If you want to warm up with a smooth and velvety soup that is somehow creamy without any cream, then this Potato and Leek Soup is calling your name!
This homemade potato leek soup is a classic dish that gets its flavor from just a handful of real ingredients. As a busy mom who never settles for boring food, this one pot wonder is a go-to in my house when leeks are in season.
And because you know I’m always looking for ways to easily elevate my recipes without adding too much extra hassle, I’ve added some nutmeg for an instant uplift in aromatics and depth of flavor.
This soup recipe is straightforward and simple, and easy for even novice home cooks. Though before you get started, please note you will need an immersion blender (or a regular blender) to get the results we are looking for.
If you want a hearty soup with potatoes, but don’t have a blender, I recommend this Corn Chowder instead!
Leek and Potato Soup Ingredients
You’ll need roughly 2 pounds of leeks which generally equates to 2-3 large leeks.
After much testing, I’ve landed on Yukon gold potatoes are the best for this blended potato soup, with Russett potatoes coming in close second. Either variation will do.
They’re both starchy enough to thicken the soup and break down easily, but the Yukon gold potatoes yielded a slightly richer flavor.
I used Herbes de Provence as it’s a really nice blend of dried herbs, but you can easily choose one: like dried thyme, dried oregano, or dried rosemary; whatever you have on hand.
Potato Leek Soup Tips and Tricks
How to Make Soup with Potatoes and Leeks
Start by prepping your leeks. Cut off the rough, dark green tops. We will not be using them for this recipe as they remain too tough, even when they’re cooked.
You can discard them (great for your compost!) or save them in the freezer with other veggies scraps to make your own vegetable broth. They have tons of flavor so they’re perfect for this!
Once you’re left with the light green and white parts, dice it, add it to a strainer and rinse thoroughly, as leeks tend to have some grainy soil stuck in between their layers.
Add the leeks to a large pot with the butter, salt, and pepper over low-medium heat. Cook for about 7-10 minutes until tender and fragrant. Stir with a wooden spoon occasionally, and keep the heat down to avoid browning them.
Add the minced garlic to the leeks for the last minute or so. While your leeks are cooking, peel and chop your potatoes into bite-sized pieces. Rinse them to remove excess starch; this will help to avoid your soup getting gummy.
Add the vegetable broth, potatoes, and herbes de Provence and bring it to a boil. Then, bring down the heat to a low simmer and cover, simmering for about 15-20 minutes until the potatoes are fork tender.
Add the nutmeg and remove the pot from the heat. Use an immersion blender to blend the soup until its smooth and creamy, then heat it back up and serve hot.
If you don’t have an immersion blender, you can transfer the contents of your pot to a blender or food processor to blend it up. Be careful, it’s very hot!
Make sure you allow steam to escape while blending! Most blenders have a little cap you can open. Place a towel over top to avoid splatter.
How I Store and Reheat Leftover Potato and Leek Soup
This homemade blended potato soup with leeks will last in an airtight container in the fridge for about 5 days. You can also opt to freeze it for up to 3 months.
If leftover soup develops a grainy texture (especially after thawing if you freeze it), you can re-blend it until its smooth again. I like to heat it up on the stove, stirring occasionally, and bringing it to a full boil to ensure its heated thoroughly.
You can also easily heat it in the microwave. The goal is to reheat the soup to at least 165F.
One-Pot Creamy Potato and Leek Soup
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 3 large leeks
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic
- 4 cups vegetable broth
- 2 pounds Yukon Gold potatoes (or Russett potatoes)
- ½ teaspoon Herbes de Provence ( or dried thyme)
- ½ teaspoon nutmeg
Instructions
- Remove the dark green leaves and the stems of the leek and discard (or save to make your own veggie broth!). Slice the light green and white parts of the leek and add it to a colander to rinse thoroughly.3 large leeks
- Melt the butter in a large pot over low-medium heat. Add the prepared leeks and the salt and pepper.2 tablespoons unsalted butter, 1 teaspoon salt, ½ teaspoon black pepper
- Cook the leeks for about 7-10 minutes until tender, stirring occasionally and keeping the heat low so they don't brown. Meanwhile, peel and mince the garlic. When the leeks have about a minute or so left, add the garlic to the pot.3 cloves garlic
- Peel and chop the potatoes into bite-sized pieces. Rinse them to remove excess starch (so your soup doesn't get gummy). Once the leeks are tender, add the potatoes to the pot along with the vegetable broth and herbes de Provence. Bring to a boil, then cover and lower the heat. Simmer for about 15-20 minutes, until the potatoes are fork tender.4 cups vegetable broth, 2 pounds Yukon Gold potatoes, ½ teaspoon Herbes de Provence
- Remove the pot from the heat and add the nutmeg. Use an immersion blender (see notes if you want to use a standard blender) to blend the soup until it's smooth and creamy, with no lumps left. Taste it and add extra salt, pepper, and nutmeg as needed. Heat it back up (if necessary) and serve hot.½ teaspoon nutmeg
Pro Tips
- If you don’t have an immersion blender, you can blend up your soup in a blender or food processor. Just make sure you ventilate it to let steam out while you’re blending. I usually just open the cap on the lid and place a clean kitchen towel overtop to avoid splatter. Once blended, add it back to the pot to heat it up again before serving.
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