Potato Leek Soup

Potato Leek Soup is a creamy, cozy classic. This easy to make recipe with potatoes, leeks and cream is a family favorite.

Leeks are one of those ingredients that are common enough to be found in most grocery stores, but not an ingredient that you find in a lot of dishes.

I’ll admit, they aren’t something I use frequently either. But they are definitely one I should try to incorporate more often. Their mild oniony flavor makes a great addition to stews, stocks and soups like this one.

If you are looking for creamy, cozy soup to make that is quick and easy enough to make for a lunch or weeknight dinner, you’ve got to try this Potato Leek Soup. I made it for myself for lunch one blustery day and it was the perfect way to warm up. 

Let’s talk about what you’ll need to make it. 

Potato Leek Soup Ingredients: 

This soup only has a handful of ingredients, most of which you might already have on hand. 

• BUTTER: To sauté the leeks. It will also add richness to the soup. 
• LEEKS: Leeks are alliums like garlic and onions. They look like overgrown green onions but their flavor is actually milder. They are great when used in soups, stews and stocks. 
• THYME: You can use fresh or dried thyme in this recipe. I used dried because I had some on hand. If you use fresh you’ll need about 1 tablespoon of thyme leaves. 
• LOW SODIUM CHICKEN BROTH: I use low sodium broths because then you can control the final saltiness of the dish. If you would like to keep this soup vegetarian, substitute chicken broth with a low-sodium vegetable broth. 
• RUSSET POTATOES: For the best texture, peel the potatoes. 
• HEAVY CREAM: This is going to add creamy, richness to the soup. 
• SALT/PEPPER
• SOUR CREAM/PARSLEY: Both of these are optional but make great garnishes for the soup.

Step by Step Photos and Instructions:

Making Potato Leek Soup is really quick and easy. It makes a great weeknight dinner or even a lunch. 

• STEP #1: Cut off the bottoms and the dark green tops of the leeks. Dice in to 1 inch pieces. 
• STEP #2: Place the cut up leeks in cold water and allow to soak for a few minutes to remove any dirt. Use a slotted spoon to remove the leeks from the water.
• STEP #3: In a soup pot melt butter over medium heat. When butter is melted add leeks and thyme. Cook 5 – 7 minutes or until leeks are softened. Pour in chicken broth.
• STEP #4: Stir in potatoes and cook until fork tender, about 10 minutes.
• STEP #5: Spoon some of the hot broth into the heavy cream to temper it. Pour the tempered half and half into the soup. Season with salt and pepper.
• STEP #6: Use an immersion blender to blend the soup until smooth, adjust seasoning if needed. If you do not have an immersion blender, carefully transfer the soup to a blender, in batches if needed, and blend until smooth. Return to the pan and heat until warmed.
• STEP #7: Ladle into warm soup bowls, top with a dollop of sour cream and a sprinkle of parsley. Serve.

Storage and Leftovers: 

This soup is absolutely fabulous as leftovers. A quick warm up over low heat on the stove and you’re good to go. For the best flavor, eat within a few days. 

Recipe FAQ:

If you loved that Potato Leek Soup recipe, check out some of my other soup recipes: 

Creamy New England Clam Chowder is a classic for a reason! This one is hearty and loaded with clams, potatoes and bacon. 

Skip take-out and make your own Hot and Sour Soup at home. This Chinese classic can be on your table in 30 minutes!

This Creamy Steak and Mushroom Soup is comfort in a bowl! Steak, potatoes & mushrooms simmered in a creamy broth with a hint of tarragon.

Note: Originally published in 2010. Updated in 2024 with an improved recipe, new photos, step by step photos and nutrition information. 

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Potato Leek Soup

Potato Leek Soup is a creamy, cozy classic. This easy to make recipe with potatoes, leeks and cream is a family favorite.

Course Soup

Cuisine American

Keyword blender, comfort food, fall, Food, leeks, potato, potato leek soup, potatoes, Recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 Servings

Calories 254kcal

Ingredients

Ingredients:

• 2 tablespoons butter
• 3 leeks white part only diced and cleaned
• 1 teaspoon dried thyme
• 5 cups low-sodium chicken broth or vegetable if you want to keep this vegetarian
• 1 pound russet potatoes peeled and diced
• 3/4 cup heavy cream
• 1 1/4 teaspoons salt
• 1 teaspoon black pepper
• sour cream for garnish
• parsley for garnish

Instructions

• Remove the bottoms and dark green tops of the leeks. You’ll only use the light green and white part.
• Place the cut up leeks in cold water and allow to soak for a few minutes to remove any dirt. Use a slotted spoon to remove the leeks from the water.
• In a soup pot melt butter over medium heat. When butter is melted add leeks and thyme. Cook 5 – 7 minutes or until leeks are softened. Pour in chicken broth.
• Stir in potatoes and cook until fork tender, about 10 minutes.
• Spoon some of the hot broth into the heavy cream to temper it. Pour the tempered half and half into the soup. Season with salt and pepper.
• Use an immersion blender to blend the soup until smooth, adjust seasoning if needed. If you do not have an immersion blender, carefully transfer the soup to a blender, in batches if needed, and blend until smooth. Return to the pan and heat until warmed.
• Ladle into warm soup bowls, top with a dollop of sour cream and a sprinkle of parsley. Serve.

Notes

Nutrition information for estimation purposes only. 

Nutrition

Calories: 254kcal | Carbohydrates: 24g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 594mg | Potassium: 600mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1305IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 2mg

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