potato leek soup recipe
The Best potato leek soup recipe
What I love most about this soup is how simple it is to make but how impressive it tastes. Leeks bring this mild, sweet onion flavor that pairs perfectly with the earthy potatoes, and a little bit of broth and cream (or milk, if you’re keeping it lighter) ties it all together. It’s also one of those recipes that’s easy to tweak—add a little garlic for extra depth, a handful of spinach for greens, or even some bacon if you want a smoky touch. Plus, it’s full of good stuff: leeks are great for digestion, potatoes give you energy, and the whole thing is packed with vitamins. It’s comfort food that doesn’t make you feel guilty.
This soup is one of those dishes that works for just about any occasion. Serve it with a crusty bread for a simple weeknight dinner, or ladle it into mugs for a casual gathering with friends. It reheats beautifully, so leftovers are never a problem, and it freezes well too. Honestly, it’s one of those recipes I’ll probably be making for the rest of my life—it’s that good.
Creamy Potato Leek Soup
A velvety and comforting potato leek soup with a rich, savory flavor. This classic French-inspired dish is perfect for chilly days and pairs beautifully with crusty bread.
🥘Ingredients
- 3 tbsp unsalted butter
- 3 large leeks (white and light green parts only), thinly sliced and rinsed
- 3 cloves garlic, minced
- 1.5 lbs (700g) Yukon Gold potatoes, peeled and diced
- 4 cups (1L) vegetable or chicken broth
- 1 cup (240ml) heavy cream or whole milk
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 1 bay leaf
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 2 tbsp chopped fresh chives
- 1 tbsp fresh parsley, chopped
- Crumbled bacon or shredded cheese
👨🍳Directions
-
1
Prepare the leeks: Trim off the dark green tops and root ends, then slice the white and light green parts thinly. Rinse thoroughly in a colander to remove any dirt or sand. -
2
In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened but not browned (about 5-7 minutes). -
3
Add the minced garlic and cook for another 1 minute until fragrant. -
4
Stir in the diced potatoes, broth, salt, pepper, bay leaf, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. -
5
Remove the bay leaf. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches and blend until smooth). -
6
Stir in the heavy cream or milk and heat through (do not boil). Taste and adjust seasoning with more salt or pepper if needed. -
7
Ladle the soup into bowls and garnish with chopped chives, parsley, or other toppings of your choice. Serve hot with crusty bread.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Immersion blender (or regular blender)
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Potato Leek Soup Works
❓ Frequently Asked Questions About Creamy Potato Leek Soup
1. Can I make potato leek soup ahead of time?
Yes! Potato leek soup actually tastes even better the next day as the flavors have more time to meld together. You can store it in the refrigerator for up to 3-4 days. When reheating, you may need to add a little extra broth or water to thin it out, as it tends to thicken when chilled.
2. Can I freeze potato leek soup?
Absolutely. Potato leek soup freezes well for up to 3 months. Let it cool completely before transferring it to airtight containers or freezer bags. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat it on the stove, stirring occasionally. You might need to adjust the consistency with a bit of broth or water.
3. How can I make this soup creamier?
There are a few ways to make your potato leek soup creamier. You can stir in a splash of heavy cream, half-and-half, or even coconut milk for a dairy-free option. Another method is to blend a portion of the soup until smooth and then mix it back into the pot. For a richer texture, you can also add a dollop of sour cream or Greek yogurt when serving.
4. What can I use as a substitute for leeks if I don’t have any?
If you don’t have leeks on hand, you can substitute them with a combination of onions and a small amount of celery for a similar flavor profile. Use about 1 medium onion and 1-2 celery stalks for every leek called for in the recipe. Green onions or shallots can also work in a pinch, though the flavor will be slightly different.
5. Is potato leek soup gluten-free?
Yes, potato leek soup is naturally gluten-free as long as you use gluten-free broth and avoid any thickeners like flour. Always double-check the labels on store-bought broths to ensure they don’t contain any hidden gluten. If you want to thicken the soup, you can use cornstarch or a gluten-free flour blend as a substitute.
