There is nothing better than cozying up with a warm bowl of soup on a cold winter day. And my Cozy Potato Leek Soup is the creamiest, coziest, most delicious soup that you can make! It’s made from a simple medley of tender potatoes and buttery leeks, and is seasoned to absolute perfection. Serve it alongside some crusty bread, and you’ve got the perfect meal to warm you up from the inside out!
There is nothing better on a cold winter day than a creamy bowl of soup. I think this is one thing that we can all universally agree on! I love soup all year long, but I especially love it in the wintertime. Whether that’s a vegetarian white bean soup, a lighter greek-style chicken and rice soup, or a comforting Italian wedding soup, there are so many different types of soup to enjoy.
But while I don’t discriminate on types of soup, I do prefer to make my soups, as opposed to buying them at the store. Why? For starters, when you make soup at home, you can make as big of a batch as you want, which means that you can usually make more soup for less than the cost of buying it! Soups are perfect for freezing and reheating later, so I love to prepare a big batch of soup ahead of time.
Second, store-bought soups are often loaded with tons of sodium and dairy, which doesn’t do well for my stomach. When I make soup at home, I can control the amount of salt and dairy that I’m using in it, or I can eliminate them all-together, which means I can make a soup that I know will feel good from the inside out.
This Potato Leek Soup is my newest, favorite, cozy winter soup. It’s loaded with tender chunks of potatoes and buttery leeks for a vegetarian-friendly soup recipe that will keep you warm all winter long! Plus, I love serving it alongside my Jalapeño Cornbread Muffins for a truly comforting meal.
What You Need to Make This Cozy & Comforting Potato Soup
- Salted Butter: To cook the leeks, you’ll need salted butter. You can also use dairy-free salted butter, if you prefer.
- Leeks: Of course, this wouldn’t be a potato leek soup without the leeks! For this recipe, you’ll need just the whites and light green parts of the leeks.
- Yellow Onion: Yellow onion has a mild flavor that blends well with the other flavors of this soup.
- Garlic: Fresh garlic cloves are essential to this soup, as they add the best flavor.
- Seasonings: This soup comes together with a simple seasoning blend of fresh thyme, sea salt, and ground black pepper. Yum!
- Chives: Chives may be small, but they add the perfect finishing touch to this soup.
- Yukon Gold Potatoes: The key to getting the best creamy potato flavor in this soup is to use Yukon gold potatoes. These small potatoes cook quickly, adding the best flavor to this soup.
- Chicken Broth: I like using chicken broth for the rich flavor that it adds to this soup! However, you can also use veggie broth, if you want to make this soup vegetarian-friendly.
- Heavy Cream or Coconut Milk or Non-Dairy Milk: All of the above work well, in this recipe!
How to Make This Creamy Vegetarian-Friendly Soup
To make this soup, start by preparing the leeks. Wash the leeks and slice them on the diagonal to cut them in half, reserving only the whites and light greens for the soup. Next, heat a large pot or dutch oven on the stove, over medium heat. Add in the butter (or olive oil, if using). Once the butter is hot and melted, add the sliced leeks in and sauté them for about 5 minutes.
Then, add in the onion, garlic, and seasonings (kosher salt, ground black pepper, and thyme) and sauté them together with the leeks for another 4-5 minutes. Once the onions have softened, add in the potatoes, the broth, and the heavy cream (or coconut milk or non-dairy milk) and stir.
Bring the soup to a gentle boil. Then, once the soup is boiling, cover the pot and turn the heat down to low, allowing the soup to simmer for 20 minutes, until the potatoes are tender. Then, remove the soup from the heat and use an immersion blender to blend the soup, leaving just a little bit of texture. Make sure to not over-blend the soup – this is important!
Once the soup is done, transfer it into bowls and garnish it with chopped chives, olive oil, a drizzle of cream, and a pinch of sea salt and black pepper. Then, serve and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Gayle McLeod
Equipment
- 1 Immersion Blender This is my favorite immersion blender
Ingredients
- 2 Tablespoons Salted Butter, or olive oil, if preferred
- 2 Leeks, sliced thin, using only the white and light green parts
- 1 Yellow Onion, diced
- 3 Cloves Garlic, minced
- 1 Tablespoon Fresh Thyme, chopped
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Ground Black Pepper
- 1 Bunch Chives, finely minced
- 6 Yukon Gold Potatoes, washed and chopped
- 1 32 Ounce Container Chicken Broth
- ½ Cup Heavy Cream or Full-Fat Coconut Milk or Dairy-Free Milk of Choice
Instructions
- To make this soup, start by preparing the leeks. Wash the leeks and slice them on the diagonal to cut them in half, reserving only the whites and light greens for the soup.
- Next, heat a large pot or dutch oven on the stove, over medium heat. Add in the butter (or olive oil, if using).
- Once the butter is hot and melted, add the sliced leeks in and sauté them for about 5 minutes.
- Then, add in the onion, garlic, and seasonings (kosher salt, ground black pepper, and thyme) and sauté them together with the leeks for another 4-5 minutes.
- Once the onions have softened, add in the potatoes, the broth, and the heavy cream (or coconut milk or non-dairy milk) and stir.
- Bring the soup to a gentle boil. Then, once the soup is boiling, cover the pot and turn the heat down to low, allowing the soup to simmer for 20 minutes, until the potatoes are tender.
- Then, remove the soup from the heat and use an immersion blender to blend the soup, leaving just a little bit of texture. Make sure to not over-blend the soup – this is important!
- Once the soup is done, transfer it into bowls and garnish it with chopped chives, olive oil, a drizzle of cream, and a pinch of sea salt and black pepper. Then, serve and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
Response
This soup started it all for me! I got an immersion blender for this recipe and haven’t stopped! This recipe was the catalyst to show me how easy and healthy AND SATISFYING soups can be. Love this recipe so much!