek oil—an optional but flavorful garnish that adds a professional touch to the finished dish.

Potatoes: The Creamy Core of the Soup

Potatoes lend body, richness, and natural creaminess without the need for heavy cream or roux. Yukon golds are ideal because of their buttery flavor and smooth texture when blended. However, other types such as red potatoes, fingerlings, or even russets (if peeled) work just as well, each offering a slightly different texture and flavor.

Slicing the potatoes thinly before simmering helps them cook faster and blend more easily, streamlining the process for weeknight ease. As the potatoes break down, they thicken the soup naturally, creating a smooth, comforting consistency that feels indulgent while remaining wholesome.

Flavorful, Nutritious, and Flexible

One of the best aspects of this Potato Leek Soup is how customizable it is. For a vegetarian or vegan option, simply use vegetable broth and a plant-based cream or sour cream substitute. For extra protein, stir in some cooked white beans or lentils before blending. Want a richer flavor? Add a pat of butter at the end or sauté the leeks in ghee.

The use of garlic and thyme adds depth and complexity without overwhelming the delicate nature of the leeks. The thyme, whether fresh or dried, gives a subtle earthy aroma that elevates the entire dish. The seasoning can be easily adjusted—just a touch of salt and cracked black pepper brings all the flavors into balance.

This soup is also a nutritional powerhouse. Leeks are rich in vitamin K, folate, and antioxidants, while potatoes provide potassium, fiber, and vitamin C. The use of olive oil keeps the fat content heart-healthy, and the moderate calorie count makes it a feel-good choice for lunches or light dinners.

Texture and Technique: The Art of Blending

The texture of this soup is key to its appeal. It should be smooth, creamy, and pourable—but not overly thick or gluey. Using an immersion blender allows for easy control, letting you decide whether to leave some texture or go for a completely puréed consistency. If you don’t have an immersion blender, a regular blender works just as well—just be careful to blend in batches and allow steam to escape to avoid pressure buildup.

To prevent the soup from becoming gummy, avoid over-blending, especially with high-starch potatoes. A few pulses are often enough to get that perfect creamy texture while maintaining some integrity in the ingredients.

The Final Touch: Sour Cream and Garnishes

The addition of sour cream or a non-dairy alternative at the end gives the soup a slight tang that cuts through the richness and brightens the flavor. It’s a small detail that makes a big difference. If you prefer, you can use heavy cream or even plain yogurt for a similar effect.

Garnishing is where you can really elevate the dish. A handful of chopped fresh chives or scallions adds freshness and color. A drizzle of leek oil made from the dark green leek tops gives a fragrant and slightly bitter contrast that balances the soup’s sweetness. Cracked pepper, a dusting of smoked paprika, or even crumbled crispy leeks can turn a humble bowl into a gourmet experience.

Meal Prep and Leftover Friendly

Potato Leek Soup is a dream when it comes to meal prep. It stores beautifully in the refrigerator for up to five days and freezes well in airtight containers for up to two months. When reheating, do so gently over low heat to preserve the creamy texture. You can add a splash of broth or water if it thickens too much in storage.

It’s also one of those dishes that seems to taste even better the next day as the flavors continue to meld. Whether you make a big batch for family dinners or portion it out for work lunches, this soup delivers comfort and convenience in every serving.

Serving Suggestions and Pairings

Serve Potato Leek Soup with a slice of toasted sourdough, a rustic baguette, or a simple arugula salad with lemon vinaigrette for a complete meal. It also pairs well with roasted vegetables, grilled cheese sandwiches, or savory tarts. For a more elaborate dinner, offer it as a starter before roast chicken or seared salmon.

The flavors are neutral enough to complement a wide variety of sides and mains while still standing on their own. For entertaining, serve the soup in smaller portions in elegant bowls with a swirl of cream and a sprinkle of herbs—it makes a stunning first course that’s sure to impress.

Conclusion: A Cozy Classic for All Seasons

Potato Leek Soup is more than just a comfort food—it’s a versatile, nourishing, and elegant dish that fits every table, from casual family dinners to refined dinner parties. It’s proof that simple ingredients, treated with care, can produce extraordinary results. Creamy yet light, flavorful yet subtle, it’s a recipe that feels both wholesome and indulgent.

Whether you’re making it vegan, dairy-rich, chunky, or smooth, this soup adapts effortlessly while maintaining its classic appeal. Add it to your seasonal repertoire and enjoy a bowl of warmth and satisfaction that you’ll want to return to again and again.