This Potato Leek Soup Recipe is a super tasty French classic that takes just 15 minutes to prep! Fresh leeks and your choice of Russets or Yukon gold potatoes come together for the ultimate smooth, rich and velvety texture. Top it off with crispy bacon and fresh herbs, and you've got a cozy dinner that's next level!
Looking for more ways to use up that bag of spuds? Check out our full collection of potato recipes, featuring everything from crispy roasted potatoes to make-ahead holiday favorites!
Just like a lot of our soup recipes, this one is a one pan recipe that's quick and requires hardly any hands-on time. Pair it with some crusty bread, and you've got yourself a fantastic dinner!
A feature of leek and potato soup is that it is super smooth, very much like my grandma's 4-ingredient potato soup recipe, but if you prefer a chunky texture try this potato and corn chowder, broccoli potato soup recipe or this sausage and potato soup recipe.
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Potato leek soup ingredients
For ingredient amounts see the recipe card below.
- Potatoes: Gold or russet potatoes are both really good options.
- Leeks: In the same family as onion with a more gentle flavor.
- Chicken broth: Creates a perfectly flavored base for the leeks and potatoes.
- Heavy cream: Just a little bit adds to the thick and rich creaminess that leek soup is known for.
- Butter: Olive oil could be substituted but we highly recommend butter.
- Seasoning: Fresh minced garlic, bay leaves, kosher salt, ground black pepper, crushed red pepper flakes (optional) make for the best broth.
Helpful tools for making soup
Immersion BlenderPretty Soup BowlsSoup LadleEnameled Dutch Oven Pot With LidApron
How to make potato leek soup
Follow along with step-by-step instructions for a beautifully creamy soup with very little hassle.
Before making the soup, it is important to clean the leeks thoroughly. Cut them in half horizontally, run them under cold water. Use your fingers to peel back and really let the water wash out any sand and dirt that is in between the layers.
Melt butter over medium heat. Add in the leeks and cook, stirring frequently, until they are wilted and soft, about 10-11 minutes. If they begin to brown, turn down the heat a bit.
Add in the garlic and cook for 60 seconds.
Place the cubed potatoes, broth, and all the seasonings into the large pot. Cover. Bring to a gentle boil over high heat, then reduce until just simmering. For me, this is low on my burner.
Simmer for 15-20 minutes or until the potatoes are very tender.
Remove from the heat. Take out the bay leaves. Using an immersion blender, blend until the soup is very smooth. This may take a couple minutes.
You can also blend this in a regular blender! Just be sure to blend in batches and only fill the blender halfway each time. When you're done, carefully lift the lid away from you to avoid getting hit with steam!
Once the soup is smooth, pour in the cream and stir until combined.
Serve with crispy bacon if desired. I also like a little thinly sliced green onion or chives for a fresh pop.
Hint: While it isn't essential using a glass lid that can be seen through will make it easier to determine if the soup is staying a a simmer or not.
How to store leftover potato leek soup
To store leftovers, allow the soup to come to room temperature. Place in an airtight container in the refrigerator for 5-7 days.
To freeze soup place in either a freezer proof container, freezer zip bag or even a glass jar. Our favorite way to save them is in these souper cubes containers. Once frozen, pop them out into a freezer storage bags and keep for up to 6 months.
FAQ
Potatoes are super starchy, so if you don't handle them right, they can turn pasty. Getting the perfect balance of liquid to potato is key to avoiding that gluey texture and keeping the soup nice and smooth!
If your soup's a little too thick, the easiest fix is to add a splash or two of broth until it's just right. You can also use milk or water if that's what you've got on hand, but broth or milk will give you the best flavor.
Tips and tricks
- Cut the potatoes into even pieces so that they cook at the same rate.
- How to wash leeks: Cut in half horizontally, run under cold water and use fingers to peel back and clean between layers.
- The potatoes should be ultra soft to ensure a silky smooth soup.
- While not absolutely necessary, using a glass lid will help you maintain a simmer without lifting the lid to check.
- If your cutting board likes to slide around while chopping, place a dish rag underneath to hold it in place.
What to serve with leek potato soup
- Rhodes Dinner Rolls
- Easy Pull Apart Loaf
- Crusty Bread
- Simple salad with this Hot Honey Ranch Dressing Recipe
- Autumn Chopped Salad
More soup recipes
Looking for other recipes like this? Try these:
Recipe
Potato Leek Soup Recipe (Creamy!)
Equipment
Ingredients
- 3 T butter
- 1 lb chopped leeks Just light green and white parts, washed well, chopped, then weighed. Leeks are really different so this was the best way to measure.
- 1 T garlic
- 2 lbs potatoes (russet or gold) peeled and cut ½ inch pieces
- 6 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 1 bay leaf optional
- ½ cup heavy cream or half n half
- Optional topping: Bacon
Instructions
- In a large pot over medium heat, cook the butter and leeks for 10-11 minutes, or until the leeks are wilted and very soft. Stir frequently; if they begin to brown, turn down the heat a bit.3 T butter, 1 lb chopped leeks
- Add the garlic and cook 60 seconds.1 T garlic
- Add the potatoes, broth, and seasonings. Bring to a boil over high heat, then immediately cover and reduce until just simmering (for me, this is low on my burner). Simmer for 15-20 minutes or until the potatoes are very tender.2 lbs potatoes (russet or gold), 6 cups chicken broth, 1 teaspoon kosher salt, ½ teaspoon pepper, ¼ teaspoon red pepper flakes, 1 bay leaf
- Remove from the heat. Remove the bay leaf. Then use an immersion blender to blend until the soup is very smooth. This may take several minutes.
- Add the cream and stir well. Serve with crispy bacon.½ cup heavy cream or half n half, Optional topping: Bacon
Notes
- Cut the potatoes into even pieces so that they cook at the same rate.
- How to wash leeks: Cut in half horizontally, run under cold water and use fingers to peel back and clean between layers.
- The potatoes should be ultra soft to ensure a silky smooth soup.
- While not absolutely necessary, using a glass lid will help you maintain a simmer without lifting the lid to check.
- If your cutting board likes to slide around while chopping, place a dish rag underneath to hold it in place.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
This recipe was modified from Once Upon A Chef.
Sonya says
Easy and Budget Friendly Soup.
Has Become My Hubby's Favorite Soup.
He loves this Soup with Chicken Cutlets (Schnitzels)
Imagine in a Fancy Resturant We have Paid $8.00 for a Bowl .
Yes it was Tasty but nothing beats Your Own. BONUS SAVES MONEY
Danielle says
So happy to hear that you and your husband enjoyed it! And yes, saving money always feel good!
Misty says
This soup is perfect for cozy dinners in the winter!