This cozy Potato Leek Soup recipe is so easy to make in your slow cooker or on the stovetop and is topped with homemade croutons! It's a healthy potato leek soup that does not use cream and can easily be made vegan if needed.
About the recipe
Potato Leek Soup is a classic winter staple that I love to include in my arsenal of cozy soup recipes. I think the best potato leek soup recipe is one that's versatile and full of flavor. My version has options for making the soup in the slow cooker, on your stovetop, and comes with lots of options for delicious toppings so that everyone can customize their own bowl!
This healthy potato leek soup recipe is lightened up with the use of low-fat sour cream and a small amount of evaporated milk to give it a sublimely creamy texture and slightly tangy flavor. You can easily make a vegan version of this potato leek soup with the substitution options I offer in the recipe below.
Video
Ingredients
- Olive oil and butter - this combo provides the best flavor for sautéing the veggies. Substitute butter with vegan butter if needed.
- Leeks - pair beautifully with potatoes and have a milder onion flavor.
- Celery - another aromatic veggie that will add full flavor to our soup.
- Garlic - a small amount for full flavor.
- Salt and pepper - to season throughout the stages of making the soup.
- Flour - this will help thicken our soup. Substitute with gluten-free all-purpose blend as needed.
- Yukon Gold potatoes - the perfect amount of starch for the soup and they do not need to be peeled!
- Chicken stock - substitute with vegetable stock as needed.
- Evaporated milk - a great option for cooking soup in the slow cooker without curdling milk. Substitute with soy milk for vegan potato soup.
- Reduced-fat sour cream - adds wonderful texture and tang to the soup. Substitute with vegan sour cream as needed.
Instructions
Once you learn how to make a classic potato leek soup from scratch, you will be delighted at how simple it is to whip up in a flash and customize to your liking. *Full printable instructions are found in the recipe card at the bottom of post.*
Step 1: Prepare your veggies. This will include washing and cutting the potatoes and celery, washing and chopping the leeks, and mincing the garlic (unless you use pre-minced).
Prepare leeks by cutting off the root end and the thick, dark green leaf parts. Next, slice the leek in half lengthwise. Soak the leek halves in a bowl of water for 5 minutes, using your fingers to pull apart the layers slightly to remove any grit or sand inside. Pat the leeks dry with paper towels and then proceed to chop them with the celery.
Step 2: Saute the aromatics. A little bit of butter and olive in your saute pan will add a great flavor to the veggies and also prevent the butter from burning in the pan. Add the garlic during the last 30 seconds of cooking, then season the whole mixture with a sprinkling of salt and pepper.
Step 3: Add the flour to the veggies, then cook for about a minute over low heat to remove the starchy flavor of the flour.
Step 4: Add your veggie mixture to the slow cooker (if using), and then slowly whisk in the stock and evaporated milk. Add the potatoes, then cook for 3 hours on LOW in the slow cooker or simmer over low heat on the stovetop for 20-30 minutes until the potatoes are tender enough to easily be pierced with the tip of a pairing knife.
Step 5: Add the sour cream and puree the soup to your liking. I like to use an immersion blender to puree the soup directly in the slow cooker or pot. You could also use a potato masher. Blend until the soup has the consistency you like - I prefer a slightly chunky texture. You can also add extra broth or stock at this step to thin the soup if needed.
Step 6: Ladle the soup into bowls and serve with the toppings of your choice! I like to make some simple homemade ciabatta croutons, which you can find the instructions for in the recipe card at the bottom of the post. Tasty toppings include:
- Thinly sliced scallions or chives
- Homemade croutons
- Chopped bacon or turkey bacon pieces
- Shredded cheddar or Monterrey Jack cheese
- A dollop of sour cream or Greek yogurt
Top tips
Below are some of my best tips for making this potato leek soup, as well as some answers to commonly asked questions!
Which potato is best for soup?
Potatoes such as the Yukon Gold variety that have a medium amount of starch and a thin skin are best for soups. This is because they will hold their shape if you want the soup to be chunky, and they also do not require peeling beforehand.
How do you thicken leek and potato soup?
Adding a bit of flour to sautéed aromatics in a soup is a great way to thicken it slightly. You want to cook the flour lightly before adding any liquid to your soup to ensure that any starchy flavor is removed. An all-purpose gluten-free flour substitute can also be used for thickening in this recipe.
How long with leek and potato soup keep?
The soup can be stored in the fridge for up to 4 days before the texture starts to become compromised. Soup stored longer than this may start to separate. Do not consume it if stored for longer than 7 days.
Can you reheat potato and leek soup?
Potato leek soup is easy to reheat, so long as you do it gently and stir throughout the reheating process. Either reheat in a small saucepan on the stovetop over medium-low heat, stirring often, or microwave at 80% power for 3 minutes, stirring halfway through heating to evenly heat the soup. I like to add a bit of broth or milk towards the end of heating to thin out the soup to consistency that I like.
Can you freeze potato leek soup?
Potato leek soup is not a good candidate for freezing, as the sour cream separates from the rest of the soup during the thawing process. The soup will have a watery texture upon thawing and will not become evenly creamy. It's best to enjoy potato leek soup fresh within a few days of making it!
Similar recipes
If you are in search of more easy and delicious soup recipes, check out some of my favorites below!
Are you ready to make some potato leek soup? I’m so excited for you to try this recipe. Once you get the chance to make it, please let me know how it turns out for you!
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Recipe
Potato Leek Soup
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 tablespoon butter (or vegan butter)
- 2 medium leeks, white and green parts only (not the leaves), roughly chopped (about 1 cup)
- 2 stalks celery, small dice (about 1 cup)
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon freshly-cracked black pepper
- ¼ cup flour (ok to sub with gluten-free flour blend)
- 4-6 cups reduced-sodium chicken or vegetable stock
- 1 (12-ounce) can evaporated milk (or 12 ounces soy milk for vegan option)
- 2 pounds Yukon Gold potatoes, unpeeled, cut into 1’’ pieces
- 1 cup reduced-fat sour cream (or vegan sour cream)
For the croutons:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup ½’’ diced ciabatta bread (from 1 ciabatta sandwich bun)
- ½ teaspoon smoked paprika
- ¼ teaspoon each of Kosher salt and freshly-cracked pepper
Additional toppings:
- Chopped green onions or chives
- Cooked and chopped bacon or turkey bacon
- Shredded cheddar cheese
Instructions
Slow Cooker Instructions:
- Place a large skillet over medium-low heat. Add the olive oil and butter. Once the butter melts, add the leeks and celery. Saute until translucent, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Season with the salt and pepper.
- Add the flour and stir to coat the veggies, cooking on low heat for 1 minute. Transfer this veggie mixture to the slow cooker.
- Slowly stir in 4 cups of the broth and the evaporated milk, then add the potatoes. Place lid on cooker and cook on LOW for 3 hours or until the potatoes are tender and easily pierced with the tip of a pairing knife.
- Stir in the sour cream, then use an immersion blender (or a potato masher) to break up the potatoes into small chunks or puree the soup to the desired texture. Add extra broth as needed to thin, then season to taste with additional salt and pepper.
- Ladle the soup into bowls then serve with desired toppings.
Stovetop Instructions:
- Place a large heavy-bottomed soup pot over medium-low heat. Add the olive oil and butter. Once the butter melts, add the leeks and celery. Saute until translucent, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Season with the salt and pepper.
- Add the flour and stir to coat the veggies, cooking on low heat for 1 minute. Transfer this veggie mixture to the slow cooker.
- Slowly stir in 4 cups of the broth and the evaporated milk, then add the potatoes.Bring to a boil over medium-high heat, then reduce to a simmer. Simmer for 15-20 minutes until the potatoes are tender and easily pierced with a fork.
- Add the sour cream over low heat, stirring to combine. Heat on low for 5-10 minutes, stirring occasionally, until the mixture is heated through.
- Remove the pot from heat, then use an immersion blender (or potato masher) to puree the soup to desired smoothness, leaving a few chunks of potato as desired. dd extra broth as needed to thin, then season to taste with additional salt and pepper.
- Ladle soup into bowls, then serve with desired toppings.
Croutons Instructions:
- Place a small skillet over medium heat. Add the olive oil, and once it is shiny, add the bread cubes. Toss to coat the cubes in the oil, then toast over medium-low heat for 5-6 minutes, stirring often, until the cubes are golden brown and crispy.
- Remove the croutons from heat and add the smoked paprika and salt. Toss to coat, then serve as desired as a soup topping.
