Creamy Potato Leek Soup | Joyful Healthy Eats

What Makes This My Favorite Potato Soup

Go make this potato lek soup and be ready to receive the praise from your family as they are chowing down! Here’s why they’ll love it and you will too.

• Healthier than other recipes. I used 2% milk and Greek yogurt to make the soup creamy instead of the typical heavy cream. It’s also packed with veggies!
• So much flavor. Even though it’s lightened up, you’d never guess it. Starting the recipe with bacon infuses the whole soup with that smoky, bacon-y flavor. And then you’ll stir in cheddar cheese for extra deliciousness!
• Customizable. My kids love being able to top their bowls with any add-ons they like. (Somehow that little step of sprinkling cheese and bacon and crackers on top makes them a lot more excited about dinner!)

What You’ll Need

Here’s what you’ll need to make this creamy potato leek soup! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Bacon – The bacon itself adds deliciousness, but then cooking the veggies in the bacon grease left behind in the pot makes the whole soup SO flavorful. I don’t recommend skipping it—it’s the backbone of flavor here.
• Onions, carrots, and garlic – Classic aromatics for making soup. 
• Leeks – Leeks have a mild onion flavor with a hint of sweetness. You’ll use only the white parts, not the dark green tops, which are too tough to eat. (You can save those for making vegetable or chicken stock, though.)
• Thyme – Fresh thyme is an awesome pairing with potatoes! You can use dried thyme if you prefer; just use 1/3 of the amount.
• Cornstarch – This helps thicken the soup since we don’t use heavy cream or flour.
• Yukon potatoes – I like using Yukon golds because they are buttery and not as starchy as Russets.
• Low sodium chicken broth – Vegetable broth also works.
• 2% milk – I use lactose-free milk, but regular is fine too.
• Plain Greek yogurt – This makes the soup creamy and also adds a little bit of tanginess.
• Cheddar cheese – Shred this yourself for the smoothest melt!
• Lemon juice – Fresh lemon juice brightens up the flavor.
• Salt & pepper
• Toppings – Shredded cheddar cheese, sliced green onions, crispy bacon, and anything else you like on your potato leek soup!

How to Make Potato Leek Soup

Let’s make some soup! Here’s what you’ll need to do.

• Cook the bacon. Crisp the bacon in a Dutch oven set over medium-high heat. Transfer it to a paper towel-lined plate.
• Soften the aromatics. Stir the onions, garlic, and leeks into the pot and cook for 4 to 5 minutes.

• Add the next 3 ingredients. Stir in the carrots, thyme, and cornstarch and cook for 2 to 3 minutes.
• Simmer. Add the potatoes, broth, milk, salt, and pepper. Cover and bring to a boil, then simmer for 20 minutes, or until the potatoes are tender.

• Make it creamy. Stir in the yogurt and cheese, along with the lemon juice and additional salt and pepper. Cook 5 minutes more.
• Finish. Stir in half of the bacon, then ladle the soup into bowls. Garnish with the remaining bacon and your desired toppings.

Tips for Perfect Potato Soup

I’ve got a few additional pointers to help you make sure your soup turns out amazing!

• Clean the leeks well. They often have dirt and grit between the layers, so take the time to wash them thoroughly.
• Cut the potatoes to the same size. When they’re the same size, they’ll all get tender at the same time. You don’t want to have some so soft they’re falling apart while others are still hard!
• Puree for extra thickness. If you’d like, you can ladle a cup or two of soup into a blender, puree it, and stir it back in for an even thicker soup.

How to Store & Reheat Leftovers

• Refrigerator: Transfer leftover potato leek soup to an airtight container and refrigerate for up to 4 days. I don’t recommend freezing this recipe because the potatoes will be mealy.
• To reheat: Warm the soup in a pan on the stovetop over medium heat or reheat individual bowls in the microwave.