Potato Leek Soup

We’ll leak this secret: this soup is a surprising source of potassium and iron! The mild flavors of potatoes and leeks complement one another, forming the perfect comfort food you’ll forever crave.


Prep time: 10 minutes


Cook time: 30 minutes


  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
  • 3 cloves garlic, peeled and crushed
  • 2 pounds Yukon Gold potatoes, peeled and chopped into 1/2- inch pieces
  • 7 cups low sodium chicken or vegetable broth
  • 2 dried bay leaves
  • 3 sprigs dried thyme
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup skim milk
  • 1 teaspoon chives, fresh, finely chopped, for serving (optional)


Melt the butter over medium heat in a large soup pot. Add the chopped leeks and crushed garlic and cook, stirring regularly, until soft, about 10 minutes. Don’t let them turn brown! Add the potatoes, broth, bay leaves, thyme, salt and pepper to the pot and bring to a boil using high heat. Cover and turn the heat back down to medium-low. Simmer for 15 minutes, or until the potatoes are tender. Take out the bay leaves using a slotted spoon. Pour soup into blender and puree until smooth. Return mixture to large soup pot. Add the milk and bring to a simmer at medium heat. Adjust soup consistency to preference: if too thick, thin out by adding broth or water, if too thin simmer until thick. Top with chives.


Download printable recipe card and nutrition facts.


Potato Leek Soup nutrition label

Recipe adapted from a recipe by Jennifer Segal from once upon a chef