A classic for a reason, this Potato Leek Soup is creamy, comforting and oh, so satisfying! It’s the perfect soup to make on cold Winter nights and you only need a few simple ingredients to get started.
There’s a few soups that you just can’t ague are classic AF. They’re likely known by everyone you talk to, often come up as listed favourites and quite regularly show up on restaurant menus as the good ol’ soup of the day. They’re the soups that the majority of the population can agree are comforting, delicious and always satisfying. You know, the worldwide cure for a cough or a cold aka chicken noodle soup (try my noodle-less version here!) or the butternut squash soup that almost everyone makes as soon as the leaves start changing colours in September. You know what I mean? French onion soup is definitely on that list, as is egg drop soup and of course, Italian wedding soup. These soups are well known classics, universal favourites and IMHO, cold weather staples.
Potato leek soup is also a well known classic, universal favourite and your definite friend on those cold Winter nights. It’s been the soup of the day at least once at every single restaurant I’ve ever worked in and for good reason. It uses only simple and fresh ingredients, it’s easy to make, is downright delicious and really, there’s nothing more comforting. It doesn’t need to simmer for hours and hours to develop amazing flavours which is a big added bonus.
It’s a hug for your taste buds, a remedy for chilly days and a soup you’re going to want to keep making again and again. So whether you’re looking to indulge in the heartiness of a classic or add your own unique twist to the perfect bowl, Potato Leek Soup promises to deliver BIG TIME on both comfort and taste!
WHAT YOU’LL NEED TO MAKE LEEK SOUP WITH POTATOES
Fresh, healthy and wholesome ingredients are the name of the game when it comes to whipping up this deliciously comforting potato and leek soup. Let’s discuss each one in a little bit more detail down below:
- Leeks: Add a mild, sweet but subtle onion flavour to the soup. We’ll be using the white and light green parts of the leeks for this recipe. You can save the darker green/tougher tops to make stock or something similar. PRO TIP: Make sure to wash leeks thoroughly, as they can sometimes have dirt trapped between their layers.
- Potatoes: Add bulk and heartiness to the soup. Waxy potatoes like Yukon Gold or red potatoes are ideal for this recipe as they maintain their shape when cooked, offering a creamy texture without becoming overly starchy.
- Onions: Add depth of flavour to the soup. They’re sautéed at the beginning of the cooking process to release their natural sweetness and enhance the overall taste of the dish. White onions work best in this recipe.
- Garlic: Contributes a savoury and aromatic element to the soup. It complements the other ingredients and adds a subtle complexity to the overall flavour. Fresh minced garlic works best in this recipe. However, if all you have on hand is garlic powder, use 1/2 a teaspoon instead of the 2 fresh cloves.
- Vegetable Broth: Serves as the flavourful base of the soup. You can use homemade or store-bought vegetable broth. Of, if you prefer, you can use chicken broth instead.
- Milk: Gives the soup a creamy consistency without the need for heavy cream. Low-fat milk or plant-based milk alternatives, like almond or oat milk, work well to keep the soup lighter while still providing richness. However, you can use whatever kind of milk you prefer or have on hand for this recipe.
- Butter: Adds a hint of richness to the soup. Also helps add and develop the flavours during the initial cooking stages. You can use oil (such as olive or avocado) instead, if you prefer.
- Green Onions: Optional but provide the perfect garnish and pop of colour for this potato and leek soup. They also add an even more onion-y flavour and taste to the soup.
- Salt/Pepper: An essential part of seasoning any soup IMHO. Start with a bit then taste and adjust according to your preferences.
- Fresh Herbs: Add a burst of freshness and elevate the overall flavour. You can use whatever fresh herbs you have on hand. However, thyme or parsley are my personal favourites. Thyme pairs exceptionally well with potatoes and leeks, while parsley provides a bright, clean finish as well as a vibrant pop of colour. For this reason, fresh herbs (as opposed to dried) work best in this recipe.
HOW TO MAKE POTATO LEEK SOUP (KEY TIPS)
You can find full instructions for how to make this classic recipe for potato leek soup in the recipe card down below, but here are a few quick tips to keep in mind:
- Thoroughly wash the leeks. Leeks can trap dirt between their layers, so make sure to clean them thoroughly. I find that the easiest way to do this is to slice the leeks and wash them in a bowl of water, allowing any dirt to settle at the bottom. Lift the clean leeks out of the water (you can use a slotted spoon to help you) to avoid transferring the dirt back onto them.
- Choose the right potatoes. Opt for waxy potatoes like Yukon Gold or red potatoes. They hold their shape well during cooking and provide a creamy texture to the soup without becoming too starchy or mushy. EXTRA TIP: When cutting your potatoes, try to dice them into uniform sizes to ensure even cooking. This helps prevent some pieces from being undercooked while others are overcooked.
- Add the milk last or incorporate it towards the end of the cooking process to prevent curdling. Stir it in gently and allow the soup to simmer for a bit longer to meld the flavours.
- Use an immersion blender to puree the soup to your preferred consistency. Like it smoother? Blend it all. Prefer it on the chunkier side? Only blend up half of it. If you don’t have an immersion blender, you can always use a regular one. However, if using a regular blender, work in batches and be cautious with hot liquids to avoid splattering and a hot mess all over your kitchen!
- Don’t forget the toppings! This potato leek soup is delicious on its own but can be made even better by adding a few extras on top. My go-tos are chopped green onions, fresh herbs, crispy bacon or pancetta and/or crispy potato peels (yes, that’s right..more info in the recipe card down below!).
Potato leek soup is a classic and comforting dish made with a few key ingredients. The basic components of potato leek soup include but are not limited to potatoes, leeks, onions, garlic, broth, milk (or some other form of creaminess), fresh herbs and salt and pepper. These ingredients come together to create a flavourful and hearty potato leek soup.
While the basic recipe includes these components, variations definitely exist! Additional ingredients such as celery, carrots or different herbs make it easy to customize this classic soup based on personal preferences.
If your potato leek soup has a gummy or gluey texture, it could be due to a few common reasons.
If you used a blender to puree the soup, over-blending can cause the starches in the potatoes to break down excessively, leading to a gummy texture. When blending, go for a smooth consistency, but avoid overdoing it.
Using the wrong kind of potato. Some potatoes, especially high-starch varieties, can become gummy when overcooked or over-processed. Using waxy potatoes like Yukon Gold or red potatoes should help, as they tend to hold their shape better. Also, overcooking the potatoes can lead to a gummy texture. Once the potatoes are fork-tender, it’s usually time to stop cooking to avoid breaking down the starches too much.
Last but not least, the ratio of liquid to potatoes can affect the overall texture of the soup. If there’s too little liquid or too many potatoes, the soup may become too thick and starchy.
A bitter taste in leek and potato soup can result from a few common factors.
If you used the dark green parts of the leeks, they can sometimes have a bitter taste. Use only the tender, pale green and white parts of the leeks. Discard the tough dark green leaves, or save them for making vegetable broth.
A lack of proper seasoning or an imbalance of flavours can make the soup taste bitter. Make sure to taste and adjust the salt and pepper carefully.
Using low quality or spoiled ingredients. Always use fresh and high-quality ingredients. Check the freshness of your leeks, potatoes and any other components before using them in your soup.
Potato leek soup has a rich and comforting flavour profile that pairs well with a variety of tasty things. Here are some of my favourites: Homemade garlic bread or naan, a fresh salad such as a cucumber salad or tomato salad or some good ol’ roasted veggies such as broccoli, cauliflower or carrots.
POTATO LEEK SOUP
A classic for a reason, this Potato Leek Soup is creamy, comforting and oh, so satisfying! It's the perfect soup to make on cold Winter nights and you only need a few simple ingredients to get started.
Ingredients
- 3 Leeks (white and light green parts only) ~4 cups, washed and sliced
- 4 Yukon Gold or Red Potatoes ~2 pounds
- 1 White Onion, chopped
- 2 Cloves Garlic, minced
- 4 cups Vegetable Broth
- 1 cup Low-Fat Milk or Plant-Based Milk
- 2 tbsp Butter
- Salt and Pepper, to taste
- 2 Green Onions, chopped, optional, for garnish
- Fresh Herbs (such as Thyme or Parsley) chopped, optional, for garnish
Instructions
- Peel and dice the potatoes into even size chunks. OPTIONAL BUT RECOMMENDED: Toss the potato peels in some olive oil, salt and pepper. Air fry or bake at 350° for 10-15 minutes, tossing halfway through. Reserve the crispy peels to garnish the soup with at the end!
- In a large pot, heat the butter over medium heat. Add the chopped onions and garlic and sauté a couple of minutes until softened.
- Add the sliced leeks to the pot and continue to sauté until they are tender, stirring occasionally, about 5 minutes.
- Stir in the diced potatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat to simmer. Cook until the potatoes are fork-tender, 10-15 minutes.
- Use an immersion blender to puree the soup into your desired consistency. If you don't have an immersion blender, transfer the soup in batches to a blender, then return it to the pot. For a smoother soup, blend all of it. For a chunkier texture, only blend about half.
- Stir in the milk and season with salt and pepper to taste. Simmer for an additional 5-10 minutes.
- Ladle the soup into bowls. Garnish with fresh herbs, chopped green onions and crispy potato peels, if desired.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 330Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 867mgCarbohydrates: 56gFiber: 5gSugar: 12gProtein: 10g
Nutrition is only an estimate and calculated using Nutritionix.
MORE COZY SOUP RECIPES FOR YOU TO MAKE THIS WINTER
STRACCIATELLA (ITALIAN EGG DROP SOUP)
GREEK CHICKEN SOUP WITH LEMON AND ORZO
CAULIFLOWER SOUP WITH TURMERIC AND GINGER
