While we can debate how to pronounce “potato,” there is no need for deliberation on the taste of this soup: it’s SOUPerb 😉 Smooth, smoky, and savory, this Potato Leek Soup hits the spot with its luscious texture and rich, comforting flavor.

Featured Review

Made this tonight per the recipe. So delicious and sooooo easy. The healthy component is a bonus! Will definitely make it again.

Beth
(5 stars) 7 ratings
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Why you’ll love this recipe: 

  • Simple ingredients, big flavor: You only need a handful of everyday ingredients to create this rich and satisfying soup.
  • Nutrient-packed: Leeks deliver antioxidants and vitamins, while potatoes offer potassium and fiber.
  • Easy and versatile: Customize the texture, add toppings, or swap in your favorite broth.
  • Perfect for meal prep: Make a big batch and enjoy it all week long— it’s freezer-friendly, too!
Step 1: Heat oil in a soup pot over medium-high heat. Add leeks, season with salt, and stir to coat. Sauté until wilted, about 5 minutes.
Step 2: Add potato, broth and thyme. Boil and then reduce heat and allow soup to simmer until potatoes are soft and tender, about 20 minutes.
Step 3: Purée the soup (in a blender or with an immersion blender), adding broth as needed to thin. Return to pot, season with salt and pepper, and stir in or top with bacon if using.

Potato leek soup is a timeless classic, loved for its simplicity and versatility. Leeks, with their gentle onion-like taste, bring a subtle sweetness that pairs perfectly with the creamy, velvety potatoes. Together, they create a flavor profile that’s both hearty and refined—perfect for warming you up on chilly days or elevating a casual meal to something truly special.

The beauty of this recipe is that it relies on nutrient-rich ingredients. Aromatic leeks provide vitamin C, antioxidants, and prebiotics to help keep your immune system strong and your microbiome happy. See the note section below if you’d like details on how to wash them. Meanwhile, potatoes provide a creamy consistency without the need for heavy cream and deliver a generous helping of heart-healthy potassium to better manage blood pressure. In other words, while you’ll slurp up this soup in minutes, the nutritional benefits will be long-lasting!

Making this soup is a cinch: I start by sautéing sliced leeks in a splash of olive oil until they’re perfectly tender and fragrant. Next, I add diced Russet potatoes, broth, and a pinch of thyme, and let it all simmer until the potatoes are melt-in-your-mouth soft. Then, it’s time for the magic: you can blend the soup to your preferred texture—smooth and silky or chunky and rustic. Need a little extra indulgence? Top each bowl with crispy, chopped turkey bacon. It’s an easy-peasy process that yields restaurant-quality results every time. It’s a simple, satisfying recipe that feels like comfort in a bowl—and one that recently made an appearance on TODAY.com.

This Potato Leek Soup is proof that simple ingredients can come together to create something truly special. It’s cozy, creamy, and utterly satisfying—the perfect balance of nourishment and comfort! 

Try this Non-Dairy Cream of Mushroom Soup.

(5 stars) 7 ratings

Potato Leek Soup

This soup is cozy, creamy and utterly satisfying—the perfect balance of nourishment and comfort!
Yield: 8 cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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Ingredients
 

  • 4 large leeks, white and light green parts, sliced into ½-inch rings, washed well and drained
  • 2 large Russet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 6 cups vegetable or chicken broth, reduced-sodium
  • ½ teaspoon dry thyme
  • 1 teaspoon Kosher salt*
  • A few slices of turkey bacon, cooked and diced (optional)
Ingredient Details to Know
*If you use regular salty broth, omit the added salt and you can add more later at the end to taste. On the other hand, if you use a reduced-sodium broth, add 1 teaspoon— and still season to taste at the end.

Instructions
 

  • Heat oil in a soup pot over medium-high heat. Add leeks, season with salt, and stir to coat. Sauté until wilted, about 5 minutes.
  • Add potato, broth and thyme. Boil and then reduce heat and allow soup to simmer until potatoes are soft and tender, about 20 minutes.
  • Then, place in a blender and purée till smooth or use an immersion blender right in the pot. If the soup seems too thick, simply add ½-1 cup broth while puréeing to reach desired consistency. Put back in the pot and keep warm (or chill to serve cold).
  • Season with salt and pepper, to taste. Add optional bacon to the pot or sprinkle over the top of individual bowls when serving.

Notes

How to clean leeks
The easiest way to clean leeks is to first trim them, slice them lengthwise, and then chop them into half-moons. Once the leeks are all chopped, you can place them in a mixing bowl with cold water and shake them around. Let them sit for a few minutes to loosen up all the dirt, then remove with a slotted spoon or strainer. 
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 cupCalories: 100Carbohydrates: 15gProtein: 1gTotal Fat: 3.5g— Unsaturated Fat: 3.5g— Saturated Fat: 0gCholesterol: 0mgSodium: 250mgPotassium: 312mgFiber: 2gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gVitamin C: 10mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!