This Potato Leek Soup Recipe brings together buttery golden potatoes and tender leeks in a thick, comforting, and flavorful soup that’s easy to make and perfect for chilly evenings.
Family Favorite
Potato Leek Soup Perfect for Bread Dunking!
The first time I made this Potato Leek Soup Recipe I wasn’t sure my kids would try it—leeks are unusual for us. But the mellow sautéed leeks combined with buttery potatoes won everyone over. Now it’s a go-to on cool nights, especially served with a thick slice of warm bread for dipping. It’s rich, silky, and surprisingly simple to pull together.
Ingredients
| Ingredient | Swaps / Tips |
|---|---|
| Golden potatoes | Try Russet or Yukon; peel russets for a smoother texture |
| Leeks | Yellow onions work in a pinch but give a stronger flavor |
| Butter | Use olive oil for a dairy-free option |
| Chicken broth | Substitute vegetable broth to make it vegetarian |
| Heavy cream | Use full-fat coconut milk for a dairy-free version or omit for a lighter soup |
| Garlic | Shallots can be used instead, or garlic powder if needed |
| Fresh thyme | Use dried thyme or parsley; add a bay leaf while simmering for extra depth |
How To Make Potato Leek Soup Recipe
- Prep potatoes: Cut into small, even cubes. If using thin-skinned gold potatoes you can leave the skin on; peel thicker-skinned varieties.
- Prep leeks: Slice leeks thin, then rinse thoroughly to remove grit and dry well.
- Sauté leeks: Cook leeks slowly in butter (or oil) until soft and lightly golden, adding garlic near the end.
- Simmer: Add potatoes, stock, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Blend: Remove bay and thyme, let the soup cool slightly, then purée with an immersion blender or in batches in a standing blender until smooth.
- Finish: Stir in heavy cream (or coconut milk), adjust seasoning, and add a splash of vinegar for brightness if desired.
Quick Tip
Blending Hot Soup: Allow the soup to cool a bit before blending. Only fill a standing blender halfway and blend in 2–3 batches, keeping the lid ajar or covered with a towel to let steam escape. An immersion blender is easier and safer for small batches.
Storage
- Refrigerate in an airtight container for up to 5 days.
- Reheat gently over low heat, stirring often; avoid boiling. Add a splash of stock or cream if it seems too thick.
- To freeze, do so before adding cream—dairy can separate when thawed. Reheat slowly and stir to recombine.
What Goes Well With This Soup?
Appetizers
Life-Changing No-Knead Dinner Rolls
Salads
Caesar Salad Recipe
Side Dishes
Roasted Vegetables
Sandwiches
Grilled Cheese Sandwich Recipe
Potato Leek Soup Recipe
Equipment
- Large pot
- Immersion blender or standing blender
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 to 3 leeks, thinly sliced (about 4.5 cups)
- 1 tablespoon minced garlic
- 1 teaspoon salt (or to taste)
- 3/4 teaspoon pepper
- 2 pounds baby gold potatoes, unpeeled and chopped to 1/2-inch pieces (about 7 cups)
- 1 tablespoon white wine vinegar (optional)
- 7 cups chicken stock or vegetable stock
- 2 fresh bay leaves (or 3 dried)
- 6 sprigs fresh thyme (or 3/4 teaspoon dried)
- 1 cup heavy cream (or coconut milk)
- Serving suggestions: chopped fresh chives, croutons, and hearty bread
Instructions
- Trim root ends and tough outer leaves from leeks. Cut leeks in half lengthwise, slice thin, then wash thoroughly in a colander or salad spinner to remove grit. Dry before cooking.
- Heat a large pot over medium heat. Add olive oil and butter. When the butter has melted, add leeks, garlic, salt, and pepper. Cook, stirring often, until leeks are soft and lightly golden, about 10–12 minutes. Lower the heat if they start to brown.
- Add potatoes, vinegar (if using), stock, bay leaves, and thyme. Bring to a boil uncovered, then cover and reduce to low. Simmer 15–18 minutes, until potatoes are tender. Turn off the heat and let the soup cool about 10 minutes. Remove and discard bay leaves and thyme stems.
- Blend the soup until smooth using an immersion blender, or transfer in batches to a standing blender (fill no more than halfway and vent the lid). Return the puréed soup to the pot.
- Stir in heavy cream and warm over low heat. Taste and adjust salt and pepper. If the soup is too thin, simmer to reduce; if too thick, add a splash of stock. Ladle into bowls and garnish with chives, croutons, or a drizzle of cream. Serve with warm bread.
Recipe Notes
Note 2: If using Yukon Gold potatoes you can leave the skins on; they blend smoothly. Peel waxy or thicker-skinned potatoes first.
Note 3: When blending hot liquids, work in small batches and vent the blender to avoid pressure build-up. Use a towel over the lid and increase speed slowly.
Nutrition
Nutrition information is an estimate and should be used as a guide.
Potato Leek Soup Recipe FAQs
Yes—if you’re using Yukon Gold or other thin-skinned potatoes, you can leave the skin on. Thicker or waxy-skinned potatoes should be peeled for a smoother texture.
Bitterness can come from overcooking herbs, using old herbs, or cooking at too high a heat. Reduce cook time for delicate herbs and use fresh sprigs for the best flavor.
No. Leaving the potato starch helps thicken the soup naturally. Soaking washes away starch and will make the soup less creamy.
Grittiness can result from using very floury potatoes instead of waxy varieties like Yukon Gold, overcooking, or cooking too hot after adding cream. Use waxy potatoes and keep the final warming gentle.
Variations
- Vegan: Replace heavy cream with full-fat coconut milk or omit the cream and finish with a drizzle of olive oil.
- Bacon version: Crisp bacon first, remove it, and sauté leeks in the bacon fat. Crumble bacon on top when serving.
- Chunky: Purée only half the soup for a thicker, heartier texture with potato pieces throughout.