I’ve been making this potato and leek soup after long days at the office because it’s light, nutritious, and low labor. This potato and leek soup has other vegetables too, like celery, onion, and broccoli stalks. It’s a great way to scrounge up odds and ends from the fridge. And, this potato leek soup is a one pot, 30 minute meal.
You can also easily make this meal vegan: just use veggie broth and coconut yogurt. You can omit the Parmesan cheese and add an extra sprinkle of salt.
Equipment needed for potato and leek soup
Here’s what you need to make this quick soup:
- A large pot – this is the star of the show to make our soup.
- An immersion blender – if you don’t have one, you can definitely transfer the soup to a standard blender. Blend it up and pour it back into the pot!
- A cutting board
- A sharp knife
Ingredients needed for potato and leek soup
- large gold potatoes – these are going to be peeled and diced.
- 2 leeks – leeks belong to the allium family along with garlic, shallots, and onions. If you aren’t familiar with them, they have a very onion like taste but are more fibrous.
- Fresh garlic
- Broccoli – I used leftover broccoli stalks for this soup, which become nice and soft and can be easily blended up. Broccoli stalks have the same nutrient density as the florets, so don’t throw them away! You can use the florets for something else, or toss them in the soup too if you really prefer!
- celery stalks – you just need a couple!
- low sodium chicken broth – or veggie broth. I buy the Trader Joe’s brand.
- fresh thyme
- fresh dill
- Dijon mustard – the creamy kind, like Grey Poupon.
- Greek yogurt – I buy nonfat, unsweetened yogurt. You can also use coconut yogurt.
- grated Parmesan – can be omitted as needed. Just adds a saltier bite.
- olive oil
- salt & pepper
How to cut leeks
If you are not familiar with leeks, here’s how to prep them. Slice off the dark green parts of the leek – leave the light green part intact though! Slice off any other stringy parts of the leek and then slice it longwise in half. Leeks have a bunch of layers, and dirt can get stuck in them. Give them a quick rinse!
Place the leeks flat side down and slice them like you would a piece of celery.
If you want to, you can save the dark green part of the leek to make vegetable stock. If not, compost!
How to make potato and leek soup
Let’s make it together!
Step 1
Heat the olive oil in a large pot over medium heat. Add the onions, leeks and celery and cook for 4-5 minutes, or until the leeks and onions start to become a golden color. Add the garlic, thyme, broccoli stalks and potatoes followed by the chicken broth and water.
Step 2
Bring the soup to a boil and let it boil for a minute. Then bring it down to a simmer and cover with a lid (keep it cracked). Let simmer for 15 minutes.
Step 3
Turn the heat off and blend the soup with an immersion blender until smooth or with minimal chunks. (You can also transfer the soup to a regular blender if needed).
Step 4
Add the Dijon mustard, dill, yogurt and Parmesan to the soup and stir until homogenous. Add a large sprinkle of salt and pepper – season to taste. Serve while warm!
Storage and reheating instructions for potato and leek soup
I put this potato and leek soup in air tight containers and leave in the fridge. When ready to eat, I just pop some in a bowl and microwave it for about a minute and thirty seconds.
Eat within a week!
To freeze: Leave the yogurt out of the soup. When it’s room temperature, pour it into a quart size, sealable bag. Freeze for up to 3 months. The day before you want to eat it, move the soup to the fridge to defrost. Pour the soup in a pot and reheat on the stove over medium heat until hot. Once warm, add the yogurt and simmer for a couple minutes.
Other recipes to try
If you liked this potato and leek soup, check out some of these other warming soups:
Potato Corn Chowder with Prosciutto
Healthy Italian Wedding Soup with Turkey Meatballs
Delicata Squash and Ground Turkey Soup
Rate and review
If you tried this potato and leek soup please leave a star review below with a comment. Feel free to tag me in your instagram stories too: @caroline_hoffman.
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Potato and Leek Soup
Equipment
- 1 large pot to make our soup
- 1 immersion blender or regular blender
- 1 cutting board
- 1 sharp knife
Ingredients
- 2 large gold potatoes peeled and diced
- 2 leeks sliced thin
- ½ a sweet yellow onion diced
- 3 garlic cloves roughly chopped
- 2 large broccoli stalks quartered
- 2 celery stalks sliced thin
- 3 cups low sodium chicken broth
- 2½ cups water
- 1 tbsp fresh thyme
- ¼ cup fresh dill chopped
- 2 tbsp Dijon mustard
- ¼ cup Greek yogurt or coconut yogurt
- ¼ cup grated Parmesan
- 1 tbsp olive oil
- salt & pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, leeks and celery and cook for 4-5 minutes, or until the leeks and onions start to become a golden color. Add the garlic, thyme, broccoli stalks and potatoes followed by the chicken broth and water.2 large gold potatoes, 2 leeks, ½ a sweet yellow onion, 3 garlic cloves, 2 large broccoli stalks, 2 celery stalks, 3 cups low sodium chicken broth, 1 tbsp fresh thyme, 1 tbsp olive oil, 2½ cups water
- Bring the soup to a boil and let it boil for a minute. Then bring it down to a simmer and cover with a lid (keep it cracked). Let simmer for 15 minutes.
- Turn the heat off and blend the soup with an immersion blender until smooth or with minimal chunks. (You can also transfer the soup to a regular blender if needed).
- Add the dijon, dill, yogurt and Parmesan to the soup and stir until homogenous. Add a large sprinkle of salt and pepper – season to taste. Serve while warm!¼ cup fresh dill, 2 tbsp Dijon mustard, ¼ cup Greek yogurt, ¼ cup grated Parmesan, salt & pepper
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