Potato Leek Soup


/ / / /

1 Star2 Stars3 Stars4 Stars5 Stars (209 votes, average: 3.79 out of 5)

A French classic that tastes decadent without any cream, this soup is luscious and comforting. It’s also simple to whip up and is loved by everyone. Serve it with a green salad and good bread to make it a full meal. Even though this is a perfect warming recipe for chilly days, potato leek soup is also delicious eaten cold on a hot summer day (this version it’s called vichyssoise).


2 medium leeks, cut into ¼” slices

1 clove garlic, minced

1 tablespoon olive oil

2 medium potatoes (Yukon gold work best), cubed

2 cups veggie chicken-flavor broth or vegetable broth*

1 cup unflavored soy milk

Salt and pepper to taste

Chopped scallions or chives for garnish (optional)


  1. In a large pot, sauté leeks and garlic in oil, until fragrant, about 8 minutes.
  2. Add potatoes and broth, and bring to a simmer for 30 minutes.
  3. In batches, very briefly process in blender (no more than half full) with milk.
  4. Return soup to pot and heat until hot.
  5. Season with salt and pepper to taste and serve with chives or scallions, if using.

Recipe adapted by Naomi Imatome-Yun from 1st edition of An Apple a Day, one of the most popular and enduring cookbooks among the Adventists of Loma Linda, CA.