Creamy Potato Leek Soup

This Creamy Potato Soup with Leeks & Dill is healthy comfort food at its finest. It’s rich, velvety, and creamy, but no cream is added!

This healthy soup tastes like Baked Potato Soup, but this version is much healthier and equally delicious.

The secret? Yukon Gold potatoes naturally create a creamy texture without the need for heavy cream and no peeling required. Fresh dill and a splash of vinegar elevate the flavors, making this a go-to cozy soup you’ll crave all year round.

Plus, this creamy potato soup is incredibly easy to make with just a handful of wholesome ingredients that you probably have on hand. I like to add a dollop of sour cream or Greek yogurt to finish it, but you can make it completely dairy-free if you prefer.

Why You’ll Love This Healthy Potato Soup

• Naturally creamy without cream – Perfect for dairy-free eaters! You won’t miss it.
• Minimal ingredients, maximum flavor – Simple pantry staples come together beautifully. Plus, a great way to use up that garden dill.
• Quick & easy – Ready in about 35 minutes!
• Versatile – Enjoy it as a light lunch or pair it with crusty bread for a hearty meal. Make it a complete meal with adding a protein, such as diced ham.
• Healthy & comforting – Packed with fiber, vitamins, and fresh herbs. This soup is hearty and will keep you full for hours.

Creamy Potato Soup Ingredients

• Extra virgin olive oil: You can swap out your favorite butter or ghee.
• Leek: Leeks add wonderful onion-like savory flavor to potato soup. Cut off the root end and tough dark green tops, but use all of the white part and most of the lighter green stalk. I like to slice them into half-moons, then clean them if needed (dirt can get caught in the layers). You can save the dark green tops for homemade veggie stock or chicken stock if you want. If you can’t find a leek, any onion can work here.
• Yukon Gold potatoes: Yellow waxy potatoes give the soup that hearty creamy texture. I like to leave skin on for extra nutrients, fiber, and texture.
• Chicken stock or vegetable broth: I always like to use homemade chicken stock because it really creates wonderful flavor in potato soup, but store-bought works just fine in a pinch. Veggie stock also works. Water can work, too, but you’ll want to add extra salt and adjust seasoning to taste.
• Red wine vinegar: You can swap out for champagne vinegar or fresh lemon juice if needed.
• Fresh dill: Fresh is a must for this recipe! Gives that perfect dill aroma. Try to find fresh dill because it makes this soup wonderful, but you can use 1 tablespoon of dried dill in a pinch.
• Kosher salt & freshly ground black pepper

For serving:

• Sour cream: Sour cream adds another acidi element and makes this soup taste like baked potato soup. You can use plain Greek yogurt as well, or skip it to make this dairy-free.
• More fresh dill & chives: Optional but highly recommended.

See the printable recipe card below for full details.

How to Make Creamy Potato Leek Soup

1. Sauté the leeks: Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add sliced leeks with a pinch of salt and sauté for 5-6 minutes, until softened.
2. Simmer the potatoes: Add chopped potatoes and enough stock to cover them by about an inch. Bring to a simmer and cook for 25-35 minutes, until the potatoes are very soft and falling apart.
3. Mash for creaminess: Use a wooden spoon or potato masher to break up the potatoes. This releases the starch, naturally thickening the soup while leaving some chunks for texture.
4. Season and finish: Stir in salt, pepper, and a teaspoon of red wine vinegar (or lemon juice or vinegar of choice). Cook for another 2-3 minutes, then add fresh dill (and chives, if using). Adjust seasonings to taste.
5. Serve: Ladle into bowls and top with a dollop of Greek yogurt or sour cream for a “baked potato” style finish. Sprinkle with more fresh dill, chives, and a crack of black pepper. Enjoy!

Tips & Variations

• Use homemade stock: It makes a huge difference in flavor! Homemade chicken stock is best, but veggie stock or even water will work.
• Don’t skip the fresh dill: It’s the star of the show! This unique flavor just doesn’t have that wow factor with dried dill. Chives add extra depth, too.
• Bring the acid: The splash of vinegar or lemon juice really elevates this soup to something special. Go easy on the vinegar and start with a teaspoon, adding more as needed. If you use lemon juice or lime juice, season to taste.
• Make it vegan: Simply use vegetable broth and skip the dairy topping.
• For extra richness, Add a swirl of olive oil or a pat of butter when serving.
• Storage: Creamy potato leek soup can be stored in an airtight container in the refrigerator for up to 4 days.

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