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This delicious healthy recipe for Potato Leek Soup is deceiving flavorful! A nourishing, soul-satisfying meal made with the humblest of ingredients.#potatoleeksoup #potatosoup

Simple Potato Leek Soup

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4-6
  • Category: Soup, stew, vegetarain
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian


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.


  • 23 Large leeks -1 ½ inch -2 inches in diameter ( 5 -6cups) Or sub 2 large white onions.
  • 4 tablespoons olive oil,butter or ghee)
  • 46 cloves garlic, rough chopped
  • 1 tablespoon fresh thyme (or substitute sage, or 1 tsp dry thyme or herbs de Provence)
  • 1 1/2 pounds yukon gold potatoes- thinly sliced. (the thinner, the faster they will cook!) or use any thin-skinned potato- red, fingerling, most little potatoes with thin skins.
  • 6 cups veggie broth or chicken stock
  • 1 1/2 teaspoons salt, more to taste
  • ½ teaspoon fresh cracked pepper
  • —————
  • ½1 cup sour cream ( or see notes for vegan)
  • 2 tablespoons fresh chives ( or scallions)  for garnish

OptionalLeek oil for drizzling! (make with the green tops of leeks!)


  1. Cut leeks in half lengthwise and slice leeks into ¼-inch thick slices. Rinse under running water to removed dirt and sediment. ( The water will help soften the leeks as well.) Heat oil in heavy-bottomed pot or dutch oven, over medium heat. Add rinsed leeks and sauté until tender, golden and fragrant, 8-10 minutes. Add garlic and thyme and sauté for 2-3 more minutes.
  2. Add potatoes, stock, salt, pepper and fresh thyme. Bring to a boil, turn heat to low and simmer, covered,  for 15-20 minutes, until potatoes are fork-tender.
  3. Make the optional leek oil.
  4. When the potatoes are tender, use an immersion blender and blend the soup until smooth- or blend in batches in a regular, until very smooth and silky (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. ) 
  5. Return the silky smooth soup to the pot, bring to a simmer over low heat, and stir in the sour cream. Taste and adjust salt and pepper.
  6. To serve, divide among bowls, drizzle with the leek oil, sprinkle with fresh chives or scallions.


To make this vegan, add a 1/2- 3/4 cup raw cashews to the simmering potatoes and leeks, and let them get soft. Blend the soup as smooth as you can get it. Place back in the pot. Add a very tiny splash 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.

Sometimes I’ll add a couple of handfuls of baby spinach right at the end, and blend this in- to give a beautiful greenish hue plus extra nutrients!

Keywords: potato soup, best potato soup, potato soup vegetarian, potato leek soup, vegetarian potato soup, healthy potato soup, easy potato soup

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