Potato Leek Soup

This vegan-friendly potato leek soup is comfort food at its finest. Made with simple, budget-friendly ingredients, it’s creamy, cozy, and loaded with savory flavors (a.k.a. the best kind of soup). Bonus: you’ll have it on the table in just 30 minutes!

Soup For The Soul

Some soups just get you—and this potato leek soup is one of them. Creamy, cozy, and loaded with all the good stuff (aka potatoes, leeks, and garlic). Already sounding delish?

We’re talking perfectly sautéed leeks, a hit of celery and thyme for flavor, and a rich, velvety broth to tie it all together. Just a little chopping, a quick simmer in one pot, and voilà—dinner is served! (You could practically do it with your eyes closed, but… maybe don’t.)

Whether you’re meal-prepping for the week or just cozying up to Netflix and chill on a random Tuesday, this soup is about to become your new go-to. Let’s get cooking!

P.S. for a low carb version of this soup, try my creamy cauliflower and leek soup! It tastes a lot like potato soup.

Grab These Ingredients

This potato leek soup comes together with just 8 simple, wholesome ingredients. Jump down to the recipe card for exact measurements—this is just an overview!

• Leeks: Look for medium-sized leeks with pale green and white stalks (these have the mildest, sweetest flavor). And be sure to wash them well to remove any hidden grit!
• Celery: We’ll use celery to add a subtle freshness and depth to the soup.
• Garlic: Because, let’s be honest, do we need a reason for garlic?
• Potatoes: Yukon Golds are the best! They’re naturally creamy and buttery, making the soup extra smooth and thick.
• Thyme: To add warmth and earthiness, we’ll include a few sprigs of fresh thyme. (If using dried, reduce the amount by half.)
• Broth: We’ll simmer the soup in some vegetable broth. Feel free to use a low-sodium variety.
• Heavy Cream: For that ultra-luxe, velvety finish, we’ll add heavy cream!

This Soup Is So Easy

You know the soup drill—prep ingredients, let them simmer, blend, and enjoy! (Jump to the recipe card for the full printable instructions.)

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 half moons. Transfer the slices to a large bowl and cover with water.

Step 2: Cook The Aromatics
Heat the butter (or oil) in a large pot over medium/high heat. Add the leeks, celery, and garlic, cooking until the leeks wilt and are soft.

Step 3: Simmer The Ingredients
Add the potatoes, thyme, and broth to the pot. Cover and bring to a simmer until the potatoes are fork-tender.

Step 4: Puree The Soup
Fish out the thyme sprigs, then puree the soup until smooth using a handheld immersion blender (or carefully working in batches with a countertop blender).

Step 5: Add Toppings And 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.

Recipe Tips

Squeaky Clean Leeks: Leeks love to hide dirt between their layers! Slicing them before swishing them in a bowl of water really helps get into all those nooks and crannies.

Don’t Overblend: If you want a silky-smooth potato leek soup, use an immersion blender, but don’t go overboard—this can make the potatoes gluey!

Make It Your Own: Add some crispy homemade croutons, stir in red pepper flakes for a little kick, or top it with nutritional yeast for an extra umami punch.

Pair This With

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!

• Shaved Brussels Sprouts Salad: This crisp, fresh, and slightly tangy salad perfectly contrasts the richness of the soup.
• Boursin Tomato Sandwich: Buttery bread, creamy Boursin cheese, and juicy tomatoes? Yes, please!
• Homemade Naan Bread: Soft, pillowy, and perfect for soaking up every last drop of soup.
• Garlicky Cauliflower And Chickpeas: The crunch of this sheet pan dinner balances perfectly with a creamy soup!