Enjoy this creamy, vegan-friendly potato leek soup full of enriching and savory ingredients; it’s comfort food at its best!
Whether you’re a stove top or crockpot kind of cook, this potato leek soup recipe is for you. Creamy, thick, and enriching, this soup is made with loads of potatoes, leeks, and garlic. Already sounding delish?
We’re cooking up fresh leeks in a buttery pan and throwing in celery, thyme, and cream for a veggie broth-cooked soup that’s totally undeniable.
The best part? You could make it with your eyes closed — it’s that easy! Let’s dive in.
Ingredients in (vegan) potato leek soup
This potato leek soup recipe consists of a total of 8 ingredients, in addition to 3 optional flavorings. The bulk of the recipe is made with potatoes, leeks, garlic, and broth, so you know that this is going to be one flavorful soup!
- Leeks: Start with 4 medium leeks. Go for those that are lighter in color, as these have the least bitter flavor. Learn more with Leeks 101.
- Celery: Next, include 2 stalks of sliced celery which help freshen up the flavors of this soup.
- Garlic: 4 cloves of peeled and smashed garlic, because, well, do we need a reason for garlic?
- Potatoes: Potatoes add the oomph this soup. You’ll need 2 lbs of Yukon gold, which should amount to about 4 medium potatoes. Cut them into large chunks for quicker cooking!
- Thyme: Include 4 sprigs of fresh thyme for flavor.
- Broth: The soup will simmer in 6 cups vegetable broth. This will add flavor and density, and it makes for a great vegetarian soup! Feel free to use a low-sodium variety.
- Heavy Cream*: Lastly, 1 cup of heavy cream will thicken up the soup.
*If you’re reading this and wondering “can you make potato leek soup vegan,” the answer is a big fat YES! Simply use canned full-fat coconut milk in place of the heavy cream, and voila!
how to make easy potato leek soup
You know the soup drill – prep ingredients, let them simmer, do some blending, and enjoy!
Step 1: Prep the leeks
Remove the roots and dark green ends of the leeks. Cut each leek in half lengthwise, then slice them into roughly ¼ inch half moons. Transfer the slices to a large bowl and cover with water. Swish around to remove the dirt, and then drain and rinse well.
Step 2: Cook the leeks, celery, and garlic
Heat the butter (or oil) in a large pot over medium/high heat. Add the leeks, celery, and garlic, cooking until the leeks wilt down and are soft. It should take about 7 to 10 minutes.
Step 3: Simmer ingredients
Next, add the potatoes, thyme, and broth to the pot. Cover and bring to a simmer, cooking until the potatoes are fork-tender, about 15 minutes.
Step 4: Puree the soup
Fish out the sprigs of thyme, and then puree until smooth using a handheld immersion blender (or carefully working in batches, puree with a counter top blender).
Step 5: Add toppings & serve
Stir in the cream (or coconut milk). Taste and add salt and pepper as needed. Ladle the soup into serving bowls and top with green onions.
Tip: You can totally go the crockpot potato leek soup route as well! Check out the recipe card for the instructions.
Benefits of potato leek soup
One attempt at potato leek soup and you’ll see just how easy it is to make. It’s one of the reasons why I love it so much! But, this dish is also great because it’s both nutritious and easily adaptable — you can add or omit ingredients as desired.
This soup is quite filling and provides loads of healthy carbs and other ingredients like antioxidants, anti-inflammatories, and nutrients (copper, iron, and manganese, to name a few). This makes it a great dish, both in flavor and in health aspects!
A vegan version of this soup is incredibly easy to achieve (see below), and you can also add ingredients to your heart’s desire. Onions and green peppers both make great additions! You can also add hot sauce or crushed red pepper flakes for a bit of heat.
How to serve this potato leek soup recipe
You’ve made your first batch of potato leek soup… now what? When it comes to serving, it pretty much pairs with whatever you’re feeling!
- 4 medium leeks
- 2 Tbsp unsalted butter or oil, 28 g
- 2 stalks celery sliced
- 4 cloves garlic peeled and smashed
- 2 lbs Yukon gold potatoes about 4 medium potatoes, cut into large chunks
- 4 sprigs fresh thyme
- 6 cups vegetable broth 1.4 L
- 1 cup heavy cream* 236 mL
- To serve: salt, pepper, green onions
- Leeks: Remove the roots and dark green ends of the leeks. Cut each in half lengthwise, then slice into roughly ¼ inch halfmoons. Transfer to a large bowl and cover with water. Swish around to remove dirt, then drain and rinse well.
- Saute: Heat butter (or oil) in a large pot over medium/high heat. Add leeks, celery, and garlic, cooking until the leeks wilt down and are soft, 7 to 10 minutes.
- Boil: Add the potatoes, thyme, and broth. Cover and bring to a simmer, cooking until potatoes are fork-tender, about 15 minutes.
- Puree: Fish out the sprigs of thyme, then puree until smooth using a handheld immersion blender (or carefully working in batches puree with a counter top blender).
- Serve: Stir in cream. Taste and add salt and pepper, as needed. Ladle into serving bowls and top with sliced green onions.