When the weather calls for something warm, comforting, and nourishing, there’s nothing quite like a bowl of potato and leek soup creamy enough to feel indulgent but light enough to keep things healthy. This version is packed with simple ingredients, big flavors, and a touch of modern convenience—whether you’re making it on the stovetop, in the Instant Pot, or in a slow cooker.
Healthy & Light Potato Leek Soup
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Soup
Cuisine French
Large Pot or Dutch Oven For traditional stovetop cooking
Instant Pot For a quick and easy Potato Leek Soup Instant Pot version
Slow cooker (Crock-Pot) If you prefer a set-it-and-forget-it approach for a Potato Leek Soup Crock Pot version
Immersion blender To blend the soup directly in the pot
Stand blender If you don’t have an immersion blender, carefully transfer in batches
- 3 large leeks trimmed and sliced (white and light green parts only)
- 2 lbs potatoes peeled and diced (Yukon Gold or Russet work best)
- 4 cups low-sodium vegetable broth or chicken broth for a non-vegan version
- 1 cup unsweetened almond milk or regular milk if preferred
- 2 cloves garlic minced
- 1 medium onion chopped
- 1 tbsp olive oil or butter for extra richness
- 1 tsp dried thyme
- 1/2 tsp turmeric for an anti-inflammatory boost
- Salt and black pepper to taste
- Fresh chives for garnish optional
- Crumbled cooked bacon optional, for a potato leek bacon soup variation
Prepare the leeks
Slice the leeks lengthwise and rinse them thoroughly under running water to remove any dirt trapped between layers.
Sauté the aromatics
In a large pot, heat olive oil over medium heat. Add the leeks, onion, and garlic. Sauté until softened, about 5 minutes.
Cook the soup
Add the diced potatoes, broth, thyme, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes, or until potatoes are fork-tender.
Blend until smooth
Use an immersion blender to puree the soup to your desired consistency. If using a stand blender, let the soup cool slightly before blending in batches.
Finish & serve
Stir in almond milk (or regular milk) to add a creamy texture. Adjust seasoning as needed. Serve hot, garnished with fresh chives and crumbled bacon (if using).
Pairings
This healthy and light soup pairs beautifully with:
- A crusty whole-grain baguette or sourdough bread
- A fresh green salad with a lemon vinaigrette
- Grilled chicken or roasted vegetables for added protein
FAQs
1. Can I make this a vegan potato leek soup?
Yes! Just use vegetable broth and almond milk, and skip any bacon garnish.
2. Can I use different potatoes?
Yukon Gold provides a naturally creamy texture, but Russet potatoes work well too.
3. How can I make this into a chicken leek soup?
Simply add shredded rotisserie chicken or cook raw chicken breasts in the broth, then shred them before blending.
4. Are there other leak and potato soup recipes I can try?
Absolutely! Some variations include adding carrots, celery, or a splash of white wine for depth of flavor.
5. What’s an anti-inflammatory soup variation?
Adding turmeric, ginger, and a pinch of cayenne can boost anti-inflammatory benefits.
