This potato leek soup is the ultimate autumnal indulgence.
Humble potatoes and garlicky leeks combine to create something rich, savory, and totally cozy.
I love the notes of thyme and the decadent creamy finish. And that it uses basic pantry staples, of course.
It’s the kind of warming dinner that makes you feel all fancy without having to spend hours in the kitchen. You can’t beat that!
Why You’ll Love This Potato Leek Soup
Rich & Velvety: The heavy cream creates a luxurious, smooth texture that elevates the soup to a restaurant-quality dish.
Comforting Classic: Potato and leek soup is a comforting experience perfect for chilly days.
Time-Saver: With simple ingredients and straightforward instructions, this recipe is ideal for busy weeknights or meal prep.
Versatile Dish: You can easily customize this soup by adding your favorite herbs and spices or by substituting ingredients to suit dietary preferences.
Ingredients
- Leeks: These aromatic vegetables bring a mild, sweet onion flavor to the soup. Their tender texture blends beautifully when cooked.
- Potatoes: Use Yukon Gold or Russets for the best taste and texture.
- Vegetable Broth: Forms the flavorful base of the soup, enhancing the natural taste of the vegetables.
- Unsalted Butter & Olive Oil: Add a subtle richness without overpowering the delicate flavors.
- Garlic: A classic aromatic, providing depth and a savory foundation for the soup.
- Heavy Cream: Adds a velvety smoothness and richness to the finished dish.
- Salt & Pepper: Essential seasonings that enhance and balance the flavors of the soup.
- Bay Leaf & Fresh Thyme: These herbs infuse the soup with earthy, aromatic notes that complement the vegetables nicely.
- Chopped Chives or Parsley: A fresh garnish that adds color and a burst of herbal brightness to each serving.
How to Make Leek and Potato Soup
Perfect for chilly evenings or lazy weekends, this soup is like a warm hug from the inside out.
Here’s how to make it:
1. PREP: Peel and cube the potatoes. Slice and rinse the leeks thoroughly.
2. SAUTÉ: Melt the butter with olive oil in a large pot over medium heat. Add the leeks and sauté for 5 minutes. Stir in the garlic.
3. COOK: Add the potatoes, broth, salt, pepper, bay leaf, and thyme. Simmer for 20-25 minutes until potatoes are soft.
4. BLEND: Remove the thyme and bay leaf. Blitz with an immersion blender or blend in batches until smooth.
5. STIR: Mix in the heavy cream and serve warm with chopped chives or parsley. Enjoy!
Tips For the Best Potato Leek Soup
Whether you’re a seasoned chef or a kitchen novice, this recipe is foolproof and guaranteed to impress.
Serve it with these soft rosemary dinner rolls for a complete meal that’ll have you coming back for seconds.
But before you begin, check out these tips:
- Thoroughly clean the leeks. Leeks can harbor dirt and grit in those layers, so make sure to rinse them thoroughly after slicing.
- Even potato dicing. Dice the potatoes uniformly to ensure even cooking and a smooth texture when blended.
- Butter sauté base. Use unsalted butter to sauté the onions and garlic for a rich, aromatic base that enhances the soup’s flavor.
- Immersion blender ease. Use an immersion blender directly in the pot for convenience and less mess.
- Blend carefully. If you over-purée potato leek soup, it can develop a gummy or gluey texture. To avoid this, blend just until smooth, using an immersion blender in short bursts or a regular blender in small, quick batches.
- Adjust consistency. If needed, add more broth or water, especially after blending, to control the soup’s thickness.
- Optional cream. I think it’s a must, but you can leave the cream out. It’ll still be pretty creamy without it.
- Make it vegan. Use vegan butter and coconut milk.
How to Store
Want to make this ahead? You can – but only by a few days. Potatoes are funny that way.
To Store: Let the soup cool to room temperature, then transfer it to an airtight container. Store in the fridge for 2-3 days.
To Reheat: Gently reheat the soup on the stovetop over medium heat, stirring occasionally until warmed through.
Note: I don’t recommend freezing leek and potato soup. Even when pureed, the spuds can change texture after thawing.
And the cream won’t thaw well, either.
More Soup Recipes Your Family Will Love
Chicken Barley Soup
Turkey Noodle Soup
U.S. Senate Bean Soup
Polish Dill Pickle Soup
Potato Leek Soup
6
servings15
minutes30
minutes330
kcalThis creamy and comforting potato leek soup, packed with tender potatoes, savory leeks, and a touch of cream, is sure to warm you up this fall!
Ingredients
4-5 large Yukon Gold or Russet potatoes (about 2 pounds)
3 medium leeks
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
4-5 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1-2 sprigs fresh thyme
1 cup heavy cream
chopped chives or parsley, for garnish
Instructions
- Scrub clean, then peel and cube the potatoes.
- Cut off the dark green tops and the root ends of the leeks. Slice the white and light green parts in half lengthwise, then chop into half-moons. Rinse the leeks thoroughly in cold water to remove any grit, then drain well.
- In a large pot, melt the butter with the olive oil over medium heat. Add the leeks and sauté for about 5 minutes until soft, stirring occasionally. Stir in the garlic until fragrant.
- Add the potatoes, 4 cups of broth, salt, pepper, bay leaf, and thyme. Bring to a simmer, then cover the pot, reduce the heat to medium-low, and cook, stirring occasionally, for 20-25 minutes. The potatoes should be very soft and mash easily.
- Remove the pot from the heat. Carefully remove and discard the thyme and bay leaf, then blitz with an immersion blender until just smooth (don’t over-puree it). If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Stir in the heavy cream. If it’s too thick, add more vegetable broth. Serve warm with chopped chives or parsley for garnish. Enjoy!
Notes
- Try adding spices like nutmeg or curry powder, or include other vegetables such as carrots or celery for different flavor profiles.
- Add other herbs, such as rosemary or tarragon, to taste.
- Pair the soup with crusty bread or croutons to complement its creamy texture and add a satisfying crunch.
