Potato Leek Soup Recipes
Creamy, comforting potato and leek soups — from the classic French vichyssoise base to slow-cooker and dairy-free spins the Pepper community keeps coming back to.
★ Breakfast
BreakfastPotato-leek soup with sautéed pierogis
Potatoe leek soup with sautéed pierogis, bacon, brown butter, and Hawaiian black salt. The grains of Hawaiian black salt add little punches of smoky saltiness to cut through the creaminess of the soup
Butter and SaltIngredients
- Russet potatoes
- Leeks
- Chicken broth
- Buttermilk
- Heavy cream
- Nutmeg
- Bay Leaf
- Pierogis
- Bacon
- Butter
- Hawaiian black salt
Instructions
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DinnerVichyssoise/ Potato Leek Soup
Alison Whitaker21+ more potato leek soup recipes
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Open in Pepper →Why This Soup Never Gets Old
Two humble ingredients — starchy potatoes and mellow leeks — turn into something silkier than the sum of their parts once they hit hot butter and broth.
Cooks on Pepper riff on it a dozen ways: bacon on top, a splash of cream, dairy-free with oat milk, or straight in the crockpot on a Sunday.
It's cheap, freezer-friendly, and quietly one of the most requested weeknight soups in the community.
Quick Tips
- 1
Wash leeks carefully
Sand hides between the layers — halve lengthwise, fan them out under cold water, then slice.
- 2
Use starchy potatoes
Russets or Yukon Golds break down and thicken the soup naturally without extra flour.
- 3
Blend half, leave half
Puréeing only half gives you creamy body and still-recognizable bites of potato.
- 4
Cream goes in last
Add heavy cream (or oat milk) off the heat to keep it from splitting.
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