This Potato Leek Soup is smooth and rich without being heavy, highlighting the delicate flavor of leeks and the creaminess of potatoes. It’s an easy one‑pot recipe that feels cozy and nourishing, yet elegant enough to serve to guests. With minimal ingredients and maximum taste, it’s a classic that never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) • Potatoes, peeled and diced • Leeks, white and light green parts only, cleaned and sliced • Unsalted butter or olive oil • Onion, chopped • Garlic, minced • Chicken or vegetable broth • Heavy cream or milk • Salt • Black pepper • Optional: fresh thyme or parsley for garnish
Directions
Prepare the Leeks: Slice the white and light green parts of the leeks and rinse thoroughly to remove any grit.
Sauté Aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add the sliced leeks and chopped onion, and cook until softened and fragrant, about 5–7 minutes. Add the minced garlic and cook for another minute.
Add Potatoes and Broth: Add the diced potatoes to the pot, then pour in enough broth to cover the vegetables. Season with salt and black pepper. Bring the mixture to a boil.
Simmer: Reduce heat and simmer until the potatoes are tender when pierced with a fork, about 15–20 minutes.
Blend: Use an immersion blender to puree the soup until smooth, or carefully transfer batches to a countertop blender.
Add Cream: Stir in the cream or milk and heat gently until warmed through. Adjust seasoning as needed.
Serve: Ladle into bowls and garnish with fresh herbs if desired.
• Refrigerator: Store leftover soup in an airtight container for up to 3–4 days. • Freezer: This soup can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating. • Reheat: Warm gently on the stovetop over low heat, stirring occasionally until heated through.
FAQs
Can I use any type of potato?
Yes. Yukon Gold or russet potatoes work best for a creamy texture, but other varieties can be used too.
Do I need to peel the potatoes?
Peeling is traditional for a smooth soup, but you can leave skins on for more texture and nutrients.
Can I make this dairy‑free?
Yes — substitute milk or cream with coconut milk or another plant‑based alternative.
How do I clean leeks properly?
Slice the leeks and rinse them under cold water, separating layers to remove any trapped dirt.
Can I make this soup thicker?
Simmer longer to reduce liquid, or add more potatoes before blending for extra thickness.
Can I add other vegetables?
Yes — celery or carrots can be sautéed with the leeks for added flavor.
Is this soup suitable for freezing?
Yes, but if you use cream, it may separate slightly upon thawing. Stir well when reheating.
What garnishes go well with this soup?
Fresh herbs like parsley or chives, a drizzle of olive oil, or croutons are great additions.
Can I make this in a slow cooker?
Yes — cook the ingredients on low for 4–6 hours until the potatoes are tender, then blend.
How do I make the soup smoother?
Blend thoroughly with an immersion blender or in a countertop blender until silky.
Conclusion
Potato Leek Soup is a timeless, comforting classic that delivers creamy texture and gentle, savory flavors with simple ingredients. It’s easy to make, versatile, and perfect for a cozy lunch or dinner any time of year.
A creamy and comforting classic soup made with tender potatoes and mild, sweet leeks simmered in broth and finished with cream for a smooth, velvety texture.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Soup
Method:Stovetop
Cuisine:French-Inspired
Diet:Vegetarian
Ingredients
2 pounds potatoes, peeled and diced
3 large leeks, white and light green parts only, cleaned and sliced
2 tablespoons unsalted butter or olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream or whole milk
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
Fresh thyme or parsley, for garnish (optional)
Instructions
Slice the leeks and rinse thoroughly under cold water to remove any grit; drain well.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the leeks and onion and sauté for 5–7 minutes until softened and fragrant.
Add the garlic and cook for 1 minute until fragrant.
Add the diced potatoes and pour in the broth until vegetables are just covered. Season with salt and black pepper.
Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
Blend the soup with an immersion blender until smooth, or carefully blend in batches in a countertop blender.
Stir in the cream or milk and heat gently without boiling.
Taste and adjust seasoning, then serve garnished with fresh herbs if desired.
Notes
Yukon Gold or russet potatoes provide the creamiest texture.For a dairy-free version, use olive oil and coconut milk.Leave potato skins on for extra texture and nutrients if desired.Soup thickens as it cools; add broth when reheating if needed.
