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Potato leek soup is everything you want in a fall dish—cozy, creamy, and comforting. It's made with just a handful of fresh ingredients and no cream, yet it delivers incredible flavor and a silky smooth texture.
Jump to:
- Why You'll Love This Potato Leek Soup
- Ingredients You’ll Need
- How to Make Potato Leek Soup
- Expert Tips for Success
- How to Serve for Thanksgiving
- Storage and Reheating
- Frequently Asked Questions
- More Thanksgiving Recipes You’ll Love
- Follow on Pinterest for More Cozy Holiday Recipes
- Final Thoughts
- Potato Leek Soup
Whether you're planning your Thanksgiving menu or just looking for a seasonal soup to warm up with, this recipe is a beautiful addition to your kitchen this time of year.
Why You'll Love This Potato Leek Soup
Perfect for Thanksgiving
This soup is light enough to serve as a starter without stealing the show. It’s a great make-ahead option for Thanksgiving and ideal for guests with dietary restrictions.
Creamy Without Cream
Yukon Gold potatoes give this soup its luxurious texture—no dairy needed. It’s smooth, naturally thick, and full of subtle leek flavor.
Simple and Wholesome
You’ll only need a few ingredients to make this: potatoes, leeks, garlic, broth, and herbs. It’s budget-friendly and pantry-friendly.
Ingredients You’ll Need
Main Ingredients
- 2 tablespoons olive oil
- 3 large leeks, white and light green parts only
- 2 garlic cloves, minced
- 2 pounds Yukon Gold potatoes, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 sprigs fresh thyme
- Chopped chives and black pepper for garnish
Substitutions and Notes
- Use chicken broth instead of vegetable broth if not vegetarian
- Russet potatoes can be used, but the texture may be less creamy
- Substitute ½ teaspoon dried thyme for fresh if needed
- Optional: Add a splash of cream at the end for added richness
How to Make Potato Leek Soup
Step 1: Clean and Chop the Leeks
Trim off the dark green tops and root ends
Slice leeks in half lengthwise, then cut into thin half-moons
Rinse thoroughly in cold water to remove any hidden grit
Step 2: Sauté the Leeks and Garlic
Heat olive oil in a large soup pot over medium heat
Add leeks and cook for 8 to 10 minutes, stirring often, until soft but not browned
Add garlic and sauté for one more minute
Step 3: Simmer the Potatoes
Add potatoes, broth, salt, bay leaf, and thyme
Bring to a boil, then reduce to a simmer and cover
Cook for 15 to 20 minutes, or until potatoes are tender
Step 4: Blend the Soup
Remove bay leaf and thyme sprigs
Use an immersion blender to purée the soup until smooth
Alternatively, carefully blend in batches using a countertop blender
Step 5: Serve and Garnish
Taste and adjust seasoning if needed
Top with fresh chives and cracked black pepper
Serve hot with crusty bread or a fall salad
Expert Tips for Success
Use Yukon Gold Potatoes
Their creamy texture and buttery flavor are perfect for this soup. They blend smoothly and give a rich finish.
Clean Leeks Thoroughly
Leeks can hide soil between their layers. Slice and rinse well to avoid grit in your soup.
Adjust Thickness
For a thinner soup, add more broth after blending. For a chunkier version, blend only half and leave some potato pieces intact.
How to Serve for Thanksgiving
As an Appetizer
Serve in small bowls or mugs at the start of your Thanksgiving meal. It sets a warm and welcoming tone.
Paired with Sides
This soup goes well with a kale salad, sourdough toast, or herb-roasted vegetables. It’s also great with Thanksgiving leftovers.
Fun Garnish Ideas
Top with crispy shallots, crumbled bacon, toasted pumpkin seeds, or a drizzle of olive oil.
Storage and Reheating
Refrigerator Storage
Store in an airtight container for up to 4 days. The flavor improves as it sits.
Freezer Storage
Freeze in portions using Souper Cubes or freezer-safe containers. Use within 3 months.
Reheating Instructions
Reheat gently over medium-low heat, adding a splash of broth or water if the soup has thickened too much.
Frequently Asked Questions
Yes. It’s an ideal make-ahead Thanksgiving soup. Prepare it 1 to 2 days in advance and reheat before serving.
It is if you use vegetable broth and don’t add any dairy at the end.
Absolutely. Just make sure you have a large enough pot and blend in batches if needed.
What If I Don’t Have an Immersion Blender?
A countertop blender works fine. Let the soup cool slightly, then blend in batches and return to the pot to reheat.
More Thanksgiving Recipes You’ll Love
Easy Creamy Potato Soup for Thanksgiving
Creamy Mexican Turkey Soup
Green Bean Casserole Thanksgiving Recipe
Follow on Pinterest for More Cozy Holiday Recipes
Looking for more fall and Thanksgiving ideas? Follow us at
https://www.pinterest.com/bakewithlina/
We’re sharing comforting soups, classic sides, and festive treats all season long.
Final Thoughts
Potato leek soup is a cozy and classic addition to your Thanksgiving menu. It’s creamy, satisfying, and easy to prepare ahead of time. Whether you serve it as a starter or enjoy it the next day with leftovers, it’s a dish that brings warmth and comfort to your fall table.
Try it this season and share your favorite toppings or pairings. Happy Thanksgiving and happy cooking!
Potato Leek Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5½ cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
This potato leek soup is the ultimate fall soup! It's ultra-creamy, loaded with veggies, and completely vegetarian.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 large leeks
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch pieces
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 sprigs of fresh thyme
- Freshly chopped chives and black pepper for garnish
Instructions
- Slice the stem and green leaves off the leeks, leaving the white and light green parts. Cut in half lengthwise, then chop across.
- Place the chopped leeks into a colander and run under cold water to remove dirt and debris.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add leeks and sauté for 8 to 10 minutes, until softened but not browned. Add garlic and stir for another minute.
- Add diced potatoes, salt, bay leaf, thyme, and vegetable stock. Increase heat to high, bring to a boil, then reduce to low, cover, and simmer for 15 to 20 minutes, until potatoes are fork tender.
- Remove and discard bay leaf and thyme sprigs. Use an immersion blender to blend soup to your desired creaminess, or blend in batches in a high-powered blender.
- Top with chopped chives and freshly ground black pepper before serving.
Notes
Each serving is about 1 ¼ cup. For a thicker texture, blend fully. For a chunkier soup, spot blend. For a thinner texture, add 1 to 2 more cups of broth. Store in the fridge for 3 to 4 days, or freeze for up to 3 months. Reheat in microwave for 2 to 3 minutes.
Nutrition
- Serving Size: 1 ¼ cup
- Calories: 290
- Sugar: 6g
- Sodium: 1258mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
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