Potato Leek Soup is a healthy soup recipe that is loaded with vegetables and easily made dairy and gluten free! See the step by step recipe video down in the recipe card.
Table of Contents
This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
Now that the holidays are over (however they looked for you in 2020!), we are facing our coldest days here in Manitoba, which means soup season is still going strong.
This Potato Leek Soup is a healthy soup recipe that requires just a few ingredients, making it the perfect midweek dinner!
Don’t let its creamy, luxurious texture fool you though — this soup is made almost entirely of vegetables!
I don’t know about you, but I ate my share of Christmas cookies over the last couple of months and an extra dose of veggies couldn’t hurt 😉
The two veggies that are our stars in this soup?
Leeks — with a mild onions flavor that works in any recipe, and Creamer potatoes.
I used Boomer Gold potatoes from The Little Potato Company, which we love for their creamy flesh and ease of preparation (no need to wash, just quarter and toss them in the pot!).
They are a great source of fiber, potassium and other vitamins and minerals, and they blend up to make this Little Potato Leek Soup incredibly rich and creamy!
Because of their thin and creamy skins, there’s no need to peel and they blend in perfectly when pureeing the soup — if you choose to puree it completely!
By now you know that I’m not really into recipes as rules 😉 So here are a few ways you can make this Little Potato Leek Soup your own!
How to make Potato Leek Soup vegan and dairy free?
You can easily make this soup vegan by sauteeing the leeks in vegetable oil, choosing vegetable broth instead of chicken, and omitting the cream — I promise it will still have tons of flavor and be very creamy!
If desired, you can always add a splash of non dairy milk or cream to finish.
What additional flavors can I add to this soup?
I think Potato Leek Soup is one of those recipes where less is more — the ingredients are few but their flavor really shines through! That being said, there are always more ways to punch things up:
- Saute some bacon with the leeks before adding the rest of the ingredients for a smoky, savory twist
- Add some spice: if you’re one of those people that likes everything with kick, add a pinch of red pepper flakes with your other herbs and spices
- Serve with some freshly grated Parmesan over the top
Can I add extra vegetables?
The important thing to keep in mind is that each vegetable has a different cook time, so you want to make sure you are adding them at the right point in cooking.
You could add finely chopped celery and carrots with your leeks while sauteeing, or stir in chopped broccoli or finely chopped spinach just before serving.
Can I make this soup in the Instant Pot:
Because the Instant Pot has a saute function, you can easily make this soup in the pressure cooker.
Simply saute the leeks as you would in the recipe below, then add your potatoes and broth and pressure cook on high for 2 minutes.
When the cook time is over, let the pressure release naturally for 5 minutes, then open the valve to release the remaining pressure.
Remove the lid and puree with an immersion blender and stir in the cream if desired.
We don’t often have leftovers when this soup is on the table, but if you do, here are a couple ways to store it!
In the refrigerator:
Store leftovers in an airtight container and refrigerate up to 4 days before serving.
PSA: this soup is actually fantastic if made ahead and refrigerated to serve later, so it’s the perfect make ahead meal for busy weeks!
In the freezer:
Normally, I don’t recommend freezing potatoes as the texture changes once it thaws.
However, since this soup is pureed, it works much better!
If you plan to freeze this soup, just be sure to puree completely and not leave any chunks of potato, as the texture will not be as appetizing after freezing.
Pin this recipe to save for laterPin this recipe to your favorite board
- 2 leeks (about 4 cups chopped)
- 3 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1.5 pounds Little potatoes chopped
- 4 cups low sodium chicken or vegetable broth
- ¼ cup heavy cream
- 1 tablespoon corn starch
- Cut the dark ends and the root off of the leeks. Halve the leeks lengthwise and slice thinly. Place in a large bowl of water and wash thoroughly.
- Melt butter in a 3-4 quart dutch oven or soup pot. Drain leeks and add to the melted butter. Saute for 5 minutes or until wilted, stirring occasionally.
- Add garlic, salt, parsley, thyme and pepper and cook 1 minute.
- Stir in potatoes and broth and bring to a simmer over high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 10-15 minutes.
- Remove lid and use an immersion blender to puree all or part of the soup (or use a blender if you have one that is intended for hot liquids).
- Whisk together cream and corn starch. Stir into soup and simmer a couple of minutes until slightly thickened. Serve.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel