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This easy Potato Leek Soup transforms a handful of simple, whole-food ingredients into a bowl of cozy, flavorful soup. Learn the secrets to this springtime favorite and enjoy it on the side of dinner or as a meal on its own.
Meggan’s notes
I learned how to make Potato Leek Soup back in culinary school, and it’s still one of my favorite soups to make when spring rolls around. It’s a testament to how a handful of simple, whole-food ingredients can come together to make something wonderful in a bowl.
The secret to the best Potato Leek Soup is to wash the leeks properly. Leeks grow by piling sand around, and on top of, the tender white stalks. Anything that isn’t covered turns green, and those tough green parts aren’t usually used in cooking.
I’ll walk you through the easy technique for cleaning and preparing leeks so you don’t have even a trace of sand or grit in your soup. It’s an easy skill to learn, and you can put it use in other recipes including my favorite Mushroom Leek Tart.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Leeks: Leeks are grown by having sand and dirt piled up around the base of the plant (the part under the dirt stays white). Because of this, leeks tend to be quite dirty and need to be washed carefully. To clean leeks, trim both the root end and the top where the dark green leaves begin. Cut the remaining white section in half lengthwise to expose the layers. Rinse the layers thoroughly in a basin of water until no dirt remains. Transfer to a cutting board and slice thinly. Discard the green parts.
- Potatoes: For thick and creamy puréed soups, I like to use high-starch russet potatoes. If you like a chunky soup with a little more texture, use Yukon Gold potatoes, as they hold their shape better.
Step-by-step instructions
- In a Dutch oven or large saucepan, melt butter until foaming. Add leeks and soften without browning, about 3 to 5 minutes. Stir in garlic until fragrant, about 30 seconds.
- Add broth, potatoes, bay leaf, 1 teaspoon salt, and ½ teaspoon pepper, and bring to a boil. Reduce heat and simmer until leeks and potatoes are tender, about 15 to 20 minutes.
- Remove bay leaf. Using an immersion blender or regular blender, puree soup until smooth.
- Return to pot and stir in cream. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Serve hot garnished with chives.
Recipe tips and variations
- Yield: This recipe makes about 8 cups of soup, enough for 4 servings, 2 cups each.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Potato Leek soup is great for the freezer! Cool soup completely, then divide into freezer-safe containers (I love pint-sized glass mason jars). Leave 1/2-inch headspace for expansion, then date, label, and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat over medium-low heat.
- Equipment: A stick (immersion) blender works wonders, but you can use a traditional blender, too. No matter what you use, please use caution when blending hot liquids.
- No leeks: Substitute 1 large onion for the leeks.
- Garnishes: Think of this soup as a sort of baked potato when choosing a garnish: top with crumbles of crisp bacon, scallions, chopped dill, fresh thyme sprigs, or a dollop of sour cream. Whatever you might like on your potatoes, you’ll love it on this soup. A squeeze of lemon juice is good, too!
- Hot or cold: You can serve this soup hot or cold. Vichyssoise, a French potato leek soup, is traditionally eaten chilled. But because this recipe is made with chicken stock, I like to serve it piping hot, especially when it’s chilly outside.
Frequently Asked Questions
If you’re avoiding dairy, use olive oil to sauté the leeks, and finish the soup with unsweetened nut milk in place of cream.
Vegetarians and omnivores alike will enjoy this recipe if you make it with vegetable stock instead of chicken broth.
While some soups might be thickened with flour, this particular Potato Leek Soup recipe is gluten-free.
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Potato Leek Soup
Equipment
Ingredients
- 1/4 cup butter (½ stick)
- 4 large leeks white part only, halved lengthwise and thinly sliced (see note 1)
- 3 cloves garlic minced
- 2 quarts chicken broth or vegetable broth
- 2 pounds potatoes peeled and cut into 1-inch cubes (see note 2)
- 1 bay leaf
- salt and ground white pepper
- 1 cup heavy cream
- fresh chives or scallions, sliced, for garnish
Instructions
- In a Dutch oven or large saucepan, melt butter until foaming. Add leeks and soften without browning, about 3 to 5 minutes. Stir in garlic until fragrant, about 30 seconds.
- Add broth, potatoes, bay leaf, 1 teaspoon salt, and ½ teaspoon pepper, and bring to a boil. Reduce heat and simmer until leeks and potatoes are tender, about 15 to 20 minutes.
- Remove bay leaf. Using an immersion or regular blender, puree soup until smooth. Return to pot and stir in cream. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Serve hot garnished with chives.
Notes
- Leeks: Leeks are grown by having sand and dirt piled up around the base of the plant (the part under the dirt stays white). Because of this, leeks tend to be quite dirty and need to be washed carefully. To clean leeks, trim both the root end and the top where the dark green leaves begin. Cut the remaining white section in half lengthwise to expose the layers. Rinse the layers thoroughly in a basin of water until no dirt remains. Transfer to a cutting board and slice thinly. Discard the green parts.
- Potatoes: For thick puréed soups, I like to use high-starch russet potatoes. If you like a chunky soup with a little more texture, use Yukon Golds, as they hold their shape better.
- Yield: This recipe makes about 8 cups of soup, enough for 4 servings, 2 cups each.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I have made this soup many times. Always a bowl of delicious comfort especially in the spring and fall when the leeks are so good here in Michigan. I also love that you can top it with many things, like fresh dill, sour cream, bacon crumbles etc. Tonight I had a fennel bulb that I needed to use and tossed that in. It tastes wonderful! Thanks for another favorite recipe for a Midwest girl. Tastes like home…
You’re so welcome, Nancy! I’m so glad you love it! – Meggan
hey MEGGAN, Thanks for Potato leek soup publish. I like it very much. But I get a new idea from your recipes. This is a very easy way to make it. But I don”t use heavy cream to make it. I use a normal white cream. and I hope that it is best for me.