Some dishes feel like they’ve been around forever, warming bellies and soothing souls. Leek and potato soup is one of them. It’s simple yet elegant, humble yet luxurious. Whether you’re curled up on the couch with a big bowl or serving it as an appetizer at a dinner party, this soup just works.
The magic of leek and potato soup is that it’s both creamy and light, packed with rich, buttery flavors without being overwhelming. And guess what? You don’t even need cream to make it velvety smooth. Potatoes do all the work, breaking down into a naturally thick and satisfying consistency.
Growing up, my idea of soup was the canned stuff—salty, thin, and questionably chunky. Then one day, I had homemade leek and potato soup, and my soup expectations were forever changed. It’s warm, cozy, and ridiculously easy to make. Ready to upgrade your soup game? Let’s dive in.
(Craving more cozy soups? Try this hearty Split Pea Soup with Ham, perfect for chilly nights.)
What is Leek and Potato Soup?
This soup is basically a love letter to simplicity. Just a few ingredients—leeks, potatoes, broth, and a bit of butter—come together to create something greater than the sum of its parts. The leeks bring a delicate sweetness, while the potatoes create that thick, creamy texture we all crave.
Leek and potato soup has roots in French cuisine, where it’s often called Potage Parmentier when served hot. If you chill it, it magically transforms into Vichyssoise, a dish fancy enough for fine dining but still made from pantry staples. Either way, it’s been a classic for centuries.
Some versions of this leek and potato soup recipe are chunky, some are silky smooth. The beauty of this dish? You can make it exactly how you like. Want a hearty, rustic feel? Leave some potato chunks intact. Prefer a velvety-smooth experience? Blend it into oblivion. It’s your call.
(Looking for another creamy, soul-warming bowl? Try this indulgent Crockpot Loaded Baked Potato Soup.)
Why You’ll Love This Soup
- Minimal Ingredients, Maximum Flavor – You only need a handful of ingredients, but they create something magical.
- Thick, Creamy, and Cozy – No flour or fancy thickeners needed—potatoes do all the heavy lifting.
- Versatile and Customizable – Keep it vegan, add cheese, throw in some crispy bacon—make it your own.
- Budget-Friendly – Leeks and potatoes are affordable, making this soup as wallet-friendly as it is delicious.
- Perfect for Any Occasion – Serve it as a quick weeknight meal or a refined appetizer at a fancy dinner.
It’s a dish that feels fancy but is secretly easy, which is exactly the kind of recipe I love.
Ingredients for Leek and Potato Soup
To whip up the best leek and potato soup recipe, here’s what you need:
- Leeks – Mild, slightly sweet, and the real star of the show.
- Potatoes – Starchy varieties like Russet or Yukon Gold work best for creaminess.
- Broth – Chicken broth adds depth, but vegetable broth keeps it vegetarian-friendly.
- Garlic Butter – Enhances the flavor and makes the leeks truly shine.
- Cream (Optional) – It’s already creamy, but a splash of cream makes it extra indulgent.
That’s it. No weird ingredients, no unnecessary steps—just simple, comforting goodness.
(Looking for another classic comfort dish? You’ll love this Chicken Dumpling Soup—pure nostalgia in a bowl.)
How to Choose the Best Leeks and Potatoes
Leeks:
- Look for firm, crisp leeks with vibrant green tops and white stems.
- Avoid leeks that feel limp, slimy, or overly thick (thicker ones can be tough).
Potatoes:
- Best choices: Russet, Maris Piper, or Yukon Gold—they break down perfectly for a creamy soup.
- Avoid waxy potatoes like red or new potatoes—they don’t blend as well.
Picking the right ingredients ensures the perfect balance of sweetness and creaminess in your soup.
How to Clean and Cut Leeks Properly
Leeks are sneaky little things. Dirt hides in their layers, so you have to clean them properly before cooking.
Step-by-Step Guide to Cleaning Leeks:
- Trim off the dark green tops—they’re too tough to eat.
- Slice the white and light green parts into thin rings.
- Place them in a bowl of cold water, swish them around, and let the dirt settle.
- Drain and rinse well to remove any last bits of grit.
Cleaning leeks might seem like a hassle, but trust me, a little effort now saves you from biting into a mouthful of dirt later.
How to Make Leek and Potato Soup
1. Sauté the Leeks in Garlic Butter
Melt butter in a pot, add garlic, and slowly sauté the leeks until soft and fragrant.
2. Add Potatoes and Broth
Stir in diced potatoes and pour in the broth. Let it simmer until the potatoes are meltingly tender.
3. Blend to Your Desired Texture
Use an immersion blender for a smooth soup, or leave it chunky for a rustic feel.
4. Stir in Cream (Optional)
A splash of cream makes it even richer, but the potatoes already create a naturally thick texture.
5. Season and Serve
Adjust salt and pepper, then top with chives, croutons, or crispy bacon.
(Need another comforting dish? Try this umami-packed Potsticker Soup—it’s bursting with flavor.)
How to Store and Reheat Leek and Potato Soup
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months (skip the cream if freezing).
- Reheat Gently: Use low heat on the stovetop, stirring occasionally to prevent separation.
(Want another hearty dinner? Check out this filling Beef Barley Soup—perfect for meal prepping.)
More Delicious Chicken Recipes to Try
Leek and Potato Soup Recipe
Ingredients
- 3 large leeks white and light green parts only, sliced
- 3 Russet potatoes peeled and diced
- 4 cups chicken or vegetable broth
- 2 tbsp butter or olive oil for a dairy-free option
- 2 cloves garlic minced
- 1 cup heavy cream optional
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp thyme optional
- Chopped fresh chives or croutons for garnish
Instructions
- Prepare the Leeks: Slice the leeks into thin rounds, then place them in a bowl of cold water. Swish them around to remove any dirt, then drain and set aside.
- Sauté the Leeks: In a large pot, melt butter over medium heat. Add the garlic and sliced leeks. Cook for 5-7 minutes, stirring occasionally, until the leeks become soft and fragrant.
- Add Potatoes and Broth: Stir in the diced potatoes and pour in the broth. Bring to a gentle boil, then reduce heat to a simmer. Let it cook uncovered for about 20 minutes or until the potatoes are fork-tender.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. If using a standard blender, allow the soup to cool slightly before blending in batches to avoid splattering.
- Add Cream (Optional): Stir in the heavy cream for extra richness. Taste and adjust seasoning with more salt and pepper if needed.
- Serve & Garnish: Ladle into bowls and top with chopped chives, croutons, or an extra drizzle of cream. Serve with crusty bread for dipping.
Notes
- Dairy-Free Option: Use olive oil instead of butter and skip the cream for a lighter, dairy-free version.
- Chunky Version: If you prefer a rustic texture, mash the potatoes with a fork instead of blending.
- Make-Ahead & Storage: This soup stores well in the fridge for up to 4 days. Freeze it for up to 3 months, but leave out the cream until reheating.
- Best Potatoes: Russet or Yukon Gold work best for a creamy consistency. Avoid waxy potatoes, as they won’t blend as smoothly.
Leek and potato soup is proof that simple ingredients can create something magical. Whether you keep it chunky and rustic or blend it silky smooth, it’s the ultimate cozy meal. Grab your pot, chop those leeks, and enjoy a bowl of pure comfort tonight.
