Name: Best Potato Leek Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil or butter; 3 large leeks (white and light green parts only), sliced and rinsed; 2 cloves garlic, minced; 1.5 pounds Yukon Gold potatoes, peeled and diced; 4 cups vegetable broth or chicken stock; 1 bay leaf or 1 sprig fresh thyme; 1 cup heavy cream or milk; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons chopped chives or scallions (for garnish)

This potato leek soup is everything you want when comfort calls: creamy, cozy, and deeply satisfying without being heavy. The leeks bring a mellow, oniony sweetness that pairs perfectly with buttery potatoes, and a touch of cream ties it all together into a silky bowl of bliss. Whether you’re serving it as a starter or making it the main event with a hunk of crusty bread, this soup is a hug in a bowl.

Perfect for chilly days, lazy Sundays, or when you simply want something wholesome and uncomplicated, this soup recipe is one you’ll find yourself coming back to. It’s naturally gluten-free and easy to make vegetarian or vegan, yet it never skimps on flavor. A drizzle of olive oil, a crack of black pepper, and suddenly, you’re in soup heaven.

Why You’ll Love This Potato Leek Soup

This soup is all about simplicity and elegance. It comes together with humble ingredients, but the result tastes like you’ve been slow-simmering something fancy all day. It’s light enough for a lunch but hearty enough to satisfy for dinner. The leeks caramelize slightly for depth, and blending gives it a velvety smooth texture. It also stores beautifully and gets even better the next day.

What Kind of Potatoes Should I Use?

For a creamy texture, Yukon Golds are my top pick. They have a buttery flavor and a naturally smooth consistency when blended. If you prefer a fluffier, lighter texture, go for russets. And if you want a more rustic vibe, red potatoes (with skins left on!) will give the soup a chunkier character and earthy tone.

Ingredients for the Best Potato Leek Soup

Potato leek soup uses everyday ingredients, but each one plays a crucial role. The leeks lend a delicate onion flavor without overpowering, while potatoes build the base of the soup. A splash of cream enriches the texture, but you can absolutely make it dairy-free if needed. Here’s what you’ll need:

Leeks
Yukon Gold Potatoes
Garlic
Olive Oil or Butter
Vegetable Broth or Chicken Stock
Heavy Cream or Milk
Salt & Pepper
Fresh Thyme or Bay Leaf
Chives or Scallions (for garnish)

Each of these ingredients contributes either flavor, texture, or that finishing touch of brightness.

How To Make the Best Potato Leek Soup

Step 1: Clean and Slice the Leeks

Cut off the dark green tops of the leeks and use only the white and light green parts. Slice them thinly and soak them in a bowl of cold water to remove any grit hiding between the layers. Drain and pat dry.

Step 2: Sauté for Depth

In a large pot, heat olive oil or butter over medium heat. Add the cleaned leeks and a couple of minced garlic cloves. Sauté until the leeks are soft and translucent, about 10 minutes. Don’t rush this part—it’s where the flavor develops.

Step 3: Add Potatoes and Broth

Peel and dice your Yukon Gold potatoes and add them to the pot along with vegetable broth or chicken stock. Toss in a bay leaf or a sprig of fresh thyme. Bring to a gentle boil, then reduce heat and simmer until potatoes are fork-tender, around 20 minutes.

Step 4: Blend for Creaminess

Remove the bay leaf or thyme sprig, then blend the soup until smooth using an immersion blender, or transfer to a regular blender in batches. Blend to your desired texture—ultra-smooth or slightly rustic.

Step 5: Finish With Cream and Season

Stir in a splash of heavy cream or milk. Taste and season with salt and black pepper as needed. Serve hot, garnished with chopped chives or scallions, and a swirl of cream or olive oil if you’re feeling fancy.

How to Serve and Store Potato Leek Soup

This recipe makes enough to comfortably feed 4 to 6 people, depending on whether it’s served as a main dish or a starter. Ladle it into warm bowls, garnish, and pair with a crusty baguette or homemade naan. If you have leftovers, store them in an airtight container in the fridge for up to 4 days. This soup also freezes well—just skip the cream before freezing and stir it in when reheating for the freshest taste.

What to Serve With Potato Leek Soup?

H3: Herby Chicken Meatball Bowl

The light broth and fresh herbs in this bowl are a bright counterpoint to the creamy soup. Great for a nourishing duo.

H3: Classic Caprese Salad

Fresh tomatoes and mozzarella with basil and balsamic add a refreshing, acidic balance to the richness of the soup.

H3: Crispy Jalapeño Popper Egg Rolls

Want a crunchy, spicy sidekick? These egg rolls offer texture and heat alongside the smooth soup.

H3: Easy Homemade Naan Bread

Soft, chewy, and perfect for dunking. It brings warmth and extra comfort.

H3: Garlic Butter Steak Bites

For meat lovers, these juicy steak bites are an indulgent pairing that turns soup night into a feast.

H3: Parmesan Crusted Chicken

Crispy and flavorful, this chicken is a savory option if you want more protein with your meal.

H3: Roasted Zucchini and Squash

A healthy and colorful vegetable side to round out your bowl of soup beautifully.

Want More Soup Ideas?

If this potato leek soup made your kitchen smell amazing and your tastebuds happy, then you’re going to love these comforting dishes from Janet Dishes:

• Creamy Parmesan Italian Sausage Soup for a hearty twist with Italian flair.
• Crab and Shrimp Seafood Bisque if you want something rich and luxurious.
• Creamy Smothered Chicken with Spinach, Potatoes, and Mushrooms to keep that cozy dinner vibe going.
• Vegan Creamy Mushroom Ramen when you’re craving something creamy yet plant-based.
• Creamy Cottage Cheese Pasta Sauce if you’re on the lookout for unique creamy sauces with protein.

Save This Recipe For Later

📌 Save this recipe to your Pinterest soup board so you can come back to it whenever you’re craving something warm and soothing.

Did you try this with leeks only or did you sneak in some scallions too? I’d love to hear how you made this your own. Share your version in the comments!

Explore beautifully curated health-boosting soups, sides, and dinners on Janet Dishes on Pinterest and find new favorites with just a scroll.

Conclusion

Potato leek soup is a timeless classic, but when done right with simple, fresh ingredients and a little love, it becomes something extraordinary. Whether you’re making it to warm up a cold day, impress your dinner guests, or batch cook for the week, this recipe has your back. It’s homey, wholesome, and wonderfully adaptable. Enjoy every spoonful.