This soup is all about comfort and simplicity. It’s naturally creamy thanks to the potatoes, and the leeks add a subtle onion-like sweetness without overpowering the dish. Whether served smooth or chunky, this soup is cozy, nourishing, and easy to prepare. Plus, it’s budget-friendly, vegetarian (and easily made vegan), and ideal for make-ahead meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Leeks, cleaned and sliced (white and light green parts only)
Potatoes (Yukon gold or russet), peeled and diced
Butter or olive oil
Garlic, minced (optional)
Onion, chopped (optional for added depth)
Vegetable or chicken broth
Heavy cream or milk (optional, for added richness)
Salt and pepper, to taste
Fresh herbs like thyme or chives (for garnish)
Directions
In a large pot, melt butter or heat olive oil over medium heat.
Add leeks (and onion if using), and sauté until soft, about 5–7 minutes.
Stir in garlic and cook for another minute until fragrant.
Add diced potatoes and pour in broth, ensuring vegetables are covered.
Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are tender.
For a smooth soup, use an immersion blender or blend in batches until creamy. For a chunky version, mash some potatoes and leave the rest whole.
Stir in cream or milk if desired, and season with salt and pepper.
Heat gently before serving. Garnish with chopped chives or a drizzle of cream.
Servings and timing
This recipe serves 4 to 6 people and takes about 40 minutes total, including prep and cook time.
Variations
Vegan: Use olive oil and skip the cream or replace it with coconut milk or plant-based cream.
Chunky Style: Leave part of the potatoes unblended for more texture.
Cheesy Twist: Stir in grated cheese like cheddar or gruyère for a richer soup.
Herb-Infused: Add thyme, bay leaf, or rosemary while simmering for deeper flavor.
Spicy Kick: Add a pinch of cayenne or top with chili flakes.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently. If the soup thickens too much, add a splash of broth or water. This soup also freezes well—let it cool completely before freezing in freezer-safe containers for up to 3 months.
FAQs
How do I clean leeks properly?
Leeks can trap dirt between their layers. Slice them and rinse thoroughly in a bowl of water, then drain well.
Can I use other types of potatoes?
Yes, but Yukon Gold or russet potatoes give the best texture. Waxy potatoes may not break down as smoothly.
Is this soup gluten-free?
Yes, it’s naturally gluten-free as long as your broth is certified gluten-free.
Can I make it without cream?
Absolutely. The potatoes make the soup creamy on their own, so cream is optional.
How do I make it extra smooth?
Use a high-speed blender or immersion blender for a silky-smooth finish.
Can I freeze Potato Leek Soup?
Yes, it freezes well. Avoid adding cream before freezing—stir it in after reheating.
Can I add other vegetables?
Yes, carrots or celery can be added for extra flavor and nutrition.
What can I serve with Potato Leek Soup?
Crusty bread, a green salad, or grilled cheese sandwiches pair well with this soup.
Is it better with chicken or vegetable broth?
Both work great. Use vegetable broth for a vegetarian version; chicken broth adds depth.
Why does my soup taste bland?
Make sure to season generously with salt and pepper. A splash of lemon juice or vinegar can also brighten the flavor.
Conclusion
Potato Leek Soup is a timeless, cozy favorite that brings comfort in every spoonful. Whether blended until smooth or left a bit rustic, its gentle flavor and creamy consistency make it a crowd-pleaser. With easy prep, customizable options, and excellent make-ahead potential, it’s a soup you’ll come back to again and again.
Potato Leek Soup is a creamy, comforting dish made with tender potatoes, sweet leeks, and a savory broth. It’s a classic, simple soup perfect for cold days or elegant starters, with optional richness from cream and endless room for customization.
Author:Catherine
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 to 6 servings
Category:Soup
Method:Stovetop
Cuisine:French-Inspired
Diet:Vegetarian
Ingredients
3 large leeks (white and light green parts only), cleaned and sliced
4 medium Yukon Gold or russet potatoes, peeled and diced
2 tablespoons butter or olive oil
2 cloves garlic, minced (optional)
1 small onion, chopped (optional)
4 cups vegetable or chicken broth
1/2 cup heavy cream or milk (optional)
Salt and pepper, to taste
Fresh chives or thyme, for garnish
Instructions
In a large pot, melt butter or heat olive oil over medium heat.
Add sliced leeks (and onion, if using), and sauté for 5–7 minutes until soft and translucent.
Stir in garlic and cook for 1 more minute until fragrant.
Add diced potatoes and pour in broth, making sure the vegetables are covered.
Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.
For a smooth soup, blend with an immersion blender or in batches using a countertop blender. For a chunky texture, mash some potatoes and leave others whole.
Stir in cream or milk if desired, and season with salt and pepper to taste.
Warm gently before serving and garnish with chopped chives or a drizzle of cream.
Notes
Use olive oil and non-dairy milk for a vegan version.Add fresh herbs like thyme or bay leaf while simmering for extra flavor.Top with shredded cheese for a richer twist.If freezing, wait to add cream until after reheating.A splash of lemon juice or vinegar can help brighten bland flavors.
