This One Pot Leek and Potato Soup is easy to whip up and packed with comfort! With creamy potatoes and sweet leeks, it’s like a warm hug in a bowl.
It’s so simple to make that I often throw in extra veggies when I have them. Trust me, you’ll want to savor every spoonful of this tasty treat! 🥔💚
Key Ingredients & Substitutions
Leeks: Leeks give a sweet, mild onion flavor to this soup. If you can’t find leeks, you can use green onions or shallots, but leeks are best for the classic taste. Remember to wash them thoroughly, as dirt can hide in the layers!
Potatoes: I recommend using Yukon Gold potatoes for their buttery texture, but Russets work well too. If you want a lower-carb option, you could substitute with cauliflower, though it will change the flavor a bit.
Broth: Vegetable broth is perfect for a vegetarian soup. Chicken broth adds a richer flavor, so use what you have on hand. Homemade stock is great, but store-bought works just fine for convenience.
Milk or Cream: I love adding cream for richness, but you can skip it or use milk for a lighter version. For dairy-free, try almond or oat milk for a lovely creamy texture without the cream.
How Do I Blend the Soup Smoothly Without a Mess?
Blending the soup is key to its creamy texture. If using an immersion blender, just plunge it in and pulse until smooth. If transferring to a regular blender, be cautious as hot liquids can splatter!
- Let the soup cool slightly before blending in batches. Fill the blender only halfway to prevent overflow.
- Always vent the blender lid slightly—cover it with a kitchen towel to catch any splashes.
- Return the blended soup to the pot and stir. This step is essential to bring it all back together.
How to Make One Pot Leek and Potato Soup
Ingredients You’ll Need:
For The Soup:
- 3 large leeks, cleaned and sliced (white and light green parts only)
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup milk or cream (optional for creaminess)
- 2 tablespoons olive oil or butter
- 1 teaspoon fresh thyme leaves (plus extra sprigs for garnish)
- Salt and freshly ground black pepper to taste
For Serving:
- Olive oil or cream for drizzling (optional)
- Crusty bread for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to cook. So, in about 40 minutes, you can have a comforting pot of leak and potato soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating your olive oil or butter in a large pot over medium heat. Once hot, add in the chopped onion, sliced leeks, and minced garlic. Cook them gently for about 5-7 minutes, stirring occasionally, until they are softened but not browned. The kitchen will smell amazing by now!
2. Add Potatoes and Thyme:
Next, toss in the diced potatoes and fresh thyme leaves. Mix everything together nicely so the potatoes are coated with all that lovely onion and leek flavor.
3. Simmer the Soup:
Pour in enough vegetable or chicken broth to fully cover the vegetables. Bring the mixture to a boil, and then reduce the heat to low. Let it simmer uncovered for about 20 minutes, or until the potatoes are very tender. You’re almost there!
4. Blend Until Smooth:
Using an immersion blender, carefully blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and puree until smooth. Then, return it to the pot.
5. Add Cream and Season:
If you’re using milk or cream for extra creaminess, stir it in now. Warm the soup over low heat, and then season generously with salt and freshly ground black pepper to taste. Give it a good stir!
6. Serve Your Soup:
Ladle the delicious soup into bowls. If you like, you can drizzle a little olive oil or cream on top for a finishing touch and sprinkle with fresh thyme for garnish.
7. Enjoy with Bread:
Serve your warm soup hot alongside some crusty bread. It’s perfect for dipping and makes the meal even more comforting!
This one pot leek and potato soup is a simple yet delightful dish that’s perfect for cozy dinners. Enjoy every spoonful!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold potatoes are ideal for their creamy texture, you can also use Russets. If you’re looking for a lower-carb option, cauliflower is a great substitute, though it will give the soup a different flavor.
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Just reheat on the stove over low heat, occasionally stirring to warm it evenly. Adding a splash of broth or cream when reheating can help restore its creamy texture.
Can I Make This Soup Vegan?
Yes! Simply substitute the chicken broth with vegetable broth and choose a plant-based milk like almond or oat milk instead of cream. Olive oil is a great option for sautéing the vegetables as well!
What Should I Serve with This Soup?
This soup pairs wonderfully with crusty bread for dipping. You can also serve it alongside a simple salad or roasted vegetables for a complete meal!
