Any soup with “potato” in it is sure to be royally comforting, and Potato Leek Soup is the queen! This healthy version is ultra creamy (yet made without heavy cream!) and complexly flavored with garlic, green onion, and dill. It’s sure to satisfy even without meat.
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Creamy potato leek soup, in a lighter form!
When you taste a spoonful of this creamy potato leek soup, you’ll be struck by how rich and thick it is (like my favorite Crock Pot Potato Soup and Vegan Potato Soup).
What’s the secret? Well…
- As with the traditional version, the potatoes are simmered in the flavorful broth with sautéed leeks, and then blended until thick and smooth.
- But! Instead of heavy cream or sour cream, this lighter recipe uses Greek yogurt for the just-right consistency and creaminess.
You’d never guess that this soup is stealthily healthy. It’s even thicker and creamier than the classic version!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Butter. Yes, this is a healthy potato leek soup, but a small amount of butter is needed to build the roux base and provide flavor.
- Leeks. Leeks are a member of the onion family and provide a sweet, subtle onion flavor.
- Garlic. Another aromatic to go along with the leek.
- Flour. Cooked with the butter-sautéed leeks to create a roux, thickening the soup.
- Potatoes. Yukon golds are the best type of potato for potato leek soup. They have a naturally buttery flavor and smooth texture, perfect for giving the soup its richness and body. Russet potatoes are starchier and would not yield as creamy of a soup.
- Broth. Use vegetable broth to keep it totally vegetarian, and opt for low-sodium so you can best control the salt level of your soup. It’s OK to swap chicken broth if the soup being vegetarian is not a concern.
- Milk. For thinning the soup as needed and adding more creaminess.
- Plain Greek Yogurt. One of my favorite healthy swaps is Greek yogurt for sour cream. It adds protein to this dish and a tang that fits in perfectly with the rest of the flavors.
- Vinegar. White wine vinegar is a needed acidy punch to round out the flavors. Without it, something just feels missing.
- Dijon. My dear Dijon mustard, life would just not be as flavorful without you.
- Dill. This soup is anything but boring. The dill adds yet another level and layer of flavor.
- Green Onion. Adds Air Fryer Baked Potato vibes.
TIP!
See the post How to Clean Leeks for all-things leek, including how to cut and prepare them, with helpful step-by-step photos. They must be thoroughly cleaned to remove dirt stuck between the layers.
How to Make Potato Leek Soup
Cook the Aromatics and Seasonings (photo 1). Cook leek slices in melted butter until they are very soft. Stir in the garlic, salt, and pepper. Sprinkle over the flour and stir.
Add the Broth and Potatoes (photo 2). Slowly pour in the vegetable broth while stirring. Add the potatoes and simmer, covered with lid, until the potatoes are fork-tender, about 25 to 30 minutes.
Blend (photo 3). Purée the soup with an immersion blender, adding milk to thin it as desired. If you do not have an immersion blender, purée in batches in a blender.
Temper the Greek Yogurt (photo 4). Mix it in a medium bowl with a few spoonfuls of hot soup. This keeps it from curdling.
Make the Soup Creamy (photo 5). Stir the yogurt mixture into the soup. Add the vinegar, mustard, and dill.
Finish (photo 6). Stir in half of the green onion. Serve the potato leek soup hot with green onions sprinkled over the top and a few grinds of black pepper. ENJOY!
What to Serve with Potato Leek Soup
- Bread! No Knead Focaccia is easy, as is Crock Pot Bread.
- Salad. Arugula Salad is my standby quick side salad for dinner.
- Roasted Veggies. Roasted Broccoli or Roasted Brussels Sprouts would round out the meal nicely with a green. Roasted Asparagus is a springtime favorite to pair with potato leek soup.
Potato Leek Soup
Video
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Ingredients
- 2 tablespoons unsalted butter
- 4 cups chopped leeks white and light green parts only (about 4 leeks; see How to Clean Leeks for step-by-step)
- 1 large clove garlic minced (about 1 heaping teaspoon)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper plus additional for serving
- 2 tablespoons all-purpose flour
- 2 pounds Yukon gold potatoes peeled and cut into ¾-inch chunks (about 4 potatoes)
- 4 cups low sodium vegetable broth
- ½ to 1 cup 2% or whole milk as needed
- ½ cup plain whole Greek yogurt plus additional for serving (do not use non-fat, as it may curdle. Sour cream can be substituted)
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon dried dill weed
- 2 large green onions thinly sliced (about ⅓ cup), divided
Instructions
- In a Dutch oven or similar large, deep pot, melt the butter over medium heat. Add the leeks. Cook, stirring occasionally, until the leeks are very soft, about 10 minutes. Adjust the heat as needed so the leeks sweat but do not brown.
- Stir in the garlic, salt, and pepper. Sprinkle the flour over the top. With a wooden spoon, stir vigorously for 1 full minute. All of the white bits of flour should disappear (this makes the soup thick and yummy).
- Slowly pour in the vegetable broth, stirring constantly and pausing periodically between additions so that lumps do not form.
- Add the potatoes. Increase the heat to high and bring to a steady simmer, then cover the pot and reduce the heat to low. Let simmer, covered, until the potatoes are super soft and beginning to fall apart, about 25 to 30 minutes.
- With an immersion blender, puree the soup until thick and smooth, adding milk as needed if it is thicker than you would like; if you don’t have an immersion blender, add a few ladlefuls to a regular blender and carefully puree (be careful! hot soup splatters). Stir the blended soup back into the pot; repeat as needed.
- Add a few spoonfuls of the hot soup into a medium bowl. Add the Greek yogurt and stir to combine (this helps temper the yogurt to deter curdling).
- Stir the yogurt mixture back into the soup.
- Add the vinegar, mustard, and dill. Stir in half of the green onions. Taste and adjust the seasoning as desired. Serve hot with the remaining green onions sprinkled over the top and a few grinds of black pepper.
Notes
- TO STORE: Store leftover potato leek soup in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm soup in a Dutch oven on the stove over medium heat until hot, or in the microwave.
- I do not recommend saving potato leek soup in freezer as the potatoes will become mealy and the leeks soggy once reheated.
This is great. Silky and bright indeed. Simply yummy. Definitely making again.
I’m so happy that you enjoyed it, Christi! Thank you for sharing this kind review!
oh my…what a lovely comfort dish. Whether pureed smooth or with some chunks of veggies, this soup is divine. I was leery about the lemon juice and dill but the flavor is so smooth. I used my instant pot which meant this one-pot meal had minimal cleanup. I was surprised this recipe was not in your cookbook–it is THAT good. A hit with the family. Thank you!
Hi Christine! So glad you enjoyed the recipe! Thank you for this kind review!
Allergic to cashews, is there a substitute for the potato soup?
Hi Vicky! I’ve only tested the recipe as written and I am not able to think of a different alternative for the cashews. If you leave them out the soup will not have the same consistency as the one here but it might work. If you decide to experiment with the recipe, let me know how it goes!
I also am allergic to cashews and have periodically substituted blended, drained, bland, white beans (like great northerns) instead of nuts. It won’t give you that earthy or cheese flavor people describe from the cashews but it can add some creaminess and protein. I’m going to try it with this recipe and serve it cold since its hot here in CO this week.
Hope you enjoy it Bridget!
Hi Vicky,
I substituted evaporated milk (unsweetened) for the cashews and also used chicken broth but cut down on the amount of water in the recipe. . While not vegan it was absolutely divine with perfect texture. and bright flavors. I will try with cashews once I have some raw ones to play with. One substitute if you want an alternative to cashew creamy nut cream base is to use Brazil nuts (Filberts)—- or if you feel extravagant use macadamia nuts (your soup will be amazing).
Thanks for the feedback Lyssa!
I was reading the reviews and am not sure if I am missing something or if the recipe changed. Several people mention cashews and capers? I just bought your cookbook and have made a couple of things, they were delish, so I am hooked and checking out your website for more recipes.
Thank you!
Hi Sara, we’ve updated the recipe. So glad you are here! Enjoy!
Hi Erin! I love many of your recipes including this one…except, for the vinegar. I tasted the soup before I added it and after, and I wasn’t a fan of the after but wanted to make your recipe step by step. I will make this again but will leave out the vinegar next time. I love the dijon mustard in it though. This soup is SO versatile and can be the base for many additions – broccoli, croutons – my fam added ham pieces and shredded cheddar to theirs and said it was very tasty. Thank you.
Thanks for the feedback Christine!
My family loved this recipe!
Instead of yogurt I used a small splash of heavy cream (I am terrible at incorporating greek yogurt into dishes 😅) and I used better than bouillon no chicken base for the broth! Thanks for this recipe!!
Great to hear you enjoyed it, Tamara! Thank you!
Hi there! I am trying to pull up the vegan potato leek recipe, but it keeps taking me to this recipe. Just wanted to see if there was a way to get to that recipe. It is a family favorite. Thank you!
Hi Suz, here the the link for our vegan potato soup: https://www.wellplated.com/vegan-potato-soup/ That recipe no longer includes leeks but you could easily add them to the onion, carrots, and celery. Hope this helps and let us know how it goes!
I utilize so many of your recipes! Thank you and I can’t wait to try this one, however, many of the comments contain references to capers and cashews, neither of which appear in the recipe. Were they removed? Just curious as maybe these reviews go to a different recipe? Thank you!> Ann T
So glad you find them useful, Ann! We’ve updated the recipe a few years ago. Hope this helps!
I tried this recipe for my kids because I wanted them to try something new, and surprisingly, they liked it. The soup isn’t too salty or rich, and the dill gave it a nice flavor without being overwhelming. I liked that it didn’t take long to make, so it’s perfect for weeknights.
Yay! So glad to hear, Atasha! Thank you!
I usually don’t make homemade soups because they can be tricky, but this one was really easy and came together quickly. The flavor was mellow and comforting, and it had just enough garlic to make it interesting. I paired it with some grilled cheese, and it felt like a real treat.
This recipe was simple enough for me to make after a long day, and it turned out great. I appreciated how the soup wasn’t loaded with butter or cream but still tasted rich and cozy. The dill and garlic added a nice fresh punch, which kept it from feeling boring. Thanks for sharing!
So glad to hear, Zarah! Thank you!