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!
Developing Flavor
Ensuring your soup has tons of flavor is always most important. When making leek and potato soup add yellow onion, cloves of garlic, black pepper, and thyme sprigs.
Those 4 ingredients alone bring a lot of depth to this simple soup. Make sure to top with chives and black pepper for extra flavor!
How to Make Leek and Potato Soup – Step by Step
- See extra tips below on how to chop leeks. Rinse leeks in cold water and drain.
- Peel, dice, and place potatoes in cold water while prepping rest of recipe. This helps remove extra starch from the potatoes.
- Then in a large pot saute chopped leeks, minced garlic cloves, and chopped yellow onion for about 5-7 minutes until soft. Then drain water from potatoes – add potatoes to pot with vegetable broth and sprigs of fresh thyme. Simmer for 15 minutes until potatoes are soft (test with fork). Carefully remove thyme sprigs with a fork.
- Either use a hand immersion blender or blend soup in a high-powered blender in shifts.
- Blend on medium speed for about 10-20 seconds until consistency is smooth. Be very careful not to over-blend this soup (see extra tips). Season to taste with salt & black pepper and enjoy!
Is Leek and Potato Soup Good For You?
This soup is filled with veggies that are packed with nutrients. In fact, leeks and garlic are some of the best vegetables for your body. This creamy soup is made without dairy, so since it is a vegetable base it is even better for you.
Tips For Making Potato and Leek Soup
- Freezing potato and leek soup: Allow soup to come to room temperature, store in a sealed glass container and place in freezer for 1 to 3 months. Remove, defrost, and cook in pot until desired temperature.
- Don’t over mix soup: Since this recipe consists of starchy potatoes, blending this soup on high for an extended period of time can result in a unpleasant glue-like consistency. If this happens, stir in more broth until consistency is thinner. The soup should only be mix until smooth and creamy (about 10-20 seconds).
- 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.
More Delicious Recipes For Soup Lovers
- Creamy Cauliflower Soup
- Tuscan Kale and White Bean Soup
- Healthy Tomato Basil Soup
- Copycat Panera Autumn Squash Soup
- Healthy Vegetarian Tortilla Soup
- Feel-Good Slow Cooker Chicken Chili
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
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!
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
Placed diced potatoes in cold water. Let sit while prepping soup. Rinse chopped leeks under water and drain.
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.
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.
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).
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.
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Wowww. So good. It turned out really creamy and perfect with good bread. We added a little more pepper for extra spice.
Really happy to hear! Extra pepper is always a good thing. 🙂
My first time using an immersion blender for soup and this one is super easy and delicious!
Aren’t they the best? I’m so glad you enjoyed the soup!