Potato Leek Soup

Potato Leek Soup is a classic, creamy, and comforting dish that brings together the subtle sweetness of leeks and the earthy heartiness of potatoes. Whether served warm on a cold day or chilled as a refreshing starter, this timeless soup is both satisfying and simple to prepare.

Why You’ll Love This Recipe

This soup is the ultimate comfort food—rich, velvety, and easy to make with everyday ingredients. It’s naturally gluten-free and can easily be adapted for vegan or dairy-free diets. The delicate flavor of leeks shines through, balanced beautifully with buttery potatoes and a hint of thyme.

Ingredients

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

• Butter or olive oil
• Leeks (white and light green parts only), cleaned and sliced
• Garlic, minced
• Yukon Gold or russet potatoes, peeled and diced
• Vegetable or chicken broth
• Bay leaf
• Fresh or dried thyme
• Salt and black pepper
• Heavy cream or plant-based alternative (optional)
• Fresh chives or parsley for garnish

Directions

1. In a large pot, melt butter or heat oil over medium heat. Add the sliced leeks and sauté for 8–10 minutes until soft but not browned.
2. Stir in minced garlic and cook for 1 minute until fragrant.
3. Add diced potatoes, broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are very tender.
4. Remove the bay leaf. Blend the soup using an immersion blender until smooth, or carefully blend in batches using a countertop blender.
5. Return the soup to the pot. Stir in cream if using, and season with salt and pepper to taste.
6. Heat through gently and serve warm, garnished with chopped chives or parsley.

Servings and timing

Servings: 4 to 6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Make it vegan by using olive oil and skipping the cream or using oat cream
• Add sautéed spinach or kale before blending for a green version
• Use roasted garlic for deeper flavor
• Add a sprinkle of grated cheese or crumbled bacon as a topping
• Serve chilled as a Vichyssoise on hot summer days

Storage/Reheating

Storage: Store in the refrigerator in an airtight container for up to 4 days.
Freezing: Freeze before adding cream for up to 3 months. Thaw in the fridge overnight.
Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally. Add cream after reheating if frozen.

FAQs

Can I use other types of potatoes?

Yes. Yukon Gold gives a creamy texture, but russets work well too and blend smoothly.

Do I have to use cream?

No. The soup is naturally creamy from the potatoes. The cream is optional.

How do I clean leeks properly?

Cut off the dark green tops, slice the leeks, and rinse in a bowl of water to remove dirt and grit.

Can I use a blender instead of an immersion blender?

Yes, just be careful blending hot liquid. Do it in batches and vent the lid slightly.

Is Potato Leek Soup gluten-free?

Yes, this recipe is naturally gluten-free.

Can I serve this soup cold?

Yes, serve it chilled as a classic French Vichyssoise.

Can I add other vegetables?

You can add celery, spinach, or even parsnips for a variation in flavor.

Is this soup freezer-friendly?

Yes, but freeze it before adding cream. Add cream after reheating.

Can I make this in advance?

Absolutely. It tastes even better the next day.

What can I serve with Potato Leek Soup?

It pairs well with crusty bread, a green salad, or a grilled cheese sandwich.

Conclusion

Potato Leek Soup is a simple, classic recipe that offers comfort and elegance in every spoonful. With minimal ingredients and maximum flavor, it’s a perfect choice for a cozy meal or a dinner party starter. Whether creamy or dairy-free, hot or cold, this soup is always a winner.

Print