My first batch was a disaster, and it was completely my fault
The first time I made this soup, I was convinced you were supposed to use the whole leek, dark green tops and all. Man, was that a disaster.
It came out bitter and stringy, and I spent a good while thinking leeks just weren’t for me.
Then I actually learned how to cut and clean leeks, which took about two minutes to figure out. You want the white and light green parts, and that’s it.
The second attempt was a completely different soup. Sweet, mellow leeks cooked down low and slow, Yukon golds that turn silky the moment you blend them, and a can of full-fat coconut milk standing in for the heavy cream.
And that swap isn’t a compromise. You get the same rich, spoon-coating texture without a drop of dairy.
Don’t throw out the green tops
Those dark green tops are too tough for the soup, but they are not trash. Stash them in a freezer bag and simmer them into your next pot of vegetable broth.
What a lovely recipe, thank you! SOOOO DELICIOUS. This was my first time using leeks in a soup.
– Brenda
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Leeks. Look for leeks that are firm with plenty of white and light green, and no yellowing. Skip the dark green tops, and don’t swap in green onions, since they’re much sharper and will take over the whole pot.
- Yukon gold potatoes. These are the whole reason the soup goes creamy without cream. They’re waxy and buttery, so they blend into silk instead of turning grainy. Red potatoes work too, but avoid starchy russets, which soak up liquid and can go gluey.
- Garlic. Fresh crushed garlic, and it’s worth it. Garlic powder will work but you lose a lot.
- Vegetable broth. Regular sodium is what I tested with. Use reduced sodium if you’re watching it and adjust the salt at the end. Chicken broth works if you’re not keeping it vegan.
- Full-fat canned coconut milk. This one matters. Use the thick canned kind, not the thin coconut beverage in a carton, or the soup will end up watery instead of rich. And no, it doesn’t taste like coconut once it’s blended with the leeks and herbs.
- Dried thyme and tarragon. The tarragon is the quiet one doing a lot of work here. It gives the soup that slightly sweet, almost anise-y note you get in a good French potage.
- Lemon juice. Stirred in right at the end, off the heat. Coconut milk can read a little flat on its own, and the lemon snaps everything back into focus. Don’t skip it.
How to Make Potato Leek Soup
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the leeks and potatoes
Slice the leeks into thin half moons, using only the white and light green parts. Drop them into a bowl of cold water and swish them around so the grit sinks to the bottom, then lift them out with your hands.
Peel the potatoes and cut them into 1-inch cubes so they cook evenly.
Lift the leeks OUT of the water instead of pouring the whole bowl into a colander. Otherwise you just pour all that sand right back over them.
Sauté the leeks and garlic
Add the olive oil and leeks to a large pot or Dutch oven over medium heat and cook for 8 to 10 minutes, until they are soft and sweet.
Stir in the crushed garlic and cook one more minute. You want the leeks tender and pale, not browned, since color here turns the soup slightly bitter.
Add the broth, potatoes, and herbs
Pour in the vegetable broth and scrape the bottom of the pot to lift anything stuck on. Add the potatoes, thyme, tarragon, coconut milk, and salt.
Bring it to a boil, then reduce to medium, cover, and cook 12 to 15 minutes until the potatoes fall apart when you press one against the side of the pot.
Blend it, then finish with lemon
Turn off the heat and blend the soup with an immersion blender until it is creamy. Stir in the lemon juice and taste for salt.
Stop blending as soon as it turns smooth. Potatoes are full of starch, and the longer you run the blender, the more of those starch granules burst, which is what turns a silky soup gluey and sticky.
No immersion blender? Blend in batches in a countertop blender, but let the soup cool a bit first and vent the lid so steam can escape.
The best immersion blender!
This stick blender is a lifesaver when it comes to blending up creamy soups or even salad dressings. It’s easy to clean, gets things silky smooth, and is pretty affordable!
FAQs
No. Once the coconut milk is simmered with the sautéed leeks, garlic, thyme, and tarragon and then blended, the coconut flavor disappears almost completely. What it leaves behind is the richness and body you would normally get from heavy cream. The lemon juice at the end sharpens everything up and takes away any lingering sweetness.
Not for this recipe. Canned full-fat coconut milk is thick and high in fat, which is exactly what replaces the heavy cream. The coconut beverage sold in cartons is mostly water and will leave you with a thin, watery soup.
Over-blending. Potatoes are packed with starch granules, and the longer the blender runs, the more of them burst and release starch, which turns a silky soup into something sticky and paste-like. Blend just until it is smooth and then stop.
Traditional potato leek soup is not, since it is usually built on butter and heavy cream. This version is completely dairy-free because it uses olive oil and full-fat canned coconut milk instead, which also makes it vegan, vegetarian, Whole30, and gluten-free.
Yes, for 4 to 6 months in a freezer-safe container. Because there is no dairy in this version, it will not split or turn grainy when it thaws the way cream-based potato soups do. Thaw it in the refrigerator for a day or two, then reheat on the stovetop.
Stored in an airtight container, it will keep for 3 to 5 days. Let it cool to room temperature before you put the lid on. It thickens as it sits, so add a splash of broth when you reheat it.
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Creamy Potato Leek Soup
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Equipment
Ingredients
- 3 tablespoons olive oil
- 2-3 large leeks about 5 cups chopped
- 4 cloves garlic crushed
- 2 pounds Yukon gold potatoes peeled and cubed
- 6 cups vegetable broth regular sodium
- ½ teaspoon thyme dried
- ½ teaspoon tarragon dried
- 1 ¼ cup coconut milk canned, full-fat
- 1 ½ – 2 tsp. salt to taste
- 2 tablespoons lemon juice
Instructions
- Prepare leeks by thinly cutting and cleaning thoroughly.2-3 large leeks
- Peel potatoes and cut into 1-inch cubes.2 pounds Yukon gold potatoes
- Add olive oil and leeks to a large pot or Dutch oven over medium heat. Sauté leeks for 8-10 minutes or until they become soft and tender. Add crushed garlic and continue sautéing for 1 minute.3 tablespoons olive oil, 4 cloves garlic
- Pour vegetable broth into the post, making sure to scrape the bottom to loosen up any loose bits.6 cups vegetable broth
- Add potatoes, dried herbs, milk, and salt. Bring contents to a boil.½ teaspoon thyme, ½ teaspoon tarragon, 1 ¼ cup coconut milk, 1 ½ – 2 tsp. salt
- Bring contents to a boil. Reduce heat to medium and cover pot with a lid. Cook for 12-15 minutes, or until potatoes are tender.
- Turn off heat and blend soup until creamy using a handheld immersion blender.*
- Stir in lemon juice and add additional salt, to taste. Serve soup with a toasted baguette, croutons, or crackers and enjoy!2 tablespoons lemon juice
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Notes
- Cutting: Leeks and potatoes in similar pieces means they finish cooking at the same time.
- Leeks: Eight to ten minutes feels long, but that slow cook is where all the sweetness comes from. Rushing it leaves the soup thin on flavor. Browned leeks turn the finished soup a dull grayish color and add a bitter edge.
- Blending: Smooth is the goal, gummy is what happens 20 seconds later.
- Potatoes: Scoop out a cup or two of the cooked potatoes before you blend, then stir them back in at the end.
- Saving: It will set up in the fridge. Thin it with a splash of broth while reheating.
- Storage: Refrigerate up to 3-5 days, or freeze up to 4-6 months. Since there is no dairy, it will not split when thawed. Thaw in the fridge, then reheat gently, thinning with a splash of broth as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with potato leek soup
This is a soup that wants something crunchy next to it. A handful of homemade croutons or a torn-off piece of toasted baguette is honestly all it needs.
For a fuller dinner, a bright green salad cuts through the richness nicely. My confetti kale salad and strawberry spinach salad both work, and so does a fall harvest salad once the weather turns.
And if you want bread with real substance, go with sweet mini cornbread muffins.
More creamy soup recipes
If you love these, you’ll want to try: Smashed Dumpling Tacos, Korean Beef Tacos, Blackened Fish Tacos with Avocado Sauce, Crispy Baked Ground Turkey Tacos, Bang Bang Shrimp Tacos, and Instant Pot Tacos al Pastor.
What a lovely recipe, thank you! SOOOO DELICIOUS. This was my first time using leeks in a soup. I didn’t quite have enough so I added a rib of celery and a bit of yellow onion. I like that you can use various spice combos. I used thyme and rosemary. This recipe is a keeper!
Yay! So happy to hear you enjoyed the recipe, Brenda! So glad you could make it work. Thanks so much for taking the time to leave a comment and rating!
I prepared this, but left out the milk of any kind. However, I did use butter to add some creaminess. I think it turned out better than any others I’ve made with milk. If you want to do true Paleo, you could leave out the butter.
That’s great to know, Margaret. Happy to hear you enjoyed the recipe. Thanks for your comment and feedback!