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; 2 lbs (900g) potatoes (Yukon gold or russet), peeled and diced; 2 tablespoons butter; 1 tablespoon olive oil; 3 garlic cloves, minced; 6 cups chicken or vegetable broth; 1 cup heavy cream (or half-and-half); Salt and black pepper, to taste; Fresh thyme or parsley, for garnish (optional)

Why You’ll Love This Recipe

This soup is hearty yet light, making it a versatile dish for any season. The mild sweetness of the leeks pairs beautifully with the creaminess of the potatoes, creating a well-balanced flavor. It’s budget-friendly, requires just a handful of ingredients, and can be enjoyed smooth or slightly chunky depending on your preference. Plus, it reheats well, making it great for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Leeks (white and light green parts only)
Potatoes (Yukon gold or russet)
Butter
Olive oil
Garlic cloves
Chicken or vegetable broth
Heavy cream (or half-and-half)
Salt and black pepper
Fresh thyme or parsley (optional, for garnish)

Directions

Clean the leeks thoroughly, slice them thinly, and set aside.
In a large pot, heat butter and olive oil over medium heat. Add the leeks and cook until softened, about 6 minutes.
Stir in garlic and cook for 1 minute.
Add potatoes and broth, then bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
Remove from heat and blend with an immersion blender until smooth, or transfer to a blender in batches.
Stir in cream and season with salt and pepper to taste.
Serve warm, garnished with fresh thyme or parsley.

Servings and timing

This recipe serves 6. Preparation takes about 15 minutes, cooking takes 30 minutes, for a total time of 45 minutes.

Variations

Make it dairy-free by swapping cream for coconut milk.
Add crispy bacon or pancetta on top for extra flavor.
Stir in shredded cheese for a cheesy twist.
Keep it chunky instead of pureeing for a rustic version.
Use sweet potatoes for a slightly sweeter, more colorful soup.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and freeze for up to 2 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or cream if it thickens too much.

FAQs

Do I need to peel the potatoes?

Yes, peeling is recommended for a smooth texture, but you can leave skins on for a rustic soup.

Can I use water instead of broth?

Yes, but broth gives the soup much more flavor.

Can I make it without cream?

Yes, it will still be delicious, just less rich. You can also use milk or a non-dairy alternative.

What kind of potatoes work best?

Yukon gold for creaminess or russet for a lighter texture.

Can I make it in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4, then blend and stir in cream.

How do I clean leeks properly?

Slice them, place in a bowl of water, and swish to remove grit—then drain.

Can I freeze potato leek soup?

Yes, but add cream after thawing for best results.

How do I make the soup thicker?

Simmer uncovered longer, or add extra potatoes and blend.

How do I make it vegan?

Use vegetable broth and coconut cream or cashew cream.

Can I serve this cold?

Yes, chilled potato leek soup is known as vichyssoise, a classic French dish.

Conclusion

Potato Leek Soup is a cozy, creamy dish that’s simple to prepare yet full of comforting flavors. With its smooth texture and delicate balance of potatoes and leeks, it’s a versatile recipe you’ll return to again and again, whether as a starter, main course, or meal-prep favorite.