Potato Leek Soup

I love this Potato Leek Soup because it’s creamy, cozy, and comforting without being heavy. The mild sweetness of the leeks paired with tender potatoes creates a smooth, satisfying bowl that’s perfect any time I want something warm and soothing.

Why You’ll Love This Recipe

I make this soup when I want something truly comforting but simple. The flavors are gentle yet rich, and it comes together quickly with basic ingredients I usually have on hand. I like how smooth and creamy it becomes without needing any cream—just good vegetables, broth, and a bit of seasoning. It’s a great starter or even a light meal on its own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• leeks (white and light green parts only), cleaned and sliced

• russet or Yukon Gold potatoes, peeled and diced

• unsalted butter or olive oil

• garlic (optional)

• vegetable or chicken broth

• salt

• black pepper

• bay leaf (optional)

• fresh herbs like thyme or parsley (optional)

Directions

1. I prepare the leeks by cutting off the dark green tops, slicing the white and light green parts, and rinsing well to remove grit.

2. I heat butter or olive oil in a large pot over medium heat. I add the sliced leeks and cook until they soften, about 5–7 minutes.

3. If I’m using garlic, I add it now and cook for another minute until fragrant.

4. I add the diced potatoes to the pot and stir to combine with the leeks.

5. I pour in the broth so the vegetables are just covered. I add the bay leaf and herbs if I’m using them, and bring the mixture to a boil.

6. I reduce the heat and let the soup simmer until the potatoes are very tender, about 15–20 minutes.

7. Once the potatoes are soft, I remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, I carefully transfer batches to a blender and puree until creamy.

8. I season the soup with salt and pepper to taste and let it warm through before serving.

Servings and timing

This recipe makes about 4–6 servings of soup.
Total time: about 45 minutes from start to finish.

storage/reheating

I store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove over low heat, stirring occasionally until it’s heated through. If it thickened in the fridge, I add a splash of broth or water to loosen it as it warms.

FAQs

Can I use any type of potato?

I usually use russet or Yukon Gold potatoes because they break down nicely and make the soup creamy, but other starchy potatoes will work too.

Do I have to peel the potatoes?

I peel mine because I like a very smooth texture, but you can leave the skins on if you don’t mind a bit of texture and want extra nutrients.

Can I make this soup dairy‑free?

Yes. I don’t use cream in this version, so it’s naturally dairy‑free if I choose olive oil instead of butter.

How do I clean leeks properly?

I slice the leeks and place them in a bowl of cold water, swishing them around so the grit falls to the bottom. I lift the leeks out with my hands or a slotted spoon so the dirt stays behind.

Can I freeze this soup?

Yes. I let it cool completely before transferring it to freezer‑safe containers. It stays good for up to 2–3 months. I thaw in the fridge overnight before reheating.

Conclusion

This Potato Leek Soup is one of my favorite go‑to recipes when I want something warm and satisfying without fuss. The gentle flavors and creamy texture always hit the spot, whether I’m serving it for dinner or enjoying a quiet lunch.

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