This easy leek and potato soup recipe is perfect for chilly evenings! Quick, easy, cream of leek and potato soup recipe. Vegetarian.
It’s time for some souuuuup!
Which, okay, ironic, because it’s been 60 degrees here all week long.
But even on warm and toasty February days ( <– Which, umm, WHAT) this soup will warm your soul up a little bit.
(Maybe it’s even the perfect soup to make while you call your representatives and ask them to work to mitigate the effects of climate change? Juuuuuuust a suggestion).
Fresh leeks give this soup a beautiful green hue, and it’s easily made vegan by swapping out the milk for veggie stock, almond milk, or coconut milk. It also keeps well in the fridge or freezer, so make a big batch and save some for later!
If you aren’t a “cream-of…” soup person, feel free to omit the blending step and leave your soup chunky and rustic. I’d just recommend cutting the leeks and potatoes into smaller pieces so it’s easier to fit it all in one bite.Print
Creamy Leek and Potato Soup
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: Serves 4
- 3 Tbsp. extra virgin olive oil
- 2 leeks, roughly chopped (make sure you rinse them well to remove any grit!)
- 4 large yukon gold potatoes, roughly chopped
- 2 cloves garlic, minced
- salt and pepper to taste
- 4 sprigs fresh thyme, plus extra for garnish
- 2 cups vegetable stock
- 1 cup milk
- (optional) 2 Tbsp. heavy cream, for garnish
- In a large saucepan or pot, heat olive oil over medium heat.
- When oil is hot, add leeks, potatoes, garlic, salt and pepper. Sauté, stirring occasionally, for 3-5 minutes or until leeks have softened.
- Add vegetable stock to pot and stir to combine.
- Strip leaves from thyme sprigs and add to pot. Stir to combine.
- Bring soup to a simmer and cook for 15-20 minutes until potatoes are cooked through and easily pierced with a fork.
- Add milk to soup and stir to combine.
- Remove soup from heat and puree with an immersion blender until smooth. Taste and add seasoning if necessary.
- Dish soup into serving bowls and garnish with extra thyme leaves and a drizzle of heavy cream (optional). Serve immediately.
If you don’t have an immersion blender, puree the soup in a blender in batches until smooth. You could also serve this soup without blending for a more rustic feel.
If your soup is too thick after blending, thin it out with a splash of milk or vegetable stock. Too thin? Bring it back to a simmer and cook until it’s reached your desired consistency.
This soup is easy to make in advance and it freezes well. When reheating, you may just want to zap the soup again with an immersion blender to bring it back to a nice, smooth texture.
To make this soup vegan, replace the milk with additional vegetable stock, coconut milk, or almond milk, and omit the heavy cream.
I updated this recipe in February 2017 to streamline and simplify it a bit. I also added new pictures, so it might look a bit different than you remember if you’ve made it before. Don’t worry, though – it’s easier than ever and still just as tasty!