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    Home » Mains » Soups

    Leek and Potato Soup

    Originally Published: Jan 6, 2018 · Last Updated: Jan 7, 2020 by Ann · This post may contain affiliate links ·

    783 shares
    Jump to Recipe Print Recipe

    This easy, creamy, dreamy leek and potato soup is ready in under 30 minutes. It's delicious and comforting on a cold winter evening.

    Potato leek soup in a bowl

    I'm watching the 75th Golden Globes as I write this. How about that Oprah speech, right? If you missed it, I recommend you YouTube it ASAP! I'm grateful, as a woman, to have that powerful, eloquent voice speaking for me. I will admit that the tears were rolling! But I digress...

    Let's talk about this soup.

    Food in bowls is the theme around here in January. We're going for wholesome, hearty and comforting. Bonus points for silky and creamy!

    This classic leek and potato soup epitomizes all of that. And it doesn't hurt that it's one of Jack's favorites, which means one less dinnertime struggle!

    Although actually most creamy vegetable soups are alright by him... I suppose they probably remind him of the purée days :).

    Leeks and potatoes on a cutting board

    Leek and potato soup is ridiculously simple to make and is ready in under 30 minutes. Just sauté some leeks and onions, add broth and potatoes and simmer till tender. Blend, and voilà! Glorious leek and potato soup.

    I often make a double batch of this and freeze some for later. If you do that, I would recommend freezing it before adding the cream because cream-based soups tend not to freeze very well. They can separate or take on a grainy texture.

    Once thawed and re-heated, you can give it a quick blitz with the immersion blender if necessary, and stir in a couple tablespoons of cream and it will be lovely and silky again.

    Leek and potato soup unblended in a dutch oven on the stove

    I recommend slicing the leeks in half lengthwise before chopping them, mainly because this makes it easier to clean them properly. Dirt tends to get trapped in the inner layers.

    Closeup of leek and potato soup in a white bowl

    There's something about buttery sautéed leeks that just really does it for me. If you love them as much as I do, check out this recipe for my favorite leek and bacon quiche.

    Or if you're all about the creamy soups right now, like we are, here are a couple of our favorites:

    Red Pepper Carrot Soup with Couscous

    Indian-spiced Carrot Ginger Soup

    Have a great week! xx

    Closeup of leek and potato soup in a white bowl

    Potato Leek Soup

    This easy creamy leek and potato soup is delicious and ready in under 30 minutes.
    5 from 4 votes
    Print Pin Rate Save Saved!
    Course: Lunch, Main Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 260kcal
    Author: Ann Otis

    Ingredients

    • 4 large leeks, white and light green parts only, cut in half lengthwise and sliced about ¼ inch thick
    • 1 large onion, chopped
    • 2 small russet potatoes, diced
    • 2 teaspoons salt
    • ¼ teaspoon freshly ground pepper
    • 3 cups low sodium chicken or vegetable broth
    • 1 cup water
    • ⅓ cup heavy cream
    • 4 tablespoons unsalted butter
    • 1 dried bay leaf
    • 1 sprig fresh thyme (optional)
    US Customary - Metric

    Instructions

    • In a large saucepan, melt the butter over medium heat. Add the leeks, onion and salt, and turn the heat down to low. sauté until vegetables are softened but not browned, stirring frequently, about 10 minutes.
    • Raise the heat to medium high and stir in the potatoes. Add the broth, water, bay leaf and thyme sprig and bring to a boil.
    • Reduce the heat to low and simmer until the potatoes are tender, about 10 minutes.
    • Remove from heat. Take out and discard the thyme sprig and bay leaf. Puree the soup in the pot with an immersion blender, or transfer to a regular blender and process in two batches.
    • Stir in the cream, taste, and add salt and pepper if necessary.

    Notes

    *If you would like to freeze this soup, it is best to do it before adding the cream.

    Nutrition

    Calories: 260kcal | Carbohydrates: 20g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 1825mg | Potassium: 565mg | Fiber: 1g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 20mg | Calcium: 47mg | Iron: 1.2mg
    Tried this Recipe? Tag it Today!Mention @OurHappyMess or tag #OurHappyMess!
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    783 shares

    Reader Interactions

    Comments

    1. Patty Mccurnin

      June 14, 2021 at 10:09 am

      I was wondering if this could be served as a cold soup for summer?

      Reply
      • Ann

        June 15, 2021 at 7:16 pm

        Absolutely! We often eat it cold 🙂

        Reply
    2. Beverly Edwards

      December 09, 2018 at 12:59 pm

      I forgot to mention in my previous comment that I used home made chicken stock, not store bought, which always seems to enhance the flavor of soup.

      Reply
      • Ann

        December 09, 2018 at 1:37 pm

        I wholeheartedly agree!

        Reply
    3. Beverly Edwards

      December 09, 2018 at 12:49 pm

      This soup is delicious! So quick and easy and perfect for a gloomy, chilly wintry day. I followed the recipe exactly, and may top it with some crumbled bacon to make my husband happy. Immersion blender makes it so silky and smooth.

      Reply
      • Ann

        December 09, 2018 at 1:36 pm

        Bacon is a brilliant idea! Think I’ll do that myself next time!

        Reply
    4. Sandi

      March 05, 2018 at 4:52 pm

      5 stars
      You made one of my very favorite soups. There is something about leeks and potatoes that just go perfectly together 🙂

      Reply
    5. Marie - Not Enough Cinnamon

      March 05, 2018 at 4:17 pm

      5 stars
      I love anything leek during the colder months - such a delicious winter staple!

      Reply
      • Ann

        March 05, 2018 at 5:06 pm

        Thanks Marie! 🙂

        Reply
    6. Leslie

      March 05, 2018 at 4:15 pm

      5 stars
      A cup of creamy soup is such a wonderful way to start a meal. Potato leek is one of my favorites. I especially like it as a start to a meal of beef and mushrooms.

      Reply
      • Ann

        March 05, 2018 at 4:24 pm

        That sounds like a great combination Leslie!

        Reply
    7. Emily

      March 05, 2018 at 3:43 pm

      I love how potato leek soup is both comforting and light at the same time! Can't wait to try this soup out soon!

      Reply
      • Ann

        March 05, 2018 at 4:03 pm

        That is so true! Thanks Emily!

        Reply
    8. Katie | Healthy Seasonal Recipes

      March 05, 2018 at 3:05 pm

      5 stars
      Potato leek is such a classic, and so lovely at this time of year! Spending time in the kitchen cooking and baking is all I want to do! Oh or curling up on the couch and watching award ceremonies. That's pretty fun too. Have a great week.

      Reply
      • Ann

        March 05, 2018 at 3:17 pm

        I could not agree more on all counts! Have a great week too Katie! 🙂

        Reply
    9. Melissa Griffiths

      January 13, 2018 at 11:11 pm

      hahaha "food in bowls" I love it! I'm all about soup in the winter, too- so cozy!

      Reply
      • Ann

        January 13, 2018 at 11:30 pm

        Thanks Melissa! I just discovered your beautiful site! I love that we both love our messy lives 🙂

        Reply

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    Ann from Our Happy Mess

    I'm Ann and I believe in balanced eating, homemade foods, and DESSERT. I love to cook, but I can't spend all day in the kitchen anymore, so what you'll mostly find here are simple, family-friendly recipes. I'm really happy you're here!
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