Creamy Potato Leek Soup with Skyr (No Cream Needed!)

This creamy potato leek soup with skyr (no cream needed!) is a cozy, healthy, protein-packed twist on a classic comfort food.

For more easy creamy soups, check out our healthy potato soup, creamy red lentil soup, sweet potato soup, and carrot ginger soup.

There’s nothing more comforting than a creamy potato leek soup with skyr 🥣. This lighter version skips the heavy cream and instead uses skyr, an Icelandic cultured dairy similar to Greek yogurt but even thicker and higher in protein – and yes, you can easily replace it with Greek yogurt.

I love that this soup is not just cozy, but also protein-packed and nourishing. Thanks to the potatoes and leeks, it’s a hearty, fiber-rich meal that easily supports a balanced diet and fits beautifully into Mediterranean-style eating patterns.

Louise and I often enjoy this as a simple weeknight dinner when we want something warm and filling without feeling heavy. It’s the perfect balance of comfort food leek potato soup and a healthier twist on the classic. 🌱

If you’re looking for a healthy potato leek soup that’s easy to make, satisfying, and delicious, this recipe will quickly become a favorite. 🥔

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Olive oil: Extra virgin olive oil gives the best flavor. Swap with avocado oil or a light drizzle of butter for richness.
• Leeks: Sweet and mild, they’re the star of this soup. To save time, many U.S. grocery stores sell pre-washed, pre-chopped leeks. If you can’t find leeks, use a mix of green onions and shallots.
• White onion: Adds depth and aroma. Substitute yellow onion or even a couple of shallots for a milder bite.
• Potatoes: Yukon Golds make this light creamy potato soup silky and smooth. Russets also work, or try sweet potatoes for extra natural sweetness.
• Vegetable broth: Brings body and flavor. We usually dissolve bouillon powder in water—it makes groceries lighter and a small tub lasts for weeks. Chicken broth works too.
• Skyr: Thick, tangy, and protein-packed. If unavailable, go for low-fat Greek yogurt for similar creaminess, or plain unsweetened yogurt for a lighter touch. Both are excellent options for a healthy potato leek soup.
• Dried thyme: Earthy and comforting. Oregano or rosemary are great swaps, or use Italian seasoning for a blend.
• Salt and pepper: Adjust to taste. A dash of red pepper flakes adds gentle warmth if you like spice.
• Chives: Fresh, bright garnish. Spring onions, parsley, or dill also add freshness.

Trim the roots and dark green tops off the leeks. Slice them in half lengthwise and rinse well to remove dirt hidden between the layers. After trimming, you’ll have about 1½ pounds of leeks. Thinly slice them along with one large white onion.

Heat olive oil in a large pot, then sauté the leeks and onion for about 5 minutes, stirring often, until soft and fragrant.

Step 2 – Add Potatoes and Broth

Peel and chop the potatoes, then add them to the pot along with vegetable broth, thyme, salt, and black pepper. (We usually use bouillon powder dissolved in water instead of packaged broth—it keeps groceries lighter and lasts for weeks.)

Let the soup simmer gently for 15–20 minutes, until the potatoes are fork-tender. This is the base of your easy potato leek soup recipe.

Turn off the heat and stir in the skyr. Blend with an immersion blender right in the pot, or transfer in batches to a standing blender. Puree until you reach your desired texture—completely smooth or with a few chunks left for a rustic finish.

Step 4 – Garnish and Serve

Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and top with a dollop of skyr or low-fat Greek yogurt, fresh chives or spring onions, and a drizzle of olive oil. Serve warm with crusty bread or garlic bread for dipping.

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If you tried this Creamy Potato Leek Soup with Skyr or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!