Creamy Roasted Leek and Potato Soup Recipe
This Creamy Roasted Leek and Potato soup is a comfort food in a bowl. Nutty tahini pairs beautifully with the natural sweetness of caramelized leeks and roasted potatoes, bringing this simple soup to a whole new level. The sesame oil adds richness, making it a deeply flavorful soup.
Perfect for chilly evenings or as a make-ahead meal. This delicious soup is not only easy to prepare but also versatile. Dress it up with toppings or enjoy it simply as is. Plus, the tahini adds a natural creaminess, while a touch of heavy cream enhances the richness, making this soup both velvety and satisfying.
Ready to turn simple ingredients into your next favorite soup? Let’s do this!
Why you will love this recipe
Flavorful – roasted veggies, herbs and aromatics, tahini and sesame oil = delicious.
Creamy and comforting – the potatoes create a velvety texture, making it cozy without needing a ton of cream.
Easy to customize – keep it light with a drizzle of olive oil or go all in with crème fraîche and crispy toppings like pretzel bun croutons or bacon.
Ingredients, Variations and Substitutions
Leeks have a mild, sweet onion flavor that deepens when roasted. When leeks are unavailable, you can use shallots or a mix of yellow and green onions. Make sure to clean leeks well; the grit loves to hide in those layers!
Potatoes give the soup a creamy texture. Yukon Gold are ideal, but Russet potatoes will work too. They’ll make the soup slightly thicker and starchier. Cauliflower is a great lower-carb alternative for a lighter version.
Garlic adds its signature punch, especially when roasted. If you’re out, a small amount of roasted shallot or even a touch of garlic powder can step in.
Tahini adds a smooth, sesame-forward depth that complements the roasted leeks and potatoes. You can also use miso paste, which adds an umami-salty flavor.
Red Chili flakes add just enough warmth to cozy up the soup without making you break a sweat. A small pinch before roasting gives a gentle, smoky heat, while stirring in a little at the end keeps it brighter. If you prefer a milder spice, smoked paprika is a great alternative, and if you like more of a kick, Aleppo pepper or a drizzle of chili oil can take it up a notch.
Olive oil & toasted sesame oil (2:1 mix) – this mix infuses the veggies with nuttiness. If you don’t have sesame oil, walnut oil or even a bit of tahini whisked with olive oil will work.
Bouillon cubes – these flavorful, concentrated cubes are a game-changer for soups. They add depth and richness without the need for store-bought broth. Since homemade bouillon cubes vary in salt content, taste the soup before adding additional salt. If you don’t have any, store-bought Vegetable stock or Chicken Broth will work great.
Heavy whipping cream – a splash of heavy whipping cream adds richness and velvety smoothness to this soup. If you prefer a lighter texture, you can reduce the amount or swap it for an alternative, Greek yogurt, sour cream, half & half, or dairy-free coconut milk.
Sesame seeds add a final crunchy contrast, best toasted in a dry pan before sprinkling them over. Crushed almonds or even a handful of sunflower seeds can provide a similar texture if you don’t have them.
Fresh thyme brings a light, earthy aroma and subtle herbal depth to the soup, complementing the roasted leeks and potatoes beautifully. As the soup simmers, the thyme infuses it with warmth and complexity, enhancing its overall savoriness.
Salt and black pepper – add to taste.
Equipment you will need
- Sheet pan
- Parchment paper
- Measuring spoons and cups
- Soup pot or Dutch oven
- Immersion blender or food processor
- Knife and cutting board
- Small bowl
- Ladle
Top Tips
Cut evenly – slice leeks and potatoes into similar sizes so they roast at the same rate.
Don’t overcrowd the baking sheet – spread everything in a single layer to get nice caramelization instead of steaming.
Roast at high heat – 400°F (200°C) is ideal for bringing out deep, sweet flavors in the leeks and garlic.
Check the garlic early – if roasting whole cloves, they may brown faster than the leeks. Wrap them in foil or remove them early if needed.
Cool slightly before blending – hot liquids expand in a blender, so let the soup sit for a few minutes to avoid splattering.
Use an immersion blender for convenience. This keeps everything in the pot and makes cleanup easier. Strain the soup through a fine-mesh sieve if you want a smoother texture.
Step-by-step instructions
- Trim off the dark green tops and root ends. Slice the white and light green parts in half lengthwise, then into 1-inch pieces. Rinse well under running water to remove any hidden grit.
- Peel and cut the potatoes into 1-inch chunks.
- Leave the cloves in their skins to roast whole, preventing burning while deepening their sweetness.
- In a small bowl, whisk together 2 tablespoons olive oil and 1 tablespoon toasted sesame oil to use for roasting.
- Preheat oven to 400°F (200°C).
- On a lined baking sheet, toss the leeks, potatoes, and whole garlic cloves with the olive-sesame oil blend. Season with salt, pepper, and a pinch of chili flakes (for gentle heat). And fresh thyme springs.
- Spread the veggies out in an even layer and roast for 25-30 minutes, flipping halfway through, until everything is golden and tender.
- Pour 4 cups of water over the bouillon cubes. Stir and let them dissolve.
- Melt butter in a large soup pot over medium heat and add the roasted vegetables.
- Pour in the bouillon, add bay leaf and tahini.
- Bring to a gentle boil, then reduce the heat and let the soup simmer for 20 minutes.
- Discard the bay leaf and thyme sprigs.
- Use an immersion blender (or blend in batches using a stand blender) until smooth and creamy.
- Stir in the heavy whipping cream and a pinch of nutmeg. Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with toasted sesame seeds, a drizzle of sesame oil, fresh thyme leaves, or a sprinkle of chili flakes.
Best ways to enjoy this Leek and Potato Soup
- Top with toasted sesame seeds
- Add thinly sliced crispy shallots or leeks
- Pair with pretzel bun croutons
- Add crushed roasted almonds or hazelnuts
- Swirl in crème fraîche, Greek yogurt or coconut milk
- Drizzle toasted sesame oil
- Top with crispy bacon or pancetta
- Dress with shredded nori or furikake
- Soft-boiled egg or sprinkle of pecorino romano
- Final touch with fresh herbs or a drizzle of lemon juice
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Storage instructions, reheating
Refrigeration (Up to 4 Days)
- Let the soup cool completely before storing.
- Transfer to an airtight container and refrigerate for up to 4 days.
- If the soup thickens in the fridge, stir in a splash of broth or a little water when reheating.
Freezing (Up to 3 Months)
- Pour cooled leftover soup into freezer-safe containers or zip-top bags (lay flat for easy stacking).
- Leave a little space at the top for expansion.
- Freeze for up to 3 months.
Reheating Instructions
Stovetop:
- Pour soup into a small pot over medium heat, stirring occasionally.
- If too thick, add a bit of broth or water to loosen it up.
- Heat until steaming hot but avoid boiling.
Microwave:
- Transfer to a microwave-safe bowl and cover loosely.
- Heat in 30-second bursts, stirring between each, until warm.
- Add a splash of broth or water if needed.
Creamy Roasted Leek and Potato soup recipe
Equipment
- baking sheet
- parchment paper
- large pot or Dutch oven
- blender or immersion blender
- Knife and cutting board
- measuring cups and spoons
- small bowl
Ingredients
Main ingredietns
- 3 Leeks trimmed, washed, and sliced
- 3-4 Potatoes Yukon Gold or Russet, peeled and diced
- 1-2 tbsp tahini or miso paste
- 2-3 cloves Garlic peeled and left whole
- 2 tbsp Olive Oil
- 1 tbsp Sesame Oil
- 2 tbsp Butter
- 3-4 bouillon cubes or 4 cups vegetable or chicken broth
- ½ cup Heavy cream
Seasonings & Aromatics
- Salt & black pepper to taste
- Thyme, few springs fresh or 1 tsp dried
- 1 Bay leaf
- ¼ tsp Nutmeg
- ½ tsp Chili flakes
Instructions
- Trim off the dark green tops and root ends. Slice the white and light green parts in half lengthwise, then into 1-inch pieces. Rinse well under running water to remove any hidden grit.
- Peel and cut the potatoes into 1-inch chunks for even roasting.
- Leave the cloves in their skins to roast whole, preventing burning while deepening their sweetness.
- In a small bowl, whisk together 2 tablespoons olive oil and 1 tablespoon toasted sesame oil to use for roasting.
- Preheat oven to 400°F (200°C).
- On a lined baking sheet, toss the leeks, potatoes, and whole garlic cloves with the olive-sesame oil blend. Season with salt, pepper, and a pinch of chili flakes (for gentle heat). And fresh thyme springs.
- Spread the veggies out in an even layer and roast for 25-30 minutes, flipping halfway through, until everything is golden and tender.
- Pour 4 cups of water over the bouillon cubes. Stir and let them dissolve.
- In a large pot over medium heat, melt butter and add the roasted vegetables.
- Pour in the bouillon, add bay leaf and tahini.
- Bring to a gentle boil, then reduce the heat and let the soup simmer for 20 minutes.
- Discard the bay leaf and thyme sprigs.
- Use an immersion blender (or blend in batches using a stand blender) until smooth and creamy.
- Stir in the heavy whipping cream and a pinch of nutmeg. Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with toasted sesame seeds, a drizzle of sesame oil, fresh thyme leaves, or a sprinkle of chili flakes.
Notes
Nutrition
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Conclusion
This Creamy Roasted Leek and Potato Soup with tahini delivers comfort by blending nutty sesame flavors with velvety potatoes and caramelized leeks. Every spoonful is deeply satisfying.
Whether you’re cozying up on a chilly evening or looking for a nourishing meal with a unique twist, this soup is perfect. Plus, it’s easy to make ahead, freezes beautifully, and pairs well with crusty bread or a light salad.
FAQ
What can I use instead of tahini?
If you don’t have tahini, you can substitute it with cashew butter for a similar creamy nuttiness or a bit of miso paste for more umami depth. A drizzle of heavy cream also works for richness.
How do I adjust the spice level?
If you love heat, add more chili flakes while roasting the veggies or stir in a dash of hot sauce before serving. For a milder version, reduce the chili flakes or skip them entirely.
Can I make this soup vegan?
Yes! Just omit the butter and cream. Replace it with extra olive oil or a bit more tahini for richness. For a dairy-free alternative, coconut or oat milk will add a silky finish with a slight sweetness. Cashew Cream is a great alternative as well, adding smooth, neutral flavor.
Can I use other potatoes?
Yes! Yukon Golds make the soup extra creamy, but russets work too—just know they may make the texture slightly thicker and more starchy.
