This Potato Leek Soup Recipe combines buttery golden potatoes with fresh leeks in a hearty, thick, and downright delicious soup.
Family Favorite
Potato Leek Soup Perfect for Bread Dunking!
The first time I made this Potato Leek Soup Recipe, I wasn’t even sure my kids would go for it. Leeks aren’t exactly the most common veggie in our house! But the magic of buttery potatoes blended with sautéed leeks won everyone over instantly.
Now it’s one of my favorite soups to make when the weather cools off, especially with a big slice of no-knead bread for dipping. There’s something about this silky, rich soup that makes dinner feel so comforting with such little effort.
Ingredients
| Ingredient | Swaps / Tips |
|---|---|
| Golden potatoes | Use Russet or Yukon, but peel first for smoother texture |
| Leeks | Yellow onions work in a pinch, but the flavor will be stronger |
| Butter | Swap for olive oil for dairy-free |
| Chicken broth | Swap for vegetable broth to make it vegetarian |
| Heavy cream | Use coconut milk for dairy-free or leave out for lighter soup |
| Garlic | Can swap with shallots or use garlic powder if needed |
| Fresh thyme | Use dried thyme or parsley; can also add bay leaf while simmering |
How To Make Potato Leek Soup Recipe
- Prep potatoes: Chop into small cubes (no need to peel golden potatoes).
- Prep leeks: Slice thin, rinse thoroughly to remove dirt.
- Sauté leeks: Slowly cook in butter until softened and fragrant.
- Simmer: Add potatoes, broth, and seasoning; cook until tender.
- Blend: Carefully blend in batches or use an immersion blender.
- Finish: Stir in cream and a splash of vinegar for brightness.
Quick Tip
Blending Hot Soup: Let the soup cool a bit first, then only fill the blender halfway and blend in 2–3 batches. Open the lid carefully since steam will escape, or use an immersion blender for an easier (but less smooth) option.
Storage
- Store Potato Leek Soup in an airtight container in the fridge for up to 5 days.
- Reheat gently on the stove while stirring often. Do not boil. Add a splash of cream or stock if needed.
- For freezing, do so before adding the cream since dairy can turn grainy when thawed.
What Goes Well With This Soup?
Appetizers
Life-Changing No-Knead Dinner Rolls
Salads
Caesar Salad
Side Dishes
Roasted Vegetables
Sandwiches
Grilled Cheese Sandwich Recipe
Potato Leek Soup Recipe
Video
Equipment
- 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 baby 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!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Potato Leek Soup Recipe 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.
Variations
- To make it vegan or without cream, replace the cream with coconut milk. The flavor will be slightly different and a little sweeter with this swap.
- For a bacon version, start by crisping bacon in the pot; remove bacon and set aside. Sauté the leeks in the bacon grease.
- For a chunkier texture, only blend part of the soup and leave the rest as is.
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! 🙂