Potato Leek Soup

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The simple but delicious blend of flavors in this creamy potato leek soup makes for a hearty and comforting meal that is ready in under 30 minutes!

Food in bowls is the theme around here as we finally say goodbye to the colder months. I have been rotating between this chicken and potato curry, these pineapple teriyaki chicken bowls, and this skillet chicken pot pie for my weeknight dinners. We’re going for wholesome, hearty and comforting, but also quick and easy. Bonus points for silky and creamy!

This classic potato leek soup epitomizes all of that. It’s a comforting soup with the perfect creamy texture and is hearty enough to pass as a full meal with some crusty bread and a nice green salad. It might sound like something for winter time (which it is) but it also tastes great in these early spring days when leeks are in season and taste the best.

This soup has been a family favorite for years for a reason! Where creamy potato-based soups can often end up with a gummy texture, the large amount of leeks in this recipe counteracts that, while adding amazing buttery flavor. I find the use of an immersion blender instead of a regular blender is also key in keeping things from getting gummy.

There’s something about buttery leeks that just really does it for me. They can be used in so many recipes (like this bacon and leek quiche), but if you are looking for some delicious soup recipes for these last few colder months, this comforting potato leek soup won’t disappoint.

I am a big fan of chunky soups for easy dinners like this Chipotle Chicken Soup, or this Minestrone with Orzo, but when I’m craving something with a creamy texture – this potato leek soup recipe is a go-to.

Potato leek soup is a French classic that is super simple to make, takes minimal time, and doesn’t use any complicated ingredients. Just sauté some leeks and onions, add chicken broth and chopped potatoes and simmer till tender. Blend, and voilà! Glorious potato leek soup is ready.

You can serve it warm or chilled (which is more accurately known as “vichyssoise“).

Ingredient Notes

Leeks

Of course – the star of the show! Leeks have a mild onion flavor and add a hint of sweetness and tons of buttery flavor to the soup. Only use the white parts and light green parts of the leeks for this potato leek soup. Save the dark green tops for later use in stocks, soups, or dishes where you cook them longer so they get tender.

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.

Onions

Yellow onion is preferred in potato leek soup.

Potatoes

I like to use Russet potatoes for my potato leek soup but you can also use Yukon gold potatoes. Both will yield a nice yellow color and the perfect creamy texture.

Broth

I use chicken broth to add some flavor. You can also use vegetable broth if you’re making a vegan or vegetarian dish or just water also works.

Heavy cream

I like to stir in just a little heavy cream at the end for added creaminess and richness, but many versions are far more cream-heavy. Feel free to adjust the amount of cream according to your preference. I sometimes skip it altogether!

If you want to make a vegan dish, you can either skip the cream or use a non-dairy milk, cream, or even coconut milk. And of course, use oil to sauté your leeks.

Butter

I like to sauté the leeks in a little butter because it really boosts the flavor of the leeks. But you can also use olive oil if you prefer.

Bay Leaves

I like to add a dried bay leaf in the soup for a slightly earthy, herbal flavor.

Fresh thyme

I like to use fresh thyme to add the perfect herby flavor to the potato leek soup but you can also use dried thyme if you don’t have any fresh herbs on hand.

Step by Step Instructions

1. Melt butter in a saucepan or medium dutch oven over heat. Add the chopped leeks, onions, salt, and bring down the heat to low.

1. Sauté the vegetables till they’re softened, stirring frequently for about 10 minutes.

1. Now bring the burner back to medium-high heat and add in the chopped potatoes. Add the chicken broth, water, bay leaf, thyme spring, and bring to a gentle boil.

1. Reduce the heat to low again and leave it on a low simmer to cook until the potatoes are tender.

1. Remove the pot from the heat. Discard the thyme sprig and bay leaf. Now puree the soup in the pot with an immersion blender or in a regular blender in two batches.

1. Stir in the heavy cream and season with salt and black pepper.

Serving Suggestions for Potato Leek Soup

• This potato leek soup tastes great on its own with some crusty bread or this cheesy garlic bread.

• You can also serve this with a salad like this kale pomegranate salad or apple pecan salad.

• If you’re out of ideas for what to serve as the first course for a family dinner – this potato leek soup would also make the perfect appetizer!

Storage Instructions

I often make a double batch of this and freeze some for later in an airtight container. If you do that, I would recommend freezing it before adding the heavy 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 heavy cream and it will be lovely and silky again.

If you’re storing it in the refrigerator, it will keep well for 3-4 days.