Potato Leek Soup
A velvety smooth soup with the delicate, sweet flavor of leeks and hearty potatoes. This comforting classic comes together with just a few humble ingredients and can be served hot or chilled, making it perfect for any season.
For 4 servings
- prep · ~8 min
Prepare the leeks.
1.Trim off the dark green tops and root ends of 3 large leeks.2.Slice the white and light green parts in half lengthwise, then thinly slice crosswise.3.Place sliced leeks in a bowl of cold water, swish to release dirt, and drain well.TIPLeeks hide grit between layers — rinse thoroughly or the soup will be sandy. - saute · ~9 min
Sauté the leeks and garlic.
1.Melt 2 tbsp butter in a large pot over medium heat.2.Add drained leeks and cook, stirring occasionally, until soft and translucent (6-8 min).3.Add 2 minced garlic cloves and sauté until fragrant (30 sec).TIPKeep the heat medium — you want to sweat the leeks, not brown them. - boil · ~2 min
Simmer the soup base.
Add 500g diced potatoes, 3 cups water, 0.25 tsp salt, and 1 tsp fresh thyme leaves. Stir and bring to a boil.
- simmer · ~20 min
Simmer until tender.
Reduce heat to low, cover with a lid slightly ajar, and simmer gently until the potatoes are fork-tender and fall apart easily, about 20 minutes.
- mix · ~3 min
Blend until smooth.
1.Remove the pot from heat and add 0.5 cup warmed milk.2.Using an immersion blender, purée directly in the pot until silky-smooth.3.If using a countertop blender, work in batches and vent the lid to release steam.TIPFor the silkiest texture, blend a full 2-3 minutes. - simmer · ~5 min
Adjust and reheat.
Return the blended soup to a gentle heat. Check thickness — add a splash of water if too thick. Taste and stir in 1 pinch of black pepper.
- garnish · ~1 min
Ladle into bowls and garnish.
Serve hot, drizzled with a little heavy cream, a pinch of fresh thyme leaves, and chopped chives.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash leeks thoroughly after slicing to remove all grit hidden between layers.
- 2Sweat leeks over medium heat until soft and translucent — do not let them brown.
- 3Blend the soup for a full 2–3 minutes to achieve a velvety, silky-smooth texture.
- 4Warm the milk before adding it to prevent the hot soup from curdling.
- 5This soup can be chilled and served cold — just adjust the salt and pepper after chilling.
- 6Make ahead: store in the fridge for up to 4 days, or freeze for up to 3 months.
Adapt it for your goals.
Vegan
Substitute butter with olive oil or vegan butter, and use full-fat oat milk or unsweetened cashew milk instead of dairy milk and cream for a fully plant-based version.
herbaceousHerbaceous
Swap thyme for fresh dill or tarragon, and garnish with a dollop of crème fraîche and fresh dill for a brighter, more aromatic twist.
low fatLow-fat
Replace butter with a splash of vegetable broth for sweating the leeks, use low-fat milk instead of whole, and omit the cream drizzle — the potato starch still gives a creamy body.
spicySpicy
Add 1/4 teaspoon of cayenne pepper or a pinch of red pepper flakes along with the garlic for a subtle warming heat that contrasts the sweet leeks.
Why this is on our healthy list.
Rich in Dietary Fiber
Leeks and potatoes both provide fiber, which supports healthy digestion and helps maintain stable blood sugar levels.
Good Source of Vitamin C
Potatoes and leeks contribute vitamin C, an antioxidant that supports immune function and skin health.
Naturally Low in Fat
Made primarily with vegetables and a small amount of butter, this soup is a low-fat option when served without the optional cream drizzle.
Hydrating and Satisfying
The water base and high vegetable content make this soup both hydrating and filling, perfect for a light meal or starter.
Frequently asked questions
Leeks grow in sandy soil, and grit gets trapped between their many layers. If not washed thoroughly after slicing, your soup will be gritty.
