If you’re looking for a warm, comforting bowl of deliciousness that’s both nourishing and easy to prepare, this Simple Potato Leek Soup Recipe is going to be your new best friend. With tender potatoes and mellow leeks melding into a silky, flavorful broth, it’s the kind of soup that feels like a cozy hug on chilly days. The beauty of this recipe lies in its simplicity—just a handful of everyday ingredients coming together to create a dish that’s elegant, satisfying, and utterly irresistible.
Ingredients You’ll Need
Every ingredient in this Simple Potato Leek Soup Recipe plays a starring role. They’re straightforward, fresh, and work together to bring depth, creaminess, and subtle earthy notes that make this soup truly special.
- Leeks (3-4 medium-to-large, white parts only): The soul of the soup, leeks bring delicate onion-like sweetness without overpowering the flavor.
- Russet potatoes (2 pounds, peeled & diced): These give the soup its creamy texture once cooked and blended, thickening the broth naturally.
- Butter (2 tablespoons): Adds richness and helps soften the leeks to bring out their best flavor.
- Garlic (2 cloves, minced): A little kick of warmth that enhances the overall taste without stealing the spotlight.
- Chicken broth or vegetable broth (4 cups): The savory base that infuses the soup with comforting depth. Choose vegetable broth for a vegetarian version.
- Water (1 cup): Balances the broth for the perfect consistency.
- Dried thyme (1/4 teaspoon): An herb that adds subtle fragrance and complexity.
- Salt (1/2 teaspoon or to taste): Essential for bringing all the flavors together.
- Pepper (to taste): Finishes the soup with a gentle hint of spice.
How to Make Simple Potato Leek Soup Recipe
Step 1: Prepare the Leeks and Potatoes
Start by carefully prepping your leeks—discard the tough dark green parts, and slice the white bulbs into rings. Leeks have a tendency to hide dirt, so be sure to rinse them thoroughly in a colander, rubbing gently with your fingers to get them perfectly clean. Meanwhile, peel and dice the potatoes into uniform chunks to ensure even cooking.
Step 2: Sauté the Leeks
Melt the butter in a large soup pot over medium heat and add the sliced leeks. Gently sauté them for about 7 to 10 minutes until they are softened and tender. This step releases the sweet, mild flavors of the leeks and forms the fragrant base of your soup.
Step 3: Add the Garlic
Stir in the minced garlic and cook for just one minute. Garlic cooks quickly and can become bitter if burnt, so keep an eye on it to build a subtle aromatic layer without overpowering the delicate leek flavor.
Step 4: Combine the Liquids and Potatoes
Pour in the chicken or vegetable broth along with the water. Add the diced potatoes and sprinkle in the dried thyme. Bring everything to a boil over high heat, then reduce the heat to a gentle simmer, keeping the lid slightly ajar. Let the soup cook for 15 to 20 minutes or until the potatoes are very soft and easily pierced by a fork.
Step 5: Puree and Season
This is where your soup transforms into a silky delight. Use an immersion blender directly in the pot to puree the soup until smooth and creamy. If you don’t have one, blend the soup in batches using a traditional blender—just be careful as it will be hot! After pureeing, taste and season with salt and pepper. If the soup feels too thick, simply stir in a little more broth to reach your desired consistency.
How to Serve Simple Potato Leek Soup Recipe
Garnishes
Adding garnishes is a wonderful way to enhance both the look and flavor of your Simple Potato Leek Soup Recipe. Consider a dollop of sour cream or crème fraîche to add luscious creaminess. Sprinkle freshly chopped chives or parsley for a burst of color and fresh herbal brightness. A drizzle of good olive oil or a few crispy croutons can add texture and an inviting finish.
Side Dishes
This soup shines alongside simple, fresh accompaniments. Crusty bread or a buttery baguette is perfect for dipping into the velvety soup. A light mixed greens salad with a lemon vinaigrette offers a refreshing contrast. For a heartier meal, pair the soup with a grilled cheese sandwich or roasted vegetables for added variety.
Creative Ways to Present
Want to impress guests or family even more? Serve the soup in individual bread bowls for a rustic charm. Alternatively, layer the soup with a sprinkle of crispy bacon or toasted nuts like almonds for a surprising textural twist. For a chic touch, swirl in some herb-infused oil or a sprinkle of smoked paprika right before serving.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, this soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to lock in freshness and flavors. Before reheating, give it a good stir—you may notice the soup thickens a bit as it cools.
Freezing
This Simple Potato Leek Soup Recipe freezes exceptionally well. Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. Freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge for best texture retention.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. If it has thickened during storage, add a splash of broth or water while warming to restore that perfect creamy consistency. Avoid high heat to keep the soup from scorching and preserve its silky smoothness.
FAQs
Can I use parts of the leek other than the white bulb?
The green parts of leeks are tougher and more fibrous, so they are generally discarded in this recipe. However, you can save them for making vegetable stock if you want to reduce waste and add subtle flavor to future dishes.
Is this Simple Potato Leek Soup Recipe vegetarian?
Using vegetable broth instead of chicken broth makes this soup completely vegetarian. The flavor stays just as delicious and comforting without any animal products.
How can I make this soup creamier without adding cream?
The potatoes naturally provide thickness and creaminess when pureed. If you’d like an extra silky result, ensure you use starchy potatoes like Russets. You can also gently simmer the soup a little longer to soften potatoes thoroughly.
Can I add other vegetables to the soup?
Absolutely! Carrots or celery can be sautéed with the leeks for a more complex veggie base. Just keep the quantities balanced so the signature leek and potato flavors remain front and center.
What’s the best way to clean leeks?
Leeks often trap dirt between their layers. After slicing, place them in a bowl of cold water and swish them around. The dirt will sink to the bottom. Lift the leeks out with your hands or a slotted spoon to avoid grit in your soup.
Final Thoughts
This Simple Potato Leek Soup Recipe is exactly the kind of cozy, homemade dish that feels like a warm embrace on any day. It’s approachable, made with wholesome ingredients, and incredibly versatile. Whether you’re looking for a quick weeknight dinner or a dish to impress guests with minimal effort, this soup is your go-to. I can’t wait for you to make it and enjoy every comforting spoonful!
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Simple Potato Leek Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Simple Potato Leek Soup recipe is a comforting and creamy classic that’s easy to make with just a few wholesome ingredients. Perfect for chilly days, it combines tender leeks and potatoes simmered until soft, then pureed into a smooth, velvety texture. A touch of garlic and thyme adds fragrant depth, making it a satisfying starter or light meal.
Ingredients
Vegetables
- 3–4 medium-to-large leeks (white parts only, sliced)
- 2 pounds Russet potatoes (peeled and diced)
- 2 cloves garlic (minced)
Liquids & Seasonings
- 4 cups chicken broth or stock (or vegetable broth for vegetarian option)
- 1 cup water
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- Pepper (to taste)
Fats
- 2 tablespoons butter
Instructions
- Prepare the leeks and potatoes: Discard the tough dark green parts of the leeks, keeping the white bulbs. Slice the bulbs into rings and place them in a colander. Rinse thoroughly, using your hands to remove any dirt trapped inside. Peel and dice the Russet potatoes into chunks.
- Sauté the leeks: In a large soup pot, melt the butter over medium heat. Add the sliced leeks and cook for 7-10 minutes, stirring occasionally, until they have softened and wilted without browning.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Simmer the soup: Pour in the chicken broth and water, then add the diced potatoes and dried thyme. Increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to maintain a gentle simmer with the pot lid slightly ajar. Cook for 15-20 minutes or until the potatoes are very tender.
- Blend the soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender (letting it cool slightly) and blend until smooth. Season with salt and pepper to taste. If the soup is too thick, add additional broth to reach your desired consistency.
Notes
- Use only the white and light green parts of the leek; discard the tough dark greens or save for making vegetable stock.
- Russet potatoes provide a creamy texture, but Yukon Gold potatoes work well too.
- For a vegan version, substitute butter with olive oil and use vegetable broth instead of chicken broth.
- Sauté leeks gently to avoid browning them too much and keep the flavor delicate.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust seasoning at the end after blending for best flavor control.
