30-Minute Leek and Potato Soup

The whole family will love this creamy & comforting leek and potato soup! Made with 6 ingredients, takes only 30 minutes to cook, and has so much developed flavor. This soup is made with no dairy and is best served along with a large serving of warm bread!

As we make plans for the weather to cool down and comforting recipes to be made, let me introduce you to a soup I’m completely obsessed with. We’re talking velvety texture, tons of developed flavor, and made with just 6 simple ingredients. I’ve made this soup THREE times in one week and I still can’t get enough of it!

It takes just 5-7 minutes to saute the veggies, then 15 minutes to simmer, and after blending everything together until smooth it’s ready to serve. SO easy & quick, super creamy, and filled with flavor!

I can’t wait for you to try this cozy soup because it is one of my absolute favorites.

How to Develop the Most Flavor

Ensuring your soup has tons of flavor is always most important. When making leek soup I love to use ingredients that develop strong flavor with little effort. I recommend using yellow onion, fresh garlic (not garlic powder), black pepper, and thyme sprigs for a sweet aroma.

Those four ingredients alone develop layers of flavor to this simple soup. Make sure to top with chives for an extra zing! And as always, salt your soup to taste until just right before you serve it.

How to Make Leek and Potato Soup – Step by Step

• (1) Chop up your leeks and rinse thoroughly in a bowl of water.
• (2) Peel and prepare potatoes. Dice and then soak in cold water to remove extra starch.
• (3) In a large pot with oil sauté the leeks, onion, and garlic until soft. Then add broth, thyme sprigs, and potatoes – add pinch of salt and pepper. Simmer until potatoes are soft when tested with fork (about 15 minutes).

• (4) Either use a hand immersion blender or transfer soup to a blender and in batches.
• (5) Blend on high until creamy and smooth (no more than 20 seconds). Adjust taste with salt and pepper and enjoy!

Additional Tips to Keep in Mind

• Soak potatoes in water before using: make sure you do not skip this step. Soaking chopped potato pieces in cold water is key for removing starches that can cause the soup to become an unpleasant consistency.
• If soup is too thick: if soup is too thick after blending, add more broth a little bit at a time until desired consistency.
• How to cut leeks: Leeks can be a bit confusing if you’ve never worked with them before. I love this video Ali from Gimme Some Oven created showing how to properly cut and wash leeks.
• Blending Soup: Either use a hand immersion blender to cream the soup or a high-powered blender – I used a Vitamix.

How to Freeze Soup & Keep Leftovers Fresh

Keep leftover soup fresh: let soup cool and store in an airtight container, chill in refrigerator for 3-4 days.

Freeze soup: make sure soup has cooled to room temperature, then add to a ziplock freezer bag to lay flat and save room, or store in an airtight container. Freeze for up to 1-3 months. When ready to serve thaw at room temperature, or in fridge overnight, then reheat in a pot.

More Delicious Recipes For Soup Lovers

Do you love vegetables soups as much as I do? If so, you may also be a fan of these other cozy soups we have available on the blog!

• Creamy Cauliflower Soup
• Tuscan Kale and White Bean Soup
• Healthy Tomato Basil Soup
• Copycat Panera Autumn Squash Soup
• Healthy Vegetarian Tortilla Soup

If you tried this 30-Minute Leek and Potato Soup recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

30-Minute Leek and Potato Soup

5 from 5 votes

Pin

Rate

Print

The whole family will love this creamy & comforting leek and potato soup! Made with 6 ingredients, takes only 30 minutes to cook, and has so much developed flavor. This soup is made with no dairy and is best served along with a large serving of warm bread!

Servings 6

Prep Time: 10 mins

Cook Time: 27 mins

Total Time: 37 mins

Course: Main Course, Soup

Cuisine: American

Tags: how to make leek and potato soup, leek and potato soup, vegan leek and potato soup

Freezer Friendly: Yes

Calories: 172 kcal

Author: Bethany Kramer

Ingredients

• 4 medium-sized leeks, chopped and cleaned (see notes)
• 2 lbs Yukon Gold potatoes, peeled and diced
• 4 1/2 cups vegetable broth
• 1 small yellow onion, diced (or half a large onion)
• 1-2 Tablespoons oil, vegan butter, or butter
• 3 garlic cloves, minced
• salt & black pepper
• fresh thyme sprigs *optional
• chives, chopped *optional

Instructions

1. Placed diced potatoes in cold water. Let sit while prepping soup. Rinse chopped leeks under water and drain. 

2. In a large pot on medium heat add oil or butter, then saute garlic, leeks, and onion together with salt until soft – about 5-7 minutes. 

3. Drain water from potatoes. Add potatoes, vegetable broth, thyme sprigs, and salt & pepper to pot – cover and let simmer for about 15 minutes. Potatoes should be soft when tested with a fork. Remove thyme sprigs with a fork.

4. Use a hand-blender or high-powered blender in shifts. Blend soup on medium to high for 10-20 seconds until ingredients are smooth and consistency is creamy. Be careful not to over-mix soup (see notes). 

5. Season soup to taste with salt & a good amount of black pepper. Serve with chopped chives and black pepper – enjoy! 

Did you make this recipe? Share your photos and tag @asimplepalate #asimplepalate.