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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.
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


  • 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 small russet potatoes, diced
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 3 cups low sodium chicken or vegetable broth
  • 1 cup water
  • 1/3 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 dried bay leaf
  • 1 sprig fresh thyme (optional)


  • 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.


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


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