Name: Potato Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 3 large leeks (white and light green parts only), cleaned and sliced; 1 1/2 pounds potatoes (Yukon Gold or Russet), peeled and diced; 2 cloves garlic, minced; 1 small onion, chopped (optional); 4 cups vegetable or chicken broth; 2 tbsp olive oil or butter; 1/2 cup heavy cream or half-and-half (optional); Salt and black pepper, to taste; Fresh herbs (thyme or chives), for garnish (optional)

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Potato Leek Soup is a simple, silky, and comforting classic that I love to make when the weather turns cold. It features tender potatoes and sweet, mellow leeks simmered in a flavorful broth, then blended into a smooth, creamy soup. It’s the kind of cozy dish that feels like a warm hug in a bowl—perfect on its own or paired with crusty bread for a satisfying meal.

Why You’ll Love This Recipe

I love how few ingredients this soup needs and how much flavor it still delivers. The leeks bring a delicate sweetness that balances beautifully with the creamy texture of the potatoes. It’s naturally gluten-free, can easily be made dairy-free, and is great for prepping ahead. Whether I serve it as a starter or a main dish, this soup is always a hit in my kitchen. Potato Leek Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Leeks (white and light green parts only)
Potatoes (Yukon Gold or Russet work best)
Garlic
Onion (optional, for extra flavor)
Vegetable or chicken broth
Olive oil or butter
Heavy cream or half-and-half (optional for creaminess)
Salt and black pepper
Fresh herbs like thyme or chives (optional for garnish)

Directions

I start by cleaning the leeks thoroughly—slicing them and rinsing well to remove any grit.
In a large pot, I heat olive oil or butter over medium heat and sauté the leeks (and onion, if using) until softened, about 8–10 minutes. I add garlic and cook for another minute.
I add the peeled and diced potatoes along with the broth, then bring everything to a boil.
Once boiling, I reduce the heat and let it simmer for 20–25 minutes, or until the potatoes are tender.
I remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, I blend it in batches in a regular blender.
I stir in the cream, if using, and season with salt and pepper to taste.
I serve it warm, garnished with fresh herbs or a drizzle of olive oil.

Servings and timing

This recipe makes about 4–6 servings.

Prep time: 10–15 minutes
Cook time: 25–30 minutes
Total time: about 40–45 minutes

Variations

Sometimes I add a handful of spinach or kale at the end for added color and nutrition. For a smoky depth, I stir in a bit of smoked paprika. If I want a chunkier texture, I blend only half the soup and leave the rest as-is. I’ve also used coconut milk instead of cream for a dairy-free version that’s still incredibly rich and smooth.

Storage/Reheating

I store the soup in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop over medium heat, or in the microwave in short intervals. If the soup thickens too much after sitting, I just stir in a splash of broth or water while reheating. This soup also freezes beautifully—I let it cool completely, then freeze in portions for up to 3 months. Potato Leek Soup

FAQs

Can I use other types of potatoes?

Yes, I often use Yukon Gold for their creamy texture, but Russet potatoes work well too. Red potatoes are less ideal as they don’t blend as smoothly.

Do I need to peel the potatoes?

I usually peel them for a smoother texture, but if I’m using thin-skinned potatoes and don’t mind a more rustic soup, I leave the skins on.

Can I make this soup vegan?

Absolutely. I use olive oil instead of butter and skip the cream or replace it with coconut milk or a plant-based cream.

Is this soup good for freezing?

Yes, this soup freezes very well. I cool it completely before freezing, then reheat it gently on the stove with a bit of added liquid if needed.

What’s the best way to clean leeks?

I slice the leeks first, then place them in a bowl of water, swishing them around to loosen any dirt. The grit sinks to the bottom, and I lift the leeks out with a slotted spoon.

Conclusion

Potato Leek Soup is one of those timeless recipes I keep coming back to. It’s easy to make, full of comforting flavor, and endlessly versatile. Whether I’m looking for a light lunch, a cozy dinner, or a dish to meal prep for the week, this creamy soup always hits the spot.