This potato leek soup recipe is the ultimate comfort food.
In this recipe, leeks are softened in butter and then cooked with potatoes, chicken broth, and seasoning to create a silky delicious soup. A splash of cream is added to finish before blending.
The result is a dish that can be enjoyed any time of the year!
A Silky Leek Soup Recipe
This creamy potato leek soup is a simple creamy classic for good reason!
- Leeks have a mild and sweet onion flavor. They’re perfect in this soup as they don’t have an overpowering flavor.
- Potatoes make this both hearty and budget-friendly while adding to the creamy base.
- Serve this soup silky smooth by blending and straining through cheesecloth or leave it a little more rustic in texture by mashing the potatoes.
- This potato leek soup makes a great lunch but it’s also elegant enough to serve as a starter soup to guests.
Ingredients for Potato Leek Soup
Leeks – Leeks look like a thick scallion (about 1 to 1 ½-inches thick). When buying, look for leaves that are firm, green, and upright. The greens are discarded as they’re tough.
Potatoes – We use Russet potatoes in this soup for their high starch content. Yellow or Yukon gold potatoes would also work! Potatoes should be peeled for this recipe.
Broth – Use either homemade chicken broth, vegetable stock, or use your favorite store-bought boxed broth. Heavy cream is added at the end for a bit of richness.
How to Cut Leeks
If you haven’t used leeks in cooking, check out our guide on how to cut leeks. To prepare leeks for soup, keep the white to light green section and discard the dark green tops as they’re tough. Slice them in half and rinse out the grit in between the leaves. Slice thinly.
How to Make Potato Leek Soup
Nothing beats a warm, comforting, and creamy bowl of soup on a chilly day!
- Cook sliced leeks and celery in butter in a saucepan. Stir until softened.
- Add potatoes, broth, and seasonings to the pot and boil until potatoes are tender per the recipe below.
- Discard bay leaf, blend until smooth, and add a splash of cream. Simmer a couple of minutes more.
Top each bowl of soup with croutons, crumbled bacon, and some fresh herbs!
Feeling fancy? If serving this soup to guests, it can be strained through a fine mesh strainer or cheesecloth for a smoother soup. I usually don’t bother, I find blending is the perfect texture for our liking.
Storing Potato Leek Soup
- Potato leek soup will last in the refrigerator for up to 3 days.
- To reheat, add to a pot on the stove and cook on medium heat until hot.
- Unfortunately, creamy soups like this don’t freeze well as they end up becoming a little grainy when thawed. So eat it up!
Creamy & Cozy Soups
Did you make this Potato Leek Soup? Leave us a rating and a comment below!
Potato Leek Soup
- 3 large leeks white only
- 2 small ribs of celery ½-inch chopped
- 1 stick butter (½ cup)
- 2 pounds russet potatoes about 5 medium, peeled
- 6 cups chicken broth or vegetable stock
- 1 bay leaf
- 3 sprigs fresh thyme or ½ teaspoon dried
- salt and pepper to taste
- 1 cup heavy cream
- chives or thyme for garnish
- Cut off the green of the leeks and discard (or freeze for stock). Cut the leeks lengthwise and wash well to remove any dirt or grit.
- Thinly slice the whites of the leeks, about 5-6 cups.
- Place leeks, celery, and butter in a large pot. Cook over medium heat until leeks are tender without browning them, about 5-7 minutes.
- Cut potatoes into large chunks and add to the pot with broth, thyme, bay leaf, and salt & pepper to taste. Simmer, covered, for 45 minutes or until potatoes are tender.
- Discard bay leaf. Using an immersion or hand blender*, blend soup until smooth. Add cream and simmer for 2-3 minutes. Season with salt and pepper if needed.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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