Leek soup is warm, comforting, and full of flavor. Made with fresh leeks and a few simple ingredients, it’s an easy dish that feels both cozy and wholesome. Whether you enjoy it smooth and creamy or with a bit of texture, this classic soup is perfect for a quick lunch or a light dinner. It’s one of those recipes that’s simple to make but always feels special.
Why We Love This
Leek soup is one of those feel-good dishes that brings comfort with every spoonful. It’s light yet satisfying, simple but full of flavor—and it’s incredibly easy to make from scratch. Whether you’re looking for a cozy meal on a cold day or a clean, nourishing option for the week, this soup checks all the boxes.
Here’s why it’s a favorite in so many kitchens:
- Naturally creamy without the heaviness – The gentle sweetness of sautéed leeks and the soft texture of Yukon gold potatoes create a velvety base that feels indulgent, even if it’s dairy-free.
- Budget-friendly and minimal ingredients – You don’t need a long shopping list to whip this up. Just a few pantry staples and fresh vegetables go a long way.
- Versatile and customizable – Serve it chunky or blend it smooth, keep it vegan or add a swirl of cream—it works beautifully either way.
- Perfect for meal prep – It stores well in the fridge and tastes even better the next day, making it ideal for easy weeknight dinners or packed lunches.
If you’re new to cooking with leeks, don’t worry—I’ll walk you through every step. Once you try this homemade leek soup, it just might earn a permanent spot in your rotation.
Ingredients for leek soup
Leeks – Adds a mild, sweet flavor.
Olive oil – For sautéing and flavor.
Yellow onion – Brings sweetness to the base.
Garlic – Adds aromatic depth.
Yukon gold potatoes – Give the soup a creamy texture.
Vegetable broth – The liquid base of the soup.
Bay leaf – Adds a subtle, aromatic flavor.
Salt and black pepper – For seasoning.
Instructions
Making leek soup is a simple, satisfying process that brings out the best in fresh ingredients. With just a few easy steps, you’ll have a hearty and flavorful bowl of soup ready to enjoy.
Prepare the Leeks: Clean and slice the leeks into rings. Rinse in water to remove dirt and set aside to dry.
Sauté the Aromatics: Heat olive oil in a pot. Sauté onion and garlic for 2-3 minutes until soft.
Cook the Leeks: Add the sliced leeks and cook for 5-6 minutes, stirring occasionally until soft and sweet.
Add the Potatoes and Broth: Add potatoes, vegetable broth, bay leaf, salt, and pepper. Simmer gently.
Simmer and Blend: Simmer for 20-25 minutes until potatoes are tender. Blend the soup using an immersion blender. Keep it chunky if you prefer.
Optional Creamy Touch: Stir in cream for extra smoothness. Blend again if needed.
Taste and Adjust: Taste and adjust salt and pepper to your liking.
Pro Tips
Want to make your leek soup even better? Here are some pro tips to elevate the flavors and ensure it turns out perfectly every time.
Leek Cleaning: Leeks can hold onto dirt between their layers, so take extra care when cleaning. After slicing, rinse the pieces thoroughly in water to get rid of any grit. A simple step, but it makes a big difference.
Customize the Texture: Prefer a silky-smooth texture? Use an immersion blender for the smoothest consistency. For a chunkier feel, blend just half of the soup and leave some potato pieces intact. You can also try a food processor if you don’t have an immersion blender.
Season in Layers: Don’t wait until the end to season! Add salt and pepper in stages. Taste as you go along so the soup builds flavor, making it more balanced.
Add a Protein Boost: For a heartier meal, stir in some cooked chicken or white beans to your soup. This not only adds protein but also gives it more substance for a filling meal.
Make it Ahead: Like many soups, leek soup actually gets better the next day as the flavors continue to meld. Make a big batch and store it in the fridge for up to 3 days, or freeze it for later use. Just make sure to cool it completely before storing.
Garnish to Impress: A simple garnish can take your soup from good to great. Consider topping it with a sprinkle of chopped herbs, a drizzle of cream, or toasted croutons for a bit of crunch.
Variations
One of the best things about leek soup is how versatile it is. You can easily adapt this basic recipe to fit your taste preferences or dietary needs. Here are some delicious variations to try:
Creamy Leek Soup: For an extra luxurious texture, stir in a bit of heavy cream or coconut milk. This will give your soup a rich, velvety finish without overwhelming the delicate leek flavor.
Vegan Version: Simply swap the vegetable broth for a vegan-friendly version and leave out any dairy. You can use cashew cream or a plant-based cream alternative to keep it creamy without the dairy.
Leek and Potato Soup with Herbs: Add some fresh thyme, rosemary, or parsley while simmering the soup. These herbs infuse the broth with additional layers of flavor, giving it an earthy, aromatic profile.
Leek Soup with Cheese: For a savory twist, sprinkle some grated Parmesan or Gruyère cheese on top of your bowl right before serving. The cheese melts into the warm soup, adding richness and a savory kick.
Serving Suggestion: Bread
For the perfect pairing, serve your leek soup with a thick slice of crusty bread. The hearty texture of the bread is ideal for dipping into the creamy soup, creating a satisfying combination of flavors. You can choose from options like rustic sourdough, a simple baguette, or even a ciabatta for extra chewiness. The bread not only enhances the meal but also adds a comforting, wholesome element to your soup experience.
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FAQs
Can I make leek soup ahead of time?
Absolutely! Leek soup actually tastes even better the next day as the flavors have more time to meld together. Simply store it in an airtight container in the fridge for up to 3 days. If you want to make it even earlier, leek soup freezes wonderfully. Just allow it to cool completely before transferring it to a freezer-safe container. When you’re ready to eat, reheat it over low heat, stirring occasionally.
Can I substitute leeks with another vegetable?
While leeks have a distinct, mild flavor, you can substitute them with onions or shallots for a similar taste profile. However, keep in mind that leeks add a subtle sweetness that other vegetables may not replicate exactly. If you’re looking for a different flavor twist, you can also try using celery or fennel as alternatives, but the soup’s character will change.
How can I make leek soup thicker?
If you prefer a thicker texture, simply blend more of the soup. You can also add potatoes during cooking, as they will break down and create a creamier consistency. Another option is to stir in some heavy cream or coconut milk for extra richness and thickness.
Can I add other vegetables to leek soup?
Definitely! Feel free to add a variety of vegetables to make your leek soup heartier and more flavorful. Carrots, celery, and potatoes are great additions as they complement the leeks well and add depth to the soup. You can also experiment with spinach or parsnips for a unique twist.
Is leek soup suitable for a vegan diet?
Yes! You can easily make leek soup vegan by using vegetable broth instead of chicken broth and omitting any dairy. For a creamy texture, opt for a plant-based milk like coconut milk or almond milk, and if you want some richness, add a bit of cashew cream. This way, you can enjoy a delicious, comforting soup without any animal products.
leek soup
Ingredients
- 3 large leeks white and light green parts only, sliced
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 3 medium Yukon gold potatoes peeled and chopped
- 4 cups vegetable broth
- 1 bay leaf
- Salt and black pepper to taste
Instructions
Prepare the Leeks
- Start by cleaning your leeks thoroughly. Slice them into rings, then rinse them in a bowl of water to remove any dirt trapped between the layers. Once cleaned, set them aside to dry.
Sauté the Aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until soft and fragrant. This step creates a flavorful base for your soup.
Cook the Leeks
- Add the sliced leeks to the pot. Sauté them with the onions and garlic for another 5-6 minutes, stirring occasionally until the leeks soften and begin to caramelize slightly. This brings out their natural sweetness.
Add the Potatoes and Broth
- Once the leeks have softened, add the Yukon gold potatoes and vegetable broth to the pot. Stir to combine. Drop in the bay leaf and season with salt and black pepper to taste. Bring everything to a gentle simmer.
Simmer and Blend
- Let the soup simmer uncovered for 20-25 minutes or until the potatoes are tender and can be easily pierced with a fork. Once cooked, remove the bay leaf and use an immersion blender to purée the soup directly in the pot. If you prefer a chunkier texture, you can blend only half of the soup, leaving some potatoes intact.
Optional Creamy Touch
- For extra creaminess, stir in the dairy-free cream or heavy cream at this stage. Blend again if desired for a smoother consistency.
Taste and Adjust
- Taste your soup and adjust the seasoning with more salt and pepper if needed. You want the flavors to be balanced, so feel free to tweak them as you go.