If you are craving a cozy bowl of comfort, this Potato Leek Soup Recipe is exactly what you need to warm your soul. Creamy, silky, and bursting with gentle flavors from fragrant leeks and tender potatoes, this classic soup is a timeless favorite that feels like a warm hug on a chilly day. It’s incredibly satisfying yet surprisingly simple, making it a perfect dish for family dinners, casual get-togethers, or even when you just want to treat yourself to something homemade and soothing.

Ingredients You’ll Need

Every ingredient in this Potato Leek Soup Recipe plays an important role, from the rich butter that starts the base to the fresh leeks that bring a sweet oniony brightness. These straightforward ingredients combine beautifully, creating a soup that’s creamy without being heavy and packed full of comforting flavor.

2-3 tablespoons salted butter: Adds richness and helps soften the aromatics.
1 large onion, chopped: Provides a mild sweetness and depth.
3-4 large leeks (white and light green parts only), cleaned and thinly sliced: The star ingredient, lending a delicate, earthy onion flavor.
2 garlic cloves, minced: Adds a subtle pungent note to enhance overall taste.
1 1/2 pounds Yukon or Russet potatoes, peeled and diced: Gives the soup a creamy, velvety texture once blended.
2 bay leaves: Impart a gentle herbal aroma during cooking.
1/2 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped: Adds a subtle woodsy note that complements the leeks.
4-5 cups chicken broth: The flavorful liquid base that keeps the soup light and delicious (add more if needed for thinner soup).
Kosher salt, to taste: Enhances the natural flavors.
Ground black pepper, to taste: Adds a gentle kick and complexity.
1 cup heavy cream or whole milk: Brings luscious creaminess and rounds out the flavors perfectly.

How to Make Potato Leek Soup Recipe

Step 1: Sauté the Aromatics

Start by melting the butter in a large pot over medium heat. Once melted, add the chopped onion and sliced leeks. Sauté them gently for about 5 minutes until they become tender, softening the edges and releasing their sweet aroma that will lay the foundation for this soup.

Step 2: Add Garlic

Stir in the minced garlic and cook for 1 to 2 minutes, taking care not to let it brown or burn. This step infuses the base with a hint of savory warmth that makes every spoonful more exciting.

Step 3: Combine Potatoes, Herbs, and Broth

Next, toss in the diced potatoes, bay leaves, and thyme. Pour in your chicken broth and season the mixture with salt and black pepper. Bring everything to a boil, then reduce the heat so that the soup simmers gently. Cover and allow it to cook for about 15 to 20 minutes, or until the potatoes are tender enough to break apart easily with a fork.

Step 4: Blend Until Smooth

Once your potatoes are perfectly cooked, remove the pot from heat and take out the bay leaves. Using an immersion blender, puree the soup right in the pot until it reaches a silky smooth consistency. If you prefer, you can blend it in batches using a regular blender, then return it to the pot.

Step 5: Finish with Cream

Stir in the heavy cream slowly, allowing it to swirl and blend seamlessly into your soup. Give it a gentle simmer on low heat for about 5 minutes to let the flavors marry beautifully. Taste and adjust the seasoning with a pinch more salt or pepper if needed before serving.

How to Serve Potato Leek Soup Recipe

Garnishes

Adding a little something extra on top brings your Potato Leek Soup Recipe to the next level. Think freshly chopped chives, crispy bacon bits, a drizzle of extra cream, or a sprinkle of cracked black pepper. Each garnish adds a lovely texture and bursts of flavor that make every spoonful feel special.

Side Dishes

This soup loves good company. Serve it alongside crusty artisan bread, warm garlic toast, or a bright green salad for a balanced meal. A hearty sandwich or a cheese platter also pairs wonderfully, giving you options for whatever mood you’re in.

Creative Ways to Present

For an impressive twist, serve your Potato Leek Soup Recipe in individual bread bowls or mini mason jars for intimate gatherings. You can also swirl in pesto or herb oil for a colorful, dynamic presentation that’s sure to wow your guests visually as well as in taste.

Make Ahead and Storage

Storing Leftovers

Let your soup cool to room temperature before transferring it into an airtight container. Stored in the fridge, it will stay fresh for up to 3 days. This makes it perfect for planning meals ahead and enjoying a quick reheat later.

Freezing

Potato Leek Soup Recipe freezes exceptionally well. Portion it into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stove.

Reheating

Warm your soup slowly over low to medium heat, stirring occasionally to prevent sticking or burning. Add a splash of broth or cream if it has thickened too much during storage. This will revive the creamy texture and fresh flavor you love.

FAQs

Can I use vegetable broth instead of chicken broth?

Absolutely! Using vegetable broth is a great option if you want to keep the Potato Leek Soup Recipe vegetarian or just don’t have chicken broth on hand. It still provides plenty of flavor and keeps the soup light.

Is it necessary to peel the potatoes?

Peeling the potatoes helps achieve that smooth, creamy texture the soup is famous for. However, if you prefer a bit more texture and rustic feel, you can leave some of the peel on, especially if you use Yukon potatoes with thin skins.

Can I make this soup dairy-free?

Yes, simply swap out the heavy cream for a plant-based alternative like coconut milk or cashew cream. The soup will still be rich and comforting, though the flavor will have a slight twist depending on the substitute.

How do I clean leeks properly?

Leeks tend to hold dirt between their layers. Slice the white and light green parts, then soak them in a big bowl of cold water. Swirl around to loosen any grit, then lift the leeks out without disturbing the sediment at the bottom. This ensures your soup stays grit-free and silky.

Can I make this recipe in a slow cooker?

Definitely! Sauté your onions, leeks, and garlic first, then transfer everything to the slow cooker with potatoes, herbs, and broth. Cook on low for 6-8 hours or on high for 3-4 hours. Blend and stir in cream at the end for a hands-off version of the same delicious Potato Leek Soup Recipe.

Final Thoughts

This Potato Leek Soup Recipe is a timeless classic that never fails to delight. Its subtle flavors and creamy texture make it incredibly comforting, while its simplicity means you can whip it up with ease on any day. Trust me, once you try this, it will become your go-to warm and cozy meal whenever the craving strikes. So grab your pot, some leeks, and potatoes, and dive into this delicious adventure today!

Potato Leek Soup Recipe

★★★★★

4.8 from 8 reviews

Author: anna
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Low Fat

Print Recipe

Description

A creamy, comforting Potato Leek Soup made with tender leeks, diced potatoes, aromatic herbs, and finished with rich heavy cream. This classic soup is perfect for a cozy meal and easy to prepare with simple ingredients.

Instructions

Sauté the Aromatics: In a large pot, heat 2-3 tablespoons of salted butter over medium heat. Add the chopped onion and thinly sliced leeks. Sauté for about 5 minutes until the vegetables become tender and fragrant.
Add Garlic: Stir in the minced garlic cloves and cook for 1 to 2 minutes, making sure it doesn’t brown to keep the flavor mild and aromatic.
Combine Potatoes and Herbs: Add the diced potatoes, bay leaves, and thyme to the pot. Pour in 4 to 5 cups of chicken broth. Season with kosher salt and ground black pepper, starting with about 1/2 teaspoon salt and 1/4 teaspoon pepper.
Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 15 to 20 minutes until the potatoes are tender when pierced with a fork.
Puree the Soup: Remove the pot from heat and take out the bay leaves. Using an immersion blender, puree the soup until smooth. Alternatively, blend the soup in batches in a regular blender and return it to the pot.
Incorporate Cream: Slowly stir in the heavy cream or whole milk. Simmer the soup over low heat for 5 minutes to allow the flavors to meld together beautifully.
Adjust Seasoning and Serve: Taste the soup and add more salt or pepper if needed. Ladle the warm soup into bowls and serve immediately with your favorite toppings if desired.

Notes

For a vegetarian version, substitute the chicken broth with vegetable broth.
For a lighter soup, use whole milk instead of heavy cream.
Make sure to clean the leeks thoroughly, as dirt can get trapped between the layers.
The soup can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Optional toppings include crispy bacon, chives, shredded cheese, or a drizzle of olive oil.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Sautéing, Simmering, Blending
Cuisine: French/American