Flavorful and deeply comforting, this Potato Leek Soup is a must-make during soup season! It’s creamy (without any cream added) and made simply with just a few ingredients. This hearty soup is gluten-free and optionally made dairy-free!
To Make on the Stove:
For Instant Pot:
Use ghee for a fully dairy-free soup, or swap it out with olive oil for a vegan soup.
While you can use an immersion blender if you want, we found that it doesn’t make the soup as silky smooth as when you use a traditional stand blender. If you are looking for a really smooth soup, puree in the stand blender. For reference, these photos were taken with the soup being pureed with an immersion blender, and in later recipe tests, we discovered how much smoother the soup was with a stand blender.
Be very careful when blending hot liquid. If using a stand blender, you’ll need to leave room for the steam to escape through the top by taking off the removable insert on the cap. Start off blending slowly, and then increase speed.
Keywords: Potato Leek Soup