Hearty Leek and Potato Soup

Hearty Leek and Potato Soup

It’s officially fall here in New England! With the cooler temps means nice warm hearty soups. Leeks are a perfect ingredient for a warm soup.

As with many people who have busy schedules (pretty much everyone), Sundays tend to be my batch cooking/meal prepping day to make my life easier during the work week while ensuring that we eat healthy home-cooked meals. So to make this recipe super quick during a weeknight, I prep the leeks and potatoes ahead of time.

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chopped leeks

Leek prep tip – slice leeks in half and wash under cold water thoroughly. Then fill a large bowl with cold water and immerse the leeks, swirling around to get any dirt leftover dirt loosened. let soak for about 10 minutes or more. Lift leeks out – this important as the dirt settles at the bottom of the bowl. Rinse leeks again, then chop. I store my chopped leeks in a reusable storage bag for up to 3 days. I then prep my potatoes, store in the frig in a container with the potatoes covered in water.

For this recipe, I puree half of the soup (Immersion Blender) so that it has a nice creamy thick consistency while getting texture form the veggies. But you can make this anyway you like – you can puree the entire soup or not puree at all!

Another note – if you are using a bouillon base for your broth, make sure to adjust the salt to your desired taste as some bouillons can be saltier than others.

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Leek and potato soup in a bowl with chopped scallions on top, bread on the side

Hearty Leek and Potato Soup

Hearty Leek and Potato Soup

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Course: Soup
Keyword: Leeks, Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 5
Calories: 212kcal
Author: hungrydanekitchen


  • 2 Tbsp Butter
  • 3 Leeks Washed and chopped
  • 4 Potatoes Peeled and chopped
  • 6 Cups Vegetable broth
  • 1 Bay leaf
  • 1 Tsp Thyme Dried
  • 1 Cup Milk Plant-based plain unsweetened
  • 1/2 Tsp Salt
  • 1/4 Tsp Pepper


  • Melt butter in a large pot, add the leeks and sauté 5-7 minutes or until soft
  • Add the broth, potatoes, bay leaf and thyme. Bring to a boil then reduce to a simmer. Cook 15-20 minutes, or until potatoes are cooked.
  • Remove from heat and remove the bay leaf.
  • Ladle about half of the soup into a high-speed blender and purée (or use an immersion blender).
  • Add purée mixture back to the pot. Return medium heat and add the milk of choice, then add salt and pepper, adjust to taste.
  • Heat through and enjoy!


Calories: 212kcal | Carbohydrates: 44g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 1409mg | Potassium: 886mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1570IU | Vitamin C: 40mg | Calcium: 114mg | Iron: 2mg

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