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Potato Leek Soup: A Delicious and Healthier Soup

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A creamy and delicious Potato Leek Soup recipe that’s easy to make in 30 minutes or less with a handful of ingredients. With lighter and healthier options, it’s perfect to enjoy for lunch, dinner… or anytime you’re craving a bowl of comfort.

Side view of 2 bowls of Potato Leek Soup on a wood sandwich board with fresh thyme leaves.

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What I Love About Potato Leek Soup!

I love soup of all kinds: chilled, hearty, rustic, refined, pureed, or chunky. It’s probably why you will find so many soup recipes on this site. It’s a love affair I’ve had with soup since before I could walk (or so my mom says 😍).

And soup is a course you will frequently find at my table for lunch or dinner. To me, it’s comfort food at its best!

Potato Leek Soup is a particular favorite. My Irish grandmother was known for her potato soup. A well-deserved credit, I might add. It was so delicious and hearty that generations of her family still make her soup to this day.

This is not her soup, but a lighter, healthier version I began making from her recipe and a New American Diet Cookbook recipe years and years ago. And along the way, adjusted ingredients and methods until it became a soup I no longer needed a recipe for.

And one I still love and make, especially when a new crop of spring leeks arrives at my market. I hope you enjoy it as much as we do!

Top view of 2 bowls of Potato Leek Soup with swirls of coconut milk and fresh thyme.

How to Make Potato Leek Soup

Step-by-step instructions are in the recipe card at the bottom of this post, but here is a quick overview of how to make this potato soup in 3 easy steps.

1

Saute chopped leeks

Melt the butter in a Dutch oven or soup pot. Add chopped leeks and saute until softened and wilted. Stir in the flour and cook for another 30 seconds- this helps thicken the soup.

Top view of butter melting in a Dutch oven pan with chopped leeks and fresh thyme.
Top view of chopped leeks in a large Dutch oven pan with fresh thyme.
2

Add Potatoes and Broth

Pour in the broth and add the potatoes, thyme, and salt and pepper. Bring to a boil, cover and reduce heat to a low simmer and cook for 15 minutes, or until the potatoes are tender.

Top view of broth being poured into Potato Leek Soup cooking in a white Dutch oven.
Top view of potatoes added to potato leek soup in a white Dutch oven with fresh thyme.
3

Puree and stir in milk or cream

Using a standard blender, in batches if necessary, or an emersion blender, puree the soup until smooth. Return to the soup pot and add the milk or cream and heat through. Garnish with more fresh thyme leaves and swirls or milk or cream.

Top view of Potato Leek Soup in a white Dutch oven soup pot with swirls of milk and fresh thyme.

Storing Potato Leek Soup

Refrigerate leftovers in an airtight container for 2 to 3 days. The soup can also be frozen without the cream for up to 3 months in an airtight freezer container.

Thaw in the refrigerator overnight and reheat the soup on the stovetop over medium until heated through. Once warm, stir in the cream and bring to a simmer.

Potato Leek Soup Frequently Asked Questions

Is this recipe suitable for those with dietary restrictions?

Yes! This potato leek soup recipe is vegetarian-friendly and can easily be made vegan by swapping out the butter for olive oil, using vegetable broth instead of chicken broth, and a non-dairy milk like unsweetened almond milk or coconut milk (which is my preference). It’s also naturally gluten-free, making it a versatile option for various dietary preferences.

How can I make this soup even heartier without compromising its healthiness?

Much like my Irish Potato Leek Soup recipe, you can add extra substance and nutritional value by stirring in a handful of chopped kale or spinach during the last few minutes of cooking. Or add additional vegetables with the potatoes. This boosts the soup’s fiber content and adds vibrant color without piling on extra calories.

Can I make this soup ahead of time and freeze it for later?

Absolutely! This soup freezes beautifully. Before adding the cream, allow the soup to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to three months. When ready to enjoy, thaw in the refrigerator overnight and gently reheat on the stove, adjusting seasoning as needed, and stir in the milk.

More Soup Recipes to Try!

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A closeup side view of a bowl of Potato Leek Soup in a white bowl with fresh thyme and swirls of milk.
Horizontal view of two white bowls filled with Potato Leek Soup with fresh thyme leaves.

Potato Leek Soup

Try this easy and delicious potato leek soup that's a bit lighter & healthier. It's ready in 30 minutes for lunch or dinner!
4.7 from 3 votes
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings

Equipment

Ingredients 

  • 2 tablespoons butter
  • 2 ½ cups chopped leeks dark green stems removed (about 2-3 medium leeks)
  • 1 tablespoon flour
  • 2 medium russet potatoes peeled and cut into cubes
  • 5 cups vegetable broth or chicken broth
  • 1 teaspoon salt and 1/4 teaspoon ground black pepper
  • 3 sprigs fresh thyme
  • 1 cup milk (cream, half and half, or coconut milk)

Instructions

  • In a soup pot, melt the butter. Add the chopped leeks and saute until softened and wilted. Then stir in the flour and continue to saute for 30 seconds, or until there are no visible white steaks of flour.
  • Stir in broth, potatoes, salt, pepper, and thyme. Bring to a boil, cover and simmer on low for about 15 minutes, or until the potatoes are tender.
  • Using an immersion blender or a standard blender (in batches if necessary), puree the soup until smooth. Return to the pot and stir in the milk (or cream). If you want a thinner soup, stir in a bit of water or broth and serve immediately.

Notes

  1. Leeks: Be sure to wash the keels carefully as they can contain grit between their layers. I like to slice them in half vertically, wash well or even soak. Then slice horizontally into half moon shapes. 
  2. Potatoes: I prefer russet potatoes in this soup for texture, but you could also substitute Yukon gold potatoes, just be sure to peel them and cut into 1/2-inch cubes.
  3. Milk: Use your favorite milk or cream in this recipe. I generally use lighter milk (like skim or 2% milk). Cream and half and half are also delicious, giving the soup a velvety texture. Last week when making this soup, someone put an empty milk container in the refrigerator and I didn’t realize until too late that I didn’t have any on hand. I substituted a can of coconut milk, and it was amazingly delicious! So that is a great non-dairy option.

Nutrition

Calories: 142kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 446mg | Potassium: 439mg | Fiber: 3g | Sugar: 5g | Vitamin A: 843IU | Vitamin C: 19mg | Calcium: 88mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Soup
Cuisine: Irish American
Keyword: potato leek soup
4.67 from 3 votes (3 ratings without comment)

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