Quick & Delicious Potato Leek Soup Recipe for Weeknight Dinners

Potato Leek Soup is the ultimate comfort food that incorporates the humble potato with the sweet and mild flavor of leeks. This creamy, velvety soup is made by sautéing vegetables, simmering them with broth and cream, and blending everything into a luxurious puree. While the classic recipe is perfect, you can easily customize it by adding ingredients like chicken, bacon, or cheese. Prefer a vegan version? Swap the cream for coconut milk or almond cream, and use vegetable broth instead of chicken broth for a plant-based delight.

So if you’re looking for a quick weeknight dinner, a starter for a special meal, or a comforting bowl on a chilly day, Potato Leek Soup ticks all the boxes. It’s simple, versatile, and absolutely delicious!

Why You’ll Love This Recipe

• Quick and Easy: Ready in just about an hour, this soup is perfect for busy weeknights.
• Customizable: Add your favorite ingredients to make it your own.
• Nutrient-rich: Packed with vitamins from potatoes, leeks, and celery.
• Crowd-Pleaser: Everyone, from kids to adults, loves its creamy texture and mild flavor.

Ingredients

• 3 tablespoons olive oil
• 4 tablespoons butter
• 4 medium potatoes, peeled and chopped
• 3 leeks, thinly sliced (white and light green parts only)
• 3 celery stalks, chopped
• 4 cloves garlic, crushed
• 4 cups chicken or vegetable broth
• 1 teaspoon oregano
• Salt and pepper to taste
• 1½ cups heavy cream (or coconut milk for a vegan option)
• Grated mozzarella cheese (optional)
• Freshly chopped cilantro

How to Make Potato Leek Soup?

Step 1: Prep the Ingredients

Start by slicing the leeks, chopping the potatoes and celery, and crushing the garlic. This step ensures you’re organized and makes the cooking process smoother. Cleaning the leeks thoroughly is essential, as they often hide dirt and grit between their layers. Slice them first, then rinse under cold water to ensure they’re spotless.

Step 2: Sauté the Vegetables

Heat olive oil and butter in a large pot over medium heat. Once the butter melts and starts to sizzle, add the chopped leeks, potatoes, and celery. Stir occasionally and cook until the leeks are tender and fragrant, about 6-8 minutes. Add the crushed garlic and sauté for an additional 30 seconds, releasing its aromatic flavor.

Step 3: Simmer the Soup

Pour in the chicken or vegetable broth and sprinkle in the oregano, salt, and pepper to taste. Stir everything together, then bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for 20-25 minutes, or until the potatoes are fork-tender and the flavors meld beautifully.

Step 4: Blend Until Smooth

Using an immersion blender, puree the soup directly in the pot until smooth and creamy. If you’re using a countertop blender, carefully transfer the soup in batches. Remove the top insert from the blender’s lid and cover it with a kitchen towel to prevent steam buildup while blending.

Step 5: Add the Cream

Return the blended soup to the pot, if necessary, and stir in the heavy cream. For a vegan option, use coconut milk or almond cream. Cook the soup over medium-low heat, stirring occasionally, for 10-15 minutes until it thickens slightly. Adjust the seasoning as needed to achieve the perfect balance.

Step 6: Garnish and Serve

Ladle the soup into bowls and garnish with your choice of toppings. Grated mozzarella cheese, freshly chopped cilantro, crispy bacon bits, or even crunchy croutons are excellent options. Serve it hot and watch it disappear in no time!

Zulay's Expert Tips for the Best Potato Leek Soup

• Clean your leeks thoroughly. Leeks often hide dirt and grit between their layers. Slice them first, then rinse them under cold water to ensure they’re clean.
• Use starchy potatoes. Russet or Yukon Gold potatoes work best for a creamy texture.
• Simmer low and slow: Simmering the soup gently allows the flavors to meld beautifully.
• Reheat gently. If reheating leftovers, do so over low heat to prevent the cream from curdling.

Potato Leek Soup Variations to Try

1. Cheesy Potato Leek Soup: Add shredded cheddar or Parmesan cheese while simmering for a cheesy twist.
2. Vegan Potato Leek Soup: Use vegetable broth and coconut milk instead of cream for a dairy-free version.
3. Loaded Potato Leek Soup: Top with crispy bacon, shredded cheese, and a dollop of sour cream for a loaded baked potato vibe.
4. Spicy Kick: Add a pinch of cayenne pepper or red chili flakes for a touch of heat.

Health Benefits of Potato Leek Soup

• Potatoes: Rich in potassium, vitamin C, and dietary fiber.
• Leeks: A good source of vitamins A, C, and K, as well as antioxidants.
• Celery: Provides essential minerals and vitamins like potassium and vitamin K.
• Garlic: Known for its immune-boosting and anti-inflammatory properties.

Storing and Reheating Potato Leek Soup

• Storage: Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
• Freezing: This soup freezes well! Store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm the soup gently over low heat, stirring occasionally. Avoid boiling to maintain its creamy texture.

Zulay's Final Thoughts

Potato Leek Soup is truly a comfort in a bowl. Its creamy, velvety texture and customizable flavors make it the perfect addition to your meal rotation. So grab those leeks, roll up your sleeves, and treat yourself to the warm, soothing goodness of this classic dish. Remember, cooking is all about making it your own—don’t be afraid to experiment and share your personal twist on this timeless recipe!

Let Us Know What You Think!

Did you try this Quick & Delicious Potato Leek Soup Recipe? We’d love to hear how it turned out! Share your thoughts in the comments below. Don’t forget to tell us about any creative twists you added — we’re always looking for new ideas!

Share the Love!

Know someone who loves comforting soups? Share this recipe with your friends and family on social media! Tag us @ZulayKitchen and use #KitchenHappiness to show off your culinary creations. Let’s spread the joy of cooking one bowl of soup at a time!

FAQs About Potato Leek Soup

What’s the best way to clean leeks?

Leeks can harbor dirt between their layers. Slice them lengthwise, then rinse under running water, fanning out the layers to remove any grit. Alternatively, you can soak sliced leeks in a bowl of cold water, then lift them out to leave the dirt behind.

Can I freeze Potato Leek Soup?

Yes! This soup freezes well, especially if you skip adding the cream until reheating. Store in freezer-safe containers for up to three months. Thaw in the refrigerator overnight before reheating and stirring in the cream.

What can I substitute for heavy cream?

You can use coconut milk, almond cream, or even cashew cream for a vegan-friendly option. Greek yogurt or sour cream are excellent lighter alternatives if you’re not avoiding dairy.

Can I add more vegetables to this soup?

Definitely! Carrots, parsnips, or spinach would make wonderful additions. Simply chop them finely and sauté along with the other vegetables at the start of the recipe.

Can I make Potato Leek Soup ahead of time?

Yes! This soup stores beautifully. Prepare it up to three days in advance and refrigerate in an airtight container. When ready to serve, reheat gently over low heat, adding a splash of broth or cream if it’s thickened.