Go Back
–+ servings
creamy potato leek soup

Potato Leek Soup

4.78 from 18 votes
This potato leek soup is rich, creamy, and full of flavor from sautéed leeks, garlic, buttery Yukon golds, and fresh dill.
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 6 servings
Review Save RecipePrint

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
  • 1/4 teaspoon ground black pepper plus additional for serving
  • 2 tablespoons all-purpose flour
  • 2 pounds Yukon gold potatoes peeled and cut into 3/4-inch chunks (about 4 potatoes)
  • 4 cups low sodium vegetable broth
  • 1/2 to 1 cup 2% or whole milk as needed
  • 1/2 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
  • 1/2 teaspoon dried dill weed
  • 2 large green onions thinly sliced (about 1/3 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.
    sauteeing leeks for classic and vegan potato leek soup
  • 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).
    sauteeing leeks for classic leek soup
  • Slowly pour in the vegetable broth, stirring constantly and pausing periodically between additions so that lumps do not form.
    making potato leek soup in a large dutch oven
  • 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.
    cubed potatoes in broth for perfect vegan potato leek soup
  • 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.
    immersion blender blending a large pot of potato leek soup
  • 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).
    whisking greek yogurt for creamy potato leek soup
  • Stir the yogurt mixture back into the soup.
    stirring in greek yogurt to make creamy soup of potatoes and leeks
  • 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.
    green onions ina. large pot of potato leek soup

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.

Nutrition

Serving: 1(of 6)Calories: 228kcalCarbohydrates: 41gProtein: 7gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgPotassium: 817mgFiber: 5gSugar: 6gVitamin A: 1175IUVitamin C: 38mgCalcium: 103mgIron: 3mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up