There’s something incredibly cozy and comforting about a warm bowl of soup, and I absolutely adore this Potato Leek Soup Recipe for just that reason. It’s creamy, earthy, and velvety smooth, making it the perfect dish for chilly evenings or whenever you need a little soul-soothing meal. I first discovered this recipe when I was craving something simple yet elegant, and it has since become a family favorite in our home.
What I love most about this Potato Leek Soup Recipe is how easy it is to make but still feels special enough to serve guests. Whether you’re looking for a quick weeknight dinner or a starter for a Sunday meal, this soup hits all the right notes with its delicate leek flavor and rich potato base. You’ll find it’s also wonderfully versatile, with options to customize it or make it ahead for busy days.
Why You’ll Love This Recipe
- Comfort Food Classic: This soup delivers cozy, creamy flavors that feel like a warm hug in a bowl.
- Super Simple Ingredients: You likely already have most of the ingredients on hand for an easy, no-fuss meal.
- Versatile Cooking Methods: Whether you prefer stovetop, slow cooker, or Instant Pot, this recipe adapts beautifully.
- Perfect for Meal Prep: It stores well and tastes even better the next day, making leftovers a joy.
Ingredients You’ll Need
Each ingredient in this Potato Leek Soup Recipe plays an important role to build up layers of flavor and create that silky texture. I always recommend using fresh leeks and good-quality potatoes to get the best result.
- Butter: I like using unsalted so I can control the saltiness myself, plus it helps sauté the leeks perfectly.
- Leeks: Only the white and light green parts—these add a gentle onion flavor without being too sharp.
- Garlic: Just a couple of cloves, minced finely for a subtle savory boost.
- Russet potatoes: They break down nicely when cooked and give the soup its creamy consistency.
- Chicken broth: Use a good-quality broth or homemade if you can—it deepens the soup’s flavor.
- Fresh thyme: Adds a subtle herbal note; fresh is best but dried can work in a pinch.
- Bay leaf: Infuses earthy, woodsy undertones that round out the soup.
- Heavy cream: Stirred in at the end for richness and smoothness.
- Salt & pepper: To taste—season carefully and adjust as you blend.
- Optional toppings: Croutons and freshly chopped chives are my go-tos for texture and a pop of fresh flavor.
Variations
This Potato Leek Soup Recipe is wonderfully flexible, so feel free to add your own twist to make it truly your own. I often tweak it depending on the season or my mood.
- Vegetarian Version: Swap chicken broth for vegetable broth; it’s just as flavorful and makes this soup meat-free.
- Cheesy Twist: Stir in some shredded Gruyère or cheddar at the end for an indulgent, melty upgrade—my kids love this one!
- Herb Variations: Try rosemary instead of thyme for a woodsy aroma that pairs beautifully with potatoes.
- Spice it Up: I’ve experimented with adding a pinch of smoked paprika or cayenne for a bit of warmth without overpowering the soup.
How to Make Potato Leek Soup Recipe
Step 1: Sauté the Leeks and Garlic
Start by melting butter in a large heavy-bottomed pot over low heat. Add the cleaned and sliced leeks and cook gently for about 5 minutes until they’re tender but not browned. This slow cooking brings out their natural sweetness, which is key. Then, toss in the minced garlic and stir for just 30 seconds to release its aroma without burning it.
Step 2: Add Potatoes, Broth & Herbs
Next, add your peeled and diced Russet potatoes to the pot along with the chicken broth, fresh thyme sprigs, and a bay leaf. Bring everything to a boil, then lower the heat to a gentle simmer. Let it cook for about 20 minutes, until the potatoes are fork-tender. Don’t rush this step; it’s when all those earthy flavors meld beautifully.
Step 3: Blend and Finish with Cream
Once the potatoes are soft, remove the thyme and bay leaf. I use an immersion blender to puree the soup right in the pot — it’s easy and fast. Blend until smooth but you can leave it a bit chunky if you prefer more texture. Then stir in the heavy cream, and season with salt and pepper to your taste. That last step is where this soup reaches pure silky perfection.
Pro Tips for Making Potato Leek Soup Recipe
- Cleaning Leeks Thoroughly: I always slice the leeks first and then soak them in a bowl of cold water to remove any stubborn dirt or grit.
- Low and Slow Sauté: Cooking leeks gently keeps them sweet and stops them from turning bitter, a trick I learned after many rushed batches.
- Immersion Blender Magic: Using an immersion blender saves time and cleanup, plus it lets you control how smooth or chunky the soup gets.
- Season at the End: Add salt and pepper after blending so you can taste and tweak perfectly without overseasoning.
How to Serve Potato Leek Soup Recipe
Garnishes
I love topping this soup with truly simple finishes—crisp homemade croutons add delightful crunch while fresh chives bring a bright, oniony pop that complements the leeks beautifully. A sprinkle of cracked black pepper on top finishes it off with a little spice. Sometimes, I even drizzle a bit of good olive oil for richness.
Side Dishes
This soup stands on its own but pairs so nicely with crusty bread or a fresh green salad for a light meal. When I want something heartier, grilled cheese sandwiches or roasted vegetables make a great combo—perfect for a cozy lunch or dinner.
Creative Ways to Present
For special occasions, I like serving the soup in small, elegant bowls with a dollop of creme fraiche or a swirl of herb oil on top. Another fun idea is to fill mini bread bowls with the soup for an eye-catching and edible presentation that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I store leftover Potato Leek Soup Recipe in airtight containers in the fridge, and it usually lasts for 3-4 days. The flavors deepen overnight, and I honestly think it tastes better the next day — an easy win for busy weeknight meals.
Freezing
This soup freezes like a dream. I portion it into freezer-safe containers or bags, leaving some space for expansion. When you’re ready to enjoy, just thaw in the fridge overnight and reheat gently on the stove.
Reheating
Reheat slowly over low-medium heat on the stovetop, stirring often to keep it creamy and prevent scorching. If it thickens too much, adding a splash of broth or cream helps bring back its smooth texture.
FAQs
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Can I use different types of potatoes in the Potato Leek Soup Recipe?
Yes, but Russet potatoes are ideal because they break down and create a creamy texture. Waxy potatoes like red or Yukon gold will keep more shape, resulting in a chunkier soup if that’s your preference.
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How do I clean leeks properly?
Leeks tend to trap dirt between their layers. Slice off the root end and tops, then cut them lengthwise and into slices. Soak the slices in cold water, swishing gently to release grit. Lift them out carefully without disturbing the sediment.
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Can I make this soup vegan or dairy-free?
Absolutely! Use vegetable broth instead of chicken broth, and substitute the butter with olive oil or a vegan butter alternative. For creaminess, coconut milk or cashew cream works wonderfully as a dairy-free option.
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Can I prepare this soup in a slow cooker or Instant Pot?
Yes, the recipe is great for both methods. Sauté the leeks and garlic first, then add everything else and cook until potatoes are tender. Blend and finish with cream after cooking for best results.
Final Thoughts
This Potato Leek Soup Recipe holds a special place in my recipe collection because it combines simplicity with depth of flavor so effortlessly. I love sharing it with friends, especially on cool nights when a warming, creamy soup hits all the right notes. Give it a try—you’ll quickly see why it’s a staple that I keep coming back to again and again. Enjoy the process and most importantly, savor every spoonful.
Print
Potato Leek Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A creamy and comforting Potato Leek Soup made with tender leeks, hearty Russet potatoes, and aromatic herbs. This versatile soup can be prepared on the stovetop, slow cooker, or Instant Pot, perfect for a cozy meal any time of year.
Ingredients
Soup Base
- 2 tablespoons butter
- 3 leeks, rinsed and sliced
- 2 cloves garlic, minced
- 2 1/2 pounds Russet potatoes, peeled and diced
- 6 cups chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup heavy cream
- Salt and pepper to taste
Optional Toppings and Garnishes
- Croutons
- Chives
Instructions
- Sauté Leeks and Garlic: In a large heavy-bottom stock pot or soup pot, melt butter over low heat. Add the sliced leeks and sauté slowly until tender, about 5 minutes. Stir in the minced garlic and cook until fragrant, approximately 30 seconds.
- Add Potatoes, Broth, and Herbs: Add the diced potatoes, chicken broth, fresh thyme sprigs, and bay leaf to the pot. Increase heat to bring the soup to a boil, then reduce heat to a simmer.
- Simmer Until Tender: Let the soup simmer gently until the potatoes are tender when pierced with a fork, about 20 minutes.
- Remove Herbs and Blend: Remove the thyme sprigs and bay leaf from the soup. Use an immersion blender to blend the soup to your desired smoothness.
- Finish by Adding Cream and Seasoning: Stir in the heavy cream, and season with salt and pepper to taste. Warm through, then serve with optional croutons and fresh chives if desired.
Notes
- Leeks can retain dirt; make sure to rinse them thoroughly before slicing.
- Russet potatoes provide a creamy texture but you can substitute with Yukon Gold for a slightly different flavor.
- To make this soup vegetarian, substitute chicken broth with vegetable broth.
- The soup freezes well; store in an airtight container for up to 3 months.
- For added richness, garnish with crispy bacon bits or shredded cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
