Why You’ll Love This Potato Leek Soup
- It’s the ultimate comfort food. This soup is creamy and luxurious without needing a ton of heavy cream. The texture is just so velvety and smooth, it feels like a real treat.
- It’s surprisingly simple to make. With just a handful of pantry staples, you can create a restaurant-quality soup. The process is straightforward and forgiving—perfect for a weeknight.
- It’s incredibly versatile. Enjoy it silky-smooth or leave it a little chunky for more texture. It’s a fantastic blank canvas for your favorite garnishes, from crispy bacon to fresh chives.
- It makes fantastic leftovers. Honestly, the flavor gets even better the next day. It reheats beautifully for a quick and easy lunch, making your future self very happy.
Ingredients & Tools
- 3 large leeks (about 1 lb or 450g after trimming)
- 3 tbsp unsalted butter or olive oil
- 2 cloves garlic, minced
- 1.5 lbs Yukon Gold or Russet potatoes, peeled and chopped
- 4 cups vegetable or chicken broth
- 1 cup water
- 1 bay leaf
- ½ cup heavy cream, half-and-half, or whole milk (optional, for extra richness)
- Salt and freshly ground black pepper to taste
Tools: A large soup pot or Dutch oven, a sharp knife, a cutting board, a ladle, and an immersion blender or a standard countertop blender.
The quality of your broth is key here—it forms the base of your soup’s flavor, so use a good one! And don’t skip thoroughly cleaning those leeks; a little grit can hide in the layers, but it’s an easy fix with a good soak in cold water.
Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- How to clean leeks properly. Leeks grow in sandy soil, and grit gets trapped between their layers. Slice them first, then submerge the slices in a large bowl of cold water. Swish them around and let the grit settle to the bottom before scooping them out with a slotted spoon.
- Which potato is best? Yukon Golds are my top choice—they break down beautifully for a naturally creamy texture and have a lovely buttery flavor. Russets will also work well and create a slightly fluffier consistency.
- Butter vs. Oil? I really love the flavor that butter brings; it adds a wonderful richness that complements the leeks. For a dairy-free version, a good olive oil works perfectly and lets the vegetable flavors shine.
- Don’t rush the first step. The trick is to cook the leeks slowly and gently until they are very soft and sweet, but not browned. This “sweating” process builds a deep, mellow flavor base for the entire soup.
How to Make Potato Leek Soup
Step 1: Prepare your leeks. Trim off the dark green tops and the root end. Slice the white and light green parts in half lengthwise, then slice them into thin half-moons. Place all the slices in a large bowl of cold water, swish them vigorously, and let them sit for a few minutes so any sand sinks to the bottom. Lift them out with a slotted spoon or your hands, leaving the grit behind. Pat them dry with a clean kitchen towel.
Step 2: Cook the leeks. In your large soup pot or Dutch oven, melt the butter (or heat the oil) over medium heat. Add the cleaned, dried leeks and a pinch of salt. Cook, stirring occasionally, for about 10-12 minutes. You’ll notice they will become very soft, translucent, and fragrant. They shouldn’t take on any color—if they start to brown, reduce the heat. Add the minced garlic and cook for one more minute until fragrant.
Step 3: Add potatoes and liquid. Add the chopped potatoes, broth, water, and the bay leaf to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for about 15-20 minutes, or until the potatoes are completely tender and easily pierced with a fork.
Step 4: Blend the soup. Remove the bay leaf. If using an immersion blender, carefully blend the soup right in the pot until it’s perfectly smooth. If using a countertop blender, work in batches, filling the blender jar only halfway each time, and hold the lid down firmly with a kitchen towel to prevent hot soup from exploding out. The texture should be velvety and uniform.
Step 5: Finish and season. Return the soup to the pot if you used a countertop blender. Stir in the cream (if using) and warm it through over low heat. Do not let it boil after adding cream. Now, taste it—this is the most important step! Season generously with salt and freshly ground black pepper. You’ll be surprised how much salt it might need to make all the flavors pop.
Step 6: Serve immediately. Ladle the hot soup into bowls and add your favorite toppings. A little drizzle of cream, a sprinkle of fresh chives, or some cracked black pepper on top makes it look as good as it tastes.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty sourdough bread — Perfect for dipping and soaking up every last bit of soup from the bowl. Toasting it with a little garlic butter takes it to another level.
- A simple, crisp green salad — Something with a sharp vinaigrette, like an arugula salad with lemon, provides a refreshing contrast to the soup’s richness.
- A classic grilled cheese sandwich — The ultimate comfort food pairing. The gooey, salty cheese and crispy bread are a match made in heaven for this creamy soup.
Drinks
- A crisp, unoaked Chardonnay or Sauvignon Blanc — The bright acidity cuts through the soup’s creaminess beautifully without overpowering the delicate leek flavor.
- A dry hard cider — The apple notes are a fantastic complement to the earthy potatoes and sweet leeks, and the bubbles are always refreshing.
- Sparkling water with a twist of lemon — A non-alcoholic option that cleanses the palate between each creamy, satisfying spoonful.
Something Sweet
- A simple apple galette — The warm, spiced apples and flaky pastry are a homey and not-too-sweet ending that feels just right.
- Dark chocolate truffles — Just one or two rich, intense truffles provide a perfect, elegant finish to the meal.
- Lemon sorbet — Incredibly light and palate-cleansing, it’s the perfect way to end a rich meal on a bright, fresh note.
Top Mistakes to Avoid
- Mistake: Not cleaning the leeks thoroughly. This is the number one pitfall! Gritty soup is not a pleasant experience. Taking those few extra minutes to wash them properly is non-negotiable.
- Mistake: Rushing the leek-cooking stage. If you crank the heat to brown them quickly, you’ll miss out on their sweet, mellow flavor. Low and slow is the way to go for the best base.
- Mistake: Over-blending if using a high-powered blender. If you blend for too long, the potatoes can become gluey. Blend just until smooth—a few pulses are often enough.
- Mistake: Underseasoning. Potatoes need a good amount of salt. Season in stages, but be sure to do a final taste test at the end and don’t be shy. The salt will brighten all the other flavors.
Expert Tips
- Tip: Make it a day ahead. The flavors meld and deepen beautifully overnight in the fridge. It’s a fantastic make-ahead meal for easy entertaining or busy weeks.
- Tip: For a super-silky texture, pass it through a sieve. After blending, press the soup through a fine-mesh strainer with the back of a ladle. It’s an extra step, but it guarantees an unbelievably restaurant-smooth result.
- Tip: Add a secret umami boost. A teaspoon of white miso paste or a Parmesan rind simmered with the broth adds a wonderful depth of savory flavor that’s hard to pinpoint but totally delicious.
- Tip: Create a swirl for presentation. When serving, drizzle a little cream or olive oil on top and use a toothpick or the tip of a knife to drag it through the soup in a decorative pattern. It looks professional with zero effort.
FAQs
Can I make this soup vegan?
Absolutely! It’s very easy. Simply substitute the butter for olive oil or a vegan butter alternative, and use vegetable broth. Instead of heavy cream, you can stir in a splash of unsweetened coconut milk (the canned, full-fat kind works best for creaminess) or a dollop of unsweetened vegan yogurt at the end. The soup will still be wonderfully creamy and flavorful.
How should I store and reheat leftovers?
Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days. Reheat it gently on the stovetop over medium-low heat, stirring occasionally. If it has thickened too much, you can thin it with a little extra broth or water. I don’t recommend freezing versions with cream or milk, as they can separate upon thawing.
Can I leave the soup chunky instead of blending it?
Of course! This is a great option if you prefer more texture. Simply use a potato masher right in the pot to break up the potatoes to your desired consistency. You’ll get a hearty, rustic soup that’s equally delicious. You could even reserve some of the cooked leeks and potatoes before mashing to stir back in for extra chunks.
My soup turned out too thin. How can I thicken it?
No problem! The easiest way is to let it simmer uncovered for an extra 5-10 minutes to reduce and concentrate. Alternatively, you can make a quick slurry: mix a tablespoon of cornstarch with two tablespoons of cold water until smooth, then whisk it into the simmering soup. Let it cook for a minute or two until thickened.
What are some good topping ideas?
Toppings are where you can really have fun! Classic choices are chopped fresh chives, crispy crumbled bacon or pancetta, a drizzle of truffle oil, or grated sharp cheddar cheese. For a crunchy contrast, try homemade croutons or toasted pumpkin seeds. A spoonful of crème fraîche or a dollop of sour cream adds a lovely tang.
Potato Leek Soup
Warm up with my classic potato leek soup recipe! Creamy, comforting & easy to make with simple ingredients. Perfect for a cozy night in. Get the full recipe now!
Ingredients
Ingredients
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3 large leeks (about 1 lb or 450g after trimming)
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3 tbsp unsalted butter or olive oil
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2 cloves garlic (minced)
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1.5 lbs Yukon Gold or Russet potatoes (peeled and chopped)
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4 cups vegetable or chicken broth
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1 cup water
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1 bay leaf
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½ cup heavy cream, half-and-half, or whole milk (optional, for extra richness)
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Salt and freshly ground black pepper (to taste)
Instructions
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Prepare your leeks. Trim off the dark green tops and the root end. Slice the white and light green parts in half lengthwise, then slice them into thin half-moons. Place all the slices in a large bowl of cold water, swish them vigorously, and let them sit for a few minutes so any sand sinks to the bottom. Lift them out with a slotted spoon or your hands, leaving the grit behind. Pat them dry with a clean kitchen towel.01
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Cook the leeks. In your large soup pot or Dutch oven, melt the butter (or heat the oil) over medium heat. Add the cleaned, dried leeks and a pinch of salt. Cook, stirring occasionally, for about 10-12 minutes. You'll notice they will become very soft, translucent, and fragrant. They shouldn't take on any color—if they start to brown, reduce the heat. Add the minced garlic and cook for one more minute until fragrant.02
-
Add potatoes and liquid. Add the chopped potatoes, broth, water, and the bay leaf to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for about 15-20 minutes, or until the potatoes are completely tender and easily pierced with a fork.03
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Blend the soup. Remove the bay leaf. If using an immersion blender, carefully blend the soup right in the pot until it's perfectly smooth. If using a countertop blender, work in batches, filling the blender jar only halfway each time, and hold the lid down firmly with a kitchen towel to prevent hot soup from exploding out. The texture should be velvety and uniform.04
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Finish and season. Return the soup to the pot if you used a countertop blender. Stir in the cream (if using) and warm it through over low heat. Do not let it boil after adding cream. Now, taste it—this is the most important step! Season generously with salt and freshly ground black pepper. You'll be surprised how much salt it might need to make all the flavors pop.05
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Serve immediately. Ladle the hot soup into bowls and add your favorite toppings. A little drizzle of cream, a sprinkle of fresh chives, or some cracked black pepper on top makes it look as good as it tastes.06
