Today is one of those blustery, snowy days that makes staying inside feel like the only reasonable option. So that’s exactly what I’m doing, and honestly, there’s nothing better on a day like this than a pot of homemade leek and potato soup. Creamy, earthy, and genuinely comforting.
Making soup from scratch is one of those things that just feels good. From chopping the vegetables to watching everything come together in the pot, or letting the Thermomix do its thing, the whole process is satisfying in a way that opening a can just isn’t. You know exactly what’s in it, and that matters.
The Ingredients
Leeks — The base of the whole soup. They bring a mild, gentle sweetness that’s a little softer than onion. Look for ones with firm white bulbs and bright green leaves. On the nutrition side, leeks are low in calories and rich in vitamin K for bone health and vitamin A for immune support. They’re also a good source of inulin, a prebiotic fibre that feeds beneficial gut bacteria.
Potatoes — Starchy varieties like Russets or Yukon Golds work best here for that creamy texture. They add real heartiness to the soup and are a good source of vitamin C, B6, and potassium, which supports heart health. If you want to switch things up, sweet potatoes work really well too and add a slightly sweeter flavour.
Garlic — I use roasted garlic in this one, which gives a mellower, sweeter depth than raw. If you want a stronger garlic flavour, minced fresh garlic works just as well. Either way, garlic is one of those ingredients that earns its place, it’s well known for immune support and has been linked to benefits for blood pressure and cholesterol.
Vegetable or Chicken Broth — The liquid base that brings everything together. Homemade broth is always worth it if you have it, it adds collagen and minerals that a carton just can’t replicate. If you’re using store bought, low sodium gives you more control over the seasoning.
Thyme — Fresh or dried both work here. It pairs really naturally with the earthiness of the leeks and potatoes and adds more than just flavour, thyme has antimicrobial properties and is rich in antioxidants. Some research also suggests it may support respiratory and immune health.
Nutmeg — Just a small amount adds warmth and depth without being obvious. Nutmeg contains manganese, copper, and magnesium and may have some anti-inflammatory and digestive benefits. If you’re not a fan, a small pinch of ground cloves or cinnamon can do a similar job.
Milk or Cream — Optional, but it does make the soup noticeably creamier and richer. Coconut milk or cashew cream work well as dairy-free alternatives if you need them.
Olive Oil — For sautéing the leeks at the start. Butter works too if you prefer a slightly richer base flavour.
Variations Worth Trying
This soup is really easy to make your own. You can add carrots, celery, or spinach for extra colour and nutrients, or stir in some cooked bacon or ham if you want something heartier. Different herbs like rosemary, sage, or parsley change the flavour nicely too. A pinch of chilli flakes adds a gentle kick if you like a bit of heat. And for a fully dairy-free version, just skip the cream and use coconut milk instead — it works really well.
The Flavour
The leeks bring a gentle sweetness, the potatoes make it thick and satisfying, and the roasted garlic, thyme, and nutmeg round everything out in a way that feels complete without being complicated. It’s a family favourite here and one I come back to every winter without fail. Play around with it, make it your own, and let me know how it goes.
Simply Salt & Soul
The Salt (The Science): Leeks and potatoes are actually a really supportive combination when it comes to gut health. Leeks are rich in inulin, a type of prebiotic fibre that helps nourish beneficial gut bacteria and supports a more balanced microbiome. Potatoes, especially when cooked and allowed to cool slightly, develop resistant starch, another form of fibre that feeds those same bacteria and can help support more stable blood sugar levels over time. Even the thyme adds something here. Beyond flavour, it contains natural plant compounds that have gentle antimicrobial properties, which can help support overall digestive balance.
The Soul (The Wellness): In TCM, root vegetables like potatoes carry Earth element energy, grounding, stabilizing, and centering. There’s something about a pot of soup simmering on the stove on a cold, blustery day that just slows everything down. The chopping, the smell, the warmth of the kitchen is such a simple thing that can bring you back to the moment when outside feels cold and chaotic. Something we all need every so often.
Leek and Potato Soup
Ingredients
- 3 large leeks (white and light green parts only, washed and cut into pieces)
- 3 tbsps olive oil
- 3-4 garlic cloves, roasted
- 2 tbsp butter
- 2 medium potatoes (russet)
- 4 cups vegetable or chicken broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup milk or cream (for creamier soup) or any plant-based milk
- 2 tsps thyme
- 1 tsp nutmeg
Instructions
Instructions for Thermomix:
- Trim the root ends and dark green tops from the leeks, then wash them thoroughly under cold water to remove any dirt. Cut the leeks into pieces.
- Peel and chop the potatoes into small chunks.
- In the Thermomix bowl, add the olive oil, butter and chopped leeks. Sauté for 5 minutes at Varoma temperature, speed 1.
- Add the roasted garlic cloves, chopped potatoes, vegetable or chicken broth, salt, pepper, thyme, and nutmeg to the bowl.
- Cook for 20 minutes at 100°C, speed 1.
- Once cooked, blend the soup until smooth. You can adjust the consistency by adding more broth if needed.
- Finally, add milk or cream if desired for a creamier texture and blend again for a few seconds.
- Serve hot, garnished with a sprinkle of fresh thyme or a drizzle of cream if desired.
Instructions for Stovetop:
- Follow the same steps as mentioned above for preparing leeks and potatoes.
- In a large pot, heat the olive oil over medium heat. Add the chopped leeks and butter and sauté until softened, about 5-7 minutes.
- Add the roasted garlic, chopped potatoes, vegetable or chicken broth, salt, pepper, thyme, and nutmeg to the pot. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the potatoes are tender.
- Once cooked, use an immersion blender or transfer the soup to a blender and blend until smooth.
- Return the blended soup to the pot. If you prefer a creamier texture, stir in the milk or cream.
- Serve hot, garnished with a sprinkle of fresh thyme or a drizzle of cream if desired.