Spring Potato Leek Soup

Name: Spring Potato Leek Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 medium potatoes, peeled and diced; 2 large leeks, cleaned and sliced; 4 cups vegetable broth; 1 medium onion, chopped; 3 tablespoons olive oil; Salt and pepper to taste; Fresh chives for garnish

Highlighted under: Balanced Meals

I absolutely love making Spring Potato Leek Soup, as it perfectly captures the essence of spring with its fresh ingredients and vibrant flavors. Each time I prepare this soup, I feel like I’m enjoying a bowl of sunshine! The combination of tender potatoes and sweet leeks creates a comforting yet refreshing dish that’s perfect for any meal. It’s quick to whip up, making it a go-to in my kitchen during the spring months when leeks are at their best.

Created by

Belinda Fraser

Last updated on 2026-02-02T01:01:36.569Z

When I first tasted Potato Leek Soup at a local café, I knew I had to recreate it at home. The way the leeks add a subtle sweetness complements the earthiness of the potatoes was magic! I experimented with herbs and spices to elevate the flavor and found that a simple garnish of fresh chives and a squeeze of lemon brought the whole dish to life.

This soup is a wonderful canvas for seasonal variations; adding in a handful of spinach or peas not only looks beautiful but enhances the nutrient profile. Plus, it’s such a joy to enjoy this hearty yet light dish while sharing it with friends on a lazy spring afternoon.

Why You'll Love This Recipe
Vibrant flavors that capture the essence of spring
Creamy texture without heavy cream, making it lighter
Easy to prepare, perfect for weeknight dinners or entertaining

The Role of Leeks in the Soup

Leeks are a key ingredient in this soup, providing a subtle sweetness that enhances the overall flavor profile. When selecting leeks, aim for fresh, firm stalks with vibrant green leaves, as these will yield the best flavor. The white part, in particular, is tender and flavorful, but remember to thoroughly clean them, as dirt often hides between the layers.

Sautéing the leeks with onions not only softens their texture but also draws out their sweetness, which offers a wonderful base for the soup. If you prefer a more pronounced onion flavor, consider using a mix of yellow onions and leeks. The balance of flavors can be adjusted by varying the amounts of either ingredient to match your taste.

Making It Creamy Without Cream

This recipe achieves a creamy texture through the blending of the cooked potatoes, which act as a natural thickener. For an added depth of flavor, you can roast the potatoes before dicing them. Simply toss the whole potatoes with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 30-40 minutes until tender and golden, then proceed with the recipe as usual.

If you're looking for a lighter version, you can experiment with adding a splash of unsweetened almond milk or oat milk after blending for an extra creaminess without the calories of heavy cream. This not only keeps the soup lighter but also aligns with vegan dietary preferences.

Storing and Reheating Tips

Spring Potato Leek Soup can be made ahead and stored in the refrigerator for up to three days. To maintain the best flavor and texture, allow the soup to cool completely before transferring it to an airtight container. If you find the soup thickens upon storage, don't worry; simply stir in a little extra vegetable broth or water while reheating on the stove.

For longer storage, this soup freezes wonderfully. Portion it into freezer-safe containers and freeze for up to three months. When you're ready to enjoy it again, thaw overnight in the fridge and reheat gently over low heat, stirring frequently to restore its creamy consistency.

Ingredients

Ingredients for Spring Potato Leek Soup

For the Soup

4 medium potatoes, peeled and diced
2 large leeks, cleaned and sliced
4 cups vegetable broth
1 medium onion, chopped
3 tablespoons olive oil
Salt and pepper to taste
Fresh chives for garnish

Gather all fresh ingredients to ensure the best flavor!

Instructions

How to Make Spring Potato Leek Soup

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sliced leeks, and sauté until soft, about 5 minutes.

Add the Potatoes

Stir in the diced potatoes and cook for another 5 minutes, allowing them to absorb the flavors.

Add Broth and Simmer

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and let it simmer for 25 minutes, or until the potatoes are tender.

Blend and Season

Using an immersion blender, blend the soup until smooth. Season with salt and pepper to taste.

Serve

Ladle the soup into bowls and garnish with fresh chives before serving.

Enjoy your delightful bowl of springtime flavors!

Pro Tips

For an extra creamy texture, blend a portion of the soup and then mix it back in with the unblended soup for a lovely mouthfeel.

Serving Suggestions

When it comes to serving Spring Potato Leek Soup, don't hesitate to get creative with your garnishes. A dollop of vegan sour cream or a drizzle of olive oil can elevate the presentation and add richness. Accompany the soup with warm, crusty bread or crispy croutons for a satisfying meal. I often serve it alongside a light salad to complement the soup’s comforting nature without being too heavy.

For added texture, consider trying roasted asparagus or green peas sprinkled on top. These toppings not only complement the flavors but also add a pop of color that enhances the spring theme of the dish. Fresh herbs, such as dill or parsley, can also brighten the soup and provide a contrasting taste.

Possible Variations

This Spring Potato Leek Soup is versatile, and you can easily tailor it to your preferences. For a heartier version, add diced carrots or celery when sautéing the onions and leeks. These vegetables will introduce additional layers of flavor and nutrition, making the soup more filling for a main course option.

If you're after a bit of a kick, consider incorporating a pinch of red pepper flakes during the sautéing process or a dash of lemon juice at the end for a bright, zesty finish. I love to customize my soup by adding a touch of fresh mint or basil; these herbs add an unexpected but delightful twist that harmonizes beautifully with the leeks.

Questions About Recipes

→ Can I make this soup ahead of time?

Absolutely! You can prepare the soup ahead and store it in the refrigerator for up to 3 days. Just reheat before serving.

→ Can I freeze leftover soup?

Yes, this soup freezes well. Just ensure it's cooled completely before transferring to an airtight container. It can last in the freezer for up to 3 months.

→ What can I add to enhance flavor?

Adding herbs like thyme or dill can give the soup an extra flavor boost. A splash of lemon juice before serving brightens it up nicely.

→ Is there a substitute for potatoes?

You may substitute potatoes with cauliflower for a low-carb version, or try adding brown rice for added texture.