This potato leek soup is seriously good. It’s the kind of soup you make on a Sunday afternoon and then eat all week. It’s also surprisingly easy, even with the homemade broth (which, by the way, is totally worth it). Don’t let all the leeks intimidate you; they’re mostly just chopping and waiting.

Honestly, the most complicated part is probably cleaning the leeks. Those things can trap dirt like nobody’s business. Just slice them lengthwise and rinse thoroughly under cold water. You’ll thank me later. The broth adds a ton of flavor, but store-bought works in a pinch if you’re short on time.

The immersion blender is your friend here. It makes quick work of getting that perfectly smooth, creamy texture. If you don’t have one, a regular blender works fine, just be careful when blending hot liquids. Work in batches and don’t overfill it!

What You’ll Need
- 4 large leeks, about 2½ pounds (white and light green parts only)
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- Freshly ground black pepper
- 2 pounds Yukon gold potatoes or yellow potatoes, chopped
- 3 garlic cloves, grated
- 6 cups Leek Top Broth (see below) or vegetable broth
- 3 fresh thyme sprigs, bundled
- 1 cup milk or heavy cream
- 1 tablespoon fresh lemon juice
- Chopped fresh chives, for garnish
Optional Leek Top Broth:
- 4 large leeks, about 2½ pounds, (dark green tops only)
- 12 cups water
- 8 fresh thyme sprigs
- 5 garlic cloves, smashed
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns

Steps

Optional: Make the leek top broth. Cut the dark green tops off the leeks. Wash well and add to a large pot with the water, thyme, garlic, salt, and peppercorns. Bring to a boil over high heat, then reduce the heat and simmer for 30 minutes. Strain and measure 6 cups broth for the soup. Freeze the remaining broth or store it in the refrigerator for another use.
Make the soup: Chop the white and light green parts of the leeks. Wash well.
Heat the butter in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper and cook for 8 to 10 minutes, stirring occasionally, or until the leeks are soft. If the leeks start browning before they soften, reduce the heat.
Add the potatoes, garlic, broth, and thyme and simmer for 20 minutes, or until the potatoes are very soft. Use an immersion blender or transfer to an upright blender to blend until smooth. Return the soup to the pot and stir in the milk. Season to taste, adding the lemon juice, if desired.
Garnish with chives and serve.

Substitutions That Actually Work
- Instead of leeks: Use onions and a bit of celery for a similar flavor profile.
- Instead of potatoes: Cauliflower or parsnips would work well.
- Instead of milk/cream: Full-fat coconut milk adds a nice richness.
Making It Diabetes-Friendly
- Use unsweetened almond milk or cashew milk instead of cow’s milk or cream.
- Reduce the potatoes slightly and add more cauliflower for a lower-carb option.
Tips & Storage
- Make a big batch of the leek top broth and freeze it for later. It’s great for all sorts of soups and stews.
- Store leftover soup in an airtight container in the fridge for up to 4 days. It freezes well too!