The traditional Potato Leek Soup recipe is a classic for good reason. The mellow, earthy onion flavor from the leeks pairs perfectly with hearty potatoes and fresh thyme. Blend it all together with heavy cream and top it off with fresh chives for a rich, satisfying potato soup that will stick to your ribs and warm you up from the inside out.
This creamy Potato Leek Soup is such a comforting soup and couldn't get much easier to make. After sauteing the leeks in butter, they soften up and add a delicious oniony flavor that infuses the broth with flavor. The best part has to be the potatoes, which add a satisfying creamy texture that makes you want to take bite after bite. It's ready in just 30 minutes, making it an ideal lunch or dinner for those chilly days — and is just perfect with a hunk of crusty bread or a nice dinner roll.
Why You'll Love This Potato Leek Soup
- So easy to make. Got half an hour? This is one of those recipes that is so much easier than it seems! You only have two vegetables to clean and prepare. The rest comes together in the pot, making it a true one-pot supper, as well.
- Traditional recipe. Potato and leek soup is a soup popular across Europe during times of cold weather, which is when leeks are traditionally harvested. There are many ways to prepare this basic soup, but this traditional version follows the footsteps of the past with simple ingredients like chicken broth, heavy cream, and fresh herbs.
- So filling. Potatoes are incredibly satisfying and filling, so one bowl of this easy potato leek soup will hold you over for hours! It's great for an easy hot lunch or a light dinner.
Ingredient Notes
To make this delicious potato Leek Soup, you will need the following ingredients (full measurements in recipe card below):
- butter - let the hot butter soften and tenderize the leeks, drawing out their flavors. Olive oil works well, too.
- leeks - finely chop fresh leeks into consistent pieces. Remove the dark green parts and just use the light green and white parts for this simple potato leek soup.
- vegetable broth - use either chicken or vegetable stock for a mild, neutral flavor that lets the leek flavor shine.
- potatoes - starchy varieties, like Yukon golds or Russet potatoes, are best. Peel and cut them into ½ inch pieces
- heavy cream - add cream after pureeing the soup for a smooth, creamy texture.
- salt - potatoes are notorious for needing a lot of salt. Taste the soup often and season to taste.
- black pepper
- thyme - add finely chopped fresh thyme with the potatoes to allow the flavors to season the whole dish.
- fresh chives - reserve fresh chives or green onions for serving — this is totally optional though.
You will also need a large pot, immersion blender, and wooden spoon.
How to Make the Best Potato Leek Soup
- Sauté aromatics. Melt butter in a large pot or 4 quart Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add leeks and sauté until fragrant and golden brown, about 5 minutes.
- Add more ingredients. Add broth, potatoes, and thyme.
- Boil. Bring the soup to a boil. Cover and boil for 10-15 minutes until potatoes are fork tender (if you can easily insert a fork into the potatoes, then it is fork tender).
- Puree. Use a handheld immersion blender to puree the soup until smooth.
- Add cream. Stir in heavy cream and season with salt and pepper to taste.
- Serve. Sprinkle with chives and serve warm.
Recipe Variations
- Creamy vegan potato leek soup. Use vegetable broth and coconut milk or cream for a plant-based soup.
- Instant Pot potato leek soup. Follow the same steps for this recipe, but start by sauteeing the leeks in your instant pot (pressure cooker) using the saute function. Add the potatoes and broth, then set the soup to high pressure for 7 minutes. Allow it to release pressure naturally for 5-10 minutes before removing the lid and then pureeing.
- Add bacon. For a really savory flavor, either saute finely diced bacon in the pan before adding the leeks or use bacon grease instead of butter. So delicious!
- Serve with extra toppings. Keep it super simple with fresh chives or add other toppings, like bacon bits, cheddar cheese, Greek yogurt or sour cream, fresh parsley, hot sauce, a splash of white wine vinegar, or freshly cracked black pepper.
How to Serve
This potato leek soup is delicious served on its own, or paired with some of my favorite recipes including:
- Grilled Cheese Roll Ups
- Dutch Oven Whole Roast Chicken
- Fall Harvest Salad with Butternut Squash and Apple
- Pumpkin Focaccia with Fresh Herbs
- Easy Roasted Brussels Sprouts
For more recipe inspiration, see our 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Use what you have. Although an immersion blender is handy, you can also use a food processor, regular blender, or even a potato masher to break the potatoes down.
- Make homemade chicken stock. Turn your veggie scraps and leftover chicken bones into a nutritious, flavorful broth.
- Clean the leeks really well. Leeks tend to hold dirt between each of the layers, which is not ideal for your creamy soup. Be sure to wash them well, cut them into pieces, then rinse them again to make sure they are clean.
- Don't overblend. Starchy potatoes are fantastic in this easy soup recipe, but be careful not to overmix, or they can become gluey.
Storing and Freezing Instructions
How to Store
Store leftover soup in an airtight container or jar in the fridge for 3-4 days.
How to Reheat
Either microwave the leftover potato and leek soup for several minutes, stirring halfway, or warm it up in a small pan on the stove over medium heat until fully heated.
How to Freeze
Let the soup cool completely in the fridge, then store it in freezer-safe containers or freezer bag for several months.
FAQ
Potatoes are notorious for needing a lot of additional salt to give them any flavor at all. Be sure to taste your soup several times while you are cooking and continue adding salt until it tastes delicious.
If you use starchy potatoes like Russets or Yukon gold potatoes, you should not need to thicken this soup. The potatoes will give it a lovely thick texture on their own, and the heavy cream will add a rich creaminess. If you find your soup too thin, you likely have not mashed the potatoes yet. Give that a try and see if it helps. If needed, you can always whisk 1-2 tsp cornstarch in a bowl with a spoonful of hot broth and add the slurry to the pot.
Absolutely! Just like any homemade soup, you can easily reheat it later as long as it is properly stored. Leftover soup should be refrigerated within 2 hours of removing it from the heat, and the leftovers will last for approximately 3-4 days in the fridge. Be sure to heat it thoroughly in the microwave or on the stove before serving.
More Soup Recipes with Potatoes
- 60 Best Soup Recipes
- Mashed Potato Soup
- Chicken Potato Soup
- Creamy Ham and Potato Soup
- Cheesy Potato Soup
- Creamy Tomato Potato Soup
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
