Why You’ll Love This Recipe
This Potato and Leek Soup is wonderfully creamy, comforting, and easy to make with minimal effort. It’s naturally gluten-free and can be made dairy-free or vegan with a few simple swaps. Whether served as a starter or a main dish with crusty bread, this soup is hearty, wholesome, and full of flavor from fresh leeks and tender potatoes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
leeks
potatoes (Yukon Gold or Russet work best)
garlic
onion
butter or olive oil
vegetable broth or chicken broth
heavy cream or milk (optional, for creaminess)
salt
pepper
fresh thyme or bay leaf (optional, for extra flavor)
chives or green onions (optional, for garnish)
Directions
- Clean the leeks thoroughly, slicing them in half lengthwise and rinsing away dirt. Slice thinly.
- In a large pot, heat butter or olive oil over medium heat. Sauté leeks and chopped onion until soft, about 8–10 minutes.
- Add minced garlic and cook for another minute.
- Stir in chopped potatoes, broth, salt, pepper, and thyme or bay leaf if using. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are fork-tender.
- Remove bay leaf or thyme sprigs. Use an immersion blender to puree the soup until smooth, or blend in batches using a blender.
- Stir in cream or milk if using, and adjust seasoning to taste.
- Serve hot, garnished with chopped chives or green onions if desired.
Servings and timing
This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
- Vegan/Dairy-Free: Use olive oil instead of butter and skip the cream or use coconut milk or plant-based cream.
- Chunky Style: Blend only half the soup for a mix of creamy and chunky textures.
- Add Protein: Stir in cooked bacon or shredded chicken for a heartier version.
- Spicy Twist: Add a pinch of cayenne pepper or chili flakes for gentle heat.
- Herb Boost: Add fresh dill or parsley just before serving for extra freshness.
Storage/Reheating
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until warmed through.
To freeze, let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make Potato and Leek Soup ahead of time?
Yes, it tastes even better the next day after the flavors have had time to meld.
Do I need to peel the potatoes?
Peeling is recommended for a smoother texture, but leaving the skins on is fine if you prefer a rustic soup.
How do I clean leeks properly?
Slice them and soak in a bowl of cold water, swishing to remove dirt between layers. Drain and rinse well.
Can I use milk instead of cream?
Yes, milk or half-and-half can be used for a lighter version.
What’s the best potato variety for this soup?
Yukon Gold gives a creamy texture, while Russets yield a smooth, velvety finish.
Can I add cheese?
Yes, a handful of shredded cheddar or Parmesan can add richness and depth of flavor.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free if made with certified gluten-free broth.
Can I leave the soup chunky?
Absolutely. Blend only part of the soup or mash with a potato masher for a more rustic texture.
Can I make this in a slow cooker?
Yes. Sauté the vegetables first, then cook on low for 6–7 hours. Blend and add cream before serving.
What can I serve with Potato and Leek Soup?
Crusty bread, a green salad, or a grilled sandwich pairs wonderfully with this soup.
Conclusion
Potato and Leek Soup is a classic comfort dish that’s both simple and satisfying. With its creamy texture and mellow, savory flavor, it’s perfect for cozy dinners, light lunches, or make-ahead meals. Whether you keep it traditional or customize it to your taste, this soup is a nourishing and timeless addition to your recipe collection.
PrintPotato and Leek Soup
Creamy, comforting, and subtly flavored, Potato and Leek Soup is a classic dish made with simple ingredients like leeks, potatoes, and broth. It’s smooth, hearty, and perfect for any time of year.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4 to 6
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 3 large leeks, cleaned and sliced
- 2 lbs Yukon Gold or Russet potatoes, peeled and chopped
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 tablespoons butter or olive oil
- 4 cups vegetable broth or chicken broth
- 1/2 cup heavy cream or milk (optional)
- Salt and pepper to taste
- 1 bay leaf or 2 sprigs fresh thyme (optional)
- Chopped chives or green onions for garnish (optional)
Instructions
- Thoroughly clean the leeks by slicing them lengthwise and rinsing under cold water to remove dirt. Slice thinly.
- In a large pot, heat butter or olive oil over medium heat. Add leeks and chopped onion. Sauté for 8–10 minutes until soft.
- Add minced garlic and cook for another minute until fragrant.
- Stir in chopped potatoes, broth, salt, pepper, and bay leaf or thyme if using. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are tender.
- Remove bay leaf or thyme sprigs. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
- Stir in heavy cream or milk if using, and adjust seasoning to taste.
- Serve hot, garnished with chives or green onions if desired.
Notes
- Leeks can hide dirt between layers—be sure to clean them thoroughly.
- For a chunkier soup, blend only half of the mixture or mash roughly with a potato masher.
- Use coconut milk or plant-based cream for a vegan version.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
