This Potato Leek Soup combines buttery golden potatoes with fresh leeks in a hearty, thick, and downright delicious soup.
Try some of our other favorite potato soups like Potato Soup, Broccoli Potato Soup, Sausage Potato Soup, or Ham and Potato Soup.
A Really Great Potato Leek Soup Recipe!
While I love a soup packed to the brim with chunky vegetables (talking about you Creamy Vegetable Soup!), it’s nice to have an ultra-smooth soup too, occasionally. One where it lets the hunks of crusty artisan bread do their job best — dipping, sopping, and dredging! And by the way, nothing beats this No-Knead Bread on the side of this soup!
Potato Leek Soup is thick, hearty, and robustly flavored. While there is a strong potato flavor, there is a lovely spicy/fresh flavor that comes from the leeks.
Quick Tip
What are leeks? They’re a member of the onion family and look like very large green onions. They’ve got a mild flavor and are easy to prepare!
What Is Potato Leek Soup?
This soup is based on potatoes, leeks, and broth (usually chicken) with heavy cream. The soup is intended to be simple and rustic, with only a few ingredients. While there are some spices, the main flavors come from the potatoes and leeks.
As far as preparation goes, potatoes are boiled while the leeks are sautéed. Then, everything is combined and blended into a smooth soup. Leek soup is popular in France (also called Soupe Aux Poireaux). A chilled version of this soup is called Vichyssoise.
If you’ve never had this soup, but enjoy potatoes and leeks, you are in for a treat!
Below is a quick overview for preparing this recipe along with some tips.
How To Make Potato Leek Soup
- Prepare the potatoes. Most recipes call for the potatoes to be peeled, but if you’re using gold potatoes, I find this step unnecessary. The skin on this particular variety of potato is so delicate, that they blend and incorporate into the soup really nicely. If using a different type of potato with a thicker or waxier skin, then you’ll want to peel it first.
- Prepare the leeks. Leeks are notoriously dirty and able to hide a lot of dirt! Here’s the best way I’ve found to thoroughly clean them: Before cleaning, chop them for the soup, and then wash the leeks in a strainer. Use your hands to rub dirt away, if needed. Then, pop that strainer in a salad spinner to fully dry the leeks before using. Wet leeks won’t sauté as nicely.
- Sauté leeks. Here’s where we unlock loads of flavor! Take the time to thoroughly sauté the leeks here–don’t rush it!
- Simmer. Boil the potatoes until tender in an herb-loaded broth. So much flavor from so few ingredients! Once the potatoes are fork tender, blend the soup until smooth. More on this below.
Quick Tip
Why is vinegar an ingredient in Potato Leek Soup? It brightens the flavor subtly. This is an instance where the ingredients you don’t see can make a big difference. Of course, this is optional. If you prefer, you can leave it out.
Variations
Variations
- To make vegan Potato Leek Soup or without cream, replace the cream with coconut milk. The flavor is slightly different and a little sweeter with this substitution.
- Make Potato Leek Soup with Bacon. Start by crisping bacon in the pot; remove bacon and set aside. Sauté the leeks in bacon grease.
- Make Potato Leek Soup with Celery. Add two stalks diced celery in with the leeks, sautéing them at the same time.
Should you let the soup cool before blending?
Yes! Remember that heat expands, so if it is too hot or there is too much in the blender, it can explode or spill over.
- Use your blender’s hot/soup setting. Blender doesn’t have one? Compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure.
- Increase the speed slowly and watch it carefully the entire time it’s blending
- When blending is finished, remove the lid carefully– it will likely release a burst of steam.
- Blend in batches. Don’t overfill the blender; you only want it halfway full to blend. (We blend this soup in 2-3 batches.)
- Don’t want to blend? Use an immersion blenderinstead! While it won’t get as smooth, it still does a great job!
Quick Tip
To make a Chunky Potato Leek Soup, only blend a portion of the soup!
Potato Leek Soup FAQs
Most recipes say to peel the potatoes first, but if you’re using Yukon Gold potatoes, you don’t need to. Their thin skin isn’t noticeable in the soup.
This can happen if the soup is overcooked or if old herbs are used. Cooking herbs too long or at high heat can make them taste bitter.
No! We need the potato starch to naturally thicken the soup. Soaking the potatoes will wash away too much of the starch.
This can happen if you use floury potatoes instead of waxy ones. That’s why I recommend Yukon Gold potatoes for this recipe.
Overcooking the potatoes or cooking the soup too hot after adding the cream could also be the cause.
Storage
This particular recipe for Potato Leek Soup stores nicely in an airtight container in the fridge for 5 days. Reheat the leftovers by adding to a pot and slowly increasing the heat while stirring frequently. Don’t boil the soup or reheat it at a high temperature; this can cause the ingredients to separate or even curdle. Add a splash more cream or chicken stock as needed to thin.
Can You Freeze Potato Leek Soup?
If you’re planning on freezing this soup, I recommend freezing it before adding in the cream. When dairy is added in, the soup is more prone to becoming grainy and separating when thawed.
What Goes Well With Potato Leek Soup?
- You can’t go wrong with some good, crusty, artisan bread or these fabulous no-knead Dinner Rolls!
- Top the soup with croutons — these Homemade Croutons are unbeatable!
- A simple green salad like this everyday Salad Recipe, Garden Salad, or Italian Salad
- A side of Roasted Vegetables
- Light tea sandwiches (like a delicious Cucumber Sandwich)
- Or a more hearty sandwich (like the BEST Grilled Cheese sandwich)
Potato Leek Soup
Equipment
- Large pot
- Immersion blender or blender
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 to 3 leeks thinly sliced, 4.5 cups
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 2 pounds Yukon Gold potatoes unpeeled and chopped to 1/2-inch pieces, 7 cups
- 1 tablespoon white wine vinegar optional
- 7 cups chicken stock or veggie stock if vegetarian
- 2 fresh bay leaves or 3 dried
- 6 sprigs fresh thyme or 3/4 teaspoon dried
- 1 cup heavy cream
- Serving suggestions see note 1
Instructions
- Trim the ends, remove outer leaves, and cut leeks in half to get 4 pieces. Cut each piece in half down the middle to get 8 pieces. Thinly slice then measure and add to a strainer. Wash and gently scrub under cold water (leeks are notoriously dirty!) and thoroughly dry before starting (I like to pop ’em in a salad spinner).
- Set a large soup pot over medium heat. Drizzle in oil and add butter. Once butter is mostly melted, add the prepared leeks, minced garlic, salt, and pepper (or to preference). Cook, stirring regularly, until leeks are soft, wilted, and golden, about 10–12 minutes. Reduce heat if leeks are browning. Meanwhile, prep potatoes—see note 2.
- Add potatoes, vinegar (if using), chicken stock, bay leaves, and fresh thyme to the pot. Bring to a boil (uncovered) and once boiling, cover pot with a lid and turn heat to low. Simmer for 15–18 minutes or until potatoes are easily pierced with a fork. Turn off heat and let slightly cool, about 10 minutes. Pull out thyme and bay leaves; discard.
- Either use an immersion blender to blend the soup, or transfer in batches to a high-powered blender (don’t fill the blender above 1/2 way full or it will explode! See note 3.) Blend until very smooth (I typically blend each batch for 2 minutes), then return to pot. Pour in heavy cream and stir to warm through over low heat.
- Taste and adjust seasonings, adding more salt/pepper if needed. Trouble-shooting: Soup too thin? Simmer until it thickens. Too thick? Add a splash more stock. Ladle into bowls, drizzle cream on top (optional) and garnish with chives. Add croutons on top or serve with some warm, hearty bread for dipping!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this delicious Potato Leek Soup, it is a must try. The weather was damp and chilly outside and I needed to warm up. This is the best soup!! I did not add the white wine vinegar as I did not have that. Not sure if it would make much of a difference as this soup was sooo good without it.
Ahh I am so thrilled to hear this! Thanks so much Carol! 🙂