25+ Easy and Flavorful Potato Leek Soup Recipes to Try This Season

Potato leek soup is a timeless comfort food that’s as satisfying as it is versatile.

The creamy, savory flavors of tender potatoes and leeks create a rich and hearty base that can be adapted in countless ways to suit any taste.

Whether you’re in the mood for a classic version or eager to try something with a little more flair, there’s a potato leek soup recipe out there for everyone.

From earthy roasted garlic and mushrooms to the bold punch of chipotle or the freshness of lemon herb pesto, these 25+ potato leek soup recipes offer exciting and delicious variations to explore.

In this roundup, we’ve gathered a collection of creative, hearty, and flavorful recipes that highlight the simple yet satisfying combination of potatoes and leeks.

Whether you’re a beginner in the kitchen or a seasoned home cook, you’ll find plenty of ideas to inspire your next soup creation.

Get ready to warm up with these deliciously comforting soups that can be enjoyed on a cozy night in or served as a hearty meal for family and friends.

25+ Easy and Flavorful Potato Leek Soup Recipes to Try This Season

Potato leek soup is one of those classic dishes that never goes out of style. Its creamy, comforting texture and subtle, sweet flavor make it the perfect base for a wide range of variations.

Whether you like it spicy, herby, or rich, there’s no shortage of ways to enjoy this humble yet delicious soup.

With 25+ recipes to choose from, you’re bound to find a new favorite that will become a go-to in your cooking repertoire.

So, grab your leeks and potatoes, and start experimenting with these amazing potato leek soup recipes that promise to satisfy every craving and suit every palate.

Classic Potato Leek Soup

This comforting and creamy potato leek soup is a timeless favorite. With tender potatoes, sautéed leeks, and a blend of savory seasonings, it’s perfect for chilly evenings. The rich texture and delicate flavor come together effortlessly, creating a warm, satisfying bowl of soup.

Ingredients:

• 4 large leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 1 small onion, diced
• 3 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, heat butter and olive oil over medium heat. Add the leeks and onions, sautéing until softened, about 5 minutes.
2. Add the diced potatoes to the pot and stir well.
3. Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Simmer for another 5 minutes, then serve hot, garnished with chopped chives.

This classic potato leek soup is the ultimate comfort food, offering a perfect balance of creamy texture and flavorful richness. The combination of leeks and potatoes makes for a hearty soup that feels indulgent without being overly heavy. The cream adds just the right amount of richness, while the chives provide a fresh, aromatic finish. Ideal for colder months, this recipe is simple yet luxurious, satisfying both your hunger and your cravings for something warm and soothing.

Vegan Potato Leek Soup

This vegan potato leek soup offers all the richness of the classic version but without any dairy. The potatoes and leeks blend together perfectly to create a creamy and satisfying soup, while the addition of coconut milk brings a subtle hint of sweetness, making it a great dairy-free option for plant-based diets.

Ingredients:

• 4 leeks, cleaned and sliced
• 3 large russet potatoes, peeled and cubed
• 1 large onion, chopped
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and onion, and cook until softened, about 7 minutes.
2. Stir in the garlic and cook for another 1-2 minutes until fragrant.
3. Add the cubed potatoes and vegetable broth to the pot, bringing it to a boil. Reduce heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
4. Once the potatoes are soft, use an immersion blender to puree the soup until smooth, or blend in batches.
5. Stir in the coconut milk and season with salt and pepper. Simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley.

This vegan version of potato leek soup is a comforting and healthy alternative to the creamy classic. The use of coconut milk instead of dairy not only makes it vegan-friendly but also adds a slightly sweet and aromatic flavor that complements the earthiness of the leeks and potatoes. The result is a velvety smooth soup that’s just as satisfying as its traditional counterpart. Whether you’re vegan or simply looking for a lighter alternative, this soup offers a rich taste without the heaviness of cream.

Spicy Potato Leek Soup

For those who enjoy a bit of heat, this spicy potato leek soup is a flavorful twist on the traditional recipe. The combination of leeks and potatoes forms a creamy base, while the addition of chili flakes and smoked paprika adds depth and a touch of spice. This soup is perfect for anyone who loves bold flavors and a warming kick.

Ingredients:

• 3 leeks, cleaned and sliced
• 4 medium Yukon Gold potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup milk (or plant-based milk)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp chili flakes (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and onions and sauté until soft and translucent, about 5 minutes.
2. Add the potatoes, smoked paprika, and chili flakes. Stir to coat the potatoes evenly with the spices.
3. Pour in the vegetable broth, ensuring the potatoes are covered. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
4. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend part of the soup and leave some potato pieces intact.
5. Stir in the milk and season with salt and pepper. Let the soup simmer for another 5 minutes to heat through.
6. Serve hot, garnished with fresh cilantro.

This spicy potato leek soup is a bold variation on a classic favorite. The heat from the chili flakes and the depth of the smoky paprika elevate the soup, adding complexity and a surprising twist. The creamy base made from potatoes provides a perfect counterbalance to the spice, resulting in a comforting yet exciting dish. Whether you enjoy a little or a lot of heat, this soup offers a satisfying combination of smooth textures and bold flavors that will leave you wanting more.

Herbed Potato Leek Soup

This herbed potato leek soup is a fresh take on the classic, bursting with aromatic herbs like thyme, rosemary, and parsley. The herbs add a fragrant depth to the soup, complementing the earthiness of the potatoes and leeks. This is a light yet flavorful option, perfect for those who enjoy a burst of herbaceous freshness in their soup.

Ingredients:

• 4 leeks, cleaned and sliced
• 3 large potatoes, peeled and diced
• 1 small onion, chopped
• 4 cups vegetable broth
• 1 cup milk (or plant-based milk)
• 2 tbsp olive oil
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and onions and sauté until softened, about 5-7 minutes.
2. Add the potatoes and the vegetable broth. Stir to combine, then add the thyme and rosemary sprigs. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.
3. Remove the thyme and rosemary sprigs, then use an immersion blender to blend the soup until smooth. If you prefer a chunkier soup, blend half and leave some pieces intact.
4. Stir in the milk and season with salt and pepper to taste. Simmer for an additional 5 minutes.
5. Serve the soup hot, garnished with fresh parsley.

This herbed potato leek soup is an aromatic variation that brings out the natural flavors of the ingredients. The fresh herbs infuse the soup with a beautiful fragrance, enhancing the leek and potato base with a subtle yet delightful twist. The addition of parsley as a garnish adds brightness and color, making each spoonful an enjoyable, refreshing experience. Ideal for those who love fresh herbs, this soup is a perfect balance of simplicity and flavor.

Cheddar Potato Leek Soup

This cheesy cheddar potato leek soup is a hearty and indulgent twist on the classic. With the rich flavor of sharp cheddar cheese melted into the creamy soup base, it’s a comforting and savory dish that’s perfect for those who crave a bit of cheesy goodness in their meal.

Ingredients:

• 4 leeks, cleaned and sliced
• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 3 cups vegetable broth
• 1 cup whole milk
• 1 ½ cups shredded sharp cheddar cheese
• 2 tbsp butter
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat butter and olive oil in a large pot over medium heat. Add the leeks and onions, and sauté until softened, about 5 minutes.
2. Add the diced potatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender to puree.
4. Stir in the milk and shredded cheddar cheese. Allow the cheese to melt into the soup, stirring to combine. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot, garnished with fresh chives.

This cheddar potato leek soup is a decadent and flavorful twist on the traditional recipe. The sharp cheddar cheese gives the soup a creamy, rich texture and adds a tangy depth of flavor that complements the leeks and potatoes beautifully. It’s the ultimate comfort food for cheese lovers, offering a balance of creaminess and savory goodness. The fresh chives on top provide a touch of brightness and color, making each bite even more satisfying. Perfect for a cozy meal, this soup is sure to please both adults and children alike.

Smoky Bacon Potato Leek Soup

If you’re a fan of smoky flavors, this potato leek soup with crispy bacon is an irresistible option. The smoky, savory bacon adds a delicious contrast to the creamy base of the soup, while the potatoes and leeks maintain their comforting, classic flavors. A perfect combination of hearty and rich, this soup is a true crowd-pleaser.

Ingredients:

• 4 leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 1 small onion, chopped
• 4 cups vegetable broth
• 1 cup cream
• 6 slices bacon, chopped
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot and set it aside, leaving some of the rendered fat in the pot.
2. Add olive oil to the pot with the bacon fat, then add the leeks and onions. Sauté for 5-7 minutes, until softened.
3. Add the diced potatoes, garlic, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Use an immersion blender to blend the soup until smooth, or leave some chunks for a heartier texture.
5. Stir in the cream and season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
6. Serve the soup hot, topped with the crispy bacon and fresh thyme.

This smoky bacon potato leek soup is the perfect balance of creamy comfort and bold, smoky flavor. The bacon adds a satisfying crunch and savory depth to the soup, while the creamy potatoes and leeks provide a smooth base that ties it all together. The addition of thyme adds a touch of freshness to offset the richness, creating a truly satisfying dish. Whether served as a hearty meal or an indulgent appetizer, this soup is sure to impress with its perfect combination of flavors.

Lemon-Garlic Potato Leek Soup

This zesty lemon-garlic potato leek soup is a refreshing twist on the classic. The bright, tangy flavor of lemon complements the creamy potatoes and leeks, while the garlic adds a savory depth. Perfect for those who enjoy a soup with a little extra zing, this version is light yet flavorful.

Ingredients:

• 4 leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup milk (or plant-based milk)
• 2 tbsp olive oil
• 4 garlic cloves, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and onions and sauté for 5 minutes until softened.
2. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Stir in the diced potatoes and vegetable broth, then bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are soft.
4. Use an immersion blender to puree the soup until smooth, or blend in batches for a chunkier texture.
5. Stir in the milk, lemon zest, and lemon juice, and season with salt and pepper to taste. Simmer for another 5 minutes to blend the flavors.
6. Serve the soup hot, garnished with fresh dill.

This lemon-garlic potato leek soup offers a vibrant and refreshing twist on the classic. The lemon adds a burst of citrusy brightness that cuts through the richness of the potatoes, while the garlic provides a savory, aromatic background. The creamy texture of the soup is enhanced with the milk, creating a velvety smooth consistency that balances the bold flavors. Topped with fresh dill, this soup is a perfect choice for a lighter, flavorful option that still feels comforting and satisfying.

Curry-Spiced Potato Leek Soup

This curry-spiced potato leek soup is a flavorful fusion of creamy comfort and aromatic spices. With the bold flavors of curry powder and cumin, this version adds a warm, exotic touch to the traditional recipe. It’s a great way to introduce some exciting new flavors to a classic soup.

Ingredients:

• 4 leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and onions and sauté until softened, about 5-7 minutes.
2. Add the curry powder, cumin, and turmeric to the pot and stir for 1-2 minutes to toast the spices.
3. Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or blend in batches for a chunkier texture.
5. Stir in the coconut milk and season with salt and pepper. Let the soup simmer for an additional 5 minutes to meld the flavors.
6. Serve the soup hot, garnished with fresh cilantro.

The curry-spiced potato leek soup offers a bold departure from the traditional version, introducing warm, aromatic spices like curry powder, cumin, and turmeric. These spices create a rich and complex flavor profile that pairs beautifully with the creamy coconut milk. The addition of coconut milk gives the soup a velvety texture, while the subtle sweetness of the coconut balances the savory depth of the spices. Topped with fresh cilantro, this soup is an exciting and flavorful dish that brings a comforting, exotic twist to your meal.

Roasted Garlic Potato Leek Soup

This roasted garlic potato leek soup brings a rich, caramelized flavor to the classic recipe. Roasting the garlic before adding it to the soup enhances its sweetness and depth, making it a flavorful, savory addition. Combined with the creaminess of the potatoes and leeks, this soup is perfect for garlic lovers.

Ingredients:

• 4 leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 1 onion, chopped
• 6 cloves garlic, roasted (see instructions)
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. To roast the garlic, preheat the oven to 400°F (200°C). Slice the top off a whole garlic bulb, drizzle with olive oil, and wrap it in foil. Roast for 30-40 minutes, until the garlic is soft and golden. Squeeze out the cloves and set aside.
2. Heat olive oil in a large pot over medium heat. Add the leeks and onions, cooking until softened, about 5-7 minutes.
3. Stir in the roasted garlic, mashed into a paste, and cook for an additional minute.
4. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
5. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier soup, blend only half.
6. Stir in the heavy cream and season with salt and pepper. Simmer for another 5 minutes to combine the flavors.
7. Serve the soup hot, garnished with fresh thyme.

The roasted garlic potato leek soup is a perfect choice for those who enjoy a more pronounced, sweet garlic flavor. Roasting the garlic mellows its natural sharpness, creating a caramelized richness that pairs wonderfully with the creamy potatoes and leeks. The cream adds indulgence, while the thyme garnish adds an herby brightness that enhances the depth of flavors. This soup is a comforting, aromatic dish, ideal for garlic enthusiasts looking for a twist on the classic potato leek soup.

Balsamic Roasted Potato Leek Soup

This balsamic roasted potato leek soup brings a touch of sweetness and acidity with the addition of balsamic vinegar. The roasted potatoes and leeks offer a depth of flavor, while the balsamic vinegar adds a rich, tangy contrast. Perfect for those looking for a bold, savory soup with a hint of sophistication.

Ingredients:

• 4 leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 1 onion, chopped
• 4 cups vegetable broth
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced potatoes and leeks with 1 tablespoon of olive oil, oregano, salt, and pepper. Spread the mixture on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the roasted potatoes and leeks to the pot. Stir in the vegetable broth and balsamic vinegar, and bring the soup to a boil. Reduce the heat and simmer for 10 minutes to allow the flavors to meld.
4. Use an immersion blender to puree the soup until smooth, or blend in batches for a chunkier texture.
5. Season with salt and pepper to taste, then serve hot, garnished with fresh basil.

The balsamic roasted potato leek soup is a perfect blend of savory and tangy flavors. Roasting the potatoes and leeks enhances their natural sweetness, while the balsamic vinegar adds a sophisticated acidity that balances the richness of the vegetables. The soup’s deep, earthy flavors are complemented by the fresh basil garnish, which adds a touch of brightness. This soup is ideal for those seeking a comforting, yet elegant, dish with a unique twist.

Potato Leek Soup with Kale

This hearty potato leek soup with kale combines the smooth, creamy texture of potatoes with the vibrant, nutritious addition of kale. The kale brings an earthy flavor and a boost of color, making this soup a great choice for those who want to add some greens to their meal without sacrificing the rich comfort of a classic potato leek soup.

Ingredients:

• 4 leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 3 cups chopped kale (stems removed)
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and onions and sauté until softened, about 5 minutes.
2. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Stir in the diced potatoes and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Add the chopped kale and simmer for an additional 5 minutes, allowing the kale to wilt and soften.
5. Use an immersion blender to puree the soup until smooth, or blend in batches for a chunkier texture.
6. Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to combine.
7. Serve hot, garnished with fresh parsley.

The potato leek soup with kale is a nutritious and hearty variation on the classic recipe. The kale adds not only a pop of green but also a rich, slightly bitter flavor that contrasts beautifully with the creamy potatoes and leeks. The heavy cream provides a luxurious texture, while the garlic and onion add aromatic depth. This soup is both comforting and nourishing, perfect for a wholesome meal that doesn’t compromise on flavor or satisfaction.

Mushroom Potato Leek Soup

This mushroom potato leek soup combines the earthy richness of mushrooms with the creamy base of potatoes and leeks. The mushrooms provide a savory umami flavor that elevates the soup, making it a perfect choice for those who enjoy a robust, flavorful dish with a deep, earthy taste.

Ingredients:

• 4 leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cups mushrooms, sliced (such as cremini or button)
• 4 cups vegetable broth
• 1 cup milk (or plant-based milk)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks, onions, and garlic, sautéing until softened, about 5-7 minutes.
2. Add the sliced mushrooms and cook for another 5 minutes, allowing them to release their moisture and become tender.
3. Stir in the diced potatoes and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or blend in batches for a chunkier texture, leaving some mushroom slices intact if preferred.
5. Stir in the milk and season with salt and pepper to taste. Simmer for an additional 5 minutes to combine the flavors.
6. Serve hot, garnished with fresh thyme.

This mushroom potato leek soup is a rich and savory dish, with the mushrooms providing a deep umami flavor that complements the creamy potatoes and leeks. The result is a soup that is both comforting and full of character, with earthy, savory notes enhanced by the aromatic garlic and fresh thyme. Whether served as a main course or a hearty starter, this soup is a great option for anyone who loves the flavor of mushrooms paired with the smoothness of potatoes.

Spicy Chipotle Potato Leek Soup

This spicy chipotle potato leek soup introduces a smoky, bold flavor with the addition of chipotle peppers. The heat from the chipotle peppers adds a tantalizing kick, while the creaminess of the potatoes and leeks balances the spice. Perfect for those who enjoy a bit of heat in their soups.

Ingredients:

• 4 leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 2 chipotle peppers in adobo sauce, minced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks, onions, and garlic, sautéing until softened, about 5 minutes.
2. Stir in the minced chipotle peppers and cumin, cooking for 1-2 minutes to let the spices release their fragrance.
3. Add the diced potatoes and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or blend in batches for a chunkier texture.
5. Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes to combine the flavors.
6. Serve hot, garnished with fresh cilantro.

The spicy chipotle potato leek soup is a flavorful, smoky variation that brings a bold kick to the table. The chipotle peppers provide a rich, smoky heat that contrasts beautifully with the creaminess of the potatoes and leeks. The cumin adds a warm, earthy depth, making this soup an exciting and satisfying dish for spice lovers. The fresh cilantro on top adds a refreshing touch, balancing out the richness of the soup. Ideal for those who enjoy a little heat in their meals, this soup offers both comfort and a flavor-packed punch.

Potato Leek Soup with Lemon Herb Pesto

This potato leek soup with lemon herb pesto is a vibrant and fresh take on the classic. The creamy base of potatoes and leeks is complemented by a zesty, aromatic lemon herb pesto that adds a burst of flavor. It’s an ideal choice for those who love herby, citrusy notes in their soup.

Ingredients:

• 4 leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup milk (or plant-based milk)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

For the Lemon Herb Pesto:

• 1 cup fresh basil leaves
• 1/2 cup fresh parsley
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1/4 cup pine nuts (or walnuts)
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. Start by preparing the lemon herb pesto: Combine the basil, parsley, lemon juice, olive oil, pine nuts, and garlic in a food processor. Blend until smooth, adding salt and pepper to taste. Set aside.
2. Heat olive oil in a large pot over medium heat. Add the leeks and onions, sautéing for 5-7 minutes until softened.
3. Add the diced potatoes and vegetable broth to the pot, bringing the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or blend in batches for a chunkier texture.
5. Stir in the milk and season with salt and pepper to taste. Simmer for another 5 minutes to combine the flavors.
6. Serve the soup hot, topped with a dollop of the lemon herb pesto and garnished with fresh thyme.

The potato leek soup with lemon herb pesto offers a fresh and fragrant twist on the traditional recipe. The pesto adds a burst of herbal freshness, with the lemon juice providing a tangy, citrusy lift. The creamy base of potatoes and leeks serves as the perfect canvas for the bright flavors of the pesto. This soup is a great choice for those looking for a vibrant, flavor-packed dish that’s both comforting and refreshing.

Creamy Potato Leek Soup with Roasted Red Peppers

This creamy potato leek soup with roasted red peppers introduces a sweet, smoky flavor from the roasted peppers, while the potatoes and leeks provide a smooth, comforting base. The roasted red peppers add depth and a touch of sweetness, creating a harmonious blend of flavors in every spoonful.

Ingredients:

• 4 leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 roasted red peppers, peeled and chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the leeks, onions, and garlic, and sauté until softened, about 5 minutes.
2. Stir in the diced potatoes and vegetable broth, bringing to a boil. Reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
3. Add the chopped roasted red peppers and simmer for an additional 5 minutes to allow the flavors to blend.
4. Use an immersion blender to puree the soup until smooth, or blend in batches for a chunkier texture.
5. Stir in the heavy cream and season with salt and pepper. Simmer for an additional 5 minutes to combine the flavors.
6. Serve the soup hot, garnished with fresh basil.

This creamy potato leek soup with roasted red peppers is a flavorful, comforting dish with a sweet, smoky twist. The roasted red peppers add a unique depth to the soup, balancing the creaminess of the potatoes and leeks with their rich, slightly charred flavor. The soup’s velvety texture, enhanced by the heavy cream, is perfectly complemented by the aromatic garlic and basil garnish. This variation is a great choice for anyone looking for a comforting soup with a slightly sweet, smoky undertone.

Note: More recipes​ are coming soon!