Potato Leek Soup

Classic Potato and Leek Soup

This creamy potato leek soup is made with potatoes that are cooked until soft and tender then blended until they’re velvety smooth. Leeks are milder than onions and they add a gentle sweetness to the soup which goes perfectly with the potatoes.

The additional of heavy cream at the end gives it a rich taste and toppings like chives and bacon add savory color and a pop of color. Other creamy soup recipes we love include this crockpot potato soup and broccoli cheese soup!

Potato Leek Soup Recipe Ingredients

Find the full printable recipe with specific measurements below.

• Leeks: You only need the light and green parts. I use fresh leeks but if you have some frozen ones on hand, then you can use them, just make sure you thaw and drain them first.
• Potatoes: Use either Yukon gold potatoes or Russet potatoes. Yukon potatoes are known for their creamy texture and slightly sweet flavor, while Russet potatoes are more starchy and ideal for baking. Yukon potatoes will give your soup a smoother, silkier consistency.
• Chicken Broth: I like the flavor that chicken broth brings, but if you want to keep it vegetarian, then you can swap it with vegetable broth.
• Herbs: I keep it simple with some bay leaves and thyme. Either fresh or dried thyme will work.
• Heavy Cream: If you’re looking for a lighter, not quite as rich version, you can swap out the heavy cream with whole milk. It will be slightly less creamy, but still just as flavorful.

Add the onions and leeks to a large pot and sauté until tender. Stir in the garlic and then the other ingredients – leaving out the cream.

Bring everything to a boil and simmer on low for about 15 minutes.

Off the heat, remove the bay leaves, and use an immersion blender to blend the soup until smooth.

Slowly stir in the heavy cream and simmer. Season your soup and ladle it into bowls and serve with toppings.

Tips for the Best Potato and Leek Soup

• To clean leeks, slice them first then soak them in a bowl of cold water giving them a swish around. This will help to dislodge any hidden dirt between the layers.
• Let the soup cool slightly before using your immersion blender. The hot soup might splatter if you blend it right away and you don’t want to burn yourself!
• Prevent curdling Curdling can happen if you add cold cream to a hot soup too quickly. Either temper the cream by adding a small amount of the hot soup to the cream first, stirring well, and then gradually incorporating it into the pot.
• For a vegetarian version of this soup, swap the chicken broth for vegetable broth and skip the bacon. You’ll still achieve that rich and creamy goodness.
• To make the texture a little more rustic, blend only part of the soup, leaving some chunks. It’s like having the best of both worlds in one bowl.

Serving Suggestions

For a simple meal, pair your potato leek soup with a fresh salad and artisan bread. I also love serving it in a bread bowl or with slices of warm French baguette or dinner rolls spread with butter.

Storing

• Store: Let the soup cool to room temperature before transferring to an airtight container. It will stay fresh for up to 3 to 4 days in the refrigerator. Reheat on the stove or in the microwave.
• Freeze: If I plan to freeze the soup, I do so without the addition of heavy cream. Add soup to a freezer safe container and freeze up to 3 months. Thaw then stir in cream and reheat.