Potato leek soup is a simple, classic dish that’s easy to make. With just a handful of ingredients and a touch of seasoning, it’s a great choice for a light weeknight dinner, a satisfying lunch, or a starter for an elegant meal.
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What’s great about this recipe
- Simple ingredients, big flavor – You don’t need anything fancy here. Just leeks, potatoes, broth, and a little cream come together to make a comforting soup.
- Easy to make – Minimal prep, one pot, and straightforward steps make this approachable, even if you’ve never cooked with leeks before. The most involved part is cleaning them, but that goes quickly once you get the hang of it.
- Great for meal prep – This soup keeps well in the fridge and reheats beautifully, so you can make a batch ahead and have a quick meal ready when you need it.
Ingredients
🧈 Butter – Used to sauté the leeks and onions, giving the soup a rich, savory base.
🧅 Leeks and onion – Leeks bring a mild, sweet onion flavor that pairs beautifully with potatoes. A small onion deepens the flavor.
🥔 Potatoes – Russets give the soup body and a light, fluffy texture when blended. Yukon Golds are another good option if you prefer a naturally creamy finish.
🧂 Seasoning – A simple mix of salt and black pepper lets the flavor of the leeks and potatoes shine. A bay leaf adds subtle depth while the soup simmers.
🥫 Chicken broth – Adds savory flavor and richness. Use vegetable broth for a vegetarian version.
🥛 Half-and-half – Stirred in at the end for a creamy finish. Swap for heavy cream if you want it richer, or whole milk for a lighter version.
🌿 Garnish options – Green onions, chives, or parsley add a fresh pop of flavor and color.
📖 See the recipe card for quantities and preparation.
How to make potato leek soup
- Melt the butter in a large pot over medium heat. Add the onions and leeks, then cook, stirring often, until softened, about 5–6 minutes.
- Add the potatoes, broth, bay leaf, salt, and pepper. Raise the heat to medium-high and bring just to a boil.
- Reduce to medium-low, cover, and simmer until the potatoes are very tender, 20–25 minutes. Stir occasionally, then remove the bay leaf.
- Take the pot off the heat and blend until smooth with an immersion blender. Or carefully use a countertop blender (see cook’s note below).
- Return to low heat and stir in the half and half. Warm through gently, but do not let it boil.
- Taste and adjust the seasoning. Serve hot, garnished with green onions, chives, or parsley if desired.
Cook's note
An immersion blender is the easiest way to puree the soup directly in the pot. If using a countertop blender, work in small batches. Never fill the blender with hot liquid. Remove the feeder cap, cover with a clean folded towel, and blend starting on low speed.
Substitutions and variations
- Make it dairy free – Use olive oil instead of butter and leave out the half and half.
- Make it vegetarian – Substitute a good quality vegetable broth for the chicken broth.
- Change the texture – Mash some of the potatoes with a masher or spoon for a rustic finish instead of blending it smooth.
- Add protein – Stir in shredded cooked chicken breast or cubed ham after processing, before adding the half and half. Return the soup to medium to medium-low heat and warm it through until it reaches an internal temperature of 165°F. Then finish with the cream as instructed.
Storing and reheating
Refrigerator: Let the soup cool fully, then transfer it to an airtight container. It will keep in the refrigerator for 3–4 days.
Freezer: Once cooled, place the soup in a freezer-safe, air-tight container. Be sure to leave 1–2 inches of space at the top to allow for expansion. Freeze for up to 2–3 months.
Reheating: Warm the soup gently in a covered saucepan over medium-low heat until it comes to a light simmer or reheat in the microwave. If frozen, thaw overnight in the refrigerator before reheating. Tip: The soup may thicken after storing, add a splash of broth or water to loosen it to the consistency you like.
Food safety: Don’t leave cooked food sitting out at room temperature longer than 2 hours, or more than 1 hour if it’s over 90°F. The USDA recommends reheating leftovers to at least 165°F. For more information on food safety, visit the U.S. Department of Agriculture or foodsafety.gov.
This potato leek soup is simple, comforting, and easy to make with just a few ingredients. If you’d like to try more pureed soups, my butternut squash soup is a fall favorite, while crema de malanga (malanga soup) is wholesome and unique. For something lighter, artichoke soup is a lovely option, and pumpkin ginger soup makes a great choice on a cold day.
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📖 Recipe
Potato Leek Soup
Ingredients
- 2 tablespoons Butter
- 3 medium Leeks white and light green parts only, cleaned, and sliced
- 1 small Onion diced (use white or yellow onion)
- 1½ pounds Potatoes about 3–4 medium Russets or Yukon Golds, peeled and cut into 1½-2 inch pieces
- 4 cups Chicken Broth
- 1 Bay Leaf
- ½ teaspoon Salt plus more at the end if needed
- ⅛–¼ teaspoon Black Pepper or to taste
- ¼ cup Half & Half
- Green Onions, Chives, or Parsley for garnish, optional
Instructions
- Melt the butter in a large pot over medium heat. When the butter is melted and foamy, add the onions and leeks. Cook, stirring often, until they start to soften, 5–6 minutes.
- Add the potatoes, broth, bay leaf, salt, and pepper. Raise the heat to medium-high and bring the soup just to a boil. Then reduce to medium-low, cover, and simmer until the potatoes are very tender, 20–25 minutes. Stir occasionally and keep the broth at a gentle simmer, adjusting the heat as needed.
- Remove the bay leaf with tongs or a slotted spoon.
- Take the pot off the heat and blend with an immersion blender until smooth. If you don’t have an immersion blender, use a countertop blender (see Notes 2). Alternatively, mash some of the potatoes with a potato masher or the back of a spoon for a rustic-style soup.
- Return the pot to low heat. Stir in the half and half. Heat through, but do not let the soup boil.
- Taste and add salt if needed. As a reference, we added ½ teaspoon to ours. Serve hot, garnished with green onions, chives, or parsley if desired.
Notes
- Cleaning the leeks: Trim the root end and dark green tops, keeping only the white and light green parts. Slice lengthwise, then cut into half-moons. Place in a bowl of cold water and swish to loosen dirt. Scoop the leeks out, leaving grit behind. Repeat with fresh water if needed.
- Processing the soup: An immersion blender is the easiest way to puree the soup directly in the pot. If using a countertop blender, work in small batches. Never fill the blender with hot liquid. Remove the feeder cap, cover with a clean folded towel, and blend starting on low speed.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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