Leek & Potato Soup Recipe
Looking for the best Leek & Potato Soup recipe? This classic creamy soup combines tender leeks, hearty potatoes, garlic, onions, and rich vegetable or chicken broth for a comforting bowl that’s smooth, flavorful, and satisfying. Perfect for chilly days, light lunches, or cozy family dinners, this easy one-pot soup is ready in under an hour.
❤️ Why You’ll Love This Recipe
Rich, creamy, and comforting
Made with simple pantry ingredients
One-pot recipe with easy cleanup
Perfect for meal prep
Naturally vegetarian (when using vegetable broth)
Delicious served with crusty bread
⏱️ Prep Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
🛒 Ingredients
For the Soup
2 tablespoons unsalted butter
1 tablespoon olive oil
2 large leeks, white and light green parts only, thinly sliced and well washed
1 medium onion, diced
2 garlic cloves, minced
2 lbs (900 g) Yukon Gold or russet potatoes, peeled and diced
4 cups vegetable or chicken broth
1 cup heavy cream
1 teaspoon fresh thyme leaves
1 bay leaf
Salt and freshly ground black pepper, to taste
Garnish
Fresh chives, chopped
Cracked black pepper
Crispy bacon bits (optional)
Shredded cheddar cheese (optional)
Extra drizzle of cream
👨🍳 Instructions
Step 1: Sauté the Vegetables
Heat the butter and olive oil in a large pot over medium heat.
Add:
Leeks
Onion
Cook for 8–10 minutes, stirring occasionally, until soft but not browned.
Stir in the garlic and cook for 30 seconds until fragrant.
Step 2: Simmer
Add:
Diced potatoes
Broth
Thyme
Bay leaf
Bring to a boil, then reduce the heat to low.
Cover and simmer for 20–25 minutes, or until the potatoes are fork-tender.
Remove the bay leaf.
Step 3: Blend
Using an immersion blender, purée the soup until smooth.
Alternatively, carefully blend in batches using a countertop blender.
Step 4: Finish
Return the soup to low heat.
Stir in the heavy cream.
Season with salt and black pepper to taste.
Heat gently for 2–3 minutes, but do not boil.
Step 5: Serve
Ladle the soup into warm bowls.
Garnish with:
Fresh chives
Cracked black pepper
Crispy bacon bits (optional)
Shredded cheddar cheese (optional)
A swirl of cream
Serve with:
Crusty artisan bread
Garlic toast
Cheese scones
Fresh green salad
💡 Chef’s Tips
Wash the leeks thoroughly, as sand often hides between the layers.
Yukon Gold potatoes create an extra-creamy texture without needing much cream.
Blend until silky smooth for a restaurant-quality finish.
Add a pinch of nutmeg or a splash of white wine for extra depth of flavor.
🧊 Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze (before adding the cream, if possible) for up to 3 months. Add the cream after reheating for the best texture.
Reheat gently over medium-low heat, stirring occasionally.
🥗 Nutrition (Per Serving)
Calories: 295
Protein: 6g
Carbohydrates: 30g
Fat: 17g
Saturated Fat: 9g
Fiber: 4g
Sugar: 5g
Sodium: 520mg
❓ Frequently Asked Questions
Can I make this soup vegetarian?
Yes! Simply use vegetable broth instead of chicken broth.
Can I make it dairy-free?
Absolutely. Replace the butter with olive oil and the heavy cream with unsweetened coconut milk, oat cream, or another plant-based alternative.
Which potatoes are best?
Yukon Gold potatoes provide the creamiest texture, while russet potatoes also work well and create a smooth soup.
What can I serve with Leek & Potato Soup?
Crusty bread, grilled cheese sandwiches, cheese scones, garlic bread, roasted vegetables, or a fresh mixed salad pair wonderfully with this soup.
