The Easiest Potato Leek Soup Recipe! This Potato and Leek Soup is simple to make with only a few ingredients, creamy and delicious!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and about affiliate links.
We have loved our Creamy Potato Soup for so many years and this potato leek soup has everything we love about that soup with the added benefits of nutritious leeks!
It’s creamy and smooth while being vegetarian and vegan friendly, and can be made in your crock pot, instant pot, or on the stove!
In under an hour you could have this warm and cozy soup on your table!
Why We Love this Potato Leek Soup Recipe:
There is a lot to love about this leek soup recipe. It’s one of our favorite cozy soup recipes because it’s:
- Full of nutrients: Leeks are full of health benefits and so good for you!
- SO creamy: The potatoes and milk give this soup a creamy, rich flavor.
- All the veggies: This soup is packed with healthy vegetables!
Leek Potato Soup Ingredients:
Ingredients for this soup recipe:
- olive oil
- garlic, carrots, celery
- potatoes, leeks
- vegetable broth
- thyme, parsley, salt, pepper, bay leaf, chives
- milk of choice
You can find substitutions for all of these ingredients below in the green shaded box.
How to Make Leek and Potato Soup on the stovetop:
- In a large pot, heat olive oil. Sauté leeks, carrots, and celery until leeks are translucent, about 10 minutes. Add all remaining ingredients, except milk.
- Bring the soup to a boil. Allow it to boil for 30 minutes, or until your potatoes are fork-tender. Once cooked, remove the bay leaf. Stir in room-temperature milk.
- Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives, or cheese.
Leek and Potato Soup in the Instant Pot:
- Set the Instant Pot to sauté mode for 10 minutes. Heat olive oil.
- Sauté leeks, carrots, and celery until leeks start to get translucent, about 10 minutes. Turn off sauté mode.
- Pour in the remaining ingredients, except milk. Set the Instant Pot to sealing, and pressure cook for 10 minutes on high pressure.
- Manually release pressure when the timer goes off. Remove the bay leaf. Stir in room-temperature milk.
- Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives, or cheese.
How to Make Leek and Potato Soup in the Crock Pot:
- In a sauté pan, heat olive oil. Sauté leeks, carrots, and celery until leeks are translucent, about 10 minutes.
- Add all ingredients into the crockpot, except milk. Set the crockpot to cook for 6 hours on high, or 8 hours on low. Once cooked, remove the bay leaf. Stir in room-temperature milk.
- Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives, or cheese.
Potato and Leek Soup Substitutions
Olive Oil: You can substitute avocado oil, butter, or ghee.
Veggies: feel free to add more carrots, celery, or potatoes to this recipe. For a veggie soup with even more veggies, check out our Creamy Veggie Soup.
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Milk: Using non-dairy milk will make this recipe dairy free and vegan.
How to Clean Leeks
What part of the leek do you use in soup?
You want to use the white and green parts of the leek in soup.
How do you cut a leek for soup?
Cut off the root end of the leek, then cut the white and light green part of the leek in half. Cut those slices into 1/4.
What goes with leek and potato soup?
Salad, Vegetables, or a source of meat go great with this soup. Here are some of our favorites:
- salad – Easy Kale Salad or Apple Walnut Salad
- veggies – Green Beans Almondine, Crispy Potatoes, or Brussels Sprouts
- meat – Chicken Tenders or Baked Chicken Breast
Potato and Leek Soup Recipe FAQ
Leeks contain many antioxidants and anti-inflammatory properties.
You can add cornstarch to the soup to help thicken it.
If your potatoes are too reduced and cooked, it can cause a slimy texture.
Potato Leek Soup Storage
How long will potato and leek soup keep in the fridge? : This will last in the refrigerator for up to 4 days in an airtight container
Can you freeze potato leek soup? : You can freeze this recipe for up to 3 months. We like these containers for freezing – code CLEANEATINGCOUPLE works to save $$ on our favorite silicone molds!
Reheating: You can reheat this recipe in the microwave or on the stove.
Other healthy soup recipes:
Looking for another easy soup? Check out these 40+ Healthy Soup Recipes. Click here to grab our free healthy 30 minute dinners cookbook.
Potato Leek Soup
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- ½ cup carrots diced
- ½ cup celery diced
- 4 cups potatoes peeled and chopped into 1 inch pieces about 1 lb or 5-6 medium sized potatoes
- 4 cups leeks about 4 large leeks
- 4 cups vegetable broth low or no salt
- 1/2 teaspoon dried thyme
- ¼ teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 bay leaf
- 1 cup milk of choice regular or nondairy
- Chives for decoration
Instructions
Stove Top Directions:
- In a large pot, heat olive oil. While oil is heating, chop veggies.
- Sauté leeks, carrots, and celery until leeks are translucent, about 10 minutes
- Add all remaining ingredients, except milk.
- Bring the soup to a boil. Allow it to boil for 30 minutes, or until your potatoes are fork tender.
- Once cooked, remove bay leaf. Stir in room temperature milk.
- Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
Instant Pot Directions:
- Set the Instant Pot to sauté mode for 10 minutes. Heat olive oil. While oil is heating, chop veggies.
- Sauté leeks, carrots, and celery until leeks start to get translucent, about 10 minutes. Turn off sauté mode. Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
- Pour in remaining ingredients, except milk.
- Set the Instant Pot to sealing, pressure cook for 10 minutes on high pressure. It will take about 10 minutes for the pot to come to pressure before it starts to count down.
- Manually release pressure when the timer goes off.
- Once cooked, remove bay leaf. Stir in room temperature milk.
- Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
Crockpot Directions:
- In a sauté pan, heat olive oil. While oil is heating, chop veggies.
- Sauté leeks, carrots, and celery until leeks are translucent, about 10 minutes. (This step is optional, but adds flavor)
- Add all ingredients into the crockpot, except milk.
- Set the crockpot to cook for 6 hours on high, or 8 hours on low.
- Once cooked, remove bay leaf. Stir in room temperature milk.
- Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
Jess Mitchell says
Just made this loved how quick and easy it was. Always had these ingredients on hand didn’t even have to go to the store. Great flavor. Nice warm bowl of soup to eat on a snowy day.