30-Minute Creamy Potato Leek Soup
One pot. 30 minutes. A couple leeks. Some potatoes. That is pretty much all you need to make this delightfully simple simple, yet wildly flavorful creamy potato leek soup. It is totally dairy-free, so it gets its thick, creamy factor by blending the cooked potatoes + leeks. A quick squeeze of lemon juice at the end adds the perfect brightness to this plant based comfort soup. Dinner magic!
Well hey there, fall! I’ve been counting down the days, sweating through summer, just waiting for your crisp mornings, crunchy leaves, and those perfect soup-consuming temps.
TNNers, when you are ready to step into fall soup season with me, THIS recipe for cozy, classic, creamy potato leek soup is the one to start with.
Though, for me, it was a toss up between this one + my cheesy potato broccoli soup. Make both, and report back which was your favorite.
It is basically a hug-in-a-bowl that is truly (and, I do mean truly) easy to make in one (!) pot in just 30 minutes. There is just something so comforting about a pot of creaminess bubbling away on the stovetop, filling the air with the aroma of with the freshly sautéed leeks (such an underrated flavorful veg!), celery and the glorious Yukon Gold potatoes. Then you blend that into smooth, creamy, dreamy plant based goodness that feels as comforting as sliding into your favorite oversized sweater.
Think of that sweater. This soup is basically going to be the food equivalent of that sweater during the colder months.
This soup is quite adaptable. Let me give you some ideas how to make it your own…
- Want a creamier soup? Blend in ¼ cup sour cream or plain yogurt. Obviously, if you want to keep this plant based, use a cashew or tofu based brand. But if dairy isn’t an issue You can also simply add a dollop of either one to the top of the soup once you ladle it into the bowl.
- Add more veggies by replacing half (or more) of the potato with cauliflower. Cook the cauliflower as you would the potato in the soup. To make the soup really green and veggie-loaded, add in a few handfuls of spinach before blending up the soup.
- Use a different kind of potato. I prefer the taste of the Yukon gold best, but any kind of potato will work in this recipe.
- If you don’t need this recipe to be vegetarian, you can use chicken broth instead of veggie broth or water.
- Make this leek potato soup in the Instant Pot. Use the saute function up until you add the broth. Cancel the Saute function then set the pot to Manual High Pressure for 10 minutes. Quick release the pressure then continue with the recipe as written.
If you are new to leeks, trust me, you are going to love them!
I like to use leeks where I would often use onions. They add the same depth of flavor as onions, but milder. Leeks have a mellow sweetness and add this delightfully rich flavor to a dish. I’m showcasing them in this soup, but leeks go so well in other dishes like my top-rated Sesame Ginger Chicken + Leek Stir Fry or 15-Minute Creamy Mushroom Leek Pasta. Get some leeks, open up a whole new flavor world!
Let’s talk about how to pick out a leek
So you are at the store, getting all the goods you need to make this vegan leek potato soup. But, what do you look for in a good leek? Here are some things to keep in mind…
- Look for leeks that are straight and firm. Avoid yellowed or wilt leeks.
- Leeks should have a white body with dark green leaves fanning out at the top.
- The bulb at the base of the leek should be free of cracks.
- Skip leeks with bruises on body and bulb.
Loving this potato leek soup and now you are hungry for more?
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30-Minute Creamy Leek Potato Soup
Ingredients
- 2 medium leeks
- 3 tablespoons olive oil
- 1 stalk celery, diced
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic, minced
- ½ teaspoon dried dill , optional
- 1 ½ pounds Yukon gold potatoes, throughly washed and cut into ½ -inch dice
- 4 cups vegetable broth*
- 2 teaspoons fresh lemon juice
- fresh herbs, sautéed mushrooms, vegan sour cream for topping, optional
Instructions
- Trim the bottom and dark green tops from the leeks then slice in half lengthwise. Run the cut side of the leeks under running water to make sure there’s no dirt left in the layers. Pat the leeks dry then slice them across into thin half-circles.
- Heat oil in a large pot over medium heat. Add sliced leeks and cook, stirring occasionally for 3 to 5 minutes. Add the celery, salt, pepper, garlic, and dill, if using, and saute for 1 minute.
- Add potatoes then stir in the broth. Cover and bring up to a simmer. Cook until potatoes are fully cooked and easily mash when you use a fork to press them against the pot. About 12-15 minutes.
- Use an immersion blender or a regular blender to puree the soup. (If using a regular blender, make sure to carefully blend in small batches.) I like to leave a few small bits of potato, but you can fully puree it to make a smooth soup if you’d prefer. If your soup seems too thick, stir in a little water at a time until you get the consistency you’d like.
- Stir in lemon juice and any additional salt and pepper as needed.
- Ladle soup into bowls then garnish with desired toppings.
- Allow leftovers to cool completely before storing in an air-tight container in your fridge for 3 days or in freezer for up to a month.
This is a staple now in our rotation of soups. This is so easy, yet has such good flavor. It will fill you up, but isn’t a heavy soup if that makes sense. Husband and kid approved!
Yessssss! I am so glad to hear all of that, Annie! I totally agree, it is hearty, but comforting and you feel good after! And I love that is is a family approved soup. Those are always keepers!
Delicious! We did it in the crockpot and it was great! Thank you!
Yay! I am so glad it was a success that you were able to make extra easy for you!