I’ll never forget the first time I made potato leek soup from scratch. It was a rainy Sunday afternoon, and I had just bought a bundle of gorgeous leeks at the farmers market without any real plan for them.
My grandmother used to make a version of this soup when I was little, and the memory of its velvety texture and subtle oniony sweetness came flooding back. I dove into my kitchen with nothing but those leeks, a few potatoes, and some chicken broth.
What emerged from that spontaneous cooking session was pure magic in a bowl. This potato leek soup recipe has since become my go-to comfort food, my sick-day remedy, and the dish I make when I want to impress guests without breaking a sweat.
The beauty of this soup lies in its simplicity. You’d think something this elegant would require fancy techniques or hard-to-find ingredients, but it’s actually one of the most forgiving recipes in my collection.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Potato Leek Soup Recipe
This soup is the definition of understated elegance. It tastes like you spent hours in the kitchen, but the reality is you’ll be ladling it into bowls in under an hour.
I love how versatile it is. Serve it hot on a cold evening, or chill it for a refreshing vichyssoise in summer.
The texture is what really sets this soup apart. Perfectly smooth and creamy without relying on heavy cream (though we’ll add a splash at the end for extra richness).
Here’s what makes this recipe special:
- Minimal ingredients: You probably have most of them in your pantry already
- One-pot wonder: Less cleanup means more time to actually enjoy your soup
- Naturally gluten-free: Perfect for guests with dietary restrictions
- Freezer-friendly: Make a double batch and thank yourself later
- Impressive yet approachable: Fancy enough for dinner parties, easy enough for weeknight dinners
- Budget-friendly: Leeks and potatoes are inexpensive, especially when in season
You might also enjoy: Creamy Tomato Basil Soup Recipe
Ingredients
The ingredient list is refreshingly short. I’ve learned that the key to a great potato leek soup isn’t a long list of fancy additions, it’s using quality basics and treating them right.
When I first started making this soup, I made the rookie mistake of using waxy potatoes. They never broke down properly, leaving me with a chunky, uneven texture. Russet or Yukon Gold potatoes are your best friends here.
- 4 large leeks (white and light green parts only, about 2 pounds / 900g)
- 4 tablespoons unsalted butter (56g)
- 2 pounds Yukon Gold potatoes (900g), peeled and diced into 1-inch cubes
- 6 cups chicken or vegetable broth (1.4 liters)
- 1 bay leaf
- 3/4 teaspoon salt (adjust to taste)
- 1/2 teaspoon white pepper
- 1/2 cup heavy cream (120ml)
- 2 tablespoons fresh chives, chopped (for garnish)
- Freshly ground black pepper (for garnish)
Read Also: Zuppa Toscana Recipe
Kitchen Equipment Needed
You don’t need a fancy kitchen to make restaurant-quality soup. Here’s what I reach for every time I make this recipe, and trust me, these tools make the process so much smoother.
- Large Dutch oven or heavy-bottomed pot (5-6 quart capacity)
- Immersion blender (or regular blender)
- Sharp chef’s knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Vegetable peeler
- Ladle
- Fine-mesh strainer (for washing leeks)
Another favorite: Lentil and Vegetable Soup Recipe
Recommended Products for This Recipe
After making this soup countless times, I’ve discovered a few products that genuinely make a difference in the final result. These aren’t just random recommendations, they’re tools and ingredients I personally use and trust.
1. KitchenAid Immersion Blender
I used to transfer hot soup to my regular blender in batches, which was messy, time-consuming, and honestly a bit dangerous. This immersion blender changed everything. You can blend the soup right in the pot to your desired consistency without transferring anything. The variable speed control lets you go from chunky to silky smooth with precision.
2. Le Creuset Enameled Cast Iron Dutch Oven
This pot distributes heat so evenly that your vegetables soften perfectly without any hot spots or burning. The heavy lid traps moisture beautifully, and the enameled interior makes cleanup effortless. I’ve had mine for over a decade and it still looks nearly new. It’s pricey, but it’s a lifetime investment that you’ll use for soups, stews, bread, and so much more.
3. Pacific Foods Organic Vegetable Broth
The quality of your broth makes a huge difference in this simple soup. This organic vegetable broth has a clean, rich flavor without the overwhelming saltiness of some store-bought options. I always keep several cartons in my pantry. It’s also perfect for making this soup vegetarian without sacrificing depth of flavor.
4. Wüsthof Classic Chef’s Knife
Leeks require careful slicing, and a sharp, well-balanced knife makes all the difference. This chef’s knife glides through vegetables effortlessly and holds its edge remarkably well. The weight and balance feel perfect in your hand, which matters when you’re doing repetitive slicing tasks. It’s transformed my prep work from a chore into something almost meditative.
Step-by-Step Instructions: How to Make Potato Leek Soup
I’m going to walk you through this process exactly as I do it in my own kitchen. The steps are straightforward, but there are a few key moments where technique really matters.
1. Prepare the Leeks
- Trim off the dark green tops and the root end of each leek, keeping only the white and light green parts
- Slice each leek in half lengthwise, then cut crosswise into thin half-moons (about 1/4-inch thick)
- Place the sliced leeks in a large bowl of cold water and swish them around vigorously with your hands
- Let them sit for 2-3 minutes so any dirt and grit can sink to the bottom
- Lift the leeks out of the water with your hands or a slotted spoon (don’t pour them into a colander, or you’ll pour the dirt right back onto them)
- Repeat this washing process one more time if your leeks were particularly sandy
- Pat the leeks dry with a clean kitchen towel or paper towels
2. Sauté the Leeks
- Place your Dutch oven or large pot over medium heat and add the butter
- Once the butter has melted and the foaming subsides (about 1 minute), add all the prepared leeks
- Stir to coat the leeks evenly with butter
- Reduce the heat to medium-low and let the leeks cook, stirring occasionally, for about 10-12 minutes
- You want them to become very soft and translucent, but not browned
- If you notice any browning, reduce the heat further
- The leeks should almost melt into a silky, fragrant base
This pairs beautifully with my Homemade Biscuit Recipe for dipping.
3. Add Potatoes and Broth
- Add the diced potatoes to the pot and stir them into the leeks for about 1 minute
- Pour in the chicken or vegetable broth, making sure all the potatoes are submerged
- Add the bay leaf, salt, and white pepper
- Give everything a good stir to combine
- Increase the heat to medium-high and bring the soup to a boil
- Once boiling, reduce the heat to maintain a gentle simmer
4. Simmer Until Tender
- Let the soup simmer uncovered for 20-25 minutes, stirring occasionally
- The potatoes should be completely tender and falling apart when pierced with a fork
- If your potato chunks are still firm at 25 minutes, continue simmering and check every 5 minutes
- Remove and discard the bay leaf
- Taste the broth at this point and adjust the salt if needed (remember, it will concentrate slightly as it reduces)
5. Blend the Soup
- Remove the pot from heat and let it cool for 2-3 minutes (this prevents dangerous splattering)
- Using an immersion blender, blend the soup directly in the pot until completely smooth
- Start on low speed and gradually increase to avoid splashing
- Move the blender around to catch all the chunks
- If using a regular blender, work in batches (filling the blender no more than halfway each time) and hold a kitchen towel over the lid to prevent hot liquid from escaping
- Blend each batch until silky smooth, then return to the pot
- For an ultra-smooth texture, you can strain the blended soup through a fine-mesh sieve, but I rarely find this necessary
6. Add Cream and Finish
- Return the pot to low heat
- Stir in the heavy cream until fully incorporated
- Let the soup heat through for 2-3 minutes, but don’t let it boil
- Taste again and adjust the seasoning with more salt and pepper if needed
- If the soup seems too thick, add a splash of broth or water to reach your desired consistency
- If it’s too thin, let it simmer for a few more minutes to reduce slightly
Read Also: Chicken Gnocchi Soup Recipe
Tips for The Best Potato Leek Soup
I’ve made this soup so many times that I’ve figured out all the little tricks that take it from good to absolutely stellar. Here’s everything I’ve learned along the way, including a few mistakes you’ll want to avoid.
- Don’t skip the thorough leek washing: Leeks trap dirt between their layers like it’s their job. I once served soup with gritty leeks to dinner guests, and I’ve never lived it down. The double-wash method is non-negotiable.
- Use starchy potatoes: Russets or Yukon Golds break down beautifully and create that signature creamy texture. Waxy potatoes like red potatoes will leave you with a chunky, lumpy soup.
- Keep the heat gentle when cooking leeks: High heat will caramelize and brown them, which changes the delicate flavor profile you’re going for. Low and slow is the way.
- Cut potatoes uniformly: Equal-sized pieces cook at the same rate. When some pieces are huge and others tiny, you end up with some still hard and others completely disintegrated.
- Add cream at the end: Adding it too early can cause it to curdle or separate, especially if your soup gets too hot. Wait until after blending.
- Blend carefully with hot liquids: Hot soup expands when blended. Fill your blender only halfway and hold a towel over the lid. I learned this the hard way when soup exploded all over my ceiling.
- Save some leeks for garnish: Before blending, remove a few tablespoons of the cooked leeks and set them aside. Stir them back in after blending for textural contrast.
- Use white pepper for appearance: Black pepper creates little black specks in your creamy white soup. White pepper gives you the flavor without affecting the color.
- Make it ahead: This soup actually tastes better the next day as the flavors meld. Just reheat gently and add a splash of cream or broth to loosen it up.
- Customize the consistency: Like it thicker? Use less broth or let it reduce longer. Prefer it thinner? Add more liquid after blending until it’s just right.
For a lighter option, try: Carrot Ginger Soup Recipe
Serving Suggestions
This soup is incredibly versatile and pairs well with so many different sides and accompaniments. I love serving it as an elegant starter for dinner parties, but it’s equally satisfying as a main course lunch.
The beauty of potato leek soup is its neutral, creamy base that complements rather than competes with other flavors. Here are my favorite ways to serve it:
- Garnish with crispy bacon bits and freshly chopped chives for a savory finish
- Drizzle with truffle oil and top with microgreens for an upscale presentation
- Serve alongside crusty bread or my Sourdough Focaccia for dipping
- Add a dollop of sour cream or crème fraîche and a sprinkle of smoked paprika
- Pair with a simple green salad dressed with lemon vinaigrette for a light lunch
- Serve in bread bowls for a fun, rustic presentation
- Top with Deviled Eggs sliced in half for a unique garnish
- Accompany with grilled cheese sandwiches for the ultimate comfort food combo
- Garnish with crispy fried leeks for added texture and visual appeal
- Serve with Grilled Vegetable Skewers on the side for a complete meal
Read Also: Italian Wedding Soup Recipe
Variations of Potato Leek Soup
Once you’ve mastered the basic recipe, the fun really begins. I love experimenting with different flavor profiles and ingredients to keep this soup interesting throughout the seasons.
These variations have all been tested in my kitchen, and each one brings something special to the table.
- Vichyssoise: Chill the soup completely and serve cold, garnished with chives. It’s incredibly refreshing on hot summer days.
- Loaded potato leek soup: Add shredded cheddar cheese, crispy bacon, and sour cream for a heartier, indulgent version.
- Roasted garlic version: Roast a whole head of garlic and squeeze the soft cloves into the soup before blending for deep, caramelized flavor.
- Cauliflower potato leek soup: Replace half the potatoes with cauliflower florets for a lighter, lower-carb option that’s still incredibly creamy.
- Herb-infused: Add fresh thyme sprigs while simmering, or stir in fresh tarragon just before serving for a French-inspired twist.
- Smoky version: Add a teaspoon of smoked paprika and some diced smoked ham or turkey for a campfire-inspired flavor.
- Curry potato leek soup: Stir in 1-2 tablespoons of curry powder with the leeks for a warming, aromatic variation.
- Broccoli potato leek soup: Add chopped broccoli florets during the last 10 minutes of simmering for extra nutrition and color.
- Wild mushroom version: Sauté sliced wild mushrooms separately and stir them in at the end for an earthy, umami-rich soup.
- Kale potato leek soup: Stir in chopped kale during the last 5 minutes of cooking for added greens and a nutritional boost.
Another favorite: Beef Barley Soup Recipe
Storage and Reheating
One of the best things about this soup is how well it keeps. I often make a double batch specifically so I have leftovers for quick lunches during the week.
Here’s everything you need to know about storing and reheating this soup properly:
- Refrigerator storage: Let the soup cool to room temperature, then transfer to airtight containers. It will keep for 4-5 days in the refrigerator.
- Freezing: This soup freezes beautifully for up to 3 months. I recommend freezing it before adding the cream. Leave about an inch of headspace in your containers for expansion.
- Thawing: Transfer frozen soup to the refrigerator to thaw overnight, or thaw in the microwave using the defrost setting.
- Reheating on the stovetop: Place the soup in a pot over medium-low heat, stirring occasionally. Add a splash of broth or milk to loosen it if it’s thickened in the fridge. If you froze it without cream, add the cream now.
- Reheating in the microwave: Transfer individual portions to microwave-safe bowls and heat in 1-minute intervals, stirring between each interval, until heated through.
- Avoid boiling: When reheating, keep the heat gentle to prevent the cream from separating or the soup from taking on a grainy texture.
- Portion control: I like to freeze soup in individual serving containers for grab-and-go lunches. Mason jars work great for this.
- Refresh the flavor: After reheating, taste and add a pinch of fresh salt, pepper, or a squeeze of lemon juice to brighten the flavors.
You might also enjoy: Roasted Butternut Squash Soup Recipe
Nutritional Facts
Per serving (based on 6 servings):
- Calories: 285
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 720mg
- Total Carbohydrates: 35g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 6g
- Vitamin A: 12% DV
- Vitamin C: 45% DV
- Calcium: 6% DV
- Iron: 8% DV
- Potassium: 18% DV
Note: Nutritional information is approximate and can vary based on specific ingredients used and portion sizes.
Read Also: Cheeseburger Soup Recipe
Health Benefits of Key Ingredients
While this soup is definitely comfort food, it’s actually quite nutritious. I love that I can serve something creamy and delicious to my family while knowing they’re getting real nutritional benefits.
Here’s what makes this soup more than just tasty:
- Leeks are nutritional powerhouses: They’re rich in vitamin K (essential for blood clotting and bone health), vitamin A (supports eye health and immune function), and antioxidants that may help reduce inflammation. They also contain prebiotics that feed the beneficial bacteria in your gut.
- Potatoes provide sustained energy: Despite their reputation, potatoes are actually incredibly nutritious. They’re loaded with vitamin C (one medium potato has about 30% of your daily needs), potassium (more than a banana), and vitamin B6. The fiber in potato skins (if you leave them on) supports digestive health.
- Broth supports hydration and mineral intake: A good quality broth provides minerals like calcium, magnesium, and phosphorus. If you use bone broth, you’ll also get collagen, which supports joint and skin health.
- Butter provides fat-soluble vitamins: Real butter contains vitamin A, vitamin E, and vitamin K2. The fat helps your body absorb these nutrients and keeps you satisfied longer.
- Cream adds calcium and healthy fats: While it’s caloric, cream provides calcium for bone health and fats that help your body absorb vitamins from the vegetables.
Another favorite: Kale and Sweet Potato Soup Recipe
FAQs About Potato Leek Soup
1. Can I make this soup vegan or dairy-free?
Absolutely! Replace the butter with olive oil or vegan butter, and swap the heavy cream for full-fat coconut milk or cashew cream. The coconut milk adds a subtle sweetness that works surprisingly well with the leeks. Use vegetable broth instead of chicken broth, and you’ve got a completely plant-based version that’s just as creamy and delicious.
2. Why is my potato leek soup watery or too thin?
This usually happens when you’ve added too much liquid or haven’t let the soup simmer long enough. To fix it, return the soup to a simmer and let it reduce uncovered for 10-15 minutes, stirring occasionally. You can also add an extra diced potato, cook until tender, and blend again to naturally thicken the soup without changing the flavor.
3. Can I use the dark green parts of the leeks?
The dark green tops are quite tough and fibrous, which is why most recipes call for only the white and light green parts. However, don’t throw them away! I save them in a freezer bag along with other vegetable scraps (carrot peels, onion skins, celery leaves) to make homemade vegetable broth. They add great flavor to stock but aren’t pleasant to eat in the finished soup.
4. How do I prevent my soup from curdling when I add the cream?
The key is temperature control and timing. Always add cream after you’ve removed the soup from direct heat and let it cool slightly. Never let the soup come to a full boil after adding cream. If you’re worried about curdling, you can temper the cream first by whisking a ladleful of hot soup into the cream, then stirring this mixture back into the pot.
5. What can I substitute for leeks if I can’t find them?
While leeks have a unique mild, sweet onion flavor that’s hard to replicate exactly, you can substitute them with sweet onions (like Vidalia) or a combination of onions and shallots. Use about 2 large onions or 4-5 large shallots to replace 4 leeks. The flavor will be slightly different but still delicious. I find that adding a small pinch of sugar helps mimic the natural sweetness of leeks.
Read Also: Pasta Fagioli Recipe
Final Thoughts
After making countless batches of this potato leek soup over the years, it remains one of my absolute favorite recipes to share. There’s something deeply satisfying about transforming such simple, humble ingredients into something so elegant and comforting.
This soup has gotten me through countless cold winter evenings, impressed dinner guests who thought I’d spent hours in the kitchen, and provided comfort during sick days when nothing else sounded appealing. I hope it becomes as beloved in your kitchen as it is in mine.
Give this recipe a try, and don’t be afraid to make it your own with the variations I’ve shared. I’d love to hear how it turns out for you and what creative twists you come up with!
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