23+ Delicious Potato Leek Soup Recipes to Try Today

Potato leek soup is a classic comfort food beloved by many for its creamy texture and delicate flavor.

Whether you’re looking for a simple weeknight meal or a sophisticated starter, this versatile soup can be adapted to suit any palate.

From traditional creamy blends to innovative twists with added vegetables, spices, or proteins, there’s a recipe for everyone.

In this article, we explore over 23 delicious potato leek soup recipes that range from vegan and gluten-free options to hearty, savory versions, giving you plenty of inspiration to warm up your kitchen and delight your taste buds.

23+ Delicious Potato Leek Soup Recipes to Try Today

With so many creative variations on potato leek soup, it’s clear that this humble dish is anything but boring.

Whether you prefer it silky smooth or chunky, traditional or spiced up, there’s a recipe here that will suit your mood and dietary needs.

Experimenting with different ingredients not only keeps your meals exciting but also allows you to discover new favorite flavors.

Next time you crave comfort food, dive into one of these recipes and enjoy a bowl full of warmth and nourishment.

Classic Potato Leek Soup

A timeless recipe, this classic potato leek soup is comforting, creamy, and incredibly easy to prepare.

The gentle sweetness of sautéed leeks pairs beautifully with the starchy richness of potatoes, making it an ideal soup for cool evenings or simple lunches.

Whether you serve it with crusty bread or a sprinkle of fresh herbs, it never fails to satisfy.

Ingredients

• 2 tablespoons unsalted butter
• 3 large leeks (white and light green parts), sliced and rinsed
• 2 garlic cloves, minced
• 4 large Yukon gold potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (optional)
• Salt and black pepper, to taste
• Chopped chives or parsley for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the leeks and garlic, and cook until the leeks are soft, about 8–10 minutes.
2. Add the potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, around 20 minutes.
3. Use an immersion blender to puree the soup until smooth, or leave it slightly chunky if preferred.
4. Stir in the cream (if using), and season with salt and pepper.
5. Serve hot, garnished with chives or parsley.

This classic version brings a creamy, earthy flavor that captures the best of simple ingredients.

It’s ideal for meal prep and reheats beautifully, making it a staple for anyone who loves cozy, homemade soups.

Vegan Potato Leek Soup

This plant-based potato leek soup offers all the flavor and creaminess of the original without dairy.

It uses coconut milk or blended cashews to add that rich texture, making it perfect for those following a vegan or dairy-free diet.

Ingredients

• 2 tablespoons olive oil
• 3 leeks, cleaned and sliced
• 3 garlic cloves, minced
• 5 medium potatoes, peeled and chopped
• 4 cups vegetable broth
• 1 cup full-fat coconut milk or cashew cream
• Salt and pepper, to taste
• Thyme or green onions, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the leeks and garlic until soft and fragrant.
2. Add potatoes and broth. Simmer for 25 minutes or until potatoes are fork-tender.
3. Blend the soup until smooth using an immersion blender or in batches with a standard blender.
4. Stir in the coconut milk or cashew cream. Add salt and pepper to taste.
5. Top with a sprinkle of fresh thyme or green onions before serving.

This vegan soup is not only hearty and comforting but also nutritious.

It’s a great way to enjoy a creamy, rich meal without any animal products, and it freezes well for future servings.

Slow Cooker Potato Leek Soup

Perfect for busy days, this slow cooker potato leek soup allows you to set it and forget it.

The long cooking time brings out the sweetness in the leeks and deepens the flavors of the soup, making it a cozy dish with minimal hands-on effort.

Ingredients

• 3 leeks, cleaned and sliced
• 4 cups diced potatoes
• 1 onion, chopped
• 4 cups chicken or vegetable broth
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup cream or milk (optional)

Instructions

1. Add all ingredients except the cream to a slow cooker. Stir to combine.
2. Cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are soft.
3. Blend the soup using an immersion blender to desired texture.
4. Stir in cream or milk for added richness, if desired.
5. Serve warm, optionally garnished with fresh herbs or croutons.

Using a slow cooker adds unbeatable convenience to this recipe.

It’s a no-fuss way to enjoy a comforting, homemade soup that’s ready when you are. Ideal for chilly nights or weekly meal prep.

Potato Leek and Bacon Soup

This variation of potato leek soup adds a savory twist with crispy bacon, giving the dish a smoky depth and extra richness.

The balance of the mild leeks, creamy potatoes, and crunchy bacon makes every spoonful hearty and flavorful—perfect for those who love classic comfort food with a bold touch.

Ingredients

• 4 slices of bacon, chopped
• 3 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup whole milk or cream
• Salt and black pepper, to taste
• Chopped parsley, for garnish

Instructions

1. Cook the bacon in a large pot until crispy. Remove and set aside, leaving a bit of fat in the pot.
2. Add leeks and garlic to the pot and sauté until soft.
3. Stir in the potatoes and broth. Bring to a boil, then reduce to simmer for about 20 minutes.
4. Blend the soup until smooth or partially chunky.
5. Stir in milk or cream, season with salt and pepper, and top with crispy bacon and parsley.

This recipe is ideal for those who appreciate classic flavors but enjoy an extra savory element.

The bacon adds texture and umami that elevates this cozy soup to a satisfying meal in itself.

Rustic Chunky Potato Leek Soup

Unlike the blended versions, this rustic recipe keeps all ingredients chunky for a more textured, stew-like experience.

It’s wholesome, filling, and allows each component—especially the buttery leeks and tender potatoes—to shine through with every bite.

Ingredients

• 2 tablespoons olive oil or butter
• 3 large leeks, sliced
• 2 carrots, diced
• 3 cloves garlic, minced
• 5 medium potatoes, cubed
• 5 cups vegetable or chicken broth
• Salt and pepper, to taste
• Fresh thyme or rosemary for garnish

Instructions

1. In a large pot, heat oil or butter over medium heat. Add leeks, carrots, and garlic. Cook until leeks are soft.
2. Add potatoes and broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until vegetables are tender.
3. Taste and season with salt and pepper.
4. Serve hot, garnished with a sprinkle of fresh herbs.

This chunky version brings a heartier feel and a rustic presentation that’s both warming and satisfying.

It’s especially great served with crusty bread or a side salad for a full meal.

Creamy Potato Leek Soup with Cheese

This cheesy variation introduces sharp cheddar or gruyère to give the classic potato leek soup a rich, indulgent upgrade.

The added cheese melts into the broth, creating a velvety texture and a comforting flavor that’s perfect for cheese lovers.

Ingredients

• 2 tablespoons butter
• 3 leeks, sliced
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup shredded cheddar or gruyère cheese
• 1 cup milk or cream
• Salt and pepper, to taste
• Chives or grated cheese for topping

Instructions

1. Melt butter in a large pot over medium heat. Add leeks and garlic, cooking until soft.
2. Add potatoes and broth. Simmer for 20 minutes or until potatoes are tender.
3. Blend the soup until smooth.
4. Stir in the milk or cream and the shredded cheese until melted and fully combined.
5. Season to taste and top with more cheese or chives before serving.

This cheesy version transforms a simple soup into a luxurious bowl of comfort.

Rich and creamy without being heavy, it’s perfect for cozy dinners and sure to please the whole family.

Potato Leek Soup with Spinach

This bright and nourishing variation adds fresh spinach to the classic potato leek base, creating a vibrant green soup that’s both healthy and flavorful.

The spinach blends seamlessly, offering a pop of color and an extra boost of nutrients without overwhelming the delicate flavor of the leeks and potatoes.

Ingredients

• 2 tablespoons olive oil
• 3 leeks, cleaned and chopped
• 2 garlic cloves, minced
• 4 medium potatoes, diced
• 4 cups vegetable broth
• 2 cups fresh spinach leaves
• 1/2 cup coconut milk or cream (optional)
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a pot and sauté leeks and garlic until soft.
2. Add potatoes and broth. Bring to a boil, then simmer until the potatoes are tender, about 20 minutes.
3. Stir in spinach and cook until wilted, about 2–3 minutes.
4. Use an immersion blender to purée the soup until smooth.
5. Add coconut milk or cream if desired, then season with salt and pepper.

This version is perfect for those who want a lighter and greener twist.

The spinach adds a fresh layer to the traditional soup, making it a great option for springtime or post-holiday detox meals.

Roasted Potato Leek Soup

Roasting the potatoes and leeks before blending brings out a deeper, slightly caramelized flavor in this version of the soup.

It’s a more robust and savory take that adds complexity and enhances the overall richness without needing heavy cream.

Ingredients

• 3 leeks, trimmed and halved
• 4 medium potatoes, peeled and chopped
• 4 cloves garlic, peeled
• 3 tablespoons olive oil
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh thyme or parsley for garnish

Instructions

1. Preheat oven to 400°F (200°C). Toss leeks, potatoes, and garlic in olive oil and spread on a baking sheet.
2. Roast for 25–30 minutes, turning halfway through, until vegetables are golden and soft.
3. Transfer to a pot and add broth. Simmer for 10 minutes.
4. Blend until smooth and season with salt and pepper.
5. Garnish with fresh herbs and serve hot.

This recipe is ideal for those looking to elevate the classic with bold, oven-roasted flavors.

It’s slightly more time-intensive but pays off with a richer, heartier taste.

Cold Potato Leek Soup (Vichyssoise)

Vichyssoise is a French-style, chilled potato leek soup that’s silky, elegant, and perfect for warm weather.

Traditionally made with cream and served cold, this version offers a luxurious texture and a refined flavor profile that makes it a favorite for summer lunches or first courses at dinner parties.

Ingredients

• 3 tablespoons butter
• 3 leeks, chopped
• 1 onion, chopped
• 4 medium potatoes, diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and white pepper, to taste
• Chives, for garnish

Instructions

1. Melt butter in a pot and cook leeks and onion until soft, about 10 minutes.
2. Add potatoes and broth. Simmer until potatoes are very tender, around 20–25 minutes.
3. Blend until very smooth, then stir in cream and season with salt and white pepper.
4. Chill in the refrigerator for at least 3 hours.
5. Serve cold, garnished with chopped chives.

This cold, creamy soup offers a refreshing twist on a classic, delivering the same comforting taste but in a cool, elegant format.

It’s ideal for garden parties or a make-ahead lunch on a hot day.

Potato Leek Soup with Carrots

This colorful variation adds sweet, earthy carrots to the classic potato leek combination.

The carrots not only brighten the soup visually but also introduce a subtle sweetness that complements the creamy texture and mellow flavor of the leeks and potatoes.

Ingredients

• 2 tablespoons olive oil
• 3 leeks, sliced
• 2 cloves garlic, minced
• 3 large carrots, peeled and chopped
• 4 medium potatoes, peeled and cubed
• 5 cups vegetable broth
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions

1. Heat olive oil in a large pot and sauté the leeks and garlic until soft.
2. Add the carrots and potatoes, stirring for a few minutes to coat in flavor.
3. Pour in the broth and bring to a boil. Reduce heat and simmer for 25 minutes.
4. Blend the soup until smooth, or leave slightly chunky if preferred.
5. Season with salt and pepper, and garnish with fresh herbs before serving.

This variation is ideal for those who enjoy a bit more depth and natural sweetness in their soup.

It’s vibrant, nourishing, and perfect for both kids and adults.

Potato Leek Soup with White Beans

Adding white beans to potato leek soup makes it even more filling and protein-rich, without changing the soup’s creamy consistency.

The beans blend in seamlessly and give the dish a nutritious boost, making it suitable as a standalone meal.

Ingredients

• 2 tablespoons olive oil
• 3 leeks, chopped
• 2 garlic cloves, minced
• 4 medium potatoes, diced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• Fresh basil or microgreens for garnish

Instructions

1. Sauté leeks and garlic in olive oil over medium heat until softened.
2. Add potatoes, white beans, and broth. Simmer for 20–25 minutes, until potatoes are tender.
3. Blend the soup until creamy. Add lemon juice, then season with salt and pepper.
4. Garnish with fresh herbs or microgreens before serving.

This recipe is especially great for those wanting a hearty, plant-based soup that provides lasting energy.

The white beans give it a creamy, satisfying body without needing dairy or flour.

Herbed Potato Leek Soup

This herb-infused version brings aromatic depth and garden-fresh brightness to the traditional soup.

Using herbs like thyme, tarragon, or marjoram enhances the flavor and adds complexity without overpowering the natural creaminess of the potatoes and leeks.

Ingredients

• 2 tablespoons butter or olive oil
• 3 leeks, cleaned and chopped
• 2 cloves garlic, minced
• 4 medium potatoes, diced
• 4 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried tarragon or marjoram
• 1 cup milk or cream (optional)
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Instructions

1. Sauté leeks and garlic in butter until soft.
2. Add potatoes, broth, thyme, and tarragon. Simmer for about 20 minutes.
3. Blend until smooth, then stir in milk or cream if using.
4. Season with salt and pepper. Top with chopped parsley before serving.

This herbed version is wonderfully aromatic and ideal for those who love layered flavors in simple dishes.

It’s a perfect transition soup for any season and pairs beautifully with a slice of crusty bread.

Potato Leek Soup with Celery

Adding celery to potato leek soup introduces a mild, crisp flavor that balances beautifully with the creamy potatoes and sweet leeks.

This variation feels lighter, brighter, and slightly more aromatic, making it a great option for everyday meals or a refreshing starter course.

Ingredients

• 2 tablespoons olive oil
• 3 leeks, chopped
• 2 garlic cloves, minced
• 3 ribs celery, chopped
• 4 medium potatoes, diced
• 4 cups vegetable broth
• 1/2 cup milk or cream (optional)
• Salt and pepper, to taste
• Celery leaves or chives, for garnish

Instructions

1. In a large pot, heat olive oil and sauté leeks, garlic, and celery until soft and fragrant.
2. Add potatoes and broth. Bring to a boil, then lower the heat and simmer for 20 minutes.
3. Blend the soup until smooth or leave it chunky, based on preference.
4. Stir in milk or cream if desired, then season with salt and pepper.
5. Garnish with celery leaves or chopped chives before serving.

This celery-infused version is perfect for anyone who prefers a clean, herbaceous flavor with a light and silky texture.

It’s especially delightful during spring and fall.

Potato Leek Soup with Cauliflower

For a low-carb boost and a creamy texture without added cream, this version blends cauliflower with potatoes and leeks.

The cauliflower creates a velvety mouthfeel, while keeping the soup light and healthy. It’s ideal for those looking to reduce starch without sacrificing comfort.

Ingredients

• 2 tablespoons butter or olive oil
• 3 leeks, cleaned and sliced
• 2 garlic cloves, minced
• 2 cups cauliflower florets
• 3 medium potatoes, diced
• 4 cups chicken or vegetable broth
• Salt and pepper, to taste
• Grated Parmesan or nutritional yeast (optional)

Instructions

1. Sauté leeks and garlic in oil or butter until soft.
2. Add potatoes, cauliflower, and broth. Simmer for 25 minutes, until vegetables are soft.
3. Blend until creamy and smooth.
4. Stir in cheese or nutritional yeast, if using, and season with salt and pepper.
5. Serve hot with a sprinkle of extra cheese or fresh herbs.

This version is great for anyone who wants extra vegetables in a cozy, creamy soup.

It’s filling, flavorful, and flexible enough to be served as a starter or a full meal.

Spiced Potato Leek Soup

Adding a blend of warming spices gives potato leek soup an exciting twist, transforming it into a global-inspired comfort food.

With turmeric, cumin, or curry powder, this version carries a golden color and an earthy, fragrant depth that adds character without complicating the cooking process.

Ingredients

• 2 tablespoons olive oil
• 3 leeks, chopped
• 2 garlic cloves, minced
• 4 medium potatoes, peeled and cubed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 4 cups vegetable broth
• 1/2 cup coconut milk (optional)
• Salt and pepper, to taste
• Toasted seeds or fresh cilantro, for garnish

Instructions

1. Heat olive oil in a pot, add leeks and garlic, and sauté until soft.
2. Stir in turmeric and cumin, cook for 1–2 minutes.
3. Add potatoes and broth. Simmer for 20–25 minutes, until potatoes are tender.
4. Blend until smooth. Stir in coconut milk if desired.
5. Season to taste and top with toasted seeds or chopped cilantro.

This spiced version is a beautiful fusion of classic comfort and bold global flavors.

It’s a wonderful way to warm up and expand your soup repertoire with very little effort.

Potato Leek Soup with Kale

In this hearty twist, kale is added for extra nutrition, texture, and color.

The slightly bitter notes of kale balance perfectly with the sweetness of leeks and the creaminess of potatoes, making this soup a comforting and nourishing choice for colder days.

Ingredients

• 2 tablespoons olive oil
• 3 leeks, sliced and rinsed
• 2 garlic cloves, minced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 2 cups chopped kale (stems removed)
• 1/2 cup milk or cream (optional)
• Salt and pepper, to taste
• Grated Parmesan or chili flakes, for garnish

Instructions

1. Heat olive oil in a large pot. Sauté leeks and garlic until soft.
2. Add potatoes and broth. Bring to a boil, then reduce to simmer until potatoes are tender, about 20 minutes.
3. Stir in kale and cook until wilted, about 5 minutes.
4. Blend half the soup for a creamy-chunky texture or fully blend if preferred.
5. Stir in cream or milk if using. Season to taste and garnish as desired.

This soup is a flavorful way to eat your greens while enjoying a warm, filling meal.

The kale adds a rustic charm and pleasant chew that contrasts beautifully with the smooth base.

Potato Leek Soup with Corn

Adding sweet corn to potato leek soup gives it a natural sweetness and slight crunch, creating a satisfying balance of textures.

It’s an especially great variation for late summer or early fall, when fresh corn is in season.

Ingredients

• 2 tablespoons butter or olive oil
• 3 leeks, chopped
• 2 garlic cloves, minced
• 4 medium potatoes, diced
• 1 1/2 cups corn kernels (fresh or frozen)
• 4 cups chicken or vegetable broth
• 1/2 cup cream or milk (optional)
• Salt and pepper, to taste
• Fresh thyme or scallions, for garnish

Instructions

1. In a pot, sauté leeks and garlic in butter until soft.
2. Add potatoes and broth. Simmer until the potatoes are tender, about 20 minutes.
3. Stir in the corn and simmer for 5 more minutes.
4. Blend all or part of the soup depending on texture preference.
5. Stir in cream if using, season, and garnish with herbs or scallions.

This variation is comforting with a touch of sweetness, making it ideal for both kids and adults. It brings seasonal flair to a classic favorite while staying simple and wholesome.

Potato Leek Soup with Sausage

This bold variation includes sausage for a heartier, protein-rich meal that’s satisfying enough to serve as a full dinner.

The savory sausage adds spice and depth that complements the creamy soup base, making it especially popular in colder months.

Ingredients

• 1 tablespoon olive oil
• 2 leeks, sliced
• 2 cloves garlic, minced
• 3 medium potatoes, cubed
• 4 cups chicken broth
• 2 sausages (Italian, smoked, or plant-based), sliced or crumbled
• 1/2 cup cream (optional)
• Salt and pepper, to taste
• Chopped parsley or paprika for garnish

Instructions

1. In a pan, cook sausage until browned. Set aside.
2. In a pot, heat olive oil and sauté leeks and garlic until soft.
3. Add potatoes and broth. Simmer until potatoes are tender, around 20 minutes.
4. Blend the soup until smooth or leave slightly chunky.
5. Stir in cream if desired, then add cooked sausage back to the pot.
6. Season and garnish before serving.

This version is perfect when you want something filling and robust.

The addition of sausage transforms the soup into a hearty, protein-packed meal with bold flavor and satisfying substance.

Potato Leek Soup with Peas

Adding green peas to potato leek soup gives it a sweet, springlike flavor and a vibrant color.

The peas blend beautifully into the creamy base or can be left whole for a bit of texture.

This fresh and uplifting variation is great for warmer days or anyone looking to add a hint of sweetness to their soup.

Ingredients

• 2 tablespoons olive oil
• 3 leeks, cleaned and chopped
• 2 garlic cloves, minced
• 4 medium potatoes, diced
• 4 cups vegetable broth
• 1 ½ cups green peas (fresh or frozen)
• Salt and pepper, to taste
• Fresh mint or basil, for garnish

Instructions

1. Heat oil in a large pot and sauté leeks and garlic until soft.
2. Add potatoes and broth. Simmer until potatoes are tender, about 20 minutes.
3. Add peas and cook for 3–4 minutes.
4. Blend the soup to desired texture.
5. Season with salt and pepper, and garnish with mint or basil.

This version is light, subtly sweet, and packed with nutrients.

The peas add brightness, while the herbs offer a fresh finishing touch that elevates the entire dish.

Potato Leek Soup with Broccoli

This nutrient-rich twist adds broccoli to the mix, giving the soup an earthy flavor and vibrant green color.

Broccoli blends smoothly with the creamy base and introduces fiber, antioxidants, and vitamins, turning the classic into a supercharged meal.

Ingredients

• 2 tablespoons butter or olive oil
• 3 leeks, sliced
• 2 garlic cloves, minced
• 4 medium potatoes, peeled and cubed
• 2 cups broccoli florets
• 4 cups vegetable or chicken broth
• Salt and pepper, to taste
• Optional: grated cheddar or lemon zest for topping

Instructions

1. Sauté leeks and garlic in butter until soft.
2. Add potatoes and broth. Simmer for 15 minutes.
3. Add broccoli and cook for another 8–10 minutes.
4. Blend the soup until smooth.
5. Season with salt and pepper. Top with cheddar or lemon zest, if desired.

This version offers both comfort and nourishment.

It’s creamy, wholesome, and packed with greens—perfect for health-conscious eaters who still crave something cozy and satisfying.

Potato Leek Soup with Apple

For a surprising and delightful twist, adding apple introduces a gentle sweetness and subtle tartness that complements the richness of the leeks and potatoes.

This variation is elegant and unique, ideal for fall or as a starter for special dinners.

Ingredients

• 2 tablespoons butter
• 3 leeks, chopped
• 1 garlic clove, minced
• 1 medium apple (like Granny Smith or Honeycrisp), peeled and diced
• 3 medium potatoes, diced
• 4 cups vegetable broth
• 1/2 cup cream or milk (optional)
• Salt and white pepper, to taste
• Thin apple slices or fresh thyme for garnish

Instructions

1. In a pot, melt butter and sauté leeks and garlic until tender.
2. Add the apple, potatoes, and broth. Simmer for 20–25 minutes.
3. Blend the soup until smooth. Stir in cream if using.
4. Season with salt and white pepper. Garnish with thyme or a thin apple slice.

This soup is both comforting and refined.

The apple adds a gentle sweetness that enhances the leeks without overpowering them, creating a memorable and sophisticated flavor profile.

Potato Leek Soup with Mushrooms

This earthy variation adds mushrooms to the classic potato leek soup, creating a rich, savory flavor profile.

The mushrooms offer a deep umami taste and a meaty texture, making the soup more robust and satisfying—perfect for mushroom lovers and those looking for a hearty vegetarian option.

Ingredients

• 2 tablespoons olive oil or butter
• 3 leeks, sliced
• 2 garlic cloves, minced
• 8 oz mushrooms (cremini or button), sliced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1/2 cup milk or cream (optional)
• Salt and pepper, to taste
• Chopped parsley or thyme, for garnish

Instructions

1. Sauté leeks and garlic in oil until softened. Add mushrooms and cook until browned and tender.
2. Add potatoes and broth. Simmer for 20–25 minutes until potatoes are soft.
3. Blend part or all of the soup depending on your texture preference.
4. Stir in cream or milk, if using. Season with salt and pepper.
5. Garnish with parsley or thyme and serve hot.

This mushroom-enhanced version is earthy, aromatic, and filling. It’s a wonderful comfort food with an added depth of flavor, perfect for chilly evenings.

Potato Leek Soup with Zucchini

Zucchini brings a delicate flavor and extra creaminess to this fresh twist on the classic recipe.

It’s an ideal variation for summer months or when you want a lighter soup that still satisfies. The zucchini melts into the potatoes for a smooth, silky texture.

Ingredients

• 2 tablespoons olive oil
• 3 leeks, sliced
• 2 garlic cloves, minced
• 2 medium zucchinis, chopped
• 3 medium potatoes, peeled and diced
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh basil or dill, for garnish

Instructions

1. In a large pot, sauté leeks and garlic in olive oil until soft.
2. Add zucchini, potatoes, and broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Blend the soup until smooth and season with salt and pepper.
4. Garnish with fresh basil or dill and serve warm.

This zucchini variation is velvety, clean, and light while still comforting. It’s great for late summer dinners or a healthy, veggie-packed lunch option.

Conclusion

Potato leek soup remains a timeless favorite because of its comforting simplicity and incredible adaptability. With over 23 recipes to choose from, you can easily find one that fits your lifestyle, whether you want something light and fresh or rich and indulgent. Don’t be afraid to get creative by adding your favorite vegetables, herbs, or proteins to make the soup your own. No matter which version you try, you’ll be treated to a delicious meal that’s perfect for any season or occasion.