Warm up with a bowl of Leek and Potato Soup, a comforting blend perfect for chilly days. This simple recipe combines tender leeks and potatoes in a smooth, rich broth for an easy, satisfying meal that will make you feel cozy from the inside out. Plus, it’s a fantastic way to use up those leeks in your fridge!
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This leek and potato soup has quickly become a staple in my kitchen. Its creamy texture and soothing flavors are ideal for any time you need a comforting meal. I find it particularly perfect on rainy afternoons or as a warming dinner on chilly nights. Simple to make and always satisfying, this soup is a delicious way to warm up and wind down.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Leek and Potato Soup
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’m here to guide you through making a delicious potato leek soup recipe that’s sure to be a favorite. Round up those ingredients and get the ball rolling!
Start with the Base
Start by melting the butter in your biggest pot over low heat. Then, introduce the leeks, onions, and potatoes to the pot. Cover them up with the lid and let them cook gently.
Season and Simmer
Time to bring in the flavor—salt, black pepper, a pinch of marjoram, and a whisper of thyme. Toss in the bay leaves, then pour in the chicken broth. Crank up the heat to bring it to a boil, then let it simmer down for about 30 minutes.
Blend the Soup
Once everything’s tender, pluck out the bay leaves. It’s time for the immersion blender to whirl everything into a smooth, creamy soup. If chunky soup is more your style, just pulse it to your liking!
Final Touches
Let the soup cool just a tad before you stir in the heavy cream for that luxurious finish. Meanwhile, get a small pan hot with some olive oil and crisp up the thin leek slices for an easy topping.
Serve and Enjoy
Ladle the soup into bowls, and garnish each one with crispy leeks, a swirl of cream, and perhaps some fresh herbs if you’re feeling extra. It’s ready to dig in!
Leek and Potato Soup
Add Preferred SourceIngredients
- 1 tablespoon butter
- 3 leeks bulb only, sliced into rings
- 1 onion sliced
- 5 medium potatoes peeled and thinly sliced
- Salt and pepper
- ½ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- 2 bay leaves
- 5 cups chicken broth
- ¼ cup heavy whipping cream
- 2 tablespoons olive oil
To garnish:
- 1 leek thinly sliced
- Green onions thinly sliced
Instructions
- Melt the butter in a large stockpot over low heat. Add the leeks, onion and potatoes, cover, and cook for 10 minutes. Season with salt and pepper.1 tablespoon butter, 3 leeks, 1 onion, 5 medium potatoes, Salt and pepper
- Pour in the chicken broth and spices, bring to a boil, then reduce the heat and simmer, partially covered, for 30 minutes.½ teaspoon dried marjoram, ¼ teaspoon dried thyme, 5 cups chicken broth, 2 bay leaves
- Once cooked, remove the bay leaves and purée the soup using a blender or food processor. Let it cool to room temperature, then stir in the cream.¼ cup heavy whipping cream
- Place the oil into a small fry pan and bring to medium heat. Once the oil is about 180ºC (350°F), add the leek and fry them until crispy. Transfer to a plate lined with a paper towel to drain.1 leek, 2 tablespoons olive oil
- Garnish the soup with the crispy leeks, herbs, cream and green onions.Green onions
Notes
- Leek Prep: Make sure to wash your leeks thoroughly. They’re notorious for hiding grit between the green parts.
- Potatoes: Yukon gold potatoes are my go-to for this soup because they’re creamy. But feel free to experiment with other types!
- Blending Options: If you don’t have an immersion blender, a regular blender works too—just blend in batches to keep it safe.
- Seasoning: Taste as you go! Adjust the salt and spices before you serve to make sure every spoonful is just right.
- Fresh Herbs: You can swap dried thyme for fresh thyme if desired. They add a nice pop of flavor without overpowering the delicate taste of the leeks.
- Cream Alternatives: If you’re looking for a lighter version, try using milk or a plant-based cream instead of heavy cream.
- Vegan: Swap out the chicken stock for vegetable broth and use a plant-based cream instead of heavy cream.
Storage and Reheating Instructions
- Fridge: Just let it cool completely before you pop it into an airtight container. It will happily keep in your fridge for up to three days.
- Freeze: Skip adding the cream if you plan to freeze it. Store it in a freezer-safe airtight container with a little room for expansion, for up to 3 months. Thaw before reheating, and then add fresh cream when reheating for the best texture.
- Reheat: When you’re ready for more, reheat it on the stove over medium heat until it’s piping hot. If it’s gotten a bit too thick, just whisk in a little extra broth or water to bring back that silky smoothness.
Nutrition
Recipe Notes and Tips
I’ve got some quick tips to make your leek and potato soup even more amazing:
- Leek Prep: Make sure to wash your leeks thoroughly. They’re notorious for hiding grit between the green parts.
- Potatoes: Yukon gold potatoes are my go-to for this soup because they’re creamy. But feel free to experiment with other types!
- Blending Options: If you don’t have an immersion blender, a regular blender works too—just blend in batches to keep it safe.
- Seasoning: Taste as you go! Adjust the salt and spices before you serve to make sure every spoonful is just right.
- Fresh Herbs: You can swap dried thyme for fresh thyme if desired. They add a nice pop of flavor without overpowering the delicate taste of the leeks.
- Cream Alternatives: If you’re looking for a lighter version, try using milk or a plant-based cream instead of heavy cream.
- Vegan: Swap out the chicken stock for vegetable broth and use a plant-based cream instead of heavy cream.
How to Store Leftover Leek and Potato Soup
Leek and potato soup stores like a dream. Just let it cool completely before you pop it into an airtight container. It will happily keep in your fridge for up to three days.
It also freezes well! Just skip adding the cream if you plan to freeze it. Store it in a freezer-safe airtight container with a little room for expansion, for up to 3 months. Thaw before reheating, and then add fresh cream when reheating for the best texture.
When you’re ready for more, reheat it on the stove over medium heat until it’s piping hot. If it’s gotten a bit too thick, just whisk in a little extra broth or water to bring back that silky smoothness.
What to Serve With Leek and Potato Soup
For a classic touch, nothing beats a crusty piece of sourdough bread—perfect for dipping and getting every last drop.
Or, if you’re in the mood for something crunchy, a classic Waldorf salad with a creamy lemon dressing can add a refreshing contrast to the soup’s creamy richness. Either way, you’ve got yourself a meal that hits the spot.
More Homemade Soup Recipes You Will Love
If you love soup, then you should take a look at some of my favorite recipes.
- White Bean Soup
- Taco Soup
- Tom Yum Soup
- Air Fryer Tomato Soup
- Egg Drop Soup
