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Potato Leek Soup

This potato leek soup is rich, creamy, and full of flavor from sautéed leeks, garlic, buttery Yukon golds, and fresh dill.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 servings
Calories: 228 kcal
Course: Main Course
Cuisine: French , American , Irish

Ingredients

  • 2 tablespoons unsalted butter
  • 4 cups chopped leeks white and light green parts only (about 4 leeks; see How to Clean Leeks for step-by-step)
  • 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 (do not use non-fat, as it may curdle. Sour cream can be substituted)
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried dill weed
  • 2 large green onions thinly sliced (about 1/3 cup), divided

Instructions

    Cup of Yum
  1. In a Dutch oven or similar large, deep pot, melt the butter over medium heat. Add the leeks. Cook, stirring occasionally, until the leeks are very soft, about 10 minutes. Adjust the heat as needed so the leeks sweat but do not brown.
  2. Stir in the garlic, salt, and pepper. Sprinkle the flour over the top. With a wooden spoon, stir vigorously for 1 full minute. All of the white bits of flour should disappear (this makes the soup thick and yummy).
  3. Slowly pour in the vegetable broth, stirring constantly and pausing periodically between additions so that lumps do not form.
  4. Add the potatoes. Increase the heat to high and bring to a steady simmer, then cover the pot and reduce the heat to low. Let simmer, covered, until the potatoes are super soft and beginning to fall apart, about 25 to 30 minutes.
  5. With an immersion blender, puree the soup until thick and smooth, adding milk as needed if it is thicker than you would like; if you don’t have an immersion blender, add a few ladlefuls to a regular blender and carefully puree (be careful! hot soup splatters). Stir the blended soup back into the pot; repeat as needed.
  6. Add a few spoonfuls of the hot soup into a medium bowl. Add the Greek yogurt and stir to combine (this helps temper the yogurt to deter curdling).
  7. Stir the yogurt mixture back into the soup.
  8. Add the vinegar, mustard, and dill. Stir in half of the green onions. Taste and adjust the seasoning as desired. Serve hot with the remaining green onions sprinkled over the top and a few grinds of black pepper.

Notes

  • TO STORE: Store leftover potato leek soup in an airtight storage container in the refrigerator for up to 4 days.
  • TO REHEAT: Gently rewarm soup in a Dutch oven on the stove over medium heat until hot, or in the microwave.
  • I do not recommend saving potato leek soup in freezer as the potatoes will become mealy and the leeks soggy once reheated.

Nutrition Information

Serving 1(of 6) Calories 228kcal (11%) Carbohydrates 41g (14%) Protein 7g (14%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.2g Cholesterol 12mg (4%) Potassium 817mg (23%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1175IU (24%) Vitamin C 38mg (42%) Calcium 103mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 228

% Daily Value*

Serving 1(of 6)
Calories 228kcal 11%
Carbohydrates 41g 14%
Protein 7g 14%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1g 5%
Trans Fat 0.2g 10%
Cholesterol 12mg 4%
Potassium 817mg 17%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 1175IU 24%
Vitamin C 38mg 42%
Calcium 103mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.