There’s nothing more iconic than potato leek soup. I mean, if there’s one way to take vegetarian potato soup and make it better, it’s by adding sweet and delicate leeks.
I’m pretty open about the fact that I used to be opposed to soups as a meal. So you know when a soup recipe pops up on FITK, it’s gonna be legit. Because oh boy was I wrong about soups.
Just like salads, you can add texture and flavor to make soups not boring. While this creamy (yet dairy-free!) soup is smooth and luxurious, adding some pepitas or homemade croutons can surely give it an added crunch.
Key Ingredient Notes
- Yukon Gold Potatoes are *the* potato to use. They’re a slightly waxy potato with a thin skin that doesn’t require peeling (YES!). They’re buttery in flavor and help create the smoothest potato soup around!
- Leeks are part of the allium family and have a mild onion flavor that’s delicate and sweet. They grow in the sand, so washing them well is important. Read all about preparing leeks here.
- Fresh Thyme isn’t always included in this classic French recipe. However, I love the warmth it adds to the soup, and potatoes + leeks + thyme is one of the best flavor combinations! If you don’t believe try our stacked potatoes or our mushroom leek pasta.
Let’s Make Potato Leek Soup!
You might never guess that this elegant soup is super easy to make in just 30 minutes—with minimal ingredients and prep work, too!
Wash + Slice the Leeks
It’s important to mention again — wash the leeks well! I recommend slicing off the root end and the thicker dark green tops. They are often too fibrous to eat and won’t blend well in the soup. Save them to make homemade vegetable stock instead.
Slice the white and light green part of the leek in half down the middle lengthwise. You can rinse between the layers now if you’d like, or we can slice and soak. To slice again, cut each side into half moons that are about 1/4 inch thick.
If you haven’t rinsed them already, place the slice in a bowl and cover with water, swishing around to loosen the sand. Then drain, rinse again, and you’re ready to use them.
Saute the Aromatics
When making homemade soup, giving the aromatics (think onion, garlic, and spices) time to saute is important. This helps to bring out their flavor and creates a lot of depth to the soup.
That being said, start with the leeks! Saute them in melted butter—or substitute olive oil—over medium heat. The goal is to soften them, but not too fast or at too high a temperature that they dry out and become golden brown or crisp.
If the leeks start turning too golden, add a splash of water or vegetable broth to moisten them back up.
Then minced garlic and spices join the party. I like adding a pinch of white pepper and red pepper flakes for a more complexly flavored soup. It doesn’t make it spicy, it just adds a nice warm balance. However, if you prefer, simply leave them out.
Simmer Away
Add diced potatoes to the pot, along with the vegetable stock they’ll cook in. A high-quality vegetable stock (or homemade!) will go a long way here—you want the most flavor.
Take note of the salt level in your broth/stock, as it will determine how much additional salt you’ll want to add. Remember, the potatoes will absorb much of the salt so you will likely need to add more than you think. Get those taste buds ready to test!
Simmer until the potatoes are tender, approximately 15 minutes. If you have smaller dice, this process will be faster; if they’re larger, it will take a little longer. You want to be able to pierce them with a fork.
Blend away!
The luxurious smoothness of potato leek soup is a DREAM! Blend the soup together using an immersion blender directly in the pot. Alternatively, you can transfer in batches to a blender and pulse until smooth. If you do use a blender, be sure to vent the top slightly so the steam can escape.
Once it’s smooth, stir in canned coconut milk. This wonderful dairy-free option provides creaminess without the cream. You can’t taste the coconut, either! If you prefer a dairy-based option, opt for half and half …or heavy cream to be extra yummy.
Finish with a squeeze of fresh lime juice to really brighten up the soup and bring it to life! The acid acts similarly to salt, so the addition helps limit the amount of salt you need. Don’t forget to taste test!
What to Serve with Soup
Now that I am fully team “soup for a meal”, there are a few ways I make it feel more meal-like in my world. It starts with carbs and texture.
Hands down, some chopped fresh chives are the must-have garnish if you’re going to add one to this soup at all. They add a bright freshness that pairs SO beautifully with leeks. For texture, I recommend some pepitas or chopped nuts. And, of course, homemade croutons are a FITK favorite.
Serve potato leek soup with a fresh green salad – a quick white balsamic vinaigrette is an excellent bright and punchy complement to the rich soup. And those carbs? Well, serve it up with sliced baguettes, a warm flatbread or pita, or crispy crostini. For the coziest pairing in the middle of winter, make a batch of parmesan thyme biscuits and thank me later.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Luxuriously Creamy Vegetarian Potato Leek Soup
Ingredients
- 4 Tablespoons unsalted butter
- 4 medium leeks (400-460 grams) sliced in half moons, cleaned well
- 4 garlic cloves minced
- 2 Tablespoons fresh thyme
- Pinch white pepper optional
- Pinch red pepper flakes optional
- 2 dried bay leaves
- Salt and Pepper to taste
- 2 pounds Yukon gold potatoes diced ¼-½ inch
- 4 cups vegetable stock
- ½ cup canned coconut milk
- 1-2 teaspoons fresh lemon juice
- Chives chopped, for garnish
Instructions
- Melt the butter in a large stock pot or Dutch oven over medium heat. Add the leeks with a generous pinch of salt, and saute for 5-7 minutes until soft. Don't let them get golden brown or dry; if they start to, add a splash of water.4 Tablespoons unsalted butter, Salt and Pepper, 4 medium leeks (400-460 grams)
- Stir in the minced garlic, thyme, pepper, and bay leaves. Saute for about 2 minutes.4 garlic cloves, 2 Tablespoons fresh thyme, Pinch white pepper, Pinch red pepper flakes, 2 dried bay leaves
- Stir in potatoes and vegetable stock. Bring to a boil, then reduce heat to a simmer for 15-20 minutes until potatoes are tender (this time will depend on potato size and pan size).2 pounds Yukon gold potatoes, 4 cups vegetable stock
- Be sure to taste test throughout and add salt as needed; the potatoes will absorb a lot of the salt that is added, so you will likely add more than you think you'll need.
- Remove the bay leaves from the soup. Take the soup off of the heat and immersion blend until desired consistency is reached – I like to make this soup super smooth, but if you prefer some potato pieces, don't blend all the way.
- Stir in coconut milk and a squeeze of fresh lemon juice. Serve immediately and garnish with chives. Store any leftovers in an airtight container in the fridge for up to 4 days.½ cup canned coconut milk, 1-2 teaspoons fresh lemon juice, Chives
Notes
- Blender: if you don’t have an immersion blender, you can use a high-speed blender. Ladle the soup into the blender and carefully blend. Make sure you crack the top of the blender to allow steam to escape and be very careful of the hot contents! Add it back to the soup and enjoy.
Nutrition
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