Potato Leek Soup

Why You’ll Love This Recipe

Potato Leek Soup is a classic, comforting dish with a silky texture and rich flavor. The sweetness of leeks pairs perfectly with the creamy potatoes, creating a warm and hearty soup that’s perfect for chilly days. Whether served as a starter or a main course, it’s simple to make and wonderfully satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

leeks (white and light green parts only)russet potatoesvegetable or chicken brothunsalted butterheavy cream or milkolive oilgarlic clovesbay leafsaltblack pepperfresh thyme (optional)

directions

Clean the leeks thoroughly, removing any dirt or sand trapped between layers, and slice thinly.

In a large pot, heat olive oil and butter over medium heat.

Add the sliced leeks and sauté until soft and translucent, about 8 minutes.

Add minced garlic and cook for an additional minute.

Peel and dice the potatoes, then add them to the pot along with the bay leaf and broth.

Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.

Remove the bay leaf and use an immersion blender to puree the soup until smooth, or leave it slightly chunky if desired.

Stir in heavy cream or milk, season with salt and pepper to taste, and warm through.

Garnish with fresh thyme if desired before serving.

Servings and timing

This recipe yields about 6 servings.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Use Yukon Gold potatoes for a naturally creamier texture.

Add a handful of spinach or kale for a green twist.

Top with crispy bacon bits or shredded cheese for extra richness.

Use coconut milk instead of cream for a dairy-free version.

Serve with crusty bread for a heartier meal.

storage/reheating

Store Potato Leek Soup in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove over medium-low heat, stirring occasionally.For longer storage, freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make Potato Leek Soup vegan? Yes, use vegetable broth and substitute the butter and cream with plant-based alternatives.

Do I have to peel the potatoes? Peeling is recommended for a smoother texture, but you can leave skins on for a more rustic soup.

Can I use water instead of broth? You can, but broth adds more depth of flavor.

Can I make this soup ahead of time? Absolutely, it actually tastes even better the next day as the flavors develop.

What if I don’t have an immersion blender? Let the soup cool slightly and blend in batches in a regular blender.

How thick should the soup be? It’s up to you! Add more broth for a thinner soup or simmer longer for a thicker consistency.

Is Potato Leek Soup healthy? It can be quite healthy, especially if you use minimal cream or opt for lighter alternatives like milk or broth.

Can I add other vegetables? Yes, carrots, celery, or parsnips make great additions.

What herbs go well with Potato Leek Soup? Thyme, parsley, and chives complement the flavors beautifully.

Can I freeze Potato Leek Soup with cream in it? It’s best to freeze the soup before adding cream, and stir in fresh cream after reheating.

Conclusion

Potato Leek Soup is a timeless, creamy, and comforting dish that’s both easy to make and incredibly satisfying. With its mild flavors and velvety texture, it’s perfect for cozy nights at home or an elegant starter for a dinner party. Enjoy this wholesome soup anytime you crave a simple yet flavorful meal.

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