Description
This cozy rustic potato leek soup is creamy, naturally gluten-free, and made with simple ingredients like buttery leeks, Yukon Gold potatoes, and fresh thyme. Perfect for chilly nights or cozy dinners at home — comforting, wholesome, and ready in under an hour.
Ingredients
2 large leeks, white and light green parts only, sliced and rinsed well
1 medium onion, diced
2 stalks celery, chopped
3–4 cloves garlic, minced
4–5 medium Yukon Gold potatoes, peeled and diced
2 tbsp olive oil (or butter for extra richness)
½ cup dry white wine (optional – substitute broth if preferred)
4 cups vegetable broth (low sodium)
2–3 sprigs fresh thyme (or ½ tsp dried thyme)
2 bay leaves
Salt & black pepper, to taste
Cayenne pepper, a pinch (optional)
¼ cup heavy cream or oat milk (optional for extra creaminess)
Toppings (optional): Parmesan cheese, chives, croutons, or olive oil drizzle
Instructions
Prep the vegetables: Slice and rinse leeks well to remove grit. Dice onion, celery, and potatoes.
Sauté aromatics: Heat olive oil in a large pot over medium heat. Add leeks, onion, and celery with a pinch of salt. Cook 8–10 minutes until soft and fragrant. Add garlic and cook 30 seconds more.
Deglaze: Pour in wine and scrape the pan’s bottom. Let simmer 1–2 minutes until the alcohol cooks off.
Simmer the soup: Add potatoes, thyme, bay leaves, and broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until potatoes are fork-tender.
Blend: Remove bay leaves. Use an immersion blender to puree until creamy (or blend half for a chunkier texture).
Finish and season: Stir in cream if using, then season generously with salt, pepper, and cayenne.
Serve: Ladle into bowls and top with chives, Parmesan, or croutons. Serve warm.
Notes
Make it vegan: Use olive oil instead of butter and oat or coconut milk instead of cream.
Texture preference: For a rustic feel, blend only half the soup.
Storage: Keeps in the fridge up to 4 days or freeze up to 3 months. Reheat gently with a splash of broth if thickened.
No wine? Substitute broth and add a squeeze of lemon juice for brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 235 kcal
- Sugar: 5 g
- Sodium: 410 mg
- Fat: 10g
- Saturated Fat: 2 g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32 g
- Fiber: 4g
- Protein: 4 g
- Cholesterol: 5mg
Keywords: rustic potato leek soup, creamy leek soup, gluten-free soup, cozy fall soup recipe, Lilie Evans recipes