This Potato Leek Soup is a creamy, comforting classic made with sautéed leeks, buttery Yukon gold potatoes, and a touch of fresh dill for brightness. With rich Greek yogurt and a splash of milk to bring everything together, it’s a cozy meal perfect for chilly days or whenever you crave a nourishing bowl of soup.
Why You’ll Love This Recipe
This potato leek soup is incredibly satisfying yet light, thanks to the natural creaminess of Yukon gold potatoes and a dairy-based finish that doesn’t rely on heavy cream. The leeks bring a delicate onion-like flavor, while the garlic, Dijon mustard, and vinegar add subtle depth. Whether served as a starter or the main course with crusty bread, it’s a versatile and crowd-pleasing dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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unsalted butter
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chopped leeks (white and light green parts only)
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garlic
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kosher salt
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ground black pepper
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all-purpose flour
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Yukon gold potatoes, peeled and chopped
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low sodium vegetable broth
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2% or whole milk
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plain whole Greek yogurt (or sour cream)
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white vinegar
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Dijon mustard
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dried dill weed
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green onions
Directions
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In a large Dutch oven, melt the butter over medium heat. Add the leeks and cook for about 10 minutes, stirring occasionally, until they’re very soft but not browned.
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Stir in the garlic, salt, and pepper. Sprinkle the flour over the leeks and stir vigorously for one minute until no flour remains visible.
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Gradually pour in the vegetable broth, stirring constantly to avoid lumps.
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Add the potatoes and bring to a steady simmer over high heat. Reduce heat to low, cover, and simmer for 25–30 minutes until potatoes are very soft.
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Use an immersion blender to puree the soup until thick and smooth. Add milk as needed to reach desired consistency. If using a regular blender, carefully puree a portion of the soup and stir it back in.
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In a bowl, mix a few spoonfuls of hot soup with the Greek yogurt to temper it, then stir the mixture back into the soup.
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Add vinegar, Dijon mustard, dill, and half the green onions. Adjust seasoning to taste.
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Serve hot, topped with remaining green onions and freshly ground black pepper.
Servings and timing
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Servings: 6
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Prep time: 15 minutes
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Cook time: 35 minutes
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Total time: 50 minutes
Variations
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Vegan version: Use plant-based butter and unsweetened non-dairy yogurt.
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Chunky style: Blend only half the soup for a mix of creamy and chunky textures.
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Extra herbs: Add fresh thyme or parsley for a more herbal flavor.
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Spicy kick: Stir in a pinch of red pepper flakes or cayenne.
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Creamier version: Substitute part of the broth with half-and-half or heavy cream for extra richness.
Storage/Reheating
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To store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
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To reheat: Warm gently on the stove over medium heat, stirring occasionally, or microwave in short bursts.
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Freezing not recommended: The texture of potatoes and leeks can become mealy and soggy when thawed.
FAQs
How do I clean leeks properly?
Leeks can trap dirt between their layers. Slice them and soak in a bowl of water, swishing to loosen the grit, then lift out and drain.
Can I use russet potatoes instead of Yukon gold?
Yes, but Yukon golds have a naturally creamier texture that suits this soup better.
What can I use instead of Greek yogurt?
Sour cream is a good substitute. Avoid non-fat varieties to prevent curdling.
Is this soup gluten-free?
As written, it contains all-purpose flour. You can substitute a gluten-free flour blend or cornstarch for a gluten-free version.
Can I make it ahead of time?
Yes, the soup can be made a day in advance and stored in the refrigerator. Reheat before serving.
What can I serve with potato leek soup?
Serve with crusty bread, a green salad, or a grilled cheese sandwich for a full meal.
Can I freeze this soup?
It’s not recommended, as the texture of potatoes and leeks suffers upon thawing.
How do I make it thicker?
Simmer uncovered to reduce the liquid, or add a few extra potatoes and blend thoroughly.
Is this soup healthy?
It’s lighter than most cream-based soups, thanks to the use of yogurt and milk instead of cream.
Can I add other vegetables?
Absolutely. Celery, carrots, or parsnips can be sautéed with the leeks for extra flavor.
Conclusion
Potato Leek Soup is a timeless comfort food that’s both easy to make and deeply flavorful. With its silky texture, warming aroma, and adaptable ingredients, this soup is perfect for a weeknight dinner or meal prep staple. Make a pot, savor a bowl, and enjoy a taste of simple homemade goodness.
Print
Potato Leek Soup
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This rich and creamy potato leek soup is made with buttery Yukon gold potatoes, sautéed leeks, garlic, and finished with dill, Greek yogurt, and Dijon mustard for a cozy and flavorful dish.
Ingredients
- 2 tablespoons unsalted butter
- 4 cups chopped leeks, white and light green parts only (about 4 leeks)
- 1 large clove garlic, minced (about 1 heaping teaspoon)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper, plus additional for serving
- 2 tablespoons all-purpose flour
- 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks (about 4 potatoes)
- 4 cups low sodium vegetable broth
- ½ to 1 cup 2% or whole milk, as needed
- ½ cup plain whole Greek yogurt, plus additional for serving (or sour cream)
- 1 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon dried dill weed
- 2 large green onions, thinly sliced (about 1/3 cup), divided
Instructions
- In a Dutch oven or large, deep pot, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until very soft, about 10 minutes. Do not brown.
- Stir in the garlic, salt, and pepper. Sprinkle the flour on top and stir vigorously for 1 minute until flour is fully incorporated.
- Gradually pour in the vegetable broth, stirring constantly to prevent lumps.
- Add the potatoes, bring to a steady simmer over high heat, then cover and reduce heat to low. Simmer for 25–30 minutes, until potatoes are very soft.
- Use an immersion blender to puree the soup until smooth, adding milk as needed to reach desired consistency. Alternatively, carefully blend in batches using a blender.
- Place a few spoonfuls of hot soup in a bowl and stir in the Greek yogurt to temper it, then add the yogurt mixture back to the pot.
- Stir in the vinegar, mustard, dill, and half of the green onions. Adjust seasoning as needed.
- Serve hot, topped with remaining green onions and black pepper.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
- TO REHEAT: Warm gently in a pot over medium heat or in the microwave.
- NOT FREEZER-FRIENDLY: Freezing is not recommended, as potatoes may become mealy and leeks soggy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
