Potato, Leek and Feta Soup with Crispy Fried Leeks

May 11, 2023 · 405 Comments

This potato, leek and feta soup is a fancied-up version of your favorite potato soup! Top it all with crispy fried leeks and lots of fresh herbs for a fun spin on a classic.

A close-up shot of a bowl of potato, leek and feta soup topped with crispy leeks, feta cheese and chopped dill.

Good things happen when you end up with an extra bag of potatoes. When you’re cooking for two, it’s rare to use up a full bag, much less a full five-pound bag that’s better suited for huge batches of potluck potato salad. But if you find yourself in a situation where you have an abundance of potatoes, then this is the recipe for you, my friend.

Or you can just make it whenever the potatoes-and-cheese craving hits.

I’m not sure why we don’t pair potatoes and feta more often, but I suggest we start now. This potato, leek and feta soup is a fun, fresh, springy spin on classic potato soup, with salty feta, a squeeze of lemon and a big ol’ pile of fresh spring herbs. Top it all off with a small mountain of crispy fried leeks and you’ve got yourself one stunning bowl of soup.

Hands washing chopped leeks in a bowl full of water

Ingredients

You can pull a fancy-feeling soup together with just a few very simple ingredients. In fact, I’d wager you have several of these on hand already. Be sure to scroll all the way to the bottom for the full list of ingredients with measurements!

To make this potato, leek and feta soup, you’ll need…

Potatoes. I love using Yukon gold potatoes in this recipe because of their incredible, buttery flavor, but a mix of golds and Russets would work as well. While I haven’t tried red potatoes in this recipe, my gut tells me it wouldn’t turn out as well — but if you try it, let me know!
Leeks. These stunning green alliums look like humongous green onions, and that’s kind of what they taste like, too. Be sure to wash them really, really well, as leeks are notorious for holding lots of sand in all their nooks and crannies.
Feta cheese. Look for a variety that comes in whole-block form, whether that be a chunk in brine or a shrink-wrapped brick. Just avoid the pre-crumbled feta if you can, as it’s coated in anti-caking agents that diminish the flavor and prevent it from melting as nicely.
Garlic. We’ll use a hefty amount, of course. Since dry seasoning is minimal in this recipe, fresh garlic really is best for optimal flavor.
Chicken stock or vegetable stock. If you’re in a pinch, you can use water, too. Just make sure you adjust the salt levels to compensate.
Heavy cream. And yes, I do recommend using cream instead of milk or half-and-half! Just a small amount goes a long way.
Lemon juice. As with the garlic, fresh is best! We’ll use about half a lemon’s worth.
Fresh herbs: I prefer dill and parsley in this recipe because they just taste like spring to me, but you can experiment if you’d like.
Neutral oil, for frying. Canola oil, vegetable oil, peanut oil or corn oil all work just fine.
All-purpose flour. Just a little bit for coating the leek greens before frying.

An overhead shot of a bowl of potato, leek and feta soup placed on a round wooden platform with a green napkin.

Instructions

This soup requires only a few simple steps. You’ll build the soup base by sautéing the aromatics, then add the potatoes and simmer it all together. Fry the leek greens, finish the soup with feta cheese, cream, lemon and herbs, and serve it all up. Be sure to scroll to the bottom for full instructions with cooking times.

Here’s how to make this potato, leek and feta soup:

Cook the leek whites and sliced garlic in some olive oil in a big soup pot. Add the potatoes and stock, then bring it all to a boil and simmer until the potatoes are nice and tender.
While the potatoes are simmering, heat up some neutral frying oil in a separate pot. Toss the sliced leek greens with some flour, then fry them in the hot oil for just a couple minutes. They should still be green but coated in a light layer of crispy golden-brown flour. Season ’em right after they come out of the oil while they’re still hot.
Once the potatoes are cooked through, crumble in the feta cheese and stir in the cream, lemon juice and herbs. Adjust seasoning to taste.
Serve topped with crispy fried leeks, an extra sprinkle of herbs and a few crumbles of feta.

Substitutions and Variations

Heavy cream: I know many will ask if it’s possible to swap a lighter option like half-and-half or milk for the cream. The short answer is yes, but the long answer is… it’s complicated. Because there’s lemon juice (an acid) in this recipe, we need something rich in fat (heavy cream) to prevent curdling. Adding a lower-fat alternative (milk or half-and-half) could result in a grainy, curdled soup when the lemon and the dairy mix.

Leeks: I love the springy, fresh flavor leeks give to this recipe, but if you can’t find them, you can also use a regular yellow or sweet onion. You can fry your own sliced onions at home or even use those delightful little fried onions that come in a can.

Feta: If you’re really looking to get crazy, this recipe would also be delicious with goat cheese.

Equipment Needed

A bowl of potato, leek and feta soup with a spoon in it

Expert Tips

You’ll need a deft hand with salt to make this recipe sing. Be sure to taste for seasoning every step of the way, and make sure you season the potatoes with a generous amount of salt before boiling so they absorb all that flavor. Still, don’t go overboard, as we’re stirring in a lot of extra-salty feta, too. Taste, taste, taste!

The leek greens are easy to over-fry, so don’t leave them in the oil for too long. If they turn brown, you’ve gone too far — for best results, fry them till the greens themselves are still green but the flour coating is golden-brown.

Make-Ahead and Storage Tips

As with most soups, this soup is even better as leftovers the next day! You won’t regret doubling the batch. Just store leftovers in an airtight container in the fridge for up to 4 days, reheating servings in the microwave as needed.

Store leftover crispy leeks in an airtight container in the fridge for up to 4 days, gently reheating in a warm oven for a few minutes until crispy. Unfortunately, the crispy leeks may not return to their original crispy-crunchy glory the next day, but they will still be good.

More cozy soup recipes:
Loaded Potato Soup
Ginger and Turmeric Chicken Soup
Roasted Red Pepper and Gouda Bisque

Did you make this recipe? If you loved it, please leave a ⭐5-star rating⭐ and/or leave a comment below the recipe card! And don’t forget to share a photo and tag me on Instagram, Facebook or TikTok — I love seeing you recreate my recipes.