An Edible Mosaic™

Everyday Fare With Extraordinary Flair

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • about
    • contact
    • accessibility
    • privacy policy
    • terms and conditions
  • cookbooks
  • recipes
  • explore world cuisine
    • arabic and middle eastern
    • asian
    • british
    • buffalo foods
    • czech
    • dutch
    • ethiopian
    • french
    • german
    • greek
    • indian
    • irish
    • italian
    • jamaican
    • jewish
    • latin
    • polish
    • russian and ukrainian
    • swedish
    • tex mex
    • thai
    • west african
  • web stories
  • my other blog

Home » Type » Soups » The Only Potato Leek Soup Recipe You Need

The Only Potato Leek Soup Recipe You Need

January 28, 2022 by Faith 29 Comments

Jump to Recipe

This rich Potato Leek Soup recipe marries the flavor of leeks sautéed in butter with garlic, thyme, and potatoes. It’s creamy without cream, cozy and warming, easy to make, and can be made gluten free!

creamy potato leek soup

I am always amazed at how good onion and garlic sautéing in a little butter smell. Not only is this the start to almost every incredible recipe, but its enticing aroma permeates the whole house and makes people wonder just what delicious magic you’re brewing up.

I can’t even remember how many times people have asked me what I’m making, saying it smells amazing, when I’m just sautéing onions and garlic! It’s so simple, it’s almost embarrassing to say what it is, lol.

Leeks are a delicious way to make a recipe with onion stand out just a little bit. Their flavor is similar to onion, but a bit milder and sweeter. And leeks marry perfectly with potato and garlic!

This velvety, rich Potato Leek Soup recipe highlights simple flavors. Sweet, mildly onion-y sautéed leek, garlic, thyme, and creamy potato come together for a rich soup that’s so much more delicious than anticipated. It’s a winter cure-all, really.

potato onion soup recipe

In This Article

  • Why You’ll Love This Recipe
  • The Best Potato Leek Soup Recipe
  • Tips for Making This Potato Leek Soup Recipe
  • Potato Leek Soup FAQs
  • More Creamy Soups to Cozy Up With
  • Potato Leek Soup Recipe

Why You’ll Love This Recipe

  • The aroma will hit you before anything else. I’m telling you, leeks sautéed in butter with garlic is completely captivating. 
  • It’s creamy without any cream. Being a fan of keto, I’m not afraid of a little heavy cream. But sometimes you just don’t need it. This soup is rich and luscious with no cream!
  • Quick and easy with maximum payoff. It’s surprising how such simple ingredients prepared using an easy cooking method can result in a soup that’s truly incredible-tasting.
potato onion soup with description

The Best Potato Leek Soup Recipe

Ingredients in Potato Leek Soup

  • Light olive oil
  • Unsalted butter
  • Leeks
  • Garlic
  • Thyme
  • Vegetable stock
  • Bay leaf
  • Salt
  • Black pepper
  • Starchy potatoes (such as Russet)
  • All-purpose flour
  • Milk

How to Make Potato Leek Soup

Step 1: Sauté the Aromatics

Add the oil and butter to a 5-quart pot over medium heat. When the butter is melted, add the leeks and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally. 

Stir in the garlic and thyme and cook until fragrant, about 30 seconds to 1 minute, stirring constantly.

Step 2: Add the Potatoes and Liquid

Add the vegetable stock, bay leaf, salt, black pepper, cubed potato and bring to a boil. Turn the heat down so the soup simmers, and cook until the potatoes are tender, about 6 to 8 minutes.

Step 3: Thicken it

Whisk together the flour and milk in a medium bowl. Add this mixture to the soup and turn the heat up so it comes up to a gentle boil, stirring frequently. Once boiling, cook 1 minute, whisking constantly, then turn off the heat.

Step 4: Make it Creamy

Use a potato masher or fork to mash a few of the potatoes in the soup to make it creamy; give it a stir.

Step 5: Season and Serve

Taste and season with additional salt and pepper as desired; serve.

How to Store Potato Leek Soup

Store Potato Leek Soup covered in the fridge for up to 4 days.

potato leek soup

Tips for Making This Potato Leek Soup Recipe

  • If you don’t have leeks or can’t eat leeks, you can make this recipe with 2 medium onions instead.
  • For a completely smooth soup without any pieces of potato, puree the soup using a blender, food processor, or immersion blender.
  • Instead of using fresh thyme as a garnish, you can use fresh parsley or fresh chives.
  • To make this soup gluten free, omit the flour and use 1 1/2 tablespoons of cornstarch instead. Alternatively, you can omit the flour and mash about half of the potatoes to thicken this soup.
  • The potatoes are done cooking when you insert a paring knife in one and it slides right out.
  • To make this soup as rich and flavorful as possible, use chicken stock (instead of vegetable stock) and whole milk (instead of reduced fat milk).
  • For even more depth of flavor, before you cook the leeks, crisp 2 slices of beef bacon in the pot. Remove and crumble it to sprinkle on top before serving. Make the soup in the same pot, and omit the oil.
potato onion soup pin

Potato Leek Soup FAQs

Can I Use Onions Instead of Leeks?

Yes! To make this soup, you can use 2 medium onions instead of the leeks if you prefer.

How Do You Thicken Leek Potato Soup?

The starch from potato helps naturally thicken Potato Leek Soup. Mashing a few of the cooked potato chunks into the soup will thicken it quite a bit. And if you want this soup lusciously thick and creamy, you can puree it in a blender or using an immersion blender.

In this recipe, we also use a little all-purpose flour to help thicken the soup. However, if you prefer, you can omit the flour and use 1 1/2 tablespoons of cornstarch instead. Alternatively, you can omit the flour for a slightly thinner soup.

What Can I Add to Bland Potato Soup?

I like to use chicken stock instead of vegetable stock for the richest flavor in this Potato Leek Soup recipe. However, if you need to use vegetable stock to keep this soup vegetarian it will still taste amazing! If you find that it needs more flavor, you could try adding a little more salt and black pepper to taste.

Additionally, you can add a variety of garnishes to bump up the flavor. Here are a few garnish ideas for Potato Leek Soup:

  • Crumbled crispy bacon
  • Shredded cheddar cheese
  • Sliced scallion or chives
  • A dollop of sour cream
  • Freshly cracked black pepper

More Creamy Soups to Cozy Up With

  • Creamy Tomato Soup
  • Low Carb Creamy Sausage Soup
  • Creamy Reuben Soup
potato leek soup no cream

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

potato onion soup featured image

Potato Leek Soup Recipe

By: Faith Gorsky
This rich Potato Leek Soup recipe marries the flavor of leeks sautéed in butter with garlic, thyme, and potatoes. It’s creamy without cream, cozy and warming, easy to make, and can be made gluten free!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Soup
Cuisine American
Servings 6 servings
Calories 236 kcal

Ingredients
 
 

  • 1 tablespoon light olive oil or avocado oil
  • 2 tablespoons unsalted butter
  • 3 medium to large leeks white and light green parts only, thinly sliced and rinsed well
  • 3 large cloves garlic minced
  • 2 teaspoons minced fresh thyme leaves plus more for garnish if desired
  • 2 cups vegetable stock or chicken stock for richer flavor
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound starchy potatoes peeled and cubed into about 3/4-inch pieces (such as Russet; 1 pound is about 3 medium-large potatoes)
  • 3 tablespoons all-purpose flour
  • 3 cups milk whole for richest flavor, but low-fat will work

Instructions
 

  • Add the oil and butter to a 5-quart pot over medium heat. When the butter is melted, add the leeks and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally.
  • Add the garlic and thyme and cook until fragrant, about 30 seconds to 1 minute, stirring constantly.
  • Add the vegetable stock, bay leaf, salt, black pepper, cubed potato and bring to a boil. Turn the heat down so the soup simmers, and cook until the potatoes are tender, about 6 to 8 minutes.
  • Whisk together the flour and milk in a medium bowl. Add this mixture to the soup and turn the heat up so it comes up to a gentle boil, stirring frequently. Once boiling, cook 1 minute, stirring constantly, then turn off the heat.
  • Use a potato masher or fork to mash a few of the potatoes in the soup to make it creamy; give it a stir.
  • Taste and season with additional salt and pepper as desired; serve.

Faith’s Tips

  • Leeks Substitute: If you don’t have leeks or can’t eat leeks, you can make this recipe with 2 medium onions instead.
  • To Make it Completely Smooth: For a completely smooth soup without any pieces of potato, puree the soup using a blender, food processor, or immersion blender.
  • Herb Garnish Options: Instead of using fresh thyme as a garnish, you can use fresh parsley or fresh chives.
  • Gluten Free Version: To make this soup gluten free, omit the flour and use 1 1/2 tablespoons of cornstarch instead. Alternatively, you can omit the flour and mash about half of the potatoes to thicken this soup.
  • How to Tell When the Potatoes Are Done: The potatoes are done cooking when you insert a paring knife in one and it slides right out.
  • Chicken Stock Tip: To make this soup as rich and flavorful as possible, use chicken stock (instead of vegetable stock) and whole milk (instead of reduced fat milk).
  • For Even More Depth of Flavor: For even more depth of flavor, before you cook the leeks, crisp 2 slices of beef bacon in the pot. Remove and crumble it to sprinkle on top before serving. Make the soup in the same pot, and omit the oil.

How to Make This Soup in the Instant Pot

  1. Heat the oil and butter in an Instant Pot on the “Saute” function. Once hot, add the leek and cook until it’s starting to soften, about 5 to 7 minutes, stirring occasionally. Stir in the garlic and thyme, and cook 1 minute more, stirring constantly. Press “Cancel” to turn off the “Saute” function. 
  2. Stir in the vegetable stock, bay leaf, salt, black pepper, and cubed potato. Cover the Instant Pot and set it to “Manual, High Pressure” for 1 minute. Once it’s done, vent it to release the steam.
  3. Whisk together the flour and milk in a medium bowl. Add this mixture to the soup in the Instant Pot. Turn on the “Saute” function so it comes up to a boil, stirring frequently. Once boiling, cook 1 minute, stirring constantly, then press “Cancel”.
  4. Use a potato masher or fork to mash a few of the potatoes in the soup to make it creamy; give it a stir.
  5. Taste and season with additional salt and pepper as desired; serve.

Nutrition

Nutrition Facts
Potato Leek Soup Recipe
Amount Per Serving
Calories 236 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 22mg7%
Sodium 767mg33%
Potassium 573mg16%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 9g10%
Protein 7g14%
Vitamin A 1257IU25%
Vitamin C 11mg13%
Calcium 182mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Potato Leek Soup, Potato Leek Soup Recipe
Tried this recipe?Let me know how it was!

This post was first published on An Edible Mosaic on January 27, 2012. It was updated with more information on January 28, 2022.

Filed Under: 30 Minute Meals, Soups, Vegetarian Tagged: Potato Leek Soup, Potato Leek Soup Recipe

Comments

  1. Crystal Allison says

    July 3, 2020 at 6:26 pm

    5 stars
    Just made this soup and wow.
    Instead of milk I used cream and omw I am sold.
    Thank you!

    Reply
  2. Natania says

    January 6, 2020 at 9:58 pm

    Thanks for a great recipe! I didnt have all the ingredients and was a last min decision but it gave me a base to work with.
    In case anyone is interested, i didnt have vege stock or garlic on hand.
    So i made vege stock with chopped kale I had and I had a bit of hummis and pesto spread left over. So i mixed those two with water and added salt. I just had to forgo garlic but i added some tumeric and paprika and more salt. I also didnt have thyme, but i had it in a mix, so i used that mix and then i happened have rosemary, so I used that too. The blend is quite bland but its very comforting and I jsut added more pepper and salt at the end to balance it out.

    Reply
  3. Tracy @ Daily Deal Blog says

    February 2, 2012 at 10:14 pm

    I love your writing style and your recipe ideas are just brilliantly fresh. I suddenly find myself craving them.

    Reply
  4. grace says

    January 31, 2012 at 4:48 am

    sauteing garlic and onion are SO aromatic! they have the incredible power to make my mouth immediately begin to water. :)

    Reply
  5. MyFudo says

    January 31, 2012 at 1:48 am

    Sauteeing is such a happy activity =)
    I will credit the joy to the aroma of garlic and onion. Even during my pregnant days when a lot of people like me would frown at the smell of onions and garlic…I’d still love it. Brings back memories with my mom in the kitchen, back when i was still in pigtails and jumpers. Oh, how I miss onion soup…it’s nice to finally get hold of the perfect recipe. Thanks!

    Reply
  6. Magic of Spice says

    January 30, 2012 at 10:45 pm

    I am with you on the amazing aroma of onion and garlic sautéing, one of my most favored food experiences :) This is a beautiful soup and potato is always a favorite, but you have dressed up these flavors nicely!

    Reply
  7. Marialuisa says

    January 30, 2012 at 4:39 pm

    This cream soup looks extremely yummy!!!.
    Thanks for sharing, I have to try this.
    Love from Spain
    Marialuisa

    Reply
  8. Dana says

    January 30, 2012 at 4:34 pm

    **creamy not cramy LOL

    Reply
  9. Dana says

    January 30, 2012 at 4:34 pm

    This soup sounds incredibly delicious… I will be trying this cramy goodness out very soon!

    Reply
  10. [email protected] says

    January 29, 2012 at 11:42 pm

    Yum Yum :) I love onion soup but i never thought of mixing it with potatoes hehe very comforting!

    Reply
  11. Catherine & Tammy says

    January 29, 2012 at 3:18 pm

    Dear Faith, this soup looks creamy and delicious! It is a perfect comforting dish for chillier days! Blessings, Catherine

    Reply
  12. Catherine & Tammy says

    January 29, 2012 at 3:16 pm

    Dear Faith, this soup looks creamy and delicious! It is a perfect comforting dish for chillier days! Blessings, Catherine & Tammy

    Reply
  13. Chiara says

    January 29, 2012 at 11:29 am

    Soup sounds so good right now, we are expecting a really, really cold front soon, so I’m definitely going to make some soups!

    Reply
  14. [email protected]'s Recipes says

    January 29, 2012 at 1:06 am

    What a comforting soup! Love the potato chunks in the soup too.

    Reply
  15. Alyssa @ Everyday Maven says

    January 28, 2012 at 4:28 pm

    That is a beautiful soup Faith. I totally agree about the aroma from onion and garlic – magical all on it’s own. What a great idea!

    Reply
  16. Susan says

    January 28, 2012 at 12:54 pm

    I love potato soups and this sounds like a delicious version!

    Reply
  17. Michele | Cooking At Home says

    January 28, 2012 at 6:56 am

    Simple ingredients make a perfect soup! Beautiful photos.

    Reply
  18. [email protected] says

    January 28, 2012 at 5:54 am

    I love soup, and what could be better than potato !!

    Reply
  19. [email protected] says

    January 27, 2012 at 9:40 pm

    Ooooh, this looks wonderful. So perfect for a cold winter night! And I agree on the onion/garlic thing!

    Reply
  20. Betty @ scrambled hen fruit says

    January 27, 2012 at 8:46 pm

    Potato soup is an ultimate comfort food for me. This looks just like the potato soup my mom used to make when I was a kid- delicious! :)

    Reply
  21. Kelsey @aslolife says

    January 27, 2012 at 8:39 pm

    This looks sooo good–potato soup is my fav!

    Reply
  22. BeadedTail says

    January 27, 2012 at 6:44 pm

    That soup is perfect for our cold nights!

    Reply
  23. Lucy says

    January 27, 2012 at 2:04 pm

    This soup looks so comforting for the cold winter. Love the combination of flavours :)

    Reply
  24. Erica says

    January 27, 2012 at 1:29 pm

    I agree! Such an awesome smell. And potato soup is so warm and comforting- one of my favorite meals

    Reply
  25. Lisa says

    January 27, 2012 at 12:08 pm

    This sounds great—I, too, am a big fan of the onions/garlic in butter smell. It’s really creating the perfect flavor foundation for so many things!

    Reply
  26. Chaya says

    January 27, 2012 at 8:19 am

    You spell comfort food POTATO. This soup would keep me content for a long time.

    Reply
  27. Sanjeeta kk says

    January 27, 2012 at 6:43 am

    Sometimes simple recipes are a winner…and this one is for sure! Love the creamy texture and lovely flavor.

    Reply
  28. Rosa says

    January 27, 2012 at 6:17 am

    A wonderful soup! I’d love a bowl right now…

    Cheers,

    Rosa

    Reply
  29. Priti says

    January 27, 2012 at 5:52 am

    Soup looks delicious n fab pics ….

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

Affiliate Disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

an edible mosaic cookbook

affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

Home | About | Accessibility | Privacy Policy | Terms and Conditions | Contact

Copyright © 2023 | Faith Gorsky, An Edible Mosaic™ | All Rights Reserved