Leek and Potato Soup with Thyme

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A creamy, aromatic soup blending caramelized leeks, tender potatoes, and fresh thyme for a comforting spring starter. This french-inspired salads ready in about 55 minutes pairs medium, peeled and diced Potatoes, peeled and diced Carrots, small, diced Onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2, white and light green parts, sliced Leeks
• 3 medium, peeled and diced Potatoes
• 2, peeled and diced Carrots
• 1 small, diced Onion
• 4 cups Chicken broth
• 1 tbsp, fresh or 1 tsp dried Thyme
• 2 tbsp Butter
• 2 tbsp Flour
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: Melt butter in a large pot over medium heat. Add leeks, onions, and carrots, sauté for 5 minutes until softened.
2. Step 2: Stir in flour, salt, and black pepper. Cook for 1 minute until fragrant.
3. Step 3: Gradually pour in chicken broth, stirring constantly. Bring to a simmer.
4. Step 4: Add potatoes and thyme. Cook for 15-20 minutes until potatoes are tender. Puree until smooth with an immersion blender.
5. Step 5: Adjust seasoning and serve warm.