Potato Leek Soup

Why You’ll Love This Recipe

Potato Leek Soup is a classic, creamy soup that’s simple yet deeply satisfying. With its mellow sweetness from sautéed leeks and the smooth richness of potatoes, this dish is perfect for cozy dinners, light lunches, or elegant starters. It’s naturally gluten-free, easy to make, and can be served chunky or blended smooth depending on your preference.

ingredients

this Recipe

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

leeks (white and light green parts only, cleaned and sliced)russet or Yukon Gold potatoes (peeled and cubed)oniongarlicbutter or olive oilvegetable or chicken brothheavy cream or milk (optional)bay leafthyme (fresh or dried)saltblack pepperchives or fresh herbs for garnish (optional)

directions

Heat butter or olive oil in a large pot over medium heat.

Add sliced leeks, onion, and garlic; sauté until soft and fragrant.

Add cubed potatoes, bay leaf, thyme, salt, and pepper; stir to combine.

Pour in broth and bring to a boil.

Reduce heat and simmer for 20-25 minutes, or until potatoes are tender.

Remove bay leaf and blend the soup with an immersion blender until smooth, or leave slightly chunky if preferred.

Stir in cream or milk if using, and reheat gently.

Taste and adjust seasoning. Serve hot, garnished with chives or herbs.

Servings and timing

This recipe yields approximately 4-6 servings.Preparation time: 10 minutesCook time: 25 minutesBlending and finishing time: 5 minutesTotal time: 40 minutes

Variations

Use part parsnip or celery root for a deeper flavor.

Make it dairy-free by omitting cream or using coconut or oat milk.

Add a pinch of nutmeg for a subtle warming note.

Include crispy bacon or pancetta on top for extra richness.

Serve chilled as vichyssoise for a refreshing twist.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Soup can be frozen for up to 2 months; thaw in the fridge and reheat on the stovetop or microwave.Add a little broth or water when reheating if needed to thin the soup.

FAQs

How do I clean leeks properly?

Slice them and soak in a bowl of water—swish to remove grit, then drain well.

Can I use other types of potatoes?

Yes, Yukon Golds work well and create a naturally creamy texture.

Is it necessary to peel the potatoes?

Peeling is recommended for a smooth soup, but you can leave skins for a rustic feel.

Can I make it vegan?

Yes, use olive oil and a plant-based milk or omit cream entirely.

Do I have to blend it?

No, it’s delicious left chunky if you prefer texture.

Can I use dried herbs?

Yes, just reduce the quantity—dried herbs are more concentrated.

What pairs well with this soup?

Crusty bread, a side salad, or a grilled cheese sandwich.

Does this soup thicken as it cools?

Yes, add broth or water when reheating to adjust consistency.

Can I add cheese?

Yes, stir in shredded Gruyère or cheddar for extra creaminess.

Can I double the recipe?

Absolutely—just use a large enough pot and adjust seasoning to taste.

Conclusion

Potato Leek Soup is a timeless, comforting dish that delivers rich flavor with minimal ingredients. Its creamy texture and delicate balance of sweet leeks and savory broth make it a cozy favorite that’s perfect any time of year. Easy to adapt and even easier to love, this classic soup is a must-try for any home cook.

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