Why You’ll Love This Recipe
This soup is rich without being heavy and delivers a smooth, velvety texture with minimal ingredients. The natural sweetness of leeks pairs beautifully with hearty potatoes, creating a balanced and satisfying flavor. It’s easy to prepare, budget-friendly, and can be served either warm or chilled. Whether you’re cooking for a family dinner or a quiet night in, this recipe offers both comfort and simplicity.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
leeks
potatoes
onion
garlic
butter
olive oil
vegetable or chicken broth
heavy cream
salt
black pepper
optional: fresh thyme or bay leaf
optional: chives for garnish
Directions
Begin by cleaning the leeks thoroughly, as they often contain dirt between their layers. Slice them thinly, using only the white and light green parts.
Peel and chop the potatoes into evenly sized cubes.
In a large pot, heat butter and olive oil over medium heat. Add the sliced leeks and onion, cooking until soft and fragrant without browning.
Stir in the garlic and cook for about a minute until aromatic.
Add the chopped potatoes and pour in the broth. If using thyme or a bay leaf, add it at this stage.
Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15–20 minutes.
Remove any herbs like bay leaf, then blend the soup until smooth using an immersion blender or standard blender.
Stir in the heavy cream and season with salt and black pepper to taste.
Simmer for a few more minutes, then adjust seasoning if needed.
Serve warm, garnished with chopped chives if desired.
Servings and timing
This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Total time: 40–45 minutes
Variations
For a lighter version, skip the cream and use extra broth.
Add cooked bacon pieces for a smoky flavor.
Use milk instead of heavy cream for a less rich texture.
Blend only half the soup for a chunkier consistency.
Add celery or carrots for extra depth and nutrition.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
For longer storage, freeze the soup (without cream) for up to 2 months and add cream after reheating.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup becomes too thick.
FAQs
Can I use only potatoes without leeks?
Leeks are essential for the signature flavor, but you can substitute with onions if needed.
What type of potatoes are best?
Yukon Gold or Russet potatoes work best for a creamy texture.
Can I make this soup vegan?
Yes, use vegetable broth and replace butter and cream with plant-based alternatives.
Do I need to peel the potatoes?
Peeling is recommended for a smoother texture, but it’s optional.
How do I clean leeks properly?
Slice them first, then rinse thoroughly in water to remove any dirt.
Can I make this soup ahead of time?
Yes, it reheats well and often tastes even better the next day.
Why is my soup gluey?
Over-blending or using the wrong type of potatoes can cause a gluey texture.
Can I serve this soup cold?
Yes, it can be served chilled as a refreshing dish.
What can I use instead of cream?
Milk, half-and-half, or plant-based cream alternatives work well.
How can I thicken the soup?
Simmer longer to reduce liquid or add extra potatoes.
Conclusion
Potato leek soup is a timeless dish that combines simple ingredients into a smooth and comforting meal. Its versatility, ease of preparation, and rich flavor make it a staple recipe you’ll return to again and again.
PrintPotato Leek Soup Recipe
A creamy and comforting potato leek soup made with tender potatoes and sweet leeks, blended into a smooth and velvety texture. Perfect for a cozy meal any time of year.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Low Fat
Ingredients
- 2 large leeks (white and light green parts), sliced
- 3 medium potatoes, peeled and cubed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme or 1 bay leaf (optional)
- 2 tbsp chopped chives for garnish (optional)
Instructions
- Clean the leeks thoroughly and slice them thinly, using only the white and light green parts.
- Peel and cube the potatoes into evenly sized pieces.
- Heat butter and olive oil in a large pot over medium heat. Add leeks and onion, cooking until soft without browning.
- Stir in the garlic and cook for about 1 minute until fragrant.
- Add the potatoes and pour in the broth. Add thyme or bay leaf if using.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Remove any herbs, then blend the soup until smooth using an immersion blender or standard blender.
- Stir in the heavy cream and season with salt and black pepper.
- Simmer for a few more minutes, adjust seasoning if needed, and serve warm garnished with chives.
Notes
- For a lighter version, omit the cream and add extra broth.
- Use milk instead of heavy cream for a less rich soup.
- Add cooked bacon for a smoky flavor.
- Blend only half the soup for a chunkier texture.
- Freeze without cream for up to 2 months and add cream after reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 35 mg
