This creamy potato leek soup is simply goodness in a bowl! Made with wholesome ingredients and just a bit of sour cream, this vegetarian soup is just perfect for spring.
If you love bright, creamy soups that are chock-full of greens, this creamy potato leek soup is for you!
The soup is simply brimming with spring flavors from the fresh leeks and dill, and it’s naturally creamy from the potatoes. I also add just a bit of sour cream to get that extra velvety texture while keeping things light.
Many potato leek soup recipes are totally blended until super smooth, but I personally prefer a chunkier texture. As such, I use a potato masher to break down some of the potatoes in a controlled manner.
The result is an incredibly comforting and flavorful soup that’s perfect for lunch or even a light dinner — I absolutely love it with a chunk of crusty bread on the side!
Why you’ll love this creamy potato leek soup
- Incredibly flavourful and satisfying
- Super easy to make in one pot with just a handful of simple ingredients
- The perfect blank canvas to create your own version — simply add other veggies such as carrots and celery and even some protein such as crumbled bacon if you like.
What goes into this leek and potato soup
Olive oil — I use a mix of extra virgin olive oil and butter to sauté the leeks, but you can just use butter if you like.
Butter — The butter sets up a deliciously creamy base for the leek and potato soup. I like to use unsalted butter for better control over the sodium. Use plant-based butter to keep the soup vegan.
Leeks — You’ll need approximately 3 cups of sliced leeks for this soup, which is roughly the equivalent of 3 medium leeks.
Make sure you wash the leeks well because they are notorious for hiding dirt under the layers. You only need the white and light green part of the leek for this soup.
Potatoes — Russet potatoes or Yukon Gold potatoes are perfect here. Their starchiness is what gives the soup its naturally creamy texture.
Cavolo nero (Tuscan kale) — If you’ve been on Skinny Spatula before, you may have noticed I absolutely love cavolo nero. Feel free to substitute with your favorite kale or spinach.
Fresh dill — This aromatic fresh herb takes the flavor of this soup to the next level!
Sour cream — Feel free to skip this or substitute it with coconut milk to keep the soup vegan. Heavy cream also works here.
How to make potato leek soup
Add the chopped leeks and cook for 4-5 minutes until softened.
Next, add the diced potatoes and vegetable stock and bring to a boil.
Lower the heat and simmer for 20 minutes until the potatoes are tender.
Stir in the cavolo nero and dill and bring back to a simmer for 2-3 minutes.
Next, stir in the sour cream and season to taste with salt and freshly ground black pepper.
Serve the soup hot, garnished with more fresh dill if you like.
Leftovers and storage
- This soup is perfect for making ahead of time, as it tastes even better the next day. Store it in the fridge in an airtight container for up to 3-4 days.
- Reheat the soup gently on the stovetop over medium heat. Alternatively, reheat it in the microwave.
- I don’t recommend freezing this soup because the potatoes and sour cream don’t have a great texture when thawed.
Recipe notes and tips
- The potatoes are done when you can easily break them apart just by pressing on them with a fork.
- If your sour cream is not at room temperature, temper it by mixing it with half a cup of soup before adding it to the pot.
- Some substitutes you can try for fresh dill if you don’t like it or it is not available fresh include fresh chives and fresh thyme.
- This is a vegetarian soup as written, but you can use chicken broth for a different flavor profile.
- You can also add some freshly chopped garlic with the leeks.
If you liked this creamy potato leek soup recipe, you might also like some of my other easy soups:
- Avgolemono — Greek Lemon Chicken Soup
- Spring Minestrone Soup
- Tuscan White Bean and Kale Soup (Ribollita)
- Easy Italian Meatball Soup
- Creamy Italian Sausage Gnocchi Soup
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 medium leeks, white and light green parts only, sliced (about 3 cups)
- 1 ½ lb (650 g) potatoes, peeled and cubed
- 6 cups (1.5 liters) vegetable stock
- 2 cups (75 g) cavolo nero
- ½ cup fresh dill, roughly chopped
- ½ cup (100 ml) sour cream, at room temperature
- Salt and freshly ground black pepper to taste
- Heat the olive oil in a large pot or Dutch oven and melt the butter in it.
- Add the leeks and cook for 4-5 minutes until softened.
- Next, add the potatoes and vegetable stock and bring to a boil.
- Lower the heat and simmer for 20 minutes until the potatoes are tender.
- Turn off the heat and let the soup cool off slightly. Use a potato masher to break up some of the potatoes. For a smoother soup, use an immersion blender until you achieve the desired consistency.
- Stir in the cavolo nero and dill and bring back to a simmer for 2-3 minutes.
- Next, stir in the sour cream and season to taste.
- Serve the soup hot, garnished with more fresh dill if you like.
Amount Per Serving: Calories: 213Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 540mgCarbohydrates: 32gFiber: 3gSugar: 5gProtein: 4g
Nutritional information is an estimate provided by an online nutrition calculator.