Name: Best Potato Leek Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French-Inspired
Ingredients: 3 large leeks (white and light green parts only, cleaned and sliced); 2 tablespoons unsalted butter; 1 tablespoon olive oil; 2 cloves garlic (minced); 4 medium Yukon Gold potatoes (peeled and diced); 4 cups vegetable or chicken broth; 1 bay leaf; 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme); 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper (or to taste); 1/2 cup heavy cream (optional, for added richness); 2 tablespoons chopped fresh chives or parsley (for garnish)

Potato Leek Soup has always felt like a warm hug in a bowl to me. It’s simple, rustic, and comforting, with the perfect blend of creamy potatoes and the sweet, delicate flavor of leeks. Every time I make it, it reminds me of cozy weekends, when time slows down and the kitchen becomes the heart of the home. It’s not flashy or complex—just beautifully balanced, nourishing, and deeply satisfying.

What I love most is how easily this soup adapts to whatever you have on hand. Add a few herbs, stir in some cream, or even keep it vegan—it never disappoints. Whether you’re trying to stay warm on a winter night or need a quick weekday meal that still feels special, this is one of those recipes you’ll come back to again and again.

Why You’ll Love This Potato Leek Soup

This soup is the definition of cozy. It’s creamy without being heavy, easy to make with pantry staples, and packed with subtle, earthy flavor. It works beautifully as both a light lunch or a starter for a larger meal, and it’s naturally gluten-free. You can dress it up with crispy bacon or croutons, or keep it simple and let the leeks shine. Best of all—it’s ready in under an hour.

What Kind of Potatoes Should I Use?

I recommend using Yukon Gold potatoes for their creamy texture and buttery flavor. They blend smoothly without becoming gluey, which is key for a velvety soup. If you prefer a fluffier texture, Russets are another good option, though they tend to absorb more liquid, so adjust accordingly.

Options for Substitutions

This soup is incredibly forgiving. If you don’t have leeks, try using a mix of onions and shallots for a similar depth of flavor. Want to make it vegan? Skip the butter and cream—just use olive oil and a splash of oat milk or cashew cream at the end. If you’d like a richer taste, a handful of grated cheese or a dollop of sour cream stirred in at the end can be a nice touch. Fresh herbs like thyme or parsley can also elevate the flavor without changing the base.

Ingredients for This Potato Leek Soup

Leeks: The star of the dish. Their mild onion-like flavor becomes sweet and mellow when sautéed, creating the base of the soup.
Potatoes: Yukon Golds are ideal for their creamy consistency, but Russets can work too. They provide body and heartiness.
Garlic: Adds depth and a touch of aromatic warmth.
Butter: Used to sauté the leeks, enhancing their sweetness and richness.
Olive Oil: Used alongside butter to prevent burning and add extra flavor.
Vegetable or Chicken Broth: The liquid base that carries the flavor. Vegetable broth for a vegetarian version.
Bay Leaf: Infuses subtle herbal notes into the soup.
Thyme: Adds a warm, earthy flavor that pairs perfectly with the leeks and potatoes.
Salt and Pepper: Essential for seasoning and bringing out the flavors.
Heavy Cream (optional): For a silkier, more indulgent finish.
Chives or Parsley (for garnish): Adds color and freshness at the end.

Step 1: Prepare the Leeks

Cut off the dark green parts and roots of the leeks. Slice the white and light green parts in half lengthwise and rinse thoroughly under water to remove any grit. Slice into thin half-moons.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add the leeks and cook for 7-10 minutes until softened but not browned. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Add the Potatoes and Herbs

Add the diced potatoes to the pot, followed by the broth. Toss in the bay leaf and thyme. Bring everything to a gentle boil, then reduce to a simmer. Cook uncovered for about 20 minutes, or until the potatoes are tender.

Step 4: Blend the Soup

Remove the bay leaf. Use an immersion blender to blend the soup until smooth, or blend in batches using a countertop blender. You can also leave some chunks if you prefer a rustic texture.

Step 5: Finish and Serve

Stir in the cream if using, and adjust salt and pepper to taste. Ladle into bowls and garnish with chopped chives or parsley, freshly ground black pepper, and optional croutons or crispy bacon.

How Long to Prepare the Potato Leek Soup

Prep Time: Most of the preparation goes into cleaning and chopping the leeks and peeling the potatoes. This usually takes about 15–20 minutes. Be sure to thoroughly rinse the leeks as they often carry dirt between their layers.

Cooking Time: Once everything is prepped, the soup itself comes together in about 30 minutes. Sautéing the leeks and garlic builds the flavor base, while simmering the potatoes ensures a soft, creamy texture. Blending and finishing takes another 5–10 minutes depending on your tools.

Tips for Perfect Potato Leek Soup

Always wash leeks thoroughly. Grit hides deep in their layers.
Use a mix of butter and oil to prevent burning while sautéing.
Don’t rush the sautéing process; slowly cooking the leeks unlocks their sweetness.
Blend in batches if not using an immersion blender. Never fill a blender with hot liquid to the top—work in small portions.
For a rustic soup, blend only half and leave the rest chunky.

Watch Out for These Mistakes While Cooking

Skipping the leek wash: Unwashed leeks can ruin the texture with grit.
Overboiling: Boiling instead of simmering can break down the flavors and cause an uneven texture.
Using too much cream: It can overpower the delicate flavor of the leeks.
Underseasoning: Potatoes soak up salt. Always taste and adjust before serving.
Blending improperly: Hot soup in a sealed blender can be dangerous. Use a towel over the lid and blend in batches.

What to Serve With Potato Leek Soup?

1. Crusty Bread or Baguette

A classic pairing. Perfect for soaking up the creamy soup and adding a bit of crunch.

2. Simple Green Salad

Something light and crisp balances the creaminess of the soup beautifully.

3. Grilled Cheese Sandwich

Comfort food meets comfort food. The melted cheese and crispy bread make a rich, hearty duo.

4. Roasted Vegetables

Add some roasted carrots, Brussels sprouts, or cauliflower on the side for more depth.

5. Poached or Soft-Boiled Eggs

Add extra protein and creaminess to the meal. The yolk adds richness when broken into the soup.

Storage Instructions

Refrigeration: Allow the soup to cool completely, then store in an airtight container in the fridge for up to 4 days. The flavor actually improves after a day!

Freezing: This soup freezes well, though if you’re using cream, it might slightly change the texture upon thawing. To freeze, let the soup cool and transfer it to freezer-safe bags or containers. It will keep for up to 3 months.

Reheating: Gently reheat on the stove over low heat, stirring occasionally. If the soup has thickened too much, add a splash of broth or water.

Estimated Nutrition (per serving)

Calories: 220
Fat: 9g
Saturated Fat: 4g
Carbohydrates: 30g
Fiber: 4g
Sugar: 4g
Protein: 4g
Sodium: 450mg
Cholesterol: 20mg

Frequently Asked Questions

Can I make this soup vegan?

Yes! Use olive oil instead of butter, and swap out cream for oat milk or cashew cream.

Can I freeze potato leek soup?

Absolutely. Let it cool completely, store in airtight containers, and freeze for up to 3 months.

What can I use instead of leeks?

A mix of onions and shallots can work in a pinch. It won’t be quite the same but will still taste great.

Should I peel the potatoes?

Yes, peeling helps the soup blend smoother and avoids any bitterness from the skins.

Is this soup gluten-free?

Naturally, yes! As long as your broth is gluten-free, the soup is entirely gluten-free.

Conclusion

Potato Leek Soup is a timeless classic that brings warmth, comfort, and incredible flavor with minimal fuss. It’s adaptable, affordable, and perfect for everything from a quick weekday lunch to a cozy dinner party starter. With its creamy texture, subtle aromatics, and wholesome ingredients, it’s a recipe you’ll turn to year-round. Whether you serve it chunky or smooth, dairy-free or rich and creamy, this soup always delivers.