This Potato Leek Soup is a comforting soup that is perfect for fall and winter. Creamy potatoes are mixed with leeks, carrots and celery and simmered in broth until the potatoes are tender. The soup is finished off with cream, cheese and a dash or nutmeg. Serve this soup with croutons and chives and enjoy!
Potato Leek Soup is a comforting soup that is perfect for fall and winter. Nothing will warm you up like a bowl of potato leek soup on a freezing cold day.
I love the creamy, rich flavor this soup has. It is an easy soup recipe and great for a weeknight meal or lunches.
This soup mixes together creamy Yukon Gold potatoes, celery and carrots, leeks and is finished off with cream and cheese. I like to garnish this soup with croutons, chives and some freshly shredded sharp cheddar.
Make sure to serve the soup with a big slice of sourdough bread to soak up the soup. I have always been a huge fan of soup and in the cooler months I make soups weekly.
I like to rotate between soup recipes in the fall like this Vegetable Barley Soup, Turkish Lentil Soup, Creamy Cauliflower Soup, Lebanese Lentil Soup and Moroccan Carrot Red Lentil Soup.
Why You Will Love this Potato Leek Soup Recipe:
- Comfort Food: This hearty and warming bowl of soup is the perfect comfort food in a bowl, ideal for this time of year when the air starts to cool off. Serve it with warm sourdough bread for the perfect cozy meal.
- Simple Ingredients: Creamy potato soup is made using basic ingredients and will taste far better than any store bought canned soup. You also know what you are putting in homemade potato soup, so it’s a healthier option too.
- Great for a Crowd: This soup serves 4, but can be easily doubled up if you are feeding a larger group of diners. It makes a nice vegetarian meal for a big group!
Recipe Ingredients You’ll Need:
- Potatoes: This recipe uses yukon Gold potatoes, peeled, chopped into 1/2 inch pieces. I like the texture of these potatoes but you could use any potatoes you have on hand.
- Leeks: I used 2 large leeks. I only use the white and light green parts and roughly chop the leeks.
- Vegetables: The vegetables in this recipe are celery and carrot. You don’t necessarily need these veggies but I like the flavor them add.
- Garlic: Fresh garlic cloves are a great way to add flavor to this soup. You can sub in garlic powder.
- Broth: To keep this soup vegetarian I used vegetable broth or vegetable stock. You can sub in chicken broth or chicken stock but of course it won’t be vegetarian then.
- Cream: The cream helps create the creamy soup and the silky texture. If you want a lighter version you can leave out the cream or try coconut milk for a vegetarian version.
- Cheese: Sharp cheddar is my favorite cheese to use for its intense flavor but you could use mozzarella cheese, pepper jack cheese or Parmesan cheese.
- Spices & Herbs: I love adding a small amount of nutmeg to this soup to bring out the warm flavors. You also could use a touch of cinnamon. I also added a bay leaf but you can skip that if you don’t have it.
How to Make Rustic Potato Leek Soup
Step 1: Saute Vegetables: In a large dutch oven or soup pot melt the butter over medium heat and add the garlic. Saute for 2 minutes. Add the leeks, carrots and celery and sauté for 5 minutes, stirring occasionally.
Step 2: Add the Flour: Add flour, salt and pepper. Stir everything together for another 2 minutes.
Step 3: Add Both: Pour in half a cup of broth and stir until any lumps of flour dissolve, about 2 minutes. Pour in the remaining broth, add chopped potatoes and bay leaf.
Step 4: Simmer: Simmer the soup for 20 minutes or until the potatoes are tender.
Step 5: Add Cream: When the potatoes are cooked, remove the bay leaf and add the heavy cream {optional} and the cheese. Stir and cook the soup for another 5 minutes.
Step 6: Puree: Use a hand held blender or an immersion blender and puree the soup in batches. If the soup is too thick you can add a bit more broth to your liking.
Serve the soup hot or warm, with croutons, fresh thyme, fresh chives and extra cheese.
Tips and Suggestions
- Adding the Flour: Take time when adding the flour to the soup. Add a little broth and stir until all the flour has dissolved into the soup, before adding the remaining ingredients. This helps create a roux.
- Creamy: You can leave the cream or half and half out of the soup but it does create a creamy texture. You could also sub the cream for a dollop of Greek yogurt to make the soup creamy.
- Adjust the Soup with Broth: If the soup is too thick add a little more broth or water to thin it.
- Check the Seasoning: Always taste and check the soup for seasoning, adding a little more salt and pepper if required. Proper seasoning will make all the difference to the finished soup. I like to sometimes add paprika or crushed red pepper for more flavor.
How to Make in the Crockpot
You can make this soup in the slow cooker. You will need to saute the vegetables and add the flour. Then place everything into the slow cooker on LOW for 4 hours. Before finishing the soup with the cream and cheese.
Storage Tips:
You can store the leftover soup in an airtight container in the refrigerator for up to 5 days.
This soup is easily frozen in an airtight container for up to 3 months without the cream.
Recipe FAQ
I think Russet potatoes make the soup creamier because they break down easily. I also really like Yukon Golds and think they provide a slightly buttery texture with a more intact structure. Both are great options!
You will want to slice the dark green tops and the root end of the leek and then cut the leek lengthwise. Rinse them thoroughly under water to remove dirt.
You can but the texture will be a bit more rustic and less creamy. but it will result in a more rustic texture.
Other Soup Recipes to Try:
Vegetarian
Moroccan Carrot Red Lentil Soup
Mediterranean
Lebanese Lentil Soup
Mediterranean
Lemon Lentil Soup Recipe
Potato Leek Soup
Ingredients
- 2 cups Yukon Gold potatoes, peeled, chopped into 1/2 inch pieces
- 2 large leeks, white and light green parts only, roughly chopped (about 2 1/2 cups}
- 1 carrot, finely chopped
- 1 stalk of celery, chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons butter
- 4 cups vegetable, or chicken broth
- 1 cup heavy cream {optional for creamy soup}
- 3 tablespoons sharp cheddar, shredded
- 2 tablespoons all purpose flour
- 2 bay leaves
- 1/4 teaspoon nutmeg {optional}
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Croutons for garnish
- Chives for garnish
- Extra cheese for garnish
Instructions
- In a large dutch oven or soup pot melt the butter over medium heat and add the garlic. Saute for 2 minutes.
- Add the leeks, carrots and celery and sauté for 5 minutes, stirring occasionally.
- Add flour, salt and pepper. Stir everything together for another 2 minutes.
- Pour in half a cup of broth and stir until any lumps of flour dissolve, about 2 minutes.
- Pour in the remaining broth, add chopped potatoes and bay leaf.
- Simmer the soup for 20 minutes or until the potatoes are tender.
- When the potatoes are cooked, remove the bay leaf and add the cream {optional} and the cheese. Stir and cook the soup for another 5 minutes.
- Use a hand held blender of a blender and blend the soup in batches. If the soup is too thick you can add a bit more broth to your liking.
- Serve the soup hot or warm, with croutons, chives and extra cheese.
Notes
- To Freeze: This soup freezes well but I would make it without the cream if you think you will be freezing it. You can freeze for up to 3 months.
- Once you reheat the soup after freezing then you can add in the cream once heated.
