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A comforting and creamy potato leek soup made without cream, featuring Yukon Gold potatoes and leeks, perfect for chilly fall days. Naturally dairy-free and vegetarian.

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil
  • 3 large leeks, trimmed and chopped (~1/4-inch pieces)
  • 2 garlic cloves, minced
  • 4 cups vegetable broth (or more for thinner texture)
  • 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
  • 1 teaspoon kosher salt
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • Freshly chopped chives for garnish
  • Freshly cracked black pepper for garnish

Instructions

  1. Trim dark green tops from leeks and trim roots, leaving white base intact; slice leeks lengthwise then chop crosswise into ~1/4-inch pieces.
  2. Rinse chopped leeks thoroughly in a colander under cold running water to remove grit.
  3. Peel Yukon Gold potatoes and dice into 1/2-inch pieces.
  4. Heat olive oil in a large pot or Dutch oven over medium heat.
  5. Add leeks and sauté 8–10 minutes until softened and translucent, lowering heat if they begin to brown.
  6. Stir in minced garlic and cook 1 minute.
  7. Add diced potatoes, salt, bay leaf, thyme sprigs, and vegetable broth.
  8. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15–20 minutes until potatoes are tender.
  9. Remove bay leaf and thyme stems.
  10. Puree soup until smooth using an immersion blender in the pot, or blend in batches in a countertop blender (cool slightly, fill halfway, vent lid, cover with towel to prevent splatter).
  11. Taste and adjust seasoning as needed.
  12. Ladle soup into bowls and sprinkle with chopped chives and freshly cracked black pepper.

Notes

Thoroughly clean leeks by separating layers and rinsing to remove dirt., Avoid browning leeks to prevent bitterness by sautéing gently over medium heat., Adjust soup thickness by adding more broth for thinner soup or blending longer/reducing broth for thicker soup., For a chunkier texture, blend partially or save some cooked potato pieces to stir in after blending., Store leftovers in airtight containers refrigerated for 3–4 days or frozen up to 3 months., Reheat slowly with a splash of broth to loosen if thickened after chilling., Optional garnishes include drizzle of olive oil, crispy shallots, toasted nuts, sautéed mushrooms, or crispy bacon for non-vegetarian twist., Freeze green leek tops in a bag to use later for homemade vegetable stock.

Nutrition

Find it online: https://mamapantry.com/potato-leek-soup/