This creamy soup is comfort in a bowl! Packed with leeks, potatoes and tangy sour cream this is a quick and easy recipe you must try. Perfect for entertaining or a cozy family dinner at home.
Potato Leek Soup Recipe
This post may contain affiliate links. Read my disclosure policy.
There is nothing as comforting as a warm bowl of soup. This potato leek soup is a classic French dish that is so rich and creamy. Quick enough for a weeknight dinner and fancy enough for entertaining!
What is Potato Leek Soup?
This soup is a rich and creamy soup that is packed with potatoes, leeks, garlic, and sour cream. The soup is pureed and packed with so much flavor. It is a quick recipe that is perfect for any day of the week!
What to Serve With this Soup
- Mediterranean Turkey Meatloaf
- Chicken Waldorf Salad
- Strawberry Panzanella Salad
- Olive Garden Breadsticks
- Focaccia Bread
- Glazed Meatloaf
What is in Potato Leek Soup?
- Leeks - leeks have a similar flavor to onions and green onions. They look like thicker green onions. They have a unique flavor compared to regular onions and they pair perfect with potatoes and sour cream in this soup.
- Potatoes - we recommend Yukon gold potatoes for this recipe. They have a creamy texture that is perfect when pureed. You can also use russet potatoes or any potatoes you have on hand.
- Broth - vegetable or chicken broth can be used. To keep the recipe vegetarian you can use vegetable broth. For added nutrients chicken bone broth can be used instead!
- Sour Cream - potatoes + sour cream + leeks = match made in heaven! Sour cream pairs so perfectly with potatoes. It adds a creamy texture and tangy flavor to the soup. For a healthier option you can swap for plain yogurt.
- Garlic - everything is better with garlic so of course this soup is packed with minced garlic!
- Chives - used to garnish the soup, it compliments the leek flavor.
- Thyme - a classic herb used in French cooking.
- Bay Leaf
- Oil
- Salt and Pepper
How to Make Potato Leek Soup
Full Printable Recipe at Bottom of Page
1 Slice the leeks into ¼-inch thick slices. Soak in a bowl of water and then rinse well under running water to remove all dirt and sediment. Drain well and set aside.
2 In a large soup pot or Dutch oven, over medium heat add the olive oil. Add in the rinsed leeks, garlic, thyme. Sauté until tender, golden, and fragrant for about 8-10 minutes.
3 Add the Yukon gold potatoes, vegetable broth, bay leaves, salt, and black pepper.
4 Bring to a boil, cover and reduce the heat to low and simmer, covered, for 10-15 minutes, until potatoes are fork tender.
5 Remove the bay leaves from the soup.
6 Using an immersion blender, blend the soup until smooth.
7 Slowly stir in the sour cream or yogurt and bring to a simmer. Taste and adjust seasoning with salt and pepper.
8 If the soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out.
9 Garnish with an additional dollop of sour cream, sliced fresh chives or green onions and enjoy!
Tips for the Best Potato Leek Soup
- Potatoes - for best results we recommend Yukon gold potatoes. They have a lower starch level compared to other potatoes. This means they have a more waxy texture which makes them perfect for soups that are pureed. The result is a rich and creamy soup. If you do not have Yukon gold potatoes, the next potato we recommend would be russet potatoes.
- Leeks - it is very important to thoroughly wash and clean the leeks. Due to the way leeks grow they get dirt stuck between the layers. Once you have thinly sliced the leeks for the soup simply soak them in a bowl of water and stir them to make sure each piece of leek is fully cleaned. Some grocery store sell pre-washed sliced leeks. If you can find those you can use them for the recipe too!
FAQs Potato Leek Soup
Stove Top - add the soup to a pot and heat on medium-low heat, stirring frequently, for 3-4 minutes or until warmed through.
Microwave - in a microwave safe container reheat in 30 second intervals, stirring after each, until warmed through (about 2 minutes total).
Store the cooled soup in an air tight container in the fridge for up to 3-4 days (be sure to check the best before date of the sour cream/yogurt used and adjust the storage time accordingly).
Yes! This soup is perfect for make ahead and reheating. Simply follow the recipe as usual, allow the soup to cool completely and then store in the fridge. Reheat just before serving and enjoy!
This soup is freezer friendly but the texture of the soup will change. Since the soup has sour cream/yogurt in the broth the soup will not be as thick if it's frozen and then reheated. To solve this, you can reheat the soup stove top and allow it to simmer for 2-3 minutes, this will remove the excess liquid and thicken the soup again.
Yes! This is a low calorie and healthy soup. For even more added nutrients, swap the sour cream for plain Greek yogurt and swap the vegetable/chicken broth for a chicken bone broth!
This soup is vegetarian.
Swap the sour cream/yogurt for a vegan sour cream or yogurt alternative such as coconut yogurt.
This recipe is gluten free.
Swap the sour cream/yogurt for a dairy free alternative such as coconut yogurt.
More Easy Soups
Enjoy!
- Sab
Potato Leek Soup
Ingredients
- 4 large leeks (4–5 cups sliced)
- 3 tablespoon olive oil
- 5 cloves garlic (minced)
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 ½ lb yukon gold potatoes (cubed ½ inch pieces)
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon salt (to taste)
- ½ teaspoon fresh black pepper
- ½ cup sour cream (or plain yogurt)
Garnish
- 2 tablespoons fresh chives (or green onions)
Instructions
- Slice 4 large leeks into ¼-inch thick slices. Soak in a bowl of water and then rinse well under running water to remove all dirt and sediment. Drain well and set aside.
- In a large soup pot or Dutch oven, over medium heat add the 3 tablespoon olive oil. Add in the rinsed leeks, 5 cloves garlic, 1 teaspoon dried thyme. Sauté until tender, golden, and fragrant for about 8-10 minutes.
- Add 1 ½ lb yukon gold potatoes, 4 cups vegetable broth, 2 bay leaves, 1 teaspoon salt, and ½ teaspoon fresh black pepper.
- Bring to a boil, cover and reduce the heat to low and simmer, covered, for 10-15 minutes, until potatoes are fork tender.
- Remove the bay leaves from the soup.
- Using an immersion blender, blend the soup until smooth.
- Slowly stir in the ½ cup sour cream or yogurt and bring to a simmer. Taste and adjust seasoning with salt and pepper.
- If the soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out.
- Garnish with an additional dollop of sour cream, sliced 2 tablespoons fresh chives or green onions and enjoy!
Video
Nutrition
Leave a Reply