This Potato Leek Soup Recipe combines buttery leeks, golden potatoes, and fresh herbs into a thick, creamy, and seriously delicious soup.
Author’s Notes
The Leek Love That Started in London!
I worked with leeks a lot during my time at Le Cordon Bleu, and somewhere along the way I became completely obsessed with them. They’re seriously such an underrated vegetable!
Cook them down with a little butter and they get sweet, soft, and SO flavorful. I came home from culinary school determined to use them more, and this soup was one of the first things I wanted to make.
Paired with tender potatoes and blended until smooth, they make the silkiest, creamiest soup with a surprisingly simple ingredient list.
I don’t know if there are many puréed soups I love more than this one, especially with a big slice of no-knead bread for dipping!
Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Golden potatoes | I love using baby gold potatoes because the skins are so delicate, there’s no need to peel them first. One less step, and you still get all that great flavor from the skin! |
| Leeks | Rinse the sliced leeks really well since dirt can hide between the layers. Dry well before adding to the pot. |
| Chicken broth or stock | With so few ingredients, a really good stock or broth makes a big difference in the flavor here. |
| Heavy cream | For this potato leek soup recipe, you’ll want to stir in the heavy cream after blending so the soup stays silky & creamy. |
| Thyme and bay leaves | Fresh thyme & fresh bay leaves are my favorite here, but dried versions of either work great in a pinch. |
How To Make This Potato Leek Soup Recipe
- Prep potatoes: Cut into even pieces so they cook at the same rate.
- Prep leeks: Slice thin, rinse thoroughly to remove dirt and then dry well!
- 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 slightly, then only fill the blender halfway and blend in 2–3 batches. Open the lid carefully since steam will escape. You can also use an immersion blender, but I’ll be honest, I usually prefer my Blendtec because it gets the soup much smoother.
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 to slightly thin.
- For freezing, do so before adding the cream since dairy can turn grainy when thawed.
What To Serve On The Side:
Appetizers
Life-Changing No-Knead Dinner Rolls
Salads
Caesar Salad Recipe
Side Dishes
Roasted Vegetables
Sandwiches
Grilled Cheese Sandwich Recipe
Potato Leek Soup Recipe
This Potato Leek Soup Recipe blends buttery leeks, golden potatoes & fresh herbs into a thick, creamy soup with so much flavor!
Equipment
- Immersion blender or blender
- Salad spinner optional
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 vegetable broth
- 2 fresh bay leaves or 3 dried
- 6 sprigs fresh thyme or 3/4 teaspoon dried
- 1 cup heavy cream
Optional Serving Suggestions
- Croutons homemade or store-bought
- Finely chopped fresh chives
- Hearty buttered bread for dunking!
Instructions
- Where the light green part of the leek meets the dark green tops, cut off and discard all of the dark green. Trim off the root end and discard that too.Cut the white to very pale green section away from the light green section. Cut it in half lengthwise, then thinly slice into half-moons.For the light green section, peel away any tough outer layers, cut in half lengthwise, then very thinly slice the softer center into half-moons.Add sliced leeks to a strainer and rinse thoroughly under cold water, separating the layers to remove any dirt. Dry very well before cooking. (I like using a salad spinner here!)
- Heat a large soup pot over medium heat. Add olive oil and butter. Once the butter is mostly melted, add the prepared leeks, garlic, salt & pepper. Cook, stirring occasionally, until the leeks are very soft, wilted & lightly golden, about 10–12 minutes. Meanwhile, prep the potatoes (see note 1).
- Add potatoes, vinegar if using, stock, bay leaves & thyme. Bring to a boil uncovered. Once boiling, cover the pot, reduce heat to low & simmer for 15–18 minutes, or until the potatoes are very tender and easily pierced with a fork. Remove the pot from the heat and let the soup cool for about 10 minutes. Remove and discard the bay leaves & thyme sprigs.
- Transfer soup to a high-powered blender in batches, filling it no more than halfway. See Note 2. Blend until completely smooth. I usually blend each batch for about 2 minutes. Return soup to the pot.
- Stir in heavy cream and warm gently over low heat. Taste and add more salt or pepper if needed. If the soup is too thin, simmer uncovered until it thickens. If it’s too thick, add a splash more stock.
- Ladle into bowls and top with an extra drizzle of cream, olive oil, or both. Finish with chopped chives & croutons, if desired, and serve with toasted, buttered bread for dipping.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: If you’re using gold potatoes, there’s no need to peel them. Their skins are delicate enough to blend right into the soup. If using another potato with thicker skin, peel it first.
Note 2: Blending hot soup: Let the soup cool slightly before blending. Only fill the blender halfway and blend in 2–3 batches. Hot soup creates steam and pressure, so open the lid carefully between batches. If your blender has a hot or soup setting, use it. Otherwise, remove the center cap from the lid, cover the opening with a folded kitchen towel and hold it securely in place while blending. Start on low speed and gradually increase. You can also use an immersion blender, although I usually prefer my Blendtec because it gets the soup much smoother.
Storage: Store Potato Leek Soup in an airtight container in the fridge for up to 3-4 days. If freezing, freeze the soup before adding the cream. Dairy can become grainy or separate once frozen and thawed.
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 32g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 320mg | Potassium: 777mg | Fiber: 3g | Sugar: 6g | Vitamin A: 942IU | Vitamin C: 27mg | Calcium: 59mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
