Leek and Potato Soup

There’s something undeniably comforting about a steaming bowl of leek and potato soup. It’s the kind of dish that wraps you in warmth, perfect for chilly evenings, quiet lunches, or when you just need something wholesome and satisfying.

This recipe came about one rainy afternoon when I found myself with a bunch of leeks that needed using up and a craving for something nourishing but uncomplicated. I wanted to create a soup that celebrated simple ingredients, yet tasted like something you’d get in a cozy French countryside kitchen. And this one absolutely delivers.

Whether you’re a beginner cook or a seasoned home chef, this is a recipe that brings out the best in humble ingredients. And trust me, once you’ve made it, you’ll be returning to it time and time again.

Why I Love This Recipe

There’s something deeply nostalgic and soothing about leek and potato soup.

It’s rich and velvety, but without being heavy. The leeks add a subtle onion-like sweetness, while the potatoes bring creaminess and body. It feels hearty but not overwhelming—like the kind of meal your grandmother might have made with love and care.

What makes this soup so special is its versatility. You can serve it chunky or smooth, with cream or dairy-free, with crusty bread or a leafy salad. It’s elegant enough for dinner parties, yet comforting enough for a weeknight dinner.

It’s also a one-pot wonder. This is the soup you make when you want something deeply flavorful without the fuss. And the leftovers? They’re even better the next day. That, to me, is the hallmark of a truly great recipe.

Ingredients for Leek and Potato Soup

If you’ve never cooked with leeks before, this recipe is a gentle and delicious introduction.

The ingredients for leek and potato soup are incredibly straightforward—but when combined, they create a soup that tastes far more complex than it is.

Here’s what you’ll need:

• Leeks – These are the stars of the show. Look for large, firm leeks with dark green tops and bright white stems. Leeks have a mild, sweet flavor that’s less intense than onions, but adds a beautiful aromatic base to the soup.
• Potatoes – Use starchy potatoes like Russet or Yukon Gold. They break down nicely and give the soup a creamy texture without needing much added fat.
• Onion and Garlic – These boost the flavor base and give a little extra depth to the soup.
• Butter or Olive Oil – For sautéing the vegetables and bringing richness to the broth.
• Vegetable or Chicken Stock – This is your liquid base. Choose a good-quality broth for the best flavor. Homemade or low-sodium is ideal.
• Bay Leaf and Thyme – Optional, but these add a subtle herbaceous note that complements the soup beautifully.
• Cream (Optional) – A swirl of cream at the end adds luxury, but it’s absolutely not necessary for a delicious result.
• Salt and Pepper – As always, seasoning is key. Add it gradually and taste as you go.

This recipe is wonderfully forgiving. You can make it vegan, gluten-free, or as decadent as you like with a drizzle of cream or a knob of butter.

How Much Time Will You Need

Leek and potato soup is as easy on your schedule as it is on your palate.

• Prep Time: About 15 minutes. Most of this is cleaning and slicing the leeks, which can hide a surprising amount of grit.
• Cook Time: Around 30 minutes. The vegetables simmer until tender, then it’s just a matter of blending and seasoning.

You’re looking at a total of 45 minutes, start to finish, which makes this ideal for a weeknight dinner or a quick make-ahead lunch.

How to Make This Leek and Potato Soup

Creating this soup is a simple process with deeply satisfying results. Here’s the step-by-step guide:

Step – 1: Prepare the Leeks

Leeks grow in sandy soil, so they need a thorough wash. Trim the dark green tops and root ends. Slice them in half lengthwise, then chop into half-moons. Place them in a bowl of cold water, swish them around to loosen the dirt, and scoop them out into a colander.

Dry with a kitchen towel or paper towel.

Step – 2: Sauté the Aromatics

In a large heavy-bottomed pot, melt 2 tablespoons of butter or heat 2 tablespoons of olive oil over medium heat. Add one chopped onion and a pinch of salt. Sauté until translucent—about 4-5 minutes.

Add the leeks and cook gently for about 8-10 minutes, stirring occasionally, until softened but not browned. Add 2 cloves of minced garlic and cook for an additional 1 minute.

Step – 3: Add Potatoes and Broth

Peel and chop your potatoes into even cubes (about 1-inch pieces). Add them to the pot, then pour in enough vegetable or chicken broth to cover—about 5–6 cups. Toss in a bay leaf and a sprig of thyme, if using.

Bring everything to a boil, then reduce the heat and simmer gently for 20 minutes, or until the potatoes are very tender.

Step – 4: Blend the Soup

Remove the bay leaf and thyme sprig. For a smooth soup, use an immersion blender directly in the pot until silky. For a chunkier version, blend only half the soup and mix it back into the pot.

If using a countertop blender, let the soup cool slightly before blending in batches. Always hold a towel over the lid and blend slowly to prevent hot splashes.

Step – 5: Season and Finish

Taste the soup and season with salt and freshly cracked black pepper. Add a splash of cream if desired for richness. If the soup is too thick, add a bit more broth or water to reach your desired consistency.

Warm through and serve hot.

Substitutions

Leek and potato soup is adaptable to nearly every diet or pantry situation.

Can’t find leeks? Use sweet onions, shallots, or even scallions—though nothing truly replaces the unique sweetness of a leek.

Want a vegan version? Skip the cream and butter. Use olive oil for sautéing and opt for a good-quality vegetable broth. The soup still tastes rich and satisfying without dairy.

Need it extra hearty? Stir in some sautéed mushrooms, cooked white beans, or even shredded chicken for added protein.

Low on potatoes? Cauliflower is a wonderful substitute and makes the soup lower in carbs but still creamy.

Best Side Dishes for Leek and Potato Soup

Leek and potato soup is a meal in itself, but these sides make it even more special:

• Crusty Sourdough Bread – Toasted and rubbed with garlic, it’s perfect for dipping.
• Simple Mixed Greens Salad – A light, lemony vinaigrette balances the soup’s creaminess.
• Cheese and Chive Scones – Flaky, cheesy, and herby—they’re tailor-made for soup pairing.

Serving and Presentation Tips

When it comes to leek and potato soup, how you serve it can elevate it from comforting to completely memorable.

Don’t just ladle it into any old bowl—think about how to make it look as good as it tastes. Use shallow, wide bowls to show off the creamy texture. A swirl of cream or a drizzle of good olive oil adds elegance with almost no effort.

Top with finely chopped chives or parsley for a pop of color, or go rustic with a crack of black pepper and a crumble of crispy bacon. Serve with warm, buttered sourdough or a seeded roll on the side, and you’ve got a restaurant-quality presentation at home.

You can even pour it into shot glasses for a cozy soup shooter at a dinner party appetizer station.

Tips and Tricks to Make This Recipe More Better

Leek and potato soup may be simple, but a few smart touches can take it to the next level.

• Use the white and light green parts of the leek only. The dark green tops are too tough and fibrous for soup but can be saved for making broth.
• Sweat the leeks slowly. Don’t rush this step—they should soften without coloring. This releases their natural sweetness and creates a flavorful base.
• Add a splash of white wine before the broth for extra depth. Let it cook off so you’re left with flavor, not alcohol.
• Blend in batches if needed. For the smoothest result, don’t overfill your blender, and let steam escape by removing the center cap and covering with a towel.
• Finish with acid. A squeeze of lemon or dash of vinegar just before serving brightens up the soup and balances the richness.

Want to impress guests? Serve it with a garnish of crispy fried shallots or a spoonful of crème fraîche.

Common Mistakes to Avoid

Even a simple soup like this has a few easy-to-make missteps.

• Not cleaning the leeks thoroughly. Dirt gets trapped in their layers, and nothing ruins soup faster than a gritty bite. Always soak and rinse well.
• Over-browning the leeks. This soup is meant to be pale and creamy, not caramelized. Cook them gently and slowly.
• Using the wrong potatoes. Waxy potatoes won’t break down well and will give you a gluey texture. Stick with starchy varieties like Yukon Gold or Russet.
• Skipping the seasoning. Potatoes soak up salt like a sponge. Always taste and adjust at the end.
• Boiling the soup after blending. This can cause the starches to seize and separate. Once blended, gently reheat without boiling.

Avoiding these issues will guarantee a silky, flavorful result every time.

How to Store It

Leek and potato soup stores beautifully, making it perfect for meal prep or leftovers.

Let the soup cool completely before transferring to an airtight container. Store it in the refrigerator for up to 4 days. The flavors actually deepen over time, making the soup even better the next day.

To freeze, portion the soup into freezer-safe containers, leaving some room for expansion. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove over medium-low heat. Stir well to recombine any separation, and add a splash of broth if it’s too thick.

Avoid freezing the soup if you’ve already added cream—add it after reheating for best texture.

FAQ

Can I make leek and potato soup without cream?
Absolutely. The potatoes give it a naturally creamy texture. You won’t miss the dairy at all.

What kind of potatoes are best for this recipe?
Yukon Gold or Russet potatoes are ideal. They break down well and add richness without needing extra fat.

Can I use frozen leeks?
Yes, but be sure to thaw and drain them well. Fresh leeks will give the best flavor and texture.

Can I add other vegetables?
Definitely. Celery, carrots, cauliflower, or even spinach stirred in at the end work well without overpowering the leeks.

Is this recipe vegetarian or vegan?
It can easily be made vegan by using vegetable broth and omitting the cream and butter, or swapping them for plant-based alternatives.

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