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This simple healthy recipe for Potato Leek Soup is deceiving flavorful. A nourishing, soul-satisfying meal in under 30 minutes, made with simple ingredients. Vegan adaptable. With a video!

Potato Leek Soup

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • 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

Units Scale
  • 34 large leeks, (45 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

OptionalLeek oil for drizzling! (Make this with the green tops of leeks while the soup simmers.)


Instructions

  1. 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.)
  2. 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.
  3. 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.
  4. Make the optional leek oil.
  5. 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. ) 
  6. Return the blended soup to the pot, and whisk in the sour cream. Taste and adjust salt and pepper. Gently warm over low heat.
  7. 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

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