Simple Potato Leek Soup

Introduction

Warm, aromatic, and deeply comforting, Simple Potato Leek Soup is one of those timeless dishes that feels like a hug in a bowl. With silky potatoes, gently sweet leeks, and a savory broth, this soup delivers rich flavor using humble ingredients. It’s proof that simple cooking can still feel luxurious. Whether you’re craving something cozy on a chilly evening or an easy make-ahead lunch, Simple Potato Leek Soup always satisfies. You’ll learn how to build flavor, master the texture, and customize this classic with confidence.

Why You’ll Love This Recipe

There’s a reason Simple Potato Leek Soup has stayed popular for generations. First, it’s incredibly easy to make. You only need one pot and a handful of pantry staples. Second, the texture is pure comfort. The potatoes break down into a creamy base while the leeks add a soft, melt-in-your-mouth contrast. Every spoonful feels smooth, rich, and nourishing without being heavy.

This soup also adapts beautifully to your lifestyle. Serve it chunky or blended smooth. Keep it dairy-free or finish it with cream. It works as a light starter or a satisfying main meal. If you enjoy cozy classics like creamy vegetable soup or garlic potato soup, this recipe will quickly earn a permanent spot in your rotation.

Ingredients

To make Simple Potato Leek Soup, you’ll need straightforward ingredients that work together beautifully:

2 tablespoons olive oil or unsalted butter
3 large leeks, cleaned well and sliced thin (about 3 cups)
1 ½ pounds potatoes, peeled and diced (Yukon Gold or Russet work best)
3 cloves garlic, minced
4 cups low-sodium vegetable broth or chicken broth
1 cup water
1 teaspoon salt, adjust to taste
½ teaspoon black pepper
½ teaspoon dried thyme or 1 teaspoon fresh thyme
½ cup heavy cream or whole milk (optional)

The leeks provide gentle sweetness, while potatoes create body and creaminess without flour.

Pro Tips

Start by cleaning the leeks thoroughly. Dirt often hides between the layers, so slice them first, then soak and rinse well. This step ensures your Simple Potato Leek Soup tastes clean and smooth.

Choose the right potato. Yukon Golds give a naturally creamy texture, while Russets break down more fully for a thicker soup. Avoid waxy potatoes, which stay firm and affect consistency.

Finally, don’t rush the simmer. Letting the soup gently cook allows the potatoes to soften fully and absorb flavor. If you plan to blend, cool slightly before blending to keep the texture velvety and safe.

Instructions

Step 1: Prepare the Base
Heat olive oil or butter in a large pot over medium heat. Add the sliced leeks and cook for 6 to 8 minutes until soft and fragrant. Stir often so they soften without browning.

Step 2: Add Garlic and Potatoes
Stir in the minced garlic and cook for 30 seconds. Add the diced potatoes and toss gently so they coat with the leek mixture.

Step 3: Pour in the Broth
Add the vegetable broth and water. Season with salt, pepper, and thyme. Bring the mixture to a gentle boil, then reduce heat to a simmer.

Step 4: Simmer Until Tender
Cover and cook for 20 minutes, or until the potatoes are very soft when pierced with a fork. This step builds the creamy foundation of Simple Potato Leek Soup.

Step 5: Blend or Leave Chunky
Use an immersion blender to blend the soup until smooth, or blend half and leave half chunky for texture. You control the final consistency.

Step 6: Finish and Adjust
Stir in cream if using. Taste and adjust seasoning. Serve hot with fresh herbs or crusty bread.

Variations

For a dairy-free version, skip the cream and finish with olive oil. The soup remains rich and satisfying. If you love bold flavors, add a pinch of smoked paprika or curry powder for warmth.

For extra protein, stir in cooked white beans or shredded chicken. This turns Simple Potato Leek Soup into a hearty meal. You can also add spinach or kale at the end for color and nutrients, similar to a vegetable-packed comfort soup.

Storage and Serving

Store leftover Simple Potato Leek Soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop, adding a splash of broth if needed.

Serve it with crusty bread, a green salad, or a grilled cheese sandwich. For a refined touch, garnish with chives, cracked pepper, or a swirl of cream. This soup works beautifully for lunch, dinner, or meal prep.

FAQs

Can I freeze this soup?
Yes, freeze it without cream for best texture. Add dairy after reheating.

Do I need to peel the potatoes?
Peeling gives a smoother result, but you can leave skins on if well cleaned.

What if my soup is too thick?
Add warm broth or water until you reach the desired consistency.

Can I make it vegan?
Absolutely. Use olive oil and vegetable broth, and skip the cream.

What blends best for smooth soup?
An immersion blender works best, but a countertop blender also works in batches.

Conclusion

This Simple Potato Leek Soup is comfort food at its finest — creamy, soothing, and deeply satisfying with every spoonful. It’s the kind of dish that warms you from the inside out and fits effortlessly into busy weeknights, cozy weekends, or meal prep plans. Once you try it, you’ll return to this classic again and again.