This savory mix of pureed potatoes, leeks, celery, bacon, herbs, and broth creates an irresistible bowl of whole-food goodness. My blender technique gives this soup a creamy, silky texture without having to use heavy cream or a potato masher. Whether cooked on the stovetop or in the Instant Pot, this potato leek soup always delivers rich flavor and makes the perfect comfort dish for any night of the week.
Recipe Highlights
- This recipe only requires 15 minutes of prep time.
- The texture of the potatoes and leeks, along with my blender technique, makes this soup thick and velvety – without the addition of milk or heavy cream.
- My recipe combines bold-flavored, real-food ingredients with a simple cooking technique to create one of the most delicious ways to enjoy leeks.
- This soup is a great meal prep option and can be made on either the stovetop or in the Instant Pot.
Ingredient Notes And Substitutions
- Yukon gold or red potatoes: While I can use either kind or even a mix of both potatoes, I prefer using Yukon gold potatoes for this potato leek soup recipe. The Yukon gold potatoes help strike a beautiful balance between starchy and waxy, with a naturally buttery flavor and a slightly creamy texture.
- Bacon: I love using the no-sugar bacon from Applegate or the bacon I get from ButcherBox. (I’ve been a long-time ButcherBox member and enjoy the quality and convenience the service offers.)
- Yellow onion: While my recipe calls for yellow onion, I can substitute it for white onion if I’m in a pinch.
- Dried thyme: If needed, I can use fresh thyme or substitute dried oregano or dried marjoram.
- Dried parsley: If I don’t have dried parsley on hand, I can opt for fresh flat-leaf parsley or substitute dried cilantro, dried basil, or dried or fresh sprigs of chives.
- Low-sodium chicken broth or vegetable broth: I can substitute with chicken stock or vegetable stock, or make my own homemade broth.
Find the ingredient list with exact measurements in the recipe card below.
Ingredient Highlight: Leeks
I use leeks as one of the 10 whole-food ingredients in this veggie-loaded soup because they offer amazing flavor and several nutritional benefits. As members of the allium vegetable family – alongside onions and garlic – these veggies are high in anti-inflammatory compounds, such as vitamin C, vitamin K, and beta-carotene. Over time, these nutrients found in the allium family may help lower the risk of heart disease, diabetes, joint pain, and digestive issues. Leeks are also an excellent source of prebiotic fiber, which supports gut health and improves nutrient absorption.
Beyond their health benefits, leeks can be incredibly versatile in the kitchen. With their mild, sweet onion-like flavor, they can be treated similarly to a giant green onion. When preparing my leeks, I cut off the bottom roots and the tough, dark leaves found on the top of the green veggie. I then slice the remaining stalk and bulb into half-moon slices. (Note: I’ve discovered that swishing the chopped leeks in a bowl of cold water helps to remove any dirt that may have gotten stuck between the layers.)
Leeks are a classic pairing with ham, chicken, seafood, cream, garlic, parsley, and thyme – the same type of flavor profile that makes this stew so nourishing and satisfying. I can also sauté leeks in olive oil and season them with kosher salt for a simple stand-alone side or topping.
How To Choose A Great Leek
When buying leeks at the store, I’ve learned there are a few things to look for so I end up with quality veggies. For starters, I’ll ensure I grab a leek with the roots and dark green stems still intact, as this will help it stay fresher for longer. I’ll then make sure the leek I’ve chosen has firm (not flimsy) dark leaves and a clean and white slender bulb.
How To Make Potato Leek Soup (Video)
- I’ll cook the diced bacon in a heavy-bottom pot (such as a Dutch oven) on medium heat, then remove the bacon to a paper towel-lined plate to drain. Next, I sauté the leek, celery, onion, and garlic in the bacon drippings.
- Once the onion has softened, I’ll add the broth, potatoes, and seasonings. The potato leek soup should cook for about 20 minutes, until the potatoes are quite tender and easily pierced with a fork.
- Next, I’ll ladle half to three-quarters of the soup into the container of a blender. (This step makes the soup creamy and thick.) I’ll blend the soup until it is mostly blended, with some small chunks of potato remaining.
- Then, I’ll return the blended portion of soup to the pot and stir it all together. To finish this easy potato soup recipe, I simply add the bacon back in.
- Finally, I ladle the soup into bowls and garnish with some of the leftover bacon and fresh herbs. I can also top it with croutons for a crispy crunch, or add a dollop of sour cream or plain Greek yogurt, and enjoy!
For the Instant Pot directions, scroll down to the recipe card below.
Meal Prep Tip: To eliminate prep time for a weeknight meal, I’ll make a large batch of this potato leek soup over the weekend. I’ll freeze my extra servings in an airtight container and reheat them for an easy comfort food meal any night of the week.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
One Of Our 5-Star Reviews ⭐⭐⭐⭐⭐
This recipe was definitely a hit with my family! So flavorful! My 12 year old son insisted on taking some to school in his thermos for lunch the next day. It reheated really well with even better flavor the next day. This one will be added to our regular meal planning rotation.
– Amy
Storage Options
I can store leftovers of this soup in a covered, airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
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Potato Leek Soup Recipe
Creamy potatoes, leeks, bacon, herbs, and broth blend into a velvety soup that’s both satisfying and nourishing. With just 15 minutes of prep, this potato leek soup is wholesome, budget-friendly, and the perfect comfort dish for any night.
Ingredients
- 4–5 strips slices bacon, chopped
- 1 large leek, thinly sliced (white and light green parts only; about 2–3 cups)
- 2 celery ribs, finely diced (about ⅓ cup)
- ½ medium yellow onion, diced (about 1 cup)*
- 5 cloves garlic, minced
- ¾ teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
- ½ teaspoon dried parsley (or 1 tablespoon fresh parsley)
- ½ teaspoon salt, plus more to taste
- 2 lbs. red or Yukon gold potatoes (or a mix), cut into ¼–½-inch cubes with skin still on
- 3 cups chicken or vegetable broth, divided**
- Optional: Chopped parsley and/or chives, fresh cracked black pepper, or red pepper flakes
Instructions
Stovetop Directions:
- Place a large pot or Dutch oven over medium-high heat.
- When the pot is hot, add the chopped bacon and cook, stirring occasionally until crisp (about 5 minutes).
- Transfer the bacon to a paper-towel-lined plate to drain; set aside.
- Add the sliced leek, celery, and onion to the same pot with the bacon drippings. Cook, stirring occasionally, for 7-8 minutes, or until the onions start to soften.
- Add garlic, stir, and cook for another 30 seconds or until fragrant.
- Add the remaining ingredients to the pot (except for the bacon, ½ cup of the broth, and any garnishes). Set aside the ½ cup broth for later.
- Bring ingredients in the pot just to a boil, then lower the heat to maintain a vigorous simmer and cover with a lid.
- Cook for 20-22 minutes or until potatoes are very tender. Remove from heat and ladle half to three-quarters of the soup into the container of the blender.
- Secure the blender lid in place and blend until the soup is creamy with some chunks remaining. If I want it extra creamy, I blend it even further to the desired consistency. (Can also use an immersion blender.)
- Carefully remove the blender lid and stir the blended soup back into the pot.
- Add the reserved ½ cup broth, if needed, to thin the soup to your desired consistency.
- Season with salt as needed, stir in the bacon, and garnish with optional toppings of choice.
Instant Pot Directions:
- Select the ‘Sauté’ function on the Instant Pot, and when heated, cook the bacon, stirring occasionally until crisp (about 3-5 minutes).
- Transfer the bacon to a paper-towel-lined plate and set aside.
- To the Instant Pot (still on the ‘Sauté’ function), add the leeks, celery, and onion. Cook, stirring occasionally, for about 5-7 minutes or until the onions start to soften.
- Add garlic, stir, and cook for another 30 seconds or until fragrant.
- Add the remaining ingredients to the Instant Pot (except for the bacon, ½ cup of the broth, and any garnishes). Set aside the ½ cup broth for later.
- Lock the lid in place and set the vent valve to the ‘Sealing’ position.
- Cook for 13 minutes at high pressure.
- When cooking time is up, allow 5 minutes of natural release before flipping the vent valve to the ‘Venting’ position to release any residual pressure.
- Remove the lid from the Instant Pot, and transfer half of the soup to the container of the blender.
- Secure blender lid in place and blend until soup is creamy with some chunks remaining. If I want it extra creamy, I continue to blend to my liking. (Can also use an immersion blender.)
- Carefully remove the blender lid and pour the blended soup back into the pot. If needed, stir in an additional ½ cups broth to thin the soup to the desired consistency.
- Salt to taste, stir in bacon, and garnish with optional toppings of choice.
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Notes
*Can substitute with white onion.
**Can substitute with chicken stock, vegetable stock, or use my own homemade broth.
Nutrition Information
- Serving Size: 1 ½ cups
- Calories: 261
- Fat: 5 g
- (Sat Fat: 2 g)
- Sodium: 588 mg
- Carbohydrate: 45 g
- (Fiber: 5 g
- Sugar: 6 g)
- Protein: 12 g
- Cholesterol: 60 mg
Dietary
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Tasted delicious! Added a bit of cream as well
Great Lisa!
Turned out very yummy! Just a note that you mention 3 cups of broth in the Ingredients list but the recipe only uses 1 cup in total?
Hi Brigit, the majority of the broth gets added in Step 6 (reserving some broth for Step 11). And then that final portion of broth gets added in Step 11.