It’s officially soup season friends!
And this Potato Leek Soup is here to give you all of the cozy vibes you need.
Simple to make with just a few key ingredients, you’ll be making this soup all Fall and Winter long. Leeks pack a ton of flavour, especially when you sauté them in butter first! And that is the base for this dreamy, creamy soup.
Where does the creaminess of the soup come from? The potatoes soften when cooked in the broth and combined with the yogurt as you blend the soup, make for the ultimate creamy comforting spoonful.
What’s in this Potato Leek Soup Recipe
Leeks: Sautéed leeks in butter is the best base of flavour for this soup.
Celery: Adds to the base of flavour of this soup when cooked with the leeks.
Potatoes: The main star of the show! Both yellow or white potatoes (yukon gold or russet potatoes) work well in this soup and combine with leeks for the most divine soup experience.
Spices: A simple combination of minced garlic, dried thyme, salt and pepper is all you need.
Broth: Use chicken or vegetable broth in this recipe. Or, see below for my recommendations on how to make this soup vegetarian or vegan.
Greek Yogurt: Many potato leek soups use cream so I used greek yogurt to lighten things up just a bit but keep the creaminess. It also adds a ton to the flavour of the soup!
And let’s just discuss the topping! Just a quick broil of pancetta and leek tops make for the most delicious topping to this soup. Adds just a punch of saltiness and honestly a spoonful of soup along with the topping is kind of like a tasty baked potato!
Let’s get cooking!
Simple Potato Leek Soup
- 1/4 cup unsalted butter
- 2 medium-sized leeks, white & pale green parts, halved and sliced thin save the dark green tops of the leeks for the topping
- 2 celery stalks, sliced thin
- 2 garlic cloves, minced
- 1/2 tsp coarse salt
- 1/2 tsp dried thyme
- ground pepper
- 4 medium-sized white or yellow potatoes, peeled & chopped about half inch pieces
- 6 cups chicken or vegetable broth
- 1/3 cup plain greek yogurt
- 2 tbsp olive oil
- dark green parts of the leek, slice thin
- 3 pieces of prosciutto, chopped
- In a large pot, melt butter over medium heat. Once melted add sliced leeks and celery, cooking for 8-10 minutes until softened.
- To the pot add minced garlic, dried thyme, coarse salt and a couple turns of ground pepper. Stir and cook for 2 more minutes.
- Add the potatoes and broth, stir and bring the soup to a boil over high heat. Once boiling, turn down to medium-low heat and simmer for 20-25 minutes until potatoes have softened.
- Remove the pot from the heat and stir in the greek yogurt.
- Use a hand blender to blend the soup right in the pot. Or transfer 2 cups at a time to a stand blender to blend until smooth then return the soup to the pot. Adjust seasoning to your liking with more salt and pepper.
- Pre-heat the oven to low-broil. To make the topping, mix the chopped leeks and prosciutto with olive oil and place on a baking sheet. Broil for 5-7 minutes until prosciutto is crispy.
How to make this soup vegetarian or vegan
- To make this soup vegetarian, use vegetable broth and skip the prosciutto in the topping.
- To make this soup vegan, use a butter substitute, vegetable broth and skip the yogurt (don’t worry the soup will still be creamy!) You could even try substituting the yogurt with a non-dairy alternative. Then, skip the prosciutto in the topping.
I love to make this soup on Friday so we have delicious lunches for the weekend.
How long does potato leek soup last in the fridge?
Want to make this soup and enjoy it for a few days? You can! This potato leek soup is good kept in the fridge for 3-5 days. Plus, you can even freeze it for up to 2 months. A quick note when you go to reheat the soup, since it’s quite thick add a splash of broth or water and then reheat on medium-low.
If you want to make this for a light lunch, try pairing with an easy green salad. Or, go the decadent route with a grilled cheese sandwich. This potato leek soup is also delicious on it’s own; perhaps with a piece of fresh, buttered bread on the side.
Until the next cooking adventure,