Potato Leek Soup
Potato Leek Soup is a comforting classic with rich, satisfying flavor. Tender potatoes and mild, sweet leeks create a smooth, velvety soup that’s perfect for chilly days. It’s easy to make with simple ingredients and pairs deliciously with crusty bread!
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This potato leek soup is pure comfort in a bowl! With sweet leeks, hearty potatoes, and a blend of aromatics, it’s packed with deep, decadent flavor. There’s not much better than a warm bowl of soup on a chilly day.
I usually make chunky soups like this Italian tortellini soup, but when my husband had a wisdom tooth removed, I made this creamy potato leek soup for him—and he absolutely loved it. It was the perfect soothing meal, and I have to admit, it really hit the spot for me too!
Reasons you’ll love this recipe
- Simple ingredients: Made with everyday pantry staples and fresh produce, it’s easy to whip up anytime.
- Incredibly flavorful: The combination of leeks, garlic, thyme, and creamy potatoes creates a wonderful taste and velvety texture.
- Make-ahead & freezer-friendly: It stores beautifully, making it perfect for meal prep and leftovers.
- Versatile: Enjoy it with crusty bread, a side salad, or even a grilled cheese for a heartier meal!
This was absolutely delicious! I didn’t make any modifications and it came out perfect with just following the recipe! My entire family loved it. I will be making this soup regularly.
— Jillian
Ingredients you’ll need
This easy potato leek soup comes together with simple ingredients, creating a true hug-in-a-bowl! Here’s what you’ll need to make it:
- Leeks: Mild and slightly sweet, they add depth and aroma to the soup. Be sure to clean them well, as they can trap dirt.
- Unsalted butter: Adds richness and helps soften the leeks for a smooth, flavorful base.
- Salt & black pepper: Essential for bringing out all the flavors—adjust to taste once the soup is cooked.
- Garlic: One tablespoon or about 3 cloves garlic adds a delicious savory note that enhances the overall flavor.
- Chicken or vegetable broth: Provides a flavorful base; use vegetable broth for a vegetarian version.
- Yukon Gold potatoes: Naturally creamy and buttery, they blend beautifully for a smooth texture.
- White wine vinegar or lemon juice: Brightens up the soup with a hint of acidity to balance flavors.
- Fresh thyme: Brings a warm, earthy depth—use dried if fresh isn’t available.
- Bay leaves: Infuse the soup with subtle herbal notes; remove before blending.
- Heavy cream: Gives the soup its silky, luxurious texture.
- For serving: Fresh chives, croutons, or warm bread make the perfect finishing touch!
Substitutions and variations
Here are some great ways to customize your potato leek soup:
- Make it dairy-free: Swap the heavy cream for coconut milk or cream or cashew cream.
- Add extra veggies: Mix in carrots, parsnips, or celery for more depth of flavor.
- Boost the protein: Stir in cooked shredded chicken, crispy bacon, or white beans for a heartier meal.
- Go herbaceous: Try rosemary, sage, or parsley instead of (or in addition to) thyme for a different herbal note.
- Add some spice: A pinch of cayenne, smoked paprika, or red pepper flakes can add a nice kick.
- Make it vegetarian/vegan: Use vegetable broth instead of chicken broth and swap the butter for olive oil or use a plant-based butter.
Step-by-step instructions
Step 1: Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Thinly slice the white and light green parts when washed.
Step 2: In a large soup pot over medium heat, melt the butter, add the prepared leeks, salt, and pepper. Cook, stirring regularly, until leeks are soft, wilted, and golden, about 8-10 minutes. Reduce heat if leeks are browning. Add garlic and cook, stirring for 1 minute more. While leeks are cooking, chop the potatoes.
Step 3: Add potatoes, vinegar or lemon juice, chicken stock, fresh thyme, and bay leaves to the pot. Bring to a boil (uncovered) and once boiling, cover pot with a lid and turn heat to low. Simmer for 15–18 minutes or until potatoes are easily pierced with a fork.
Step 4: Turn off heat and let slightly cool, about 10 minutes. Pull out thyme and bay leaves; discard. Use an immersion blender to blend or transfer in batches to a high-powered blender. Blend until very smooth.
Step 5: Pour in heavy cream and stir to warm through over low heat. Taste and adjust seasonings, as needed. If it seems too thin, simmer until it thickens. If it’s too thick, add a splash more stock.
Step 6: Ladle into bowls, garnish with chives and enjoy with croutons and/or some warm, crusty bread for dipping! We love it served with a crusty French or sourdough bread!
Helpful tips
Here are some helpful tips for making the best potato leek soup:
- Blending in a blender: Let the soup cool slightly before blending to prevent it from exploding. Blend in batches as needed. Keep in mind that steam will build up pressure, so increase the blender speed slowly and watch closely to avoid overflow. When removing the blender lid, do so carefully, as steam will escape. If your blender doesn’t have a setting for hot liquids, use a folded towel to cover the lid and hold it down with your hands to help reduce steam pressure.
- Clean your leeks well: Leeks trap a lot of dirt between their layers, so be sure to slice them and rinse them thoroughly in a bowl of water before cooking.
- Use Yukon Gold potatoes: They have a naturally creamy texture and buttery flavor, making them perfect for this soup. I do not recommend using russets.
- Don’t rush the leeks: Sautéing them slowly in butter brings out their natural sweetness and deepens the flavor of the soup.
- Blend for your desired texture: For a silky-smooth soup, use an immersion blender or a regular blender. If you like a bit of texture, leave some potato chunks unblended.
- Season to taste: Potatoes absorb salt, so taste and adjust seasoning before serving. A splash of white wine vinegar or lemon juice at the end brightens up the flavors.
- Garnish for extra flavor: Try crispy bacon, croutons, fresh chives, or a swirl of cream to add texture and a gourmet touch.
Frequently asked questions
Leeks are part of the onion family and they’re so full of flavor. The taste reminds me of a cross between a green onion and garlic. They make a great addition to stir fries, soups, and pasta dishes.
If you’ve never worked with leeks before, they can be a little tricky to prep. Ali from Gimme Some Oven has a great tutorial and video demonstrating the best way to cut and clean them properly! Here is another great video on YouTube to learn how to cut and clean leeks.
Yukon Gold potatoes have a thin skin that blends well, so peeling is optional. I definitely would not hassle with peeling the potatoes, if you are using Yukon Gold—once blended you won’t even notice.
No! This soup relies on the potato starch for a natural thickener. Soaking the potatoes will wash away too much of the starch.
Serving suggestions
Potato leek soup is comforting and flavorful on its own, but pairing it with the right sides makes it even better! Here are some delicious options to serve alongside:
- Crusty bread: A warm baguette, sourdough, or no-knead focaccia is perfect for dipping. Homemade croutons would be delicious too!
- Grilled cheese: I love this with a crispy, melty grilled cheese sandwich!
- Salad: A fresh green salad with a light vinaigrette balances the richness of the soup.
- Roasted vegetables: Roasted Brussels sprouts, asparagus, or carrots add texture and flavor.
- Quiche: A slice of quiche or a frittata with veggies or cheese is a great side option.
Storage recommendations
The great thing about potato leek soup is that it tastes even better the next day as the flavors meld. Here’s how to properly store it:
- Refrigerate: Let the soup cool completely, then transfer it to an airtight container. Store in the fridge for up to 5 days.
- Freeze: Pour cooled soup into freezer-safe containers or bags, leaving room for expansion. Freeze for up to 3 months.
- Reheat: Warm on the stovetop over low heat, stirring occasionally, or microwave in short intervals until heated through. If the soup thickens too much after storing, add a splash of broth or cream to loosen it up.
Tip for freezing
If you plan to freeze this soup, it’s best to do so before adding the cream. Dairy can cause the soup to separate and develop a grainy texture when thawed. Simply stir in the cream after reheating for the best consistency.
More favorite soup recipes to try
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Potato Leek Soup
Ingredients
- 2-3 large (about 4 1/2 cups) leeks*, dark green stems removed and thinly sliced
- 3 tablespoons unsalted butter
- 1 teaspoon salt, + about 1 teaspoon more or to taste once the soup is cooked
- 3/4 teaspoon ground black pepper, + more to taste once the soup is cooked
- 1 tablespoon (about 3 cloves) minced garlic
- 6 cups chicken stock or broth, (use vegetable broth for vegetarians)
- 2 pounds Yukon Gold potatoes, unpeeled and chopped into 1/2-inch pieces
- 1 tablespoon white wine vinegar or lemon juice
- 6-10 sprigs fresh thyme , or 3/4 teaspoon dried
- 2 bay leaves
- 1 cup heavy cream
- For serving: finely chopped fresh chives, croutons, and/or hearty warmed bread
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Instructions
- Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Thinly slice the white and light green parts when washed.
- In a large soup pot over medium heat, melt the butter, add the prepared leeks, salt, and pepper. Cook, stirring regularly, until leeks are soft, wilted, and golden, about 8-10 minutes. Reduce heat if leeks are browning. Add garlic and cook, stirring for 1 minute more. While leeks are cooking, chop the potatoes.
- Add potatoes, vinegar or lemon juice, chicken stock, fresh thyme, and bay leaves to the pot. Bring to a boil (uncovered) and once boiling, cover pot with a lid and turn heat to low. Simmer for 15–18 minutes or until potatoes are easily pierced with a fork. Turn off heat and let slightly cool, about 10 minutes. Pull out thyme and bay leaves; discard.
- Use an immersion blender to blend or transfer in batches to a high-powered blender (don’t fill the blender above 1/2 way full or it could explode). Blend until very smooth (about 2 minutes for each batch), then return to pot. Pour in heavy cream and stir to warm through over low heat.
- Taste and adjust seasonings, as needed. If it seems too thin, simmer until it thickens. If it's too thick, add a splash more stock. Ladle into bowls, garnish with chives and enjoy with croutons and/or some warm, crusty bread for dipping!
Notes
Did you make this recipe?
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So good and simple to make. Very flavorful! A great addition for Fall dinner ideas!
This recipe is bomb! So easy and so delicious. I’m already looking forward to having it for lunch again tomorrow.
This soup was so easy to follow and tastes absolutely amazing! Thank you!
This soup is absolutely incredible. I did use chicken stock instead of veggie. It was so so flavorful and delicious. Will be making this soup on repeat!
This was absolutely delicious! I didn’t make any modifications and it came out perfect with just following the recipe! My entire family loved it. I will be making this soup regularly.
Delicious soup my whole family loved it. No leftovers will definitely make again.
Made this today and it was phenomenal! There is not one recipe from your blog that I haven’t loved. Thank you!
Just made it, both my husband and I loved it!
Amazing! Perfect w/ homemade sourdough for the chilly evenings ahead!
I made this for dinner last night and it was SO GOOD and super easy! Will definitely be making this again. Perfect for these chilly nights!