Name: Potato Leek Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French / American
Ingredients: 4 cups diced potatoes (Yukon Gold or Russet); 2 large leeks (white and light green parts only), cleaned and sliced; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups vegetable or chicken broth; 1 cup milk or cream (optional for extra richness); 2 tablespoons butter (or olive oil); Salt and black pepper, to taste; Fresh chives or parsley, chopped (for garnish)

Jump to Recipe·Leave a Review

Potato Leek Soup is one of my favorite comfort foods—warm, creamy, and wonderfully simple. It’s a classic blend of mellow leeks and hearty potatoes simmered until tender and blended into a silky soup that always feels nourishing and satisfying. Whether I serve it as a cozy lunch or a starter for dinner, it’s a go-to recipe when I’m craving something wholesome and comforting.

Why You’ll Love This Recipe

I love this soup for its simplicity and versatility. It’s made with just a few basic ingredients, but the flavor is rich and soothing. It’s naturally vegetarian, easy to make vegan, and freezes beautifully, so I can enjoy it any time. Plus, the creamy texture makes it feel indulgent, even though it’s made with real, wholesome ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 tablespoons unsalted butter (or olive oil)
3 large leeks, white and light green parts only, sliced and rinsed well
2 cloves garlic, minced
4 cups diced potatoes (Yukon Gold or Russet work best)
4 cups vegetable or chicken broth
1 cup water (optional, to thin)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme (optional)
1/2 to 1 cup heavy cream or half-and-half (optional, for creaminess)
Chopped chives or green onions for garnish (optional)

Directions

I start by melting the butter in a large pot over medium heat. Then I add the sliced leeks and cook them for 5–7 minutes until soft but not browned.
I stir in the garlic and cook for another minute, just until fragrant.
I add the diced potatoes, broth, salt, pepper, and thyme (if using), then bring everything to a boil.
Once it boils, I reduce the heat to low, cover the pot, and let it simmer for about 20 minutes until the potatoes are fork-tender.
I use an immersion blender right in the pot to puree the soup until smooth. If I want a chunkier texture, I blend only part of it and leave some pieces whole.
I stir in the cream if I’m using it, and taste for seasoning. Sometimes I add a splash of water or more broth if I want a thinner consistency.
I serve it warm, topped with chopped chives, a drizzle of cream, or a sprinkle of black pepper.

Servings and timing

This recipe makes about 4 to 6 servings. It takes around 10 minutes to prep and 25 minutes to cook, so I can have it ready in about 35 minutes from start to finish.

Variations

Sometimes I like to add a peeled and chopped parsnip or a handful of cauliflower for extra depth. I’ve also stirred in spinach or kale at the end for more greens. For a smoky flavor, I occasionally toss in a few smoked paprika. And if I’m going dairy-free, I use olive oil and skip the cream—or substitute with coconut milk for a slightly sweet twist.

storage/reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I warm it gently in a pot over medium heat, stirring occasionally. It also freezes well—I let it cool completely, then store it in freezer-safe containers for up to 3 months. I thaw it overnight in the fridge before reheating.

FAQs

Do I have to use cream?

No, I often skip the cream when I want a lighter soup. The potatoes give it a naturally creamy texture on their own. But adding cream does give it a richer, silkier finish.

How do I clean leeks properly?

Leeks tend to hold dirt between their layers. I slice them first, then soak them in a bowl of water, swishing them around. The dirt sinks to the bottom, and I scoop the clean leeks from the top.

Can I use a blender instead of an immersion blender?

Yes, I’ve used a countertop blender for this. I just make sure to blend in batches and let the soup cool slightly to avoid splattering.

What kind of potatoes work best?

I usually go for Yukon Gold for their buttery flavor and smooth texture. Russets also work well, but they tend to make a slightly thicker soup.

Is this soup gluten-free?

Yes, as long as I use gluten-free broth, it’s naturally gluten-free with no flour or thickeners needed.

Conclusion

Potato Leek Soup is a timeless, cozy dish that I keep coming back to whenever I need something warm, simple, and satisfying. It’s easy to make, budget-friendly, and endlessly adaptable. Whether I keep it classic or add my own spin, it always hits the spot.