Potato Leek Soup Easy Healthy

We love a good veggie soup like Cheesy Potato Soup or Sweet Potato Soup any time of the year. This comforting potato leek soup is a favorite creamy but healthy option to enjoy in the fall or all year long!

Creamy + Delicious!

It’s no secret that we love soup! While we eat soup all fall and winter long, really it’s perfect to enjoy any time of the year. I love that soups are generally packed with veggies and this is no exception. Now, I’m not a big leek eater. I honestly never even had leeks until I was older. But now that I have, I’m a fan! This leek soup has a mild flavor but is very tasty. I added even more flavor by topping it with salty bacon and a little bit of cheese. It’s perfectly creamy and comforting. Give it a try and let me know what you think!

A Tasty Veggie Soup

This potato leek soup recipe is unique and packed with flavor. It’s easy to put together and is sure to be a favorite! LEEKS. Prepare the leek by slicing off the dark green top and the root end, then slicing the leek in half lengthwise. Cut each half into slices about ¼ inch thick. Add the sliced leeks to a bowl of water, and gently agitate them with your fingers to dislodge any dirt. Scoop the leeks out of the water using a slotted spoon. Melt the butter in a large pot over medium heat. Add the leeks and garlic to the pot, and cook, stirring frequently, until the leeks are softened. BROTH. Add the flour and stir to make a paste. Cook for 2-3 minutes, until golden. Whisk the milk into the pot and cook until slightly thickened. POTATOES. Add the chicken broth, potatoes, salt, and pepper, and bring the soup to a simmer. Simmer for 20-30 minutes, or until the potatoes are tender and the soup is thick. ENJOY! Serve hot with shredded cheese and crumbled bacon on top, if desired.

Crockpot Directions

Easily make this soup in the crock pot! Sauté the leeks and garlic in a pan, add the flour to make the paste and whisk in the milk. Pour the ingredients from the pan into a crockpot and add the broth, potatoes, salt, and black pepper. Cook LOW for 6-8 hours or on HIGH for 3-4 hours.

Recipe Tips

If you’ve never used leeks before, these tips will help create the best leek and potato soup. Leeks are similar to a mild onion in taste with some sweetness. Choose leeks that fade from dark green leaves to light green and then into a long white shaft. Chop the green parts in half in the pale green section then slice and wash the pale green and white roots to use in the soup. Potatoes. I like using russet potatoes in my soup, but many prefer Yukon gold potatoes or red potatoes. Whichever you choose, dice them into bite-sized pieces. Allergy-friendly. If you cannot have gluten or dairy, easily adjust some of the ingredients in the soup to make one that you can have.

Dairy-free. Use dairy-free butter and coconut milk for a dairy-free version. For a gluten-free version omit adding the flour to the pan. Instead, use the cold milk to make a cornstarch slurry. Since cornstarch has twice the thickening power as the flour does you’ll want to mix the cold milk with ¼ cup of cornstarch until smooth. Pour it into the pot, add the remaining ingredients, and simmer for 20-30 minutes.

Variations

Add a little extra flavor to the soup and garnish with shredded cheese and crumbled bacon. Some other ways you can add a bit of a twist include:

Topping each bowl with croutons, fried onions, or oyster crackers. Add fresh chives. Give it a kick and sprinkle on red pepper flakes or stir in some hot sauce. Many people like to simmer a couple of bay leaves or thyme sprigs in the soup. Remove it before serving. Adding a teaspoon of lemon juice to the milk or using buttermilk can help add a bright flavor to the soup. Replace the chicken broth with vegetable broth.

Soup Texture

There are a few texture preferences that you can choose for this soup.

Storing + Serving Tips

This best potato leek soup goes perfectly with some of our favorite bread. Any of these would be delicious! Serving suggestions.

Focaccia Bread Cheesy Garlic Bread Bread Bowl Monte Cristo Veggie Panini

STORE. Whether you are making this ahead of time or storing leftovers, it can be covered and kept in the fridge for 3-4 days. Reheat larger portions on the stovetop. Individual portions can be heated in the microwave. FREEZE. Leftover potato and leek soup without cream can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium-low heat until hot.