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!

two bowls of potato leek soup garnished with fresh parsley and cracked black pepper

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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.

a soup pot of potato leek soup with a wooden spoon in it for serving

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

ingredients to make potato leek soup labelled.


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.


Yellow onion is preferred in potato leek soup.


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.


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.


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.

Don’t forget to watch the video!

Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!

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.
chopped leeks and onions added to a saucepan
  1. Sauté the vegetables till they’re softened, stirring frequently for about 10 minutes.
sautéing chopped leeks and onions in a saucepan
  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.
potatoes added to the softened leeks and onions
thyme sprig added to the pot of potato leek soup
  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.
blending soup in a pot with an immersion blender
  1. Stir in the heavy cream and season with salt and black pepper.
closeup of potato leek soup in a pot with salt and pepper sprinkled on top.

Serving Suggestions for Potato Leek Soup

  • This potato leek soup tastes great on its own with some crusty bread or this cheesy garlic bread.
overhead view of a bowl of potato leek soup with a spoon lying on the side
  • 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.

a bowl of potato leek soup garnished with fresh parsley and black pepper

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.

What are the best potatoes to use for this potato leek soup?

The best potatoes for potato leek soup are Yukon Golds or Russet potatoes due to their creamy texture and ability to blend smoothly into the soup. Avoid using a waxy potato!

What if my soup is too thick?

If your soup is too thick, gradually add more broth or water until you reach your desired consistency, stirring well after each addition.

Is this potato leek soup vegan?

This potato leek soup can be vegan if you use vegetable broth instead of chicken broth, sauté your vegetables in olive oil, and omit any dairy products, replacing them with plant-based alternatives like coconut milk or almond milk if desired.

Tell me what you think!

If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!

a bowl of potato leek soup with a spoon in it

Potato Leek Soup

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!
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Course: Lunch, Main Dish
Cuisine: American, French
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 227kcal
Author: Ann Otis


  • 4 tablespoons unsalted butter
  • 4 large leeks white and light green parts only, cut in half lengthwise and sliced about 1/4 inch thick
  • 1 large onion chopped
  • 2 teaspoons salt
  • 1 lb russet potatoes cut into 1-inch pieces (about 2 medium potatoes)
  • 4 cups low sodium chicken or vegetable broth
  • 1 dried bay leaf
  • 1 sprig fresh thyme (optional)
  • 1/3 cup heavy cream optional, or to taste
  • 1/4 teaspoon freshly ground pepper


  • In a large saucepan, melt the butter over medium heat. Add the leeks, onion and salt, and turn the heat down to medium-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, bay leaf and thyme sprig and bring to a boil.
  • Reduce the heat to medium 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 pepper and cream, taste, and add additional salt and pepper to taste.



Storage tips
This soup keeps well in an airtight container in the refrigerator for 3-4 days.
If you would like to freeze this soup, it is best to do it before adding the cream. 


Calories: 227kcal | Carbohydrates: 26g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 1378mg | Potassium: 502mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1422IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 2mg
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  1. 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.

  2. 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.

  3. 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.

  4. 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.

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