Potato leek soup is a timeless, comforting dish that brings together the rich, earthy flavors of potatoes and the subtle, onion-like taste of leeks. This velvety smooth soup is easy to make, hearty, and perfect for any occasion. Whether you’re looking for a cozy winter meal or a light summer dinner, this soup is sure to satisfy. Stick around for the full recipe, as we'll walk you through all the steps, ingredients, tips, and presentation ideas to make your potato leek soup truly stand out. Let’s get cooking!

What is Potato Leek Soup?
Potato leek soup is a classic dish in many cuisines, particularly in French and British cooking. It features a rich blend of potatoes, leeks, broth, and a handful of other ingredients to create a smooth, creamy soup that’s perfect for a light meal or an appetizer. This soup has the ability to be as elegant as it is simple, depending on how you serve and garnish it.
Ingredients List for Potato Leek Soup
The foundation of any good soup is its ingredients. For a traditional potato leek soup, you’ll need:
- 3 large leeks: The mild, onion-like flavor of leeks is the star of this dish.
- 4 medium potatoes (Yukon Gold or Russet): Potatoes provide the soup’s creamy texture and heartiness.
- 4 cups vegetable broth: Vegetable broth is used as the base liquid for this soup.
- 2 cloves garlic: For added depth of flavor.
- 1 medium onion: Adds a subtle sweetness to the soup.
- 2 tablespoons olive oil: For sautéing the vegetables.
- 1 cup heavy cream (optional): For extra creaminess and richness.
- Salt and pepper to taste: To enhance and balance the flavors.
- Fresh herbs (such as parsley or thyme): To garnish the soup and provide a fresh, aromatic finish.
Substitutions and Variations for Potato Leek Soup
While this traditional recipe is fantastic on its own, there are many ways to make the soup your own. Here are some substitutions and variations you can try:
- Vegan Option: To make this soup vegan, simply omit the heavy cream and substitute with a plant-based cream like coconut milk or cashew cream. You can also thicken the soup using a bit more potato or a flour-based roux made with vegan butter.
- Low-Fat Version: You can swap the heavy cream for a lower-fat alternative like half-and-half or even leave it out altogether for a lighter version of the soup. The potatoes will still create a smooth, creamy texture.
- Herb Variations: Try experimenting with different herbs like dill, chives, or rosemary to add a unique flavor twist.
- Add Vegetables: For extra nutrients, consider adding carrots, celery, or spinach to the soup. These veggies will complement the flavors of the leeks and potatoes perfectly.
- Add Protein: If you want to make the soup more filling, consider adding beans such as cannellini or navy beans for added protein.
Step-by-Step Cooking Instructions

Now that you have all your ingredients ready, it’s time to start cooking. Follow these simple steps to create the perfect potato leek soup:
- Prepare the Leeks: Leeks can often have dirt or grit between their layers, so it’s important to clean them well. Slice off the root end and the dark green tops, keeping only the light green and white parts. Slice the leeks lengthwise, then chop into half-moon shapes. Soak them in a bowl of cold water, and agitate them to remove any dirt. Drain and set aside.
- Peel and Chop the Potatoes: While the leeks are soaking, peel and chop your potatoes into roughly 1-inch cubes. Try to keep the pieces evenly sized so they cook at the same rate.
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the onions and garlic, and sauté for about 5 minutes, until softened and fragrant. Be careful not to brown them, as this can alter the flavor.
- Add the Leeks: Drain the leeks and add them to the pot. Cook for another 5 minutes, stirring occasionally, until the leeks are soft and translucent.
- Add Potatoes and Broth: Add the chopped potatoes to the pot, followed by the vegetable broth. Stir everything together, ensuring the potatoes are fully submerged in the broth.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
- Blend the Soup: Once the potatoes are cooked, remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender and blend in batches.
- Stir in the Cream (Optional): If you’re adding cream, now is the time to stir it in. Return the pot to low heat and cook for another 5 minutes to warm through.
- Season to Taste: Add salt and pepper to taste, and adjust the seasoning as necessary.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped herbs, a drizzle of olive oil, or a sprinkle of cracked black pepper.
How to Cook Potato Leek Soup: A Step-by-Step Guide
Cooking potato leek soup is a straightforward process, but there are a few key techniques that will ensure your soup turns out perfectly every time:
- Cleaning Leeks Properly: Because leeks grow in sandy soil, they tend to trap dirt between their layers. Be sure to clean them thoroughly before cooking.
- Controlling Heat: While sautéing the onions, garlic, and leeks, keep the heat at medium to prevent burning. The goal is to soften the vegetables and draw out their natural sweetness.
- Simmering, Not Boiling: Once you add the potatoes and broth, simmer the soup rather than boiling it. Boiling can break down the potatoes too quickly and result in a grainy texture.
- Blending for Creaminess: To achieve a velvety, creamy texture, blend the soup thoroughly using either an immersion blender or a regular blender.
Common Mistakes to Avoid
While this soup is relatively simple, there are a few common mistakes that can impact the final result:
- Overcooking the Potatoes: If you cook the potatoes for too long, they can become mushy and make the soup grainy. Be sure to check for doneness around the 20-minute mark.
- Undercooking the Leeks: Leeks need to be soft and translucent before adding the broth and potatoes. If they’re undercooked, the soup will lack flavor depth.
- Not Seasoning Properly: Potatoes can be quite bland on their own, so don’t skimp on the salt and pepper. Taste as you go and adjust accordingly.
Serving and Presentation Tips
A well-presented bowl of potato leek soup can turn a simple dish into a showstopper. Here are some ideas to elevate the presentation:
- Garnish with Fresh Herbs: A sprinkle of freshly chopped parsley, chives, or thyme on top adds a pop of color and freshness.
- Drizzle of Olive Oil or Cream: Swirling a little extra virgin olive oil or cream on the surface of the soup before serving gives a professional, gourmet touch.
- Use a Deep Bowl: Serve the soup in deep bowls to hold in the warmth and present the velvety texture.
How to Serve Potato Leek Soup
Potato leek soup can be served as an appetizer, side dish, or main course. Pair it with:
- Crusty bread or a warm baguette for dipping.
- A side salad with a light vinaigrette to balance the richness of the soup.
- Grilled vegetables or a simple protein like roasted chicken for a complete meal.
Presentation Ideas for Potato Leek Soup
- Rustic Charm: Serve in a rustic, earthenware bowl with a slice of toasted sourdough on the side.
- Elegant Dining: For a more elegant presentation, serve the soup in small bowls or soup cups with a garnish of microgreens and a light drizzle of truffle oil.
- Family Style: Place a large, beautifully garnished pot of soup in the center of the table for everyone to serve themselves.
Potato Leek Soup Recipe Tips
- Make Ahead: This soup can be made a day or two in advance. In fact, the flavors develop even more after a day in the fridge.
- Freeze Friendly: Potato leek soup freezes well. Just be sure to leave out the cream if you plan to freeze it. Add the cream after reheating.
- Blending Options: If you prefer a chunkier texture, blend only half of the soup and leave some potato pieces whole.
Frequently Asked Questions (FAQs)
Can I use other types of potatoes?
Yes, Yukon Gold and Russet potatoes are ideal for this recipe, but you can also use red potatoes or fingerlings. However, keep in mind that the texture might vary slightly.
Can I skip the cream?
Absolutely! The potatoes give the soup a naturally creamy texture, so the cream is optional. If you want a rich flavor without dairy, try adding a splash of non-dairy milk or coconut cream.
How long can I store the soup?
You can store potato leek soup in the fridge for up to 4 days in an airtight container. It also freezes well for up to 3 months.
Is potato leek soup gluten-free?
Yes, this recipe is naturally gluten-free as long as the vegetable broth you use is certified gluten-free.
Conclusion
Potato leek soup is the perfect balance of simplicity and sophistication. With its creamy texture and delicious flavors, it’s a versatile dish that can be enjoyed any time of the year. Whether you serve it as a comforting weeknight dinner or an elegant appetizer at a dinner party, this soup is sure to impress. Now that you have the recipe, along with all the tips and tricks to make it shine, you’re ready to whip up a batch of this delicious soup. Happy cooking!
PrintPotato Leek Soup Recipe
This creamy potato leek soup recipe is a hearty, comforting dish perfect for any season. Made with simple ingredients like potatoes, leeks, broth, and cream, it’s both rich in flavor and easy to prepare. Ideal for weeknight dinners or as an appetizer, this soup can be enjoyed by the whole family.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American, French
- Diet: Vegetarian
Ingredients
- 2 tbsp butter
- 3 leeks (white and light green parts only, cleaned and sliced)
- 4 cups potatoes (peeled and diced)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions
- Melt butter in a large pot over medium heat. Add leeks and cook until softened, about 5 minutes.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream and season with salt and pepper. Simmer for another 5 minutes.
- Garnish with fresh herbs if desired and serve hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Use vegetable broth for a vegetarian option.
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 700mg
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