The leeks sizzle soft in the pot, and right away, you know you’re home. Add in buttery potatoes and a slow simmer, and suddenly the whole kitchen smells like Sunday afternoon. This potato leek soup is the kind of thing you dive into with warm bread and a blanket over your knees. It’s rich, velvety, and so simpleno wonder it’s all over cozy dinner lists this time of year.
It starts with sliced leeks softened in olive oil, then starchy russet potatoes, plus broth and just a touch of cream. No peeling needed if you don’t want toimperfections add charm here. You blend it all into a smooth, soothing bowlful that’s like your grandma’s take, but ready in 30 minutes. It’s totally vegetarian, uses easy grocery staples, and freezes like a dream.
I first made this in early spring 2016, right after we moved into our fixer-upper. My wife stood barefoot next to the island, quietly tearing bread while steam fogged the windows. I learned then to rinse the leeks twicegrit hides deep between the layers. After a hundred soup trials since, this is still the one I shoot for our comfort food features every fall.
Thomas Baker
Potato Leek Soup Comforting Easy to Make Recipe
This easy potato leek soup is a classic potato leek soup recipe that’s ultra-creamy, loaded with fresh vegetables, and perfect for cozy fall and winter days. Enjoy a comforting homemade potato leek soup that’s simple to make and full of flavor, making it a timeless favorite for any soup lover.
4 cups vegetable broth, or more for a thinner texture
2 pounds Yukon Gold potatoes, peeled and diced into ½-inch pieces
1 teaspoon kosher salt
1 bay leaf
2 sprigs of fresh thyme
freshly chopped chives and black pepper for garnish
Method
Prep leeks by slicing off the stems and green leaves, keeping the white and light green parts. Cut leeks in half lengthwise, then chop across.
Rinse chopped leeks under cold water in a colander to remove dirt and debris.
Heat olive oil in a large pot or Dutch oven over medium heat. Add leeks and sauté for 8 to 10 minutes until softened but not browned. Stir in minced garlic and cook for another minute.
Add diced potatoes, kosher salt, bay leaf, thyme sprigs, and vegetable broth. Bring to a boil over high heat, then reduce to low. Cover and simmer for 15 to 20 minutes until potatoes are tender.
Remove bay leaf and thyme sprigs. Use an immersion blender to blend soup until smooth and creamy, or blend in batches in a blender for desired texture.
Serve hot, garnished with freshly chopped chives and black pepper.
Notes
Each serving is about 1 ¼ cup. For thicker soup, blend until creamy; for chunkier texture, blend partially or spot blend. To thin the soup, add 1 to 2 cups more vegetable broth. Leftovers keep well in the fridge for 3 to 4 days or freeze for up to 3 months. Freeze in portions for quick meals and reheat in the microwave for 2 to 3 minutes.
Why You’ll Love This Potato Leek Soup
Potato leek soup isn’t just a dish; it’s a hug in a bowlrich, velvety, and utterly perfect for those crisp, cooler days. This particular recipe isn’t just another version; it’s the one you’ll crave, becoming a cherished go-to in your cooking repertoire for so many reasons:
Simple, Wholesome Ingredients: Forget specialty shops! Everything on this list is readily available at your local grocery store, or perhaps already waiting patiently in your pantry. We’re talking fresh, honest ingredients that shine.
Effortless One-Pot Magic: From gently sautéing aromatics to bubbling into a hearty stew, this entire soup comes together beautifully in just one pot. That means less cleanup for you, and more time to savor!
Customizable Texture, Your Way: Whether you prefer a luxuriously silky-smooth puree or a charmingly rustic soup with tender potato chunks, the blending is entirely up to your preference. It’s easy to make it perfect for you.
A Flavor That Gets Better with Time: This isn’t just a theory; this soup truly tastes even more incredible the next day as the flavors deepen and meld. Plus, it freezes like a dream, making future cozy nights effortlessly delicious.
Key Ingredients & Tools for the Perfect Potato Leek Soup
Crafting this delicious potato leek soup is all about celebrating simple, high-quality ingredients and a few trusty tools. Here’s what you’ll need to create its signature creamy texture and comforting flavor:
Leeks: These are truly the subtle stars, offering a gentle, sweet onion-like flavor. Remember to trim off the tough dark green tops, slice up the tender white and light-green parts, and most importantly, rinse them *very* thoroughly under cold running water to remove any hidden grit.
Yukon Gold Potatoes: The magic behind the soup’s natural creaminess! These buttery potatoes break down beautifully, lending a rich, velvety texture without the need for heavy cream.
Vegetable Broth: This forms the soul-warming base of our soup. Opt for a good quality, low-sodium vegetable broth to give you full control over the final seasoning.
Fresh Herbs: A bay leaf and a few sprigs of fresh thyme aren’t just for show; they subtly infuse the broth with an incredible depth and aromatic warmth as the soup simmers.
Immersion Blender: While not strictly essential, this handheld tool is a game-changer! It allows you to effortlessly blend the soup directly in the pot, saving you from transferring hot liquid. A regular blender works too, just remember to blend in batches carefully.
Ingredient Snapshot: A Closer Look
Ingredient
Purpose
Extra-virgin olive oil
Our base for sautéing the leeks, building the first layer of flavor
Garlic
Adds a subtle, aromatic warmth and depth that complements the leeks
Yukon Gold potatoes
Key for creating that rich, naturally creamy, and satisfying texture
Vegetable broth
Forms the nourishing and hearty liquid base of the soup
Bay leaf & thyme
Essential aromatics that gently infuse the broth with classic herbal notes
How This Comforting Potato Leek Soup Comes Together
Don’t be intimidated by the idea of homemade soup! This potato leek soup recipe is incredibly beginner-friendly and truly as straightforward as it sounds. Follow these detailed steps to achieve a perfectly balanced and utterly delicious bowl every time:
Thoroughly Prep the Leeks: First, trim off the tough, dark green parts and the root end. Slice the white and light green portions lengthwise, then chop them into thin half-moons. The crucial step: place the chopped leeks in a colander and rinse them *very thoroughly* under cold running water, separating the layers with your fingers, to ensure all hidden grit is removed. Drain well.
Sauté Aromatics to Perfection: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the cleaned and drained leeks, stirring occasionally, and cook until they are beautifully softened and translucent, about 8–10 minutes. Stir in the minced garlic and cook for just one more minute until fragrant, being careful not to let it brown.
Simmer to Tender Goodness: Add the diced Yukon Gold potatoes, vegetable broth, bay leaf, thyme sprigs, and a good pinch of salt (you’ll adjust more later!). Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 15–20 minutes, or until the potatoes are fork-tender and easily mashable.
Blend to Your Desired Texture: Carefully remove and discard the bay leaf and thyme sprigs. Using an immersion blender, blend the soup directly in the pot until it reaches your preferred consistencywhether you love it silky smooth or prefer a little texture with some potato chunks remaining. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender (fill only halfway, vent the lid, and hold it firmly) and blend until smooth, then return to the pot.
Finish, Season, & Serve: Taste the soup and adjust seasonings as needed, adding more salt or freshly ground black pepper to your liking. Ladle the warm soup into bowls, then garnish generously with a crack of fresh black pepper and a sprinkle of chopped fresh chives. Serve immediately with warm, crusty bread perfect for dunking!
Quick Cooking Reference
Step
Time
Prep leeks & potatoes
10 minutes
Sauté leeks & garlic
8–11 minutes
Simmer potatoes & broth
15–20 minutes
Blend, season & serve
5 minutes
Serving & Storage Tips for Your Potato Leek Soup
This comforting soup is wonderfully versatile, perfect for a cozy weeknight dinner or even elegant enough for a casual gathering with friends. Here’s how to savor every drop and make the most of your delicious creation:
Thoughtful Serving Ideas: Ladle generous portions into warm bowls. For a beautiful finish, top with a sprinkle of vibrant chives and a generous crack of fresh black pepper. It pairs beautifully with a slice of warm, crusty artisan bread for dipping, or a light, crisp green salad to balance the richness.
Smart Storage: Let any leftover soup cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. For longer enjoyment, divide the cooled soup into individual portions and freeze for up to 3 months. This is a lifesaver for busy weeknights!
Gentle Reheating: When ready to enjoy, reheat the soup gently in a pot over low to medium heat on the stove, stirring occasionally to ensure even warming and prevent scorching. If reheating from frozen, thaw it in the refrigerator overnight first, or reheat gently from frozen, stirring often.
Storage at a Glance
Storage Method
Duration
Best Reheating Tips
Fridge
3–4 days
Stovetop over low heat, stir often until warmed through.
Freezer
Up to 3 months
Thaw overnight in fridge, then reheat gently on stovetop for best texture; microwave individual portions with care, stirring frequently.
Expert Insight: The Heartwarming Chemistry of Potato Leek Soup
At its core, potato leek soup is a masterclass in culinary harmony. The subtle sweetness of slowly softened leeks perfectly complements the earthy, starchy richness of Yukon Gold potatoes. As they gently simmer together, the potatoes release their natural starches, creating that signature velvety texture without needing excessive cream. This thoughtful balance of simple ingredients, transformed by gentle technique, truly makes this classic soup both deeply comforting and surprisingly elegant.
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The Journey to My Perfect Potato Leek Soup
This potato leek soup recipe truly holds a special place in my heart, a culmination of many kitchen experiments and happy accidents. I vividly recall one early batch tasting disappointingly thin, more like potato-flavored water than a hearty soup. Another time, my enthusiasm for seasoning led to a bowl that was simply too salty to enjoy! But through those taste tests and adjustmentsadding more potatoes for creaminess, carefully balancing the salt, letting the leeks truly softenI discovered the magical sweet spot. Today’s version, with its perfect balance of creamy and light, is the delicious result of that journey. It’s a recipe born from genuine trial and error, ensuring every spoonful delivers that truly comforting homemade taste.
FAQs ( Potato Leek Soup )
Can I freeze potato leek soup for later?
Yes, this recipe freezes well for up to 3 months. Cool the soup completely before storing in airtight containers. Reheat gently on the stove, stirring occasionally, to avoid separating the creamy texture. Avoid freezing if you added cream at the end; add it fresh when reheating.
How do I make the soup thicker or thinner?
For a thicker consistency, reduce the broth slightly while simmering or add more potatoes before blending. To thin it out, gradually stir in warm broth or milk until you reach your preferred texture. Slowly adjust to avoid diluting flavors or losing creaminess.
Can I substitute other vegetables for leeks or potatoes?
You can use onions or shallots instead of leeks for a similar flavor, but avoid stronger onions that overpower the dish. Yukon gold or russet potatoes provide the best creamy texture, but red potatoes can be used if preferred. Avoid starchy vegetables like sweet potatoes to keep the classic taste intact.
What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator and consume within 3-4 days. Reheat on the stove over medium heat, stirring occasionally for even warming. Avoid microwaving directly from cold to preserve the soup’s smooth, velvety texture.
Can I make this recipe dairy-free?
Yes, substitute butter with olive oil and use coconut or oat milk instead of cream or regular milk. These alternatives keep the soup creamy and flavorful without dairy. Be sure to blend well and adjust seasoning to balance the slight taste differences.
Conclusion: Your New Favorite Potato Leek Soup
This potato leek soup isn’t just a recipe; it’s an invitation to bring comforting warmth into your home. It comes together in under an hour with minimal fuss, delivering that wonderfully silky, soothing texture and rich flavor you crave on chilly evenings. You’ll absolutely love how it fills your kitchen with an inviting aroma and keeps your family happily asking for seconds. It truly is one of those timeless, homemade classics you’ll want to bookmark and cherish forever.
Feeling adventurous? Try stirring in a handful of crispy bacon bits for a smoky twist, or sprinkle some sharp cheddar cheese on top for an extra layer of cozy flavor. For a delightful surprise, swap the Yukon Golds for sweet potatoes next time to introduce a subtle sweetness and beautiful color to your palate. Remember, leftovers freeze beautifullyjust thaw gently and reheat on the stovetop for an easy weeknight lifesaver. And here’s a little tip from my own kitchen: rinsing those chopped leeks twice (or even thrice!) under cold water is the secret to preventing any gritty surprises, while preserving all that lovely, delicate onion flavor.
Have you put your own spin on this soup with a special tweak or addition? I’d absolutely love to hear about it! Snap a photo and share your favorite ways to make this recipe your ownI’m always eager for new ideas! And if you know someone who cherishes a comforting bowl of homemade soup as much as you do, please pass this recipe on. So go ahead, cozy up, ladle deep into this homemade goodness, and enjoy every heartwarming bite with those you love most.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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