Air Fryer Potato and Leek Soup is exactly the kind of cozy dinner I crave when the weather turns chilly. It’s rich, creamy, and packed with savory flavor from tender leeks and soft potatoes, with just the right touch of cream and fresh herbs. Finished with crispy fried leeks and green onions, every bowl is deeply comforting without spending the whole evening babysitting a pot on the stove.
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I make this for cold weather meal prep, weeknight dinners, and lazy Sundays when I want something warm and homemade without a lot of fuss. It’s budget-friendly, filling, and the whole family loves it. It reheats really well, making it a great option for quick lunches during the week. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Potato and Leek Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me walk you through each step so your homemade soup comes out perfectly silky with the gorgeous crispy leek topping.
Prep and Roast the Vegetables
Slice the leeks, onion, and potatoes, or use Yukon Gold potatoes if you prefer a creamier texture and buttery flavor. Place them in an oven–safe bowl inside the air fryer basket, drizzle with melted butter, and air fry at 180°C (356°F) for 30 minutes, tossing once or twice so they roast evenly. When tender and lightly golden, season generously with salt and pepper.
Blend the Soup
Transfer the roasted vegetables to a non-stick pot like this one and pour in the chicken broth, along with the marjoram, thyme, and bay leaves. Start by adding about half of the broth and blending until smooth, then gradually incorporate the remaining broth until the soup reaches your preferred consistency. This way, you can make it as thick or as silky as you like.
Purée the soup right in the pot using an immersion blender or use a food processor for an optional ultra-smooth finish. Once blended and cooled to room temperature, stir in the heavy whipping cream.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Fry the Crispy Leek Garnish
Add the olive oil to a small fry pan on the stove and heat over medium. Once the oil is hot, add the thinly sliced leek and fry until golden and crispy. Transfer them to a plate lined with a paper towel to drain the excess oil, and take a moment to enjoy these little crispy bites. They are completely worth the extra few minutes because they add a crunchy, savory contrast to the creamy soup.
Serve and Garnish
Ladle the soup into warm bowls and top with the crispy leeks, a swirl of extra cream, fresh herbs, and thinly sliced green onions. Serve immediately while the garnish is still crispy and enjoy!
If you’re bringing this to a potluck, transfer the soup to a heat-safe container with a tight-fitting lid to prevent leaks. Place it in an insulated casserole carrier or thermal bag to keep it hot until ready to serve.
Air Fryer Potato and Leek Soup
Add Preferred SourceIngredients
- 1 tablespoon butter
- 3 leeks bulb only, sliced into rings
- 1 onion sliced
- 5 medium potatoes peeled and thinly sliced
- Salt and pepper
- ½ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- 2 bay leaves
- 5 cups chicken broth
- ¼ cup heavy whipping cream
- 2 tablespoons olive oil
To garnish:
- 1 leek thinly sliced
- Green onions thinly sliced
Instructions
- Add the leeks, onion and potatoes to an oven safe bowl that fits your air fryer, drizzle with melted butter and cook in the air fryer at 160ºC (320°F) for 30 minutes – open the tray a few times to toss the veggies around. Season with salt and pepper.1 tablespoon butter, 3 leeks, 1 onion, 5 medium potatoes, Salt and pepper
- Transfer the cooked veggies to a pot, pour in the chicken broth and spices. (Don’t add all the broth, start adding half and processing, and then you can adjust).½ teaspoon dried marjoram, ¼ teaspoon dried thyme, 5 cups chicken broth, 2 bay leaves
- Purée the soup using a blender or food processor. Let it cool to room temperature, then stir in the cream.¼ cup heavy whipping cream
- Place the oil into a small fry pan and bring to medium heat. Once the oil is hot, add the leek and fry them until crispy. Transfer to a plate lined with a paper towel to drain.1 leek, 2 tablespoons olive oil
- Garnish the soup with the crispy leeks, herbs, cream and green onions.Green onions
Notes
- Toss the veggies mid-cook: Opening the air fryer a few times during the 30-minute roast and tossing the vegetables helps them cook evenly, preventing soft spots and overly browned edges.
- Start with half the broth: Don’t add all 5 cups at once. Start with half, blend until smooth, then add more until you reach your desired consistency. This gives you better control over the texture.
- Cool before adding cream: Let the blended soup cool to room temperature before adding the heavy whipping cream to prevent it from splitting or curdling.
- Hot oil for crispy leeks: Heat the olive oil until it’s hot before adding the sliced leek garnish. If it’s not hot enough, the leeks will soak up the oil and stay soft instead of crisp.
- Drain on paper towels right away: Transfer the fried leeks immediately to a paper towel-lined plate. Leaving them in the oil even briefly will soften the crunch.
- Freeze without the cream garnish: If you plan to freeze a batch, leave out the cream and add it fresh when reheating. Freeze flat in zip-lock bags so portions stack neatly and thaw quickly.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
How to Store Leftovers
Let the soup cool completely before storing it in an airtight container with locking lids in the fridge, where it’ll keep well for up to 3 days. Reheat it gently on the stovetop over low to medium heat, stirring occasionally, and add a splash of broth or cream if it’s thickened up during storage.
For longer storage, freeze the soup without the cream garnish for the best texture, then stir in a little fresh cream when reheating. It freezes well for up to 3 months in a freezer-safe container. Thaw it overnight in the fridge before reheating.
What to Serve With Air Fryer Potato and Leek Soup
It’s rich and creamy, so it pairs well with something adding texture and contrast. A thick slice of crusty sourdough, a warm buttery roll, or a Waldorf salad with creamy lemon dressing also works well to balance out the richness.
For a bigger meal, serve it with a grilled cheese or a cheese and charcuterie board. It’s also hearty enough for a light dinner or works beautifully as a starter before roast chicken or pasta.
More Easy Recipes for You to Try at Home
If you love this potato leek soup, here are more easy air fryer soup recipes perfect for cold days.
