• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based School
  • Home
  • Recipes
  • About Us
  • Navigation Menu: Social Icons

    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • All Recipes
  • Mains
  • Pasta
  • Sweet
  • Collections
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Soups

    Potato Leek Soup

    Published: Jan 9, 2023 · by Nico

    Jump to Recipe

    Creamy, smooth, and with the perfect balance of leek and potato flavor, this potato leek soup is a great lunch and dinner idea, excellent to make ahead.

    The recipe is without butter or cream; instead, we use olive oil and yogurt (or plant-based yogurt) to make it pleasantly creamy with a little tang. Expect a bright and light dish with less fat but plenty of comforting texture, taste, and cozy vibes.

    Potato leek soup with spoon and bread
    On this page:
    • Ingredients
    • Instructions
    • Serving Suggestions
    • Make Ahead & Storage
    • More Potato Recipes
    • More Soup Recipes
    • Recipe

    Check out our Best Soup Recipes

    You will love this potato leek soup because it is easy to make on the stovetop in one pot, with simple ingredients, and in about 30 minutes.

    Also, it's light and healthy while phenomenally tasty, with a mouth-watering creamy texture.

    We get so excited about these kinds of recipes because they are just so simple, tasty, nourishing, and make us feel so good!

    The three steps to make leek and potato soup are:

    1. Cook onion and leek with extra virgin olive oil for 5 minutes.
    2. Add chopped potatoes, broth, and aromas and boil until tender.
    3. Blend, add greek yogurt or plant-based yogurt, and serve with your favorite topping (you've got to try roasted pumpkin).

    This potato leek soup recipe is excellent for lunch and dinner and perfect for meal prep. It keeps well in the fridge, and it reheats wonderfully.

    Our recipe is inspired by French Vichyssoise or potage Parmentier and by Welsh leek soup; however, we made it quite a bit more Mediterranean in style with the use of olive oil, yogurt, and vegetable broth to replace butter, cream, and chicken broth.

    Potato leek soup with pumpkin on top

    Ingredients

    Potato leek soup ingredients

    Leek

    Leeks are the main ingredient in this soup. We recommend getting fresh ones for the best flavor.

    Potatoes

    We find Yukon Gold to be the best potatoes for potato-leek soup. Yukon gold potatoes are the classic yellow ones you can find in most supermarkets. Russet potatoes also work well.

    Onion

    White or yellow onion is best. Onion enhances the flavor of the leek and makes the soup even tastier.

    We don't add garlic to the soup, but we do brush it on the toasted bread we serve with it.

    Olive oil

    We recommend using extra virgin olive oil to make the flavor base of the soup with onion and leek. We prefer EVO oil to butter because it's heart-healthy and comes packed with beneficial polyphenols.

    Vegetable broth

    We use store-bought vegetable stock to make this recipe in about 30 minutes.

    Herbs and Aromas

    We add the leaves from three fresh thyme sprigs and one or two bay leaves to the soup to infuse it with flavor.

    We then garnish it with fresh chives, finely chopped, to add that milder oniony taste that goes so well with potatoes and leek.

    You can substitute rosemary or sage for thyme and bay leaves and fresh parsley or dill for chives.

    We also like to add a pinch of grated nutmeg to make the meal more restaurant-y. But, of course, that's optional, so you can leave it out if you don't have it in your pantry.

    Yogurt

    There's no butter or heavy cream in our soup. Instead, we like to add a cup of full-fat unsweetened greek yogurt or plant-based yogurt (our favorite is unsweetened soy yogurt but other plant yogurts also work).

    The yogurt makes the soup more fulfilling and creamy, adding a mildly tangy and lightly sour flavor that tickles the tongue and makes this soup irresistible.

    Another option to make this recipe vegan is to use a homemade sour cream made with cashews and a touch of lemon juice.

    Salt and pepper

    To taste, we use sea salt and freshly ground black pepper.

    Garnish

    The traditional way to serve this delicious potato leek soup is with a slice of crusty bread, brushed with garlic, drizzled with good quality extra virgin olive oil, and a pinch of finely chopped chives.

    You can also serve it with homemade croutons; you can make them in the oven or the air-fryer.

    However, we recently started adding oven-roasted or air fryer veggie croutons on top of our soups, and oh-my! We totally dig it. Try roasted winter squash like pumpkin, butternut squash, or kabocha squash for this one.

    Potato leek soup with chives

    Instructions

    Cut off the leeks' root and tops (the dark green part). You can use most of the green part, although the darker tops might slightly change the color of the soup to a greener hue.

    Cut the leeks in half lengthwise and rinse them with water to remove sand and dirt that might hide between the layers.

    leek on a cutting board

    Put the leek cut side on the cutting board and thinly slice it. Thinly slice the onion.

    leek chopped on cutting board

    In a large soup pot or dutch oven (we use an enameled dutch oven), warm up the olive oil.

    Add thinly sliced onion and leek, and fry on medium heat for about 5 minutes or until the leek softens and starts to sweat. Stir occasionally.

    leek in a Dutch oven

    In the meantime, peel and roughly chop the potatoes.

    Add chopped potatoes, vegetable broth, thyme leaves, bay leaf, grated nutmeg, salt, and black pepper to the pot.

    Leek and potato in Dutch oven

    Stir, cover with a lid, bring to a boil, then crack the top open and let simmer on medium-low heat until the potatoes are fork-tender (about 15-20 minutes, depending on how big you cut them).

    cooked leek and potato

    Turn the heat off, and blend with an immersion blender or in batches with a regular blender until you reach your desired texture.

    Adjust consistency by adding more broth if you like a thinner soup.

    Potato leek soup and blender

    Stir in the Greek Yogurt (or dairy-free yogurt).

    yogurt in potato soup and spoon

    Taste and adjust for salt, nutmeg, and black pepper.

    Potato leek soup after blending

    Serving Suggestions

    Serve potato leek soup in a bowl with a drizzle of good quality extra virgin olive oil, finely chopped chives, and freshly ground black pepper.

    Pair it with a slice of grilled or toasted crusty bread brushed with garlic.

    Potato leek soup and bread

    Try it with roasted diced veggies on top. We recommend:

    • Roasted kabocha squash (or any other pumpkin and winter squash);
    • Roasted butternut squash;
    • Roasted sweet potatoes;
    • Roasted cauliflower florets;
    Potato leek soup with pumpkin

    Or serve it with one of these toppings:

    • Roasted chickpeas: ready in just 15 minutes, crispy and light!
    • Homemade croutons: easy and great with stale bread leftovers.
    • No-knead focaccia bread: a no-knead, crispy yet fluffy focaccia bread.
    • Crostini in the oven or an air fryer.
    • focaccia with rosemary
      Focaccia
    • roasted chickpeas
      Roasted Chickpeas
    • homemade croutons
      Homemade Croutons
    • crostini
      Crostini Recipe

    Serve next to a big salad or your favorite main:

    • Chickpea salad with fresh veggies, herbs, and a creamy, dreamy mustard dressing.
    • Rainbow kale salad: with red cabbage, pomegranate seeds, and a fresh lemon dressing.
    • Brussels sprouts salad: shaved and fresh with a quick and creamy mustard dressing.
    • Mashed chickpea salad with vegan mayo, a tangy and creamy sandwich filling.
    • Microwave sweet potato with Mediterranean toppings, a quick and family-friendly meal!
    • chickpea salad
      Chickpea Salad
    • Kale salad with crumbled feta
      Kale Salad
    • shaved brussels sprouts salad
      Shaved Brussels Sprouts Salad
    • vegan tuna
      Vegan Tuna

    Make Ahead & Storage

    Make Ahead: leek and potatoes soup is an excellent recipe to make in advance and store in the fridge or freezer for days.

    Refrigerator: let the soup cool down completely, then store it in an airtight container in the fridge for up to 4 days.

    Freezer: let the soup cool down completely, then store it in a freezer-friendly container for up to 3 months.

    Thaw: defrost the soup in the refrigerator over several hours or overnight. Alternatively, thaw it in the microwave or a pot, on low heat, or on the stovetop.

    Reheat: you can warm the soup in the microwave (that's what we do) or in a small pot on the stove. Only reheat the portions you are going to eat.

    More Potato Recipes

    If you like cooking with potatoes, get more inspiration from these tasty potato recipes:

    • Smashed potatoes: crisp outside, soft inside, a fun, and delicious snack, appetizer, and side dish.
    • Roasted potatoes: this is our favorite way of making roasted potatoes.
    • Air fryer potatoes: a great alternative to oven-roasting in half the time.
    • Mashed potato: a gorgeous, creamy, and scrumptious side dish everyone loves.
    • Smashed potatoes garnished
      Smashed Potatoes
    • Mashed potatoes with white spoon
      Mashed Potatoes
    • roasted potatoes
      Roasted Potatoes
    • Air fryer potatoes in a bowl with spoon
      Air Fryer Potatoes

    More Soup Recipes

    Get more wholesome and easy soup inspiration from these weeknight-friendly soup ideas:

    • Tuscan soup: wholesome, rich, flavorful, and ultra-creamy, thanks to white beans.
    • Cauliflower soup: velvety, light, and easy to make.
    • Lentil soup: nourishing and fulfilling, our favorite way to eat lentils in soup.
    • Carrot soup: creamy, mildly sweet, and with tangy ginger notes. A classic!
    • Creamy kale soup: a rustic kale, beans, and tomato soup packed with flavor.
    • Kale soup with herbs in a white bowl
      Kale Soup
    • Carrot soup with croutons
      Carrot Soup
    • Lentil soup with veggies and a spoon
      Lentil Soup
    • Tuscan soup with spoon and bread
      Tuscan Soup

    For more curries, stews, and soups, check out our soups category page.

    Recipe

    Potato leek soup with silver spoon

    Potato Leek Soup

    Author: Nico
    Creamy, smooth, and with the perfect balance of leek and potato flavor, this potato leek soup is a great lunch and dinner idea, excellent to make ahead.
    The recipe is without butter or cream; instead, we use olive oil and yogurt (or plant-based yogurt) to make it pleasantly creamy with a little tang. Expect a bright and light dish with less fat but plenty of comforting texture, taste, and cozy vibes.
    Print Recipe Pin Recipe Share Recipe
    5 from 2 votes
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main, Soup
    Cuisine American
    Servings 4 people
    Calories 359 kcal

    Equipment

    • Immersion blender or blender

    Ingredients
     
     

    • 2 tablespoons extra virgin olive oil
    • 1½ pounds leeks about 2 large
    • 1 large white onion
    • 1½ pounds potatoes Yukon Gold
    • 4 cups vegetable broth
    • 3 sprigs thyme
    • 1 bay leaf
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • ⅛ teaspoon nutmeg
    • 1 cup full-fat Greek yogurt or dairy-free yogurt
    • 1 tablespoon chives finely chopped

    Instructions
     

    • Cut off the top and bottom parts of the leeks, slice them in half lengthwise, and rinse them with water to remove dirt between the layers.
      leek on a cutting board
    • Slice the leeks and onion thinly.
      leek chopped on cutting board
    • In a large pot, warm up the olive oil, add the chopped leeks and onions, and fry them for 5 minutes, stirring often.
      leek in a Dutch oven
    • Add peeled and chopped potatoes, vegetable broth, bay leaf, thyme leaves plucked off the stem, salt, black pepper, and grated nutmeg.
      Leek and potato in Dutch oven
    • Cover with a lid, bring to a boil, then crack the top open, and simmer on medium-low heat until the potatoes are fork-tender (about 15-20 minutes).
      cooked leek and potato
    • Turn the heat off and blend the soup with an immersion blender (or in batches with a regular blender) until you reach your desired texture.
      Potato leek soup and blender
    • Stir in the greek yogurt.
      yogurt in potato soup and spoon
    • Taste and adjust for salt and pepper, and add more broth if you like a thinner soup.
      Potato leek soup after blending
    • Serve in a bowl with a drizzle of good quality extra virgin olive oil, freshly ground black pepper, chopped chives, and a slice of toasted artisanal bread brushed with garlic.
      Potato leek soup with chives

    Video Recipe

    Easy Potato Leek Soup (no cream, no butter)

    Notes

    Nutrition information is for 1 serving of potato leeks soup out of 4 servings.
    SUBSTITUTIONS
    - Extra virgin olive oil: sub with butter or vegan butter.
    - Yukon Gold Potatoes: sub with Russet potatoes.
    - Vegetable stock: sub chicken stock.
    - Thyme: sub with fresh rosemary.
    - Bay leaves: sub with fresh sage.
    - Greek yogurt: sub with dairy-free yogurt, buttercream, heavy cream, cashew cream, vegan sour cream, or vegan cream. Start with ½ cup and add more as needed.
    - Chives: sub with fresh parsley or dill.
    OPTIONAL GARNISH
    - Homemade croutons or air fryer croutons.
    - Crostini
    - Roasted butternut squash, diced. Add on top, like croutons.
    - Roasted kabocha squash or pumpkin, diced. Add on top, like croutons.
    MAKE AHEAD & STORAGE
    - Make Ahead: leek and potatoes soup is an excellent recipe to make in advance and store in the fridge or freezer for days.
    - Refrigerator: let the soup cool down completely, then store it in an airtight container in the fridge for up to 4 days.
    - Freezer: let the soup cool down completely, then store it in a freezer-friendly container for up to 3 months.
    - Thaw: defrost the soup in the refrigerator over several hours or overnight. Alternatively, thaw it in the microwave or a pot, on low heat, or on the stovetop.
    - Reheat: you can warm the soup in the microwave (that's what we do) or in a small pot on the stove. Only reheat the portions you are going to eat.

    Nutritional Values

    Nutrition Facts
    Potato Leek Soup
    Amount Per Serving
    Calories 359 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Trans Fat 0.003g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 3mg1%
    Potassium 1157mg33%
    Carbohydrates 63g21%
    Dietary Fiber 9g38%
    Sugar 12g13%
    Protein 13g26%
    Vitamin A 2912IU58%
    Vitamin B6 1mg50%
    Vitamin C 58mg70%
    Vitamin E 3mg20%
    Vitamin K 89µg85%
    Calcium 190mg19%
    Folate 148µg37%
    Iron 5mg28%
    Manganese 1mg50%
    Magnesium 98mg25%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you like this potato leek soup, you might also like:

    • easy pasta recipes in 30 minutes
      40 Easy Pasta Recipes
    • 45 best salad recipes including green beans
      45 Best Salad Recipes
    • Best fall recipes including lentil and pasta recipes
      28 Best Fall Recipes | Dinner + Lunch
    • best chickpea recipes with roasted veggies and salads
      35 Best Chickpea Recipes
    « Tofu Salad
    Fried Tofu »

    Reader Interactions

    Comments

    1. Donna

      January 11, 2023 at 2:05 am

      5 stars
      I'm a potato lover and this did not disappoint! It's delicious! And served it with your focaccia -- also fantastic 👏

      Reply
      • Louise

        January 11, 2023 at 5:48 am

        Hi Donna,
        Thanks so much for taking the time to leave a comment.
        I'm super happy you liked the soup, what a wonderful pairing with the focaccia, that's a must-try!
        Have a great rest of your week.
        Kindest, Louise

        Reply

    Leave a comment and star rating :-) Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME to this community.

    More about us →

    Trending

    • lentil curry with basmati rice
      Lentil Curry
    • vegan mushroom pasta
      Vegan Mushroom Pasta
    • cauliflower lentil salad
      Cauliflower Lentil Salad
    • chickpea soup with bread
      Chickpea Soup

    Seasonal

    • Roasted sweet potatoes on white platter
      Roasted Sweet Potatoes
    • broccoli pasta with fork
      Broccoli Pasta
    • roasted cauliflower soup
      Cauliflower Soup
    • lentil bolognese
      Lentil bolognese

    Footer

    ↑ back to top

    Top Recipes
    Vegan Custard
    Potato gnocchi
    Easy Focaccia
    Rice salad
    Vegan Ricotta

    Top Compilations
    Best Tofu Recipes
    Vegan Pasta Recipes
    Easy Dinners
    Best Plant-Based Desserts
    Vegan Appetizers

    Most Shared
    Eggplant Parmigiana
    Vegan Mayo
    Vegan melted cheese
    Hummus
    Roasted sweet potatoes

    HOME ABOUT RECIPES SUBSCRIBE PRIVACY POLICY NUTRITION DISCLAIMER IMPRINT

    Copyright © 2023 The Plant Based School