Potato Leek Soup

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Potato Leek Soup is the ultimate comfort food. Fragrant leeks are simmered with potatoes and chicken stock. Add in some cream and emulsify for a flavorful soup that you’ll want to enjoy all year long.

We love making creamy potato soups, they’re easy and comforting! I find that having a bisque-like smoothness to a soup makes it so elegant (yet easy), and using the natural ingredients to thicken it rather than cornstarch is always a win. Our favorites are pumpkin soup, butternut squash soup, and of course, this thick and creamy potato leek soup.

Potato Leek Soup with spoons

Potato Leek Soup

Potato leek soup is a classic soup that our family has made for generations. Leeks have a mild onion-like flavor, which is perfectly paired with the naturally sweet starches found in potatoes.

This inseparable combo is intensified with a delicious chicken stock (if you’re vegetarian, vegetable stock works well too). Add a splash of heavy cream to finish rounding off the flavors, and blend until smooth.

If this leek and potato soup is a little too thin for your liking, return it to the stovetop and simmer to reduce for another 5 minutes or so (or you could add a quick slurry of cornstarch and water).

Uncooked Potato Leek Soup

Potatoes For Soup

Russet Potatoes are the best potatoes for soup due to their high starch content. I use them in other soup recipes like corn chowder and Easy Crock Pot Ham and Potato Soup. Russet potatoes break down easier than other potatoes (but= have a thicker skin so make sure to peel them).

Potato Soup Texture

The texture of potatoes can be described as slightly grainy/starchy, even when blended – think mashed potatoes. If you’d like to make this soup silky smooth, strain the soup through a cheesecloth. Straining is how I learned to make this soup in culinary school but truthfully, for a simple at home soup, I don’t feel it needs it, I enjoy the texture of the soup as it is blended.

Chopped ingredients for Potato Leek Soup

How to Cut Leeks

When you prepare leeks for soup, you want to keep the white to light green section and discard the dark green areas. The dark green part of the leek is often tough and bitter. Leeks are easy to prepare but you’ll want to slice them in half to ensure you wash them well as they can often have a lot of dirt and grit in them.

  1. Chop off the green stems and the top of the leeks.
  2. Slice the leeks lengthwise.
  3. Wash each half (between the leaves) to remove dirt and debris.
  4. Slice the leeks as thinly as possible.
  5. Saute in butter.

The secret to a perfect leek soup is sauteing without browning (so use a low temp.).  This brings out the sweet flavor of the leeks.

Potato leek soup serves as the perfect simple base for any other delicious additions you might want to add. I love topping mine with fresh rosemary, thyme, croutons, or making a potato leek bacon soup with crumbled bacon. You can really get creative with this recipe!

Potato Leek Soup with spoon

What To Serve With Leek And Potato Soup

This hearty meal is great on its own, but it is also a great appetizer. Some of my favorite sides for potato leek soup include:

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Potato Leek Soup & croutons
4.72 from 21 votes
Review Recipe

Potato Leek Soup

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 servings
Potato leek soup is the ultimate comfort food. Fragrant leeks are simmered with potatoes and chicken stock. Add in some cream and emulsify for a flavorful soup that you’ll want to enjoy all year long.


  • 3 large leeks white only
  • 1 stick butter
  • 2 pounds russet potatoes about 5 medium
  • 6 cups chicken stock or vegetable
  • 1 cup heavy cream
  • 3 sprigs fresh thyme or 1/2 teaspoon dried
  • salt and pepper to taste
  • chives or thyme for garnish

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  • 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, you should have about 5-6 cups.
  • Place leeks 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 pot with stock, thyme, and salt & pepper to taste. Simmer covered for 45 minutes or until potatoes are tender.
  • Using a hand blender, blend soup until smooth. Return to pot, add cream and simmer 2-3 minutes. Season with salt and pepper if needed.

Recipe Notes

Optional: Once blended, run through a strainer lined with cheesecloth to achieve a smoother texture.

Nutrition Information

Calories: 222, Carbohydrates: 25g, Protein: 6g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 36mg, Sodium: 225mg, Potassium: 595mg, Fiber: 1g, Sugar: 3g, Vitamin A: 810IU, Vitamin C: 9.3mg, Calcium: 49mg, Iron: 1.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Appetizer, Entree, Main Course, Soup
Cuisine American
Potato Leek Soup with title
Potato Leek Soup with writing
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Perfection! Such a delicious and subtle flavour Holly. I like a very smooth vichyssoise so used a hand blender first and then transferred to my large Osterizer blender. It was quite thick so I just adjusted the consistency by adding more stock before the cream and it’s delicious. I sprinkled a bit of crumbled blue cheese on top and will definitely be making this again. Thanks for sharing!5 stars

  2. I was so excited to make this recipe. Could not find when to add the thyme sprigs listed first , before the ones listed for garnish. I added them when I added the potatoes. Quite tasteless. Very mediocre.2 stars

    1. Hi Robert, you can freeze this soup but it freezes best before adding the cream!

  3. I’m making this soup often and will continue to make it often. It is delicious. Thank you for the recipe.
    BTW, what< size portion is used for the nutrition information?5 stars

    1. A serving size is about 1 to 1 1/2 cups depending on the size of your potatoes and leeks used.

  4. Delicious soup, and simple to make. I assumed the three sprigs of thyme wen into the pot with the potatoes. I just threw them in intact, as most of the leaves will come off during cooking and then fished out the branches before pureeing. Thanks for a great recipe!5 stars

  5. Holly…..please help! I do not know what I did wrong. The soup came out awful. This was a real moment of defeat as I am an accomplished cook and baker. I followed your recipe to a “t”. I’ve been agonizing over this all night. Should I add bacon? Should I add chives & cheese? Some other kind of spice? Please tell me what to do.
    Thank you,
    Ruth2 stars

    1. So sorry to hear that Ruth, that is not good! While I don’t think you can ever go wrong with more bacon was there something specific that didn’t work out for you?

    1. Yes, this soup can be frozen. While it freezes well in any case, it’s best if frozen before adding the cream.

  6. Do you cut or cube the potatoes after you peel them to put them into the soup or do you leave them whole? I can not wait to try this recipe!

    1. Hi Janet, this recipe is a delicious potato leek soup option! For the full recipe, you can scroll to the bottom of the post or use the “jump to recipe” button at the top.

  7. Delicious!! My husband and I loved this! We substituted the butter and cream for vegan friendly options and it turned out so good! Definitely keeping this in the cook book :) Thank you for sharing!5 stars

  8. I made the potato leek soup and it was spectacular. It was easy to make, just follow all the steps properly. Can’t wait to make again5 stars

  9. Hi when you say cups of something in your recipe how big should the cup be. Also when you say a stick of butter is 5hat a whole block of butter?