Rich and creamy, this healthy potato leek soup is a quick and easy one-pot meal that is perfect for a cold fall or winter day. This soup works well as an appetizer or a light main course and freezes really well making it a great meal prep idea for healthy lunches.
Potato leek soup is a classic dish that has roots in both Welsh and French cuisine and is a showcase of how humble ingredients can create a delicious and nutritious dish without much effort. The mild flavor of the leeks and the starchiness of the potatoes create the perfect balance of flavors while giving the soup a rich and velvety texture at the same time. Plus, once you’ve got the basics down there are endless varieties that you can make, and you can mix things up by using different broths, herbs, and additional vegetables.
Although I prefer mine pureed, if you like yours a bit chunky you can leave some potato pieces to help provide a bit more texture. Regardless of which way you choose, when topped with some fresh chives, homemade croutons, and a drizzle of olive oil, this healthy potato leek soup is a hearty one-pot meal that the whole family is sure to love.
More Potato Soup Recipes:
Potato Leek Soup
This healthy potato leek soup is both simple and inexpensive to a make, and its rich and creamy texture makes it a comforting dish on a cold day.
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Prep Time: 10 minutes -
Cook Time: 40 minutes
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Total Time: 50 minutes
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Yield: 6 servings
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Category: Soups & Stews
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Cuisine: Vegetarian, Gluten-Free
- Diet: Vegetarian
Prep Time:
Yield:
Category:
Cuisine:Ingredients
- 3 tablespoons butter
- 4 leeks, chopped and washed, white and light green parts only
- 2 lbs Yukon gold potatoes, peeled and chopped
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large pot on medium heat, melt the butter.
- Add washed and chopped leeks (you can find instructions here) and cook for 10-15 minutes, stirring frequently, until leeks are tender and wilted. Add the salt and pepper and stir to coat the leeks.
- Add the potatoes, broth and bay leaf, and stir to combine.
- Bring the mixture to a boil, reduce the heat, and then allow to cook for 25 to 30 minutes until potatoes are tender and can easily be pierced with a fork.
- Once the potatoes are cooked, using an immersion blender or in batches using a bar blender, purée until the soup until smooth.
- Add cream, stir to combine, and season with additional salt and pepper to taste.
- Serve immediately, store in the fridge for up to 5 days, or in the freezer for up to 3 month
Nutrition
- Serving Size: 1 serving
- Calories: 310 calories
- Sugar: 5 grams
- Fat: 15 grams
- Carbohydrates: 34 grams
- Fiber: 4 grams
- Protein: 9 grams
This soup is delicious! I left the skins on the potatoes (for the extra nutrients). So it’s not a nice yellow colour like your picture but super thick and creamy! Thanks Steph! ?
A go to in our house for fall. Love it!
Happy to hear it – thank you for sharing!
Loved this soup – shared this with my sister who was under the weather and she LOVED it also. Will definitely keep this in the rotation for winter meals
I’m so happy to hear it, Jean! Thank you so much for sharing. 🙂
This is my go to recipe when I feel like soup. I lmake a big batch to use for lunches or as a starter when we have company
A better potato leek soup than many others I’ve tried. Lots of flavour and I really like the consistency of this one. I added bacon and it was a great meal.
So easy to make and tasty. My children really like it. I have made it several times and it always turns out well.
Thanks for sharing, Tonje!