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
4.65 from 17 votes
Review Recipe

Potato Leek Soup

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 servings
Author Holly Nilsson
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.)

Keyword leek and potato soup, potato leek soup
Course Appetizer, Entree, Main Course, Soup
Cuisine American
Potato Leek Soup with title
Potato Leek Soup with writing

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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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