Potato Leek Soup

A quick and easy potato leek soup recipe. This potato leek soup is vegan, dairy-free, healthy, and naturally gluten-free. Make your soup chunky or creamy, your choice!

Potato leek soup is popular in French and Welsh cuisines.

What are leeks?

Leeks are in the onion and garlic family. Leeks have a long white cylindrical stalk of layers that goes into green, tightly wrapped leaves. While leeks have a fragrant flavor similar to onions, they are sweeter and more subtle.

How do you select the perfect leek?

You can find leeks in most grocery stores year-round, but they are in greater supply through the fall and early spring. Look for leeks with dark solid leaves, a thick white neck and a 1-inch bulb. You want to aim for this size because leeks that are too large could have a more fibrous texture. Also, try to avoid leeks with yellowing, wilted, or discolored leaves.

How do you prepare leeks?

The first step to preparing leeks is to wash them thoroughly. Leeks can be very dirty within the overlapping layers with soil and grime, so it is important to wash them well. You can wash the leeks at several points for this recipe to ensure they are clean.

First, trim off the rootlets and a portion of the green tops and remove the outer layer. Make a lengthwise incision to the centerline, fold it open and rinse the leek under cool water. This recipe calls for cross sections as well, so once you cut the leek down to size, you can rinse them again.

Keep reading for instructions on how to make the potato leek soup!

What are the major health benefits of potato leek soup?

Leeks and potatoes are rich in vitamins B6 and C, as well as dietary fiber. Additionally, leeks are a good source folic acid and iron, while potatoes are a great source of potassium. Leeks may help lower cholesterol levels, improve the immune system, and fight cancer just as onions and garlic can. However, because of their density, you must consume more leeks to get the same benefits.

What goes with potato leek soup?

You can serve the potato leek soup with bread, gluten-free for many of us. Or, with a salad. This is a very hearty soup. So, you can have it as a starter course, or as a meal.

How do you store potato leek soup?

Store your potato leek soup in an airtight container in the fridge for 3-4 days. You can also freeze the soup to enjoy later.

What ingredients are in potato leek soup?

Ingredients

• 2-3 medium sized celery stalks
• 4 leeks
• 3 garlic cloves
• 2 lbs. white potatoes
• 4 cups vegetable broth
• 1 cup water
• salt
• pepper
• fresh thyme
• bay leaf
• dairy-free heavy whipping cream (optional)

Start with preparing your ingredients. I made my own batch of vegetable broth before preparing this soup. You can do the same, or use store bought broth. I added a leek to the vegetable broth to bring out the flavor.

Clean and chop the leeks and celery. Both should be cut in cross sections.

Roughly chop 3-4 garlic cloves.

Cut your potatoes into 1-inch chunks and rinse to remove the starch. Peeling the potatoes are optional. Personally, I like to do so, but do whatever makes you happy! You can also soak the potatoes for 10-15 minutes to remove more starch.

How to make potato leek soup

In a large pot, heat a few tablespoons of oil over medium heat. You want to use a flavorless oil; I like to use canola oil.

To the pot, add your celery, leeks, and garlic. Sauté until the leeks are tender and fragrant (about 5 minutes).

Then add the potatoes, salt, and pepper. I used black ground pepper, but white ground pepper works fantastically, if you have it on hand. Cook for a few minutes, blending the ingredients well.

Then add the vegetable broth, a bit of water, fresh thyme, and a few bay leaves. Bring to a boil. Cover and let simmer until the potatoes are tender.

When the potatoes are tender, remove the thyme and bay leaves. If you have an immersion blender, you can blend right in the pot until you’ve reached your desired consistency. Otherwise use a regular blender. Some people like for their potato leek soup to be chunky, while others prefer a creamier texture. So, do whatever you want!

If you are using a regular blender, you may need to do this step in batches. Add the soup back to the pot to reheat.

As an optional step, you can add heavy whipping cream to the soup to have a thicker and heavier soup. For this recipe, I used a non-dairy heavy whipping cream, to keep this vegan friendly.

Garnish with fresh chives. Serve immediately and enjoy!

Watch how to make Potato Leek Soup

Want more soup recipes?

Creamy Chicken and Mushroom Soup

Carrot Ginger Soup