This potato leek soup recipe is creamy and comforting, but totally dairy-free! Its rich texture comes from blended potatoes and white beans.
Even though yesterday was the first day of spring (!!!!), I still wanted to share this potato leek soup recipe with you today. It might seem wintry, but if you ask me, it’s actually perfect for early spring. At least in Chicago, we’ll have a few more snaps of cool weather (it snows every year on Jack’s April birthday), but on those chilly, gray spring nights, this cozy potato leek soup will warm us up!
This recipe is also a great way to showcase spring leeks, as they add sweet, oniony depth of flavor to the creamy and comforting soup. Lemon juice gives it a nice bright finish, and a drizzle of olive oil takes it over the top. Pass the crusty bread, and enjoy!
Potato Leek Soup Recipe Ingredients
Classic potato leek soup is often made with heavy cream and butter, but you won’t find them in this potato leek soup recipe. In fact, it’s entirely vegan. Blended potatoes and white beans give it a wonderfully creamy texture on their own – no dairy required! Here’s what else you’ll need to make it:
- Leeks, of course! They fill the soup with sweet, oniony flavor. Check out this post for a quick tutorial on how to clean and cut the leeks.
- Garlic – For sharp depth of flavor.
- Extra-virgin olive oil – It gives the soup a delicious richness.
- Lemon juice and white wine vinegar – For brightness.
- Dijon mustard – It adds savory, tangy depth of flavor.
- Vegetable broth – A soup essential. 🙂
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Potato Leek Soup
This potato leek soup recipe is super simple to make! Here’s how it goes:
First, sauté the aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the leeks until they soften. Then, add the garlic, and cook for 2 minutes more, or until it’s fragrant. Stir in the white wine vinegar, and cook for 30 seconds.
Next, simmer. Add the broth, potatoes, and white beans to the pot. Bring the broth to a boil, reduce the heat, and simmer for 30 minutes, or until the potatoes are tender.
Then, blend! Allow the soup to cool slightly before transferring it to a blender with a little more olive oil, the lemon juice, and Dijon mustard. Blend until smooth. If you prefer, you could use an immersion blender for this step.
Finally, season to taste. Try a spoonful of the soup and add more salt, pepper, lemon, or Dijon mustard, as desired.
Potato Leek Soup Serving Suggestions
When you’re ready to eat, ladle the soup into bowls. If desired, top each one with a sprinkle of chopped parsley, pine nuts, and red pepper flakes. I also like to add a drizzle of olive oil on top for extra richness.
Jack and I often enjoy this potato and leek soup on its own, with good crusty bread, homemade focaccia, or dinner rolls on the side. If you’re craving a larger meal, I recommend pairing it with a salad. These salad recipes would all be great choices:
More Favorite Soup Recipes
If you love this potato leek soup recipe, try one of these delicious soups next:
Potato Leek Soup
Prep Time: 20 mins
Cook Time: 40 mins
Serves 6 to 8
- 3 tablespoons extra-virgin olive oil, divided
- 4 cups chopped leeks, white and light green parts (about 3 large leeks)
- 3/4 teaspoon sea salt
- 4 garlic cloves, chopped
- 1 tablespoon white wine vinegar
- 4 cups vegetable broth
- 1 pound Yukon gold potatoes, about 3, chopped
- 1½ cups cooked white beans, drained and rinsed
- ½ tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- Freshly ground black pepper
- Chopped pine nuts and parsley for garnish, optional
- Pinch of red pepper flakes, optional
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper. Sauté for 6 to 8 minutes, until softened.
Add the garlic, stir, and cook for 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.
Let cool slightly, then transfer the soup to a blender with the remaining 1 tablespoon olive oil, the lemon juice, and the mustard. Blend until smooth. Work in batches if necessary. Season to taste and serve with chopped parsley, pine nuts, red pepper flakes, and drizzles of additional olive oil, if desired.