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What I love about this Soup
I love the use of sour cream in this recipe, which gives it a delightful tanginess and richness. You can also use yogurt with a similar effect. While the soup simmers, whip up the flavorful Leek oil made the green leek tops. Drizzle this over the soup for a boost of leek flavor!
Potato Leek Soup Recipe | 45-sec video

Ingredients in Potato Leek Soup
- Leeks
- Olive oil (or butter or ghee)
- Garlic
- Fresh thyme (or sub dry thyme)
- Potatoes- yukon gold potatoes, russets, or any thin-skinned potatoes- red, fingerling.
- veggie broth or chicken stock
- salt and pepper
- Sour cream, or sub-heavy cream. See notes for vegan version.
- Fresh chives (or scallions) for garnish
How to make Potato Leek Soup








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Potato Leek Soup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8 cups 1x
- Category: Soup, stew, vegetarain
- Method: stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This delicious healthy recipe for Potato Leek Soup is deceiving flavorful! A nourishing, soul-satisfying meal made with the humblest of ingredients. Serve with optional Leek oil and Crusty Bread.
Ingredients
- 3–4 large leeks, (4–5 cups sliced)
- 3 tablespoons olive oil (or sub butter or ghee)
- 4 cloves garlic, rough chopped
- 1 tablespoon fresh thyme (or 1 tsp dry thyme)
- 1 1/2 pounds yukon gold potatoes, thinly sliced. Or sub any thin-skinned potatoes- red, fingerling, or use russets, peeled.
- 4 cups veggie broth or chicken stock
- 1 teaspoons salt, more to taste
- 1/2 teaspoon fresh cracked pepper
- 1/2 cup sour cream (or heavy cream) see notes for vegan.
- 2 tablespoons fresh chives (or scallions) for garnish
Optional – Leek oil for drizzling! (Make this with the green tops of leeks while the soup simmers.)
Instructions
- Slice leeks into ¼-inch thick slices. Rinse under running water to remove dirt and sediment. Drain. ( The water will help soften the leeks as well.)
- Heat oil in a heavy-bottom pot or dutch oven, over medium-low heat. Add rinsed leeks and garlic and thyme, sauté until tender, golden and fragrant, 8-10 minutes.
- Add potatoes, stock, salt, and pepper. Bring to a boil, cover, turn heat to low and simmer, covered, for 15-20 minutes, until potatoes are fork-tender.
- Make the optional leek oil.
- Blend the soup. When the potatoes are very tender, use an immersion blender and blend the soup until relatively smooth. TIP: Over blending may cause the soup to have a gummy texture. Alternatively, blend in batches in a regular blender (remember, you don’t want to fill up a blender with hot liquid, or you will have a soup explosion- so blend in small batches, less than half full, holding the lid down firmly covered with a kitchen towel. )
- Return the blended soup to the pot, and whisk in the sour cream. Taste and adjust salt and pepper. Gently warm over low heat.
- To serve, divide among bowls, drizzle with the leek oil, sprinkle with fresh chives or scallions.
Notes
To make this vegan, you can altogether leave out the dairy- it is quite creamy on its own. Or use vegan sour cream or vegan cream. Alternatively, you could add a 1/4-1/2 cup raw cashews to the simmering potatoes and leeks, and let them get soft. Blend the soup. Place back in the pot. Add a couple of drops of vinegar or lemon juice (1/4 teaspoon) and stir in a teaspoon or two of nutritional yeast to taste if you like. Adjust salt and pepper.
Nutrition
- Serving Size: 1 ⅓ cup ( without leek oil)
- Calories: 198
- Sugar: 5.2 g
- Sodium: 784.5 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Carbohydrates: 24.1 g
- Fiber: 3.1 g
- Protein: 2.8 g
- Cholesterol: 11.3 mg
Keywords: potato leek soup, best potato leek soup, potato soup vegetarian, potato leek soup, vegetarian potato soup, healthy potato soup, easy potato soup
Outstanding vegetarian recipe. Flavorful, nutritious, and delicious. Thank you!
★★★★★
Thanks Cookie!
Very delicious. My whole family loved it. The sour cream portion struck my palate as “too sour”, and I craved to pair it with something earthy (like the taste of a potato skin) to balance it out. Any recommendations?
★★★★★
Oh interesting. Maybe just use a little heavy cream next time. I like the tang, but maybe not for everyone.
Just made this along with the leek oil- so easy, so delicious! Highly recommend
★★★★★
Great to hear Theresa!
Perfect soup for a chilly night. Easy quick recipe and so delicious! Thank you!
Quick question- can leftovers be frozen?
Thank you!
★★★★★
Great to hear Linda and yes, this should freeze fine.
Thank you. I am new to your blog and I absolutely love it!
thanks Linda!
Another delicious “keeper” recipe for the family! Surprisingly, my mom even enjoyed it-she’s finicky when it comes to cooking with fresh herbs and veggies, so I topped off her portion with cheddar cheese and bacon bits and she commented that it was definitely a recipe I should make again. The Potato Leek soup was rich and perfect for a winter day. Next time I make it I would like to try it with chermoula sauce. Thank you for another great recipe, Sylvia!
So happy you all enjoyed this!
The cashews made all the difference. Topped with hemp seeds and enjoyed with Wasa. This is a wonderful soup.
★★★★★
Great to hear Mel!
Just finished making the soup. Came out perfect and it is absolutely delicious !!!!!
Thank uuuuuuuuuu =)
Thanks Nancy!
I made this yesterday and served to guests and it was loved by all. I suggest making a double batch because everyone wanted seconds.
★★★★★
Awww, I’m so glad Erica!
So good and customizable. I added a little leftover breakfast bacon (crumbled) as a garnish. Gonna try in the slow cooker, I’m sure it will become a staple recipe – fam loves it. Your recipes are great, I have made several.
★★★★★
Yum, glad you are enjoying!
What could be better than visiting our local Farmer’s Market on the last weekend before winter shut down and creating this luscious soup with local organic ingredients! And all before noon. The Leek Oil adds such depth of flavour. Delicious!
★★★★★
Love it Anna!
Really enjoyed. Even better the next day!
★★★★★
Great to hear Mary! Yes, many soups often are better the next day…. 🙂
Absolutely delicious! Easy to make and tastes more complex than the simple ingredients might suggest. Don’t skip the leek oil, it’s a winner. A perfect soup for a cold and rainy fall evening.
★★★★★
Thanks so much!