Easy One-Pot Potato Leek Soup

There’s nothing more comforting than a warm bowl of potato leek soup. This simple yet delicious soup is perfect for chilly days and makes a hearty and healthy meal.

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About This Recipe

Potato leek soup is a classic that has stood the test of time, beloved for its creamy texture and delicate flavor. It’s light yet filling, making it a great option for a healthy lunch or dinner. Leeks bring a subtle sweetness, while potatoes provide that velvety, satisfying bite that makes this soup irresistible.

This soup is not only delicious but also incredibly easy to make with minimal ingredients. It’s naturally gluten-free and can be adjusted for vegan diets by simply using vegetable broth and omitting cream. It’s a great way to incorporate more vegetables into your diet, and the smooth, comforting texture is something the whole family will love.

Potato leek soup is also versatile. Enjoy it as a starter, or pair it with crusty bread and a side salad for a full meal. It freezes well, making it an excellent option for meal prep and quick weekday lunches.

What You Need To Make This Recipe

Olive oil
leeks (chopped and washed)
A few cloves of garlic (chopped)
Vegetable or chicken broth (adjust for consistency)
Potatoes (peeled and chopped)
Salt
bay leaves
Dried thyme

Substitutes:

If you don’t have leeks, use yellow onions as a substitute.
Chicken broth can be used instead of vegetable broth if you aren’t following a vegetarian diet.
Fresh thyme can be used in place of dried thyme; use about 3 sprigs.

How To Store Potato Leek Soup

Allow the soup to cool completely before storing. Transfer to an airtight container and keep it in the refrigerator for up to 4 days. For longer storage, freeze the soup in portion-sized containers for up to 3 months. Reheat gently on the stove, adding a splash of broth or water to thin if necessary.

Pro Tips

Washing Leeks Properly: Leeks can be quite sandy. Chop them first, then rinse in a bowl of water to let the grit sink to the bottom.
Consistency Control: If you prefer a thicker soup, reduce the amount of broth. For a thinner, silkier texture, add more broth until the desired consistency is reached.
Blending Tips: If using a standard blender, let the soup cool slightly before blending to avoid splattering. Blend in batches if necessary.

FAQ’s

Can I make this soup ahead of time?

Yes! It actually tastes better the next day as the flavors develop. Simply reheat before serving.

Can I add cream to make it richer?

Absolutely. Stir in a splash of heavy cream or coconut milk after blending for a richer taste.

What potatoes work best?

Yukon Gold potatoes are the best choice for their creamy texture, but russets also work well.

Is this soup vegan?

Yes, as long as you use vegetable broth and skip any optional cream.

If you love one-pot soup recipes like this one, then try out my Roasted Sweet Potato Soup and my Roasted Pumpkin Soup! They’re easy, quick, healthy, and delicious!

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Recipe Card

There’s nothing more comforting than a warm bowl of potato leek soup. This simple yet delicious soup is perfect for chilly days and makes a hearty and healthy meal.

Prep Time: 10 min

Cook Time: 25 min

Total Time: 35-40 min

Course: Soups

Servings: 5-6

Calories: 151kcal

Ingredients

2 tbsp olive oil
3 large leeks (chopped and washed)
4 cloves garlic (chopped)
4 cups vegetable broth
1 1/2 pounds (500g) potatoes (peeled and chopped)
Salt (to taste)
2 bay leaves
1 tsp dried thyme
1 tsp black pepper, or to taste

Equipment/Utensils

Large pot
Immersion blender or standard blender
Wooden spoon or spatula
Chopping board
Knife
Bowls to serve

Instructions

Chop and wash the leeks thoroughly to remove any grit from between the layers.
Heat the olive oil in a large pot over medium heat. Add the chopped leeks and cook for about 8 minutes until softened but not browned.
Add the garlic, potatoes, bay leaves, dried thyme, black pepper, salt, and vegetable broth to the pot.
Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the potatoes are tender.
Remove and discard the bay leaves.
Blend the soup until smooth using an immersion blender, or transfer to a standard blender and blend in batches.
Serve hot, garnished with toasted pumpkin seeds, black pepper, and chopped chives if desired.

Nutrition

Calories: 150.7kcal

Total Fat: 6.07g

Carbs: 22.39g

Sugars: 3.21g

Protein: 2.88g

Sodium: 736.47mg

Fiber: 2.6g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **