Potatoes and leeks are a match made in heaven! This classic pairing takes on unique twists in different cuisines, from the creamy French vichyssoise to Mexico’s vibrant version of Potato and Leek soup without cream. In the Mexican version, we use a flavorful tomato-based chicken broth and keep the potatoes and leeks chunky for a hearty texture. The result? A healthy, delicious soup that’s both comforting and packed with flavor!
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As soon as the weather turns chilly, this recipe becomes one of my favorite go-tos—it’s like an instant hug of warmth and flavor in every spoonful. For another cozy option this fall and winter, be sure to try my Hearty Mexican Tomato Soup too!
Jump to:
- Why I Love this Recipe
- Recipe Ingredients
- Ingredient Notes
- How to Make this delicious Potato and Leek soup. Step by step.
- Recipe Tips for Success at Making this Potato and Leek Soup
- Storage and Reheating
- Additions
- Substitutions
- FAQ - Your Questions Answered
- Ready to make this Potato and Leek Soup?
- How can I make this recipe vegetarian friendly?
- What can go wrong and how to fix it?
- More recipes I think you'll also Love:
Why I Love this Recipe
- Cozy Comfort in Every Bowl: This soup is warm, healthy, and soothing—a perfect way to relax and savor cozy flavors, all without the need for cream.
- Simple Ingredients, Big Flavor and Vegetarian Adaptable: Made with basic, budget-friendly ingredients like potatoes, leeks, bacon (or none), and chicken or vegetable broth, it’s easy to make yet full of rich, satisfying flavors.
- Nutrient-Packed and Wholesome: Loaded with fiber, vitamins, and antioxidants from potatoes and leeks, this soup is as nourishing as it is delicious.
Recipe Ingredients
You'll need the following ingredients to make this delicious Potato and Leek soup:
Ingredient Notes
* Potatoes: Yukon Gold and white potatoes are ideal for this soup—they have a natural creaminess that adds a velvety texture without needing much cream. They also hold their shape well if you prefer a chunkier soup. Russets work too, but they tend to break down more, which makes the soup slightly thicker and starchier.
* Leeks: Leeks can be gritty, so be sure to clean them thoroughly! Slice them lengthwise, fan out the layers, and rinse under cool water to remove any dirt trapped between layers. The white and light green parts offer the best flavor and texture for the soup, while the darker greens can be saved for making stock.
* Broth Choice: For a rich and flavorful base, use a good-quality chicken or vegetable broth. Homemade broth adds an extra depth of flavor, but store-bought works well too. Opt for low-sodium broth if you want more control over the saltiness of the final dish.
How to Make this delicious Potato and Leek soup. Step by step.
Below is a quick description of the step by step of this recipe. For more detailed instructions, refer to the recipe card below.
Step 1. In a blender, combine the onion, garlic, tomatoes, broth, and salt. Blend until smooth.
Step 2. In a Dutch oven or heavy-bottomed stockpot, warm the oil over medium heat. Add the bacon and cook for about 5 minutes, or until it’s slightly crisp and golden brown.
Step 3. Increase the heat to medium-high, add the potatoes, and cook for 6-7 minutes until they begin to soften.
Step 4. Add the leeks and cook for about 4 minutes, until they turn translucent.
Step 5. Place a strainer over the pot and pour in the blended mixture, straining as you incorporate it into the pot.
Step 6. Bring the soup to a boil, then reduce the heat, cover with lid, and simmer for about 10 minutes, or until the potatoes are tender.
Step 7. Taste for salt and add more if needed.
Step 8. Ladle into bowls, add a squeeze of lime or lemon juice (optional), and garnish with fresh cilantro and crumbled queso fresco. Enjoy!
Recipe Tips for Success at Making this Potato and Leek Soup
- Cook Bacon Until Golden: Take the time to get the bacon just slightly crisp and golden; this step adds depth and a subtle smokiness to the soup. Be careful not to burn it, as that can make the soup taste bitter.
- Layer the Cooking of Vegetables: Sautéing the potatoes first and then adding the leeks allows each ingredient to reach the right texture—potatoes start softening while leeks add a slightly sweet, tender bite without overcooking.
- Strain the Blended Mixture: Straining the tomato mixture removes any leftover seeds or bits, resulting in a smoother broth. This extra step adds a refined texture, making the soup feel even more velvety and balanced.
Storage and Reheating
This soup can be stored in a sealed container in the fridge for up to 5 days.
I don't recommend freezing this soup because potato based soups tend to turn grainy after they've defrosted.
For reheating, in a pot, bring soup to a boil, reduce the heat and simmer for 5 minutes. You can also reheat in the microwave by placing the soup in a microwave safe container and heating up for one minute. Warm up for an additional 15 seconds if the soup hasn't reached the desired temperature.
Additions
- Spinach: Stir in a handful of chopped spinach during the last few minutes of simmering for extra color, nutrients, and a slight earthiness.
- Spices or Herbs: Enhance the flavor with a pinch of smoked paprika or cumin for a smoky depth, or add fresh thyme or bay leaves during cooking for a subtle herbal note.
Substitutions
- Vegetable Broth Instead of Chicken Broth: Use a good vegetable broth to keep it vegetarian. The flavor will still be rich and satisfying, especially if you add a splash of soy sauce for added umami.
- Russet Potatoes Instead of Yukon Gold or white potatoes: If you don't have Yukon Gold or white potatoes, Russets work well too. They break down a bit more, which creates a thicker soup, so you might want to reduce the cooking time slightly if you prefer a chunkier texture.
- Omit the bacon. For a vegetarian option, simply omit the bacon and add smoked paprika. Warm the oil, then stir in the paprika just before adding the potatoes to activate its flavor. Continue with the recipe as directed.
FAQ - Your Questions Answered
Absolutely! This soup actually tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 5 days.
I don't recommend freezing this soup because potato based soups tend to turn grainy after they've defrosted.
Improperly Cleaned Leeks: Leeks often have dirt and grit trapped between their layers, which can cause bitterness if not thoroughly rinsed. Make sure to slice the leeks lengthwise, fan out the layers, and rinse them well under running water.
Overcooked Bacon: Bacon can turn bitter if overcooked or burned. Cook bacon until it’s golden but not overly crispy or dark.
Green Parts of Leeks or Potatoes: The dark green parts of leeks can be bitter, so stick to the white and light green parts. If your potatoes have any green areas, trim them off, as they can also add bitterness.
Crusty Bread or Baguette: A warm, crusty baguette or rustic bread is perfect for dipping into the soup.
Simple Green Salad: A light, refreshing salad with mixed greens, thinly sliced radishes, cucumber, and a lemon vinaigrette provides a nice balance to the soup. The acidity of the dressing cuts through the richness of the soup, creating a balanced meal.
Ready to make this Potato and Leek Soup?
Yes! I’d love to hear how this soup turned out for you! Did you add any unique twists or try any of the suggested additions? Let me know in the comments below and remember to sign up for my newsletter to always stay up-to-date with the latest recipes.
Potato and Leek Soup
Ingredients
- ¼ medium-sized onion chopped roughly
- 1 garlic clove skin removed
- 2 tomatoes about 220 grams total, cored and quartered
- 1 ½ teaspoon salt
- 1 ¾ cup chicken broth can use vegetable broth
- 1 tablespoon vegetable oil
- 80 grams bacon cut crosswise into ¼-inch-wide strips
- 2 medium-sized Yukon Gold or white potatoes peeled and cut into ½ IN dices
- 1 large leek cut in half lengthwise, thoroughly washed and cut into ⅛ IN thick slices
- Lime or lemon juice optional
Garnishing ingredients
- queso fresco crumbled
- cilantro roughly chopped
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Instructions
- In a blender, combine the onion, garlic, tomatoes, salt, and broth. Blend on high until the mixture is completely smooth and well combined. This will create a flavorful, tomato-based broth to add to the soup later.
- In a large Dutch oven or heavy-bottomed stockpot, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, for about 5 minutes, or until it’s slightly crisp and golden brown.
- Increase the heat to medium-high. Add the diced potatoes to the pot and cook for 6-7 minutes, stirring occasionally, until they start to soften and develop a slight golden color.
- Add the leeks to the pot, and cook for about 4 minutes, or until they become translucent and tender. Stir occasionally to make sure they cook evenly.
- Place a strainer over the pot and pour the blended tomato mixture through it, straining it directly into the pot to remove any seeds or bits. Use a spoon to press down on the solids in the strainer, ensuring you get all the liquid and flavor.
- Stir everything together, then bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with lid, and let the soup simmer for about 10 minutes, or until the potatoes are tender and fully cooked.
- Taste the soup, and adjust the salt if needed.
- Ladle the soup into bowls and finish with a squeeze of lime or lemon juice (optional) to brighten the flavors. Garnish with fresh cilantro and crumbled queso fresco for an extra layer of flavor and color. Enjoy your comforting, Mexican-style potato and leek soup!
Notes
How can I make this recipe vegetarian friendly?
- Use vegetable broth instead instead of chicken broth.
- In step #2, warm up the oil over medium heat, omit the bacon, and jump to step #3.
What can go wrong and how to fix it?
Soup Tastes Bitter Issue: Bitter flavors can arise if the leeks aren’t thoroughly cleaned, or if the bacon burns.Fix: To avoid bitterness, be sure to cut the leek in half lengthwise, fan out the layers and rinse under running water. For the bacon, cook it over medium heat and watch closely to prevent burning. If bitterness still persists, adding a small pinch of sugar can help balance it out. Potatoes Are Under-Cooked Issue: If the potatoes are still firm, the soup will lack the soft, comforting texture you want.
Fix: If this happens, continue simmering the soup for another 5-10 minutes until the potatoes are tender. Cut potatoes into even, bite-sized pieces before cooking to ensure they cook uniformly and soften within the suggested time. Soup Is Too Thick or Too Thin Issue: Sometimes the soup may end up thicker or thinner than desired, depending on the potatoes or amount of broth.
Fix: If the soup is too thick, stir in a bit more broth or water until you reach your preferred consistency. If it’s too thin, simmer the soup uncovered for a few extra minutes to reduce it slightly, or blend a few ladles of the soup and stir back in for added thickness. Soup Lacks Depth of Flavor Issue: If the soup tastes bland or lacks richness, it may need more seasoning or depth.
Fix: First, check the salt and add a little more if needed. For added depth, try a pinch of smoked paprika or a splash of soy sauce for umami. A squeeze of lime or lemon juice just before serving can also brighten the flavors and make the soup more lively.
Brian Jackson
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