A bowl of potato leek soup topped with chopped herbs and cracked pepper, with crusty bread nearby.
Potato leek soup is cozy, simple, and tastes like something you’d order at a bistro.
Leeks bring a gentle onion flavor that’s sweet and mellow, not sharp.
Blend it silky or leave it a little chunky—either way it’s comforting and meal prep friendly.
This potato leek soup is perfect for weeknights, lunches, and chilly days.
The secret is washing leeks well and taking time to soften them slowly.
That builds a sweet base flavor that makes the soup taste rich, even before adding cream.
Why You’ll Love This Potato Leek Soup
- Ultimate comfort food: Warm, creamy, and soothing for chilly days.
- Easy weeknight dinner: One pot and simple steps.
- Meal prep friendly: Tastes even better the next day.
- Custom texture: Blend smooth or leave it rustic.
- Budget-friendly: Simple ingredients, big cozy payoff.
Ingredients for Potato Leek Soup
- Leeks (3 large) – sweet onion-like base; use white and light green parts and wash well.
- Butter (3 tablespoons) – cozy flavor; olive oil works too.
- Garlic (2 cloves) – savory depth; garlic powder works in a pinch.
- Yukon Gold potatoes (2 pounds) – creamy texture; russet potatoes also work.
- Broth (6 cups, low-sodium) – chicken or vegetable broth; low-sodium helps you control salt.
- Bay leaf (1) – gentle aroma; optional but nice.
- Dried thyme (1 teaspoon) – earthy flavor; fresh thyme works too.
- Heavy cream (1/2 cup) – silky finish; half-and-half works for a lighter option.
- Salt and black pepper – to taste.
- Chives or parsley (optional) – fresh topping.
How to Make Potato Leek Soup
- 1. Wash: Slice leeks and rinse well to remove grit. Pat dry so they sauté instead of steam.
- 2. Sauté: Melt butter in a pot over medium-low heat. Cook leeks 8–10 minutes until soft and sweet (don’t brown them).
- 3. Simmer: Add garlic for 30 seconds, then add potatoes, broth, bay leaf, thyme, salt, and pepper. Simmer 18–22 minutes, until potatoes are very tender.
- 4. Blend: Remove bay leaf. Blend until smooth (or partially blend for texture). If it looks too thick, whisk in a splash of broth until silky.
- 5. Finish: Stir in cream and warm 2 minutes. Taste and adjust seasoning.
Tips for Perfect Potato Leek Soup
- Wash leeks well—grit loves to hide between layers.
- Cook leeks low and slow for sweetness.
- Blend carefully (hot soup splashes).
- Add cream at the end so it stays smooth.
- If soup thickens in the fridge, add a splash of broth when reheating.
Variations & Substitutions
- Dairy-free: Use olive oil and omit cream, or add a splash of coconut milk.
- High-protein: Blend in a can of rinsed white beans.
- Extra cozy: Add a pinch of nutmeg.
- Chunky: Mash some potatoes instead of blending all the way.
- Add-ins: Stir in sautéed mushrooms or spinach at the end.
Make-Ahead & Freezing
Fridge: 4–5 days in an airtight container.
Freezer: Up to 2 months. For best texture, freeze before adding cream, then add cream when reheating.
Reheat: Warm gently on the stove, adding broth if needed.
Serving Suggestions & Pairings
- Crusty bread or dinner rolls
- Green goddess salad
- Roasted vegetables
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: French-inspired
Diet: Vegetarian (if using vegetable broth)
Reader Review: Creamy, cozy, and so simple. The leeks make it taste fancy!
If you make this potato leek soup, leave a rating and tell me—smooth or a little chunky?