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Vegetarian Potato Leek Soup (Creamy + One-Pot)
Warm up on a chilly day with this delicious potato leek soup recipe. Made with creamy potatoes and flavorful leeks, this soup is sure to satisfy your taste buds and keep you cozy.
This recipe is vegetarian friendly and uses dairy, but has plant based ingredient swaps to make it vegan friendly.
What you’ll love about this recipe…
Ingredients
- olive oil
- garlic
- leeks
- large onion
- celery
- fresh thyme
- nutmeg
- golden potatoes
- vegetable broth
- heavy cream or half and half – use a plant based option if vegan
- kosher salt
- black pepper
- Optional Garnishes: chives & drizzle of olive oil
Be sure to check out the full recipe and ingredient list in the recipe card below.
Substitutions
- Skip the olive oil if oil-free and sauté in water.
- Replace the heavy cream or half & half with plant based options if vegan.
- We love the creaminess of the golden potato in this recipe. You can use your preferred potato, including sweet potato.
Instructions
- In a large pot or dutch oven add your olive oil and garlic on medium high heat. Saute for 2 minutes or until fragrant and lightly brown.
- Add in your onion, leeks, and celery. Add 1⁄2 tablespoon salt and 1 1⁄2 teaspoons black pepper. Stir to combine and saute until softened, about 3-4 minutes.
- Next, add in your minced thyme and nutmeg. Stir and cook for 1 minute until fragrant.
- Add in your potatoes and 5 cups of broth. Bring to a boil. Cook for 10-12 minutes until potatoes are cooked through and soft. Test with a fork through the potato.
- Using a blender, immersion blender, or food processor, blend your soup until smooth and desired consistency. Be careful with this step as the soup is super hot!
- Add your soup back into the pot.
- Add in your cream, remaining broth, and stir. Add the rest of your salt and pepper to taste! Top with desired garnishes!
How to Store + Reheat Leftovers
You can store the soup in the pot or an airtight container. Store in the fridge for up to 3 days.
Our Favorite
One-Pot Recipes
Vegetarian Creamy Potato Leek Soup
Warm, creamy, and satisfying, this recipe for potato leek soup will have you coming back for seconds. Learn the steps to creating the perfect bowl of comfort food.
Equipment
Ingredients
- 3 tablespoons olive oil
- 7 cloves garlic minced
- 4 leeks sliced
- 1 large onion chopped
- 4 celery stalks sliced
- 2 tablespoons fresh thyme chopped
- 2 teaspoons nutmeg
- 3 pounds golden potatoes quartered
- 7 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon kosher salt divided
- 3 teaspoons black pepper divided
Instructions
- In a large pot or dutch oven add the olive oil and garlic on medium high heat. Saute for 2 minutes or until fragrant and lightly brown.
- Add in the onion, leeks, and celery. Add 1⁄2 tablespoon salt and 1 1⁄2 teaspoons black pepper. Stir to combine and saute until softened, about 3-4 minutes.
- Next, add in the minced thyme and nutmeg. Stir and cook for 1 minute until fragrant.
- Add in the potatoes and 5 cups of broth. Bring to a boil. Cook for 10-12 minutes until potatoes are cooked through and soft. Test with a fork through the potato.
- Using a blender, immersion blender, or food processor, blend your soup until smooth and desired consistency. Add your soup back into the pot.
- Add in your cream, remaining broth, and stir. Add the rest of your salt and pepper to taste! Top with desired garnishes!
