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.
Hi Christine! So glad you enjoyed the recipe! Thank you for this kind review!