Creamy Potato and Leek Soup

This Creamy Potato and Leek Soup is perfect for warming up on those chilly fall days. The secret to this soup’s creamy texture is pureed potatoes—no cream needed! Plus, it’s ready to enjoy in just 30 minutes and fits various dietary preferences.

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Today’s recipe is courtesy of my Mom. She is the Queen of comfort soups. (Hi, Mom! :)) A couple of weeks ago, she also made this Creamy Zucchini Soup. She visited us recently and one day she made this soup. It was so good to come home to this delicious and warm soup after a long day at work.

Can you believe that a soup with few basic ingredients can be so flavorful and delicious! This creamy potato and leek soup was bursting with flavor and so comforting.

Be sure to to check out my other delicious soup recipes that are great for meal prep!

Creamy Potato and Leek Soup Ingredients

• Olive oil
• Leeks
• Garlic Cloves
• Potatoes
• Chicken or vegetable broth
• Almond milk
• Bacon
• Salt and pepper

How To Make Potato and Leek Soup

• Saute the sliced leeks for about 5 minutes or until soft, stirring occasionally. Season leeks to taste and add minced garlic and saute for about 30 seconds.
• Add the cubed potatoes and broth to the pot and bring to a boil. Cover with a lid and boil until the potatoes are very soft. 
• Add the almond milk and blend until smooth.
• Season with salt and pepper to taste. Keep soup warm until it’s time to serve.
• Just before serving, sprinkle with thin slices of leeks, crumbled bacon, and some freshly grounded black pepper.

Can you make it ahead of time?

This soup is great for make ahead and freezer meals. You can make a large batch of this soup and freeze it for those days when you don’t have much time to cook for lunch or dinner.

Let the soup cool to room temperature and transfer it to an airtight container. It will keep in the fridge for 3 to 4 days and will freeze for up to 3 months. Thaw frozen soup in the fridge overnight and reheat in a pan on the stovetop.

Dairy-Free Creamy Soup

I love how creamy and rich this soup is without the need for any dairy products. The almond milk works so well and really lets the flavors from the other ingredients shine through.

I love the flavor that the added bacon brings to this soup, but you can easily make it vegan by simply omitting this.

Simple Soup Recipe

I also love that the ingredients are so simple and you can easily find them in your pantry. It only takes about 30 minutes to make. I think this will become my go-to recipe for those days when my fridge is almost empty and I don’t have time to go grocery shopping.

Recipe Notes and Tips

• Make the soup in a heavy bottomed pan or dutch oven. A heavier pan will distribute heat more evenly and is less likely to scorch the soup.
• Yukon gold or russet potatoes both work well.
• If making ahead of time, let the soup cool before storing it.

More Soup Recipes

• Instant Pot Chicken and Noodle Soup
• Hearty White Bean Soup
• Easy Cauliflower Soup
• Creamy Chicken and Mushroom Soup

If you enjoyed this Potato and Leek Soup recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 7 votes

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Creamy Potato and Leek Soup

By: Neli Howard

Creamy Potato and Leek Soup – Dairy-free, healthy and full of flavor. Quick & easy to make soup, only 30 minutes to cook.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 servings

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Ingredients 

USMetric

 

0.5x1x2x

• ▢ 1 Tablespoon extra virgin olive oil
• ▢ 2 leeks, thinly sliced
• ▢ 2 cloves of garlic, minced
• ▢ 3 medium potatoes, peeled and diced into small cubes
• ▢ 2 cup chicken/vegetable broth
• ▢ 2 cups almond milk
• ▢ 4 strips cooked bacon, crumbled
• ▢ salt & pepper, to taste

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Instructions 

• Heat oil in a pot over medium heat and saute sliced leeks for about 5 minutes or until soft, stirring occasionally. Season leeks to taste with salt and freshly ground black pepper. Add garlic and saute for about 30 seconds.
• Add potatoes and 2 cups chicken/vegetable broth to the pot and bring to a boil over medium high heat. Cover with a lid and boil for about 10 minutes, or until potatoes are very soft. Add 2 cups almond milk (less or more, depending on how thick or thin you like the soup). Using a hand blender, puree the soup until smooth. Again, season with salt and pepper to taste. Keep soup warm until it’s time to serve.
• Just before serving, sprinkle with thin slices of leeks, crumbled bacon, and some freshly grounded black pepper.

Notes

• Make the soup in a heavy bottomed pan or dutch oven. A heavier pan will distribute heat more evenly and is less likely to scorch the soup.
• Yukon gold or russet potatoes both work well.
• If making ahead of time, let the soup cool before storing it.

Nutrition

Serving: 210g | Calories: 327kcal | Carbohydrates: 19.5g | Protein: 16.8g | Fat: 21.2g | Saturated Fat: 14.6g | Polyunsaturated Fat: 4.6g | Cholesterol: 37mg | Sodium: 407mg | Fiber: 3.7g | Sugar: 3.8g

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.

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Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.