Potato and Leek Soup Recipe

4.7 from 3 votes

Updated:

By Ollie Cartwright

Reading Time: 3 minutes

This classic French cuisine is known for a smooth & creamy texture that pairs perfectly with crusty bread for a filling meal. Our Potato and Leek Soup Recipe is just what your tastebuds are asking for!

Potato Leek Soup (Top Down 2)

How to Make Potato and Leek Soup

A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.

Step 1: Prepare your ingredients by cutting off the roots & dark green tips of your leeks. Wash them thoroughly and rough chop them. You should have about 5 cups worth. Peel and cube your potatoes into 1/2-inch pieces. Peel and crush your garlic. Finely chop the chives.

Potato Leek Soup ingredients

Step 2: In a warm pan over medium heat, melt butter, add leeks and garlic, then sauté for approximately 10 minutes (until soft and wilted). Adjust heat as needed so as not to brown them.

Potato Leek Soup saute

Step 3: Add your potatoes, broth, thyme, bay leaves, salt, and pepper. Bring it all to a boil, cover, turn heat to low, and then simmer for 15 minutes (or until potatoes are soft).

Potato Leek Soup potatoes broth herbs

Step 4: Remove the thyme and bay leaves and then purée the soup with a hand-held immersion blender until smooth (you can leave a few potato chunks if that’s your preference, but remember it won’t freeze as well that way).

Potato Leek Soup blend

Step 5: Add the heavy cream and bring it to a simmer for 10 minutes. (Skip this step if you’re going to freeze the soup.)

Potato Leek Soup add cream

Step 6: Season with salt & pepper. Plate and garnish each bowl with 1 tbsp chives.

Potato Leek Soup 12 side view 2 1

Tweaks

Looking for some inspiration on how to change it up? Check out our suggestions below.

  • Bacon and Cheddar: Cook some bacon until crispy and then crumble it into the soup just before serving. Add about 1/8 cup of shredded sharp cheddar cheese to each bowl for an extra layer of richness.
  • Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to give the soup a subtle kick.
  • Coconut Curry Twist: Replace some of the broth with coconut milk and add a teaspoon of curry powder for a unique and exotic twist.
  • Garlic Infusion: Roast and crush 3 garlic cloves before adding them to the soup for a milder and slightly sweet garlic flavor. Don’t forget to remove them prior to serving.

Storage

So….you made a little too much? That’s okay, we’re pros at the storage bit.

Refrigerate: Potato and leek soup will last in the fridge for 4-5 days.

Freeze: You can freeze potato and leek soup for up to 6 months. Prepare it as you usually would, but don’t add the cream. Full instructions can be found here.

Reheat: If you’re starting from frozen, the easiest way to defrost and thaw potato leek soup is to remove one container from the freezer and place it in the fridge overnight. If you need the soup to defrost quicker, you can place the container or ziplock bag into a bowl of warm water.

Once thawed, place it in a pot on medium heat for about 7 minutes and add in the cream you didn’t add in during the cooking process.

If you’re using refrigerated soup, you can use the microwave – simply place the container into the microwave and cook on full power for 2-3 minutes. We recommend using some sort of cover in case it bubbles over.

Potato and Leek Soup Recipe

4.7 from 3 votes
Course: SoupsCuisine: FrenchDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

Recipe TagLine

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Ingredients

  • 3 tbsp – Butter (unsalted)

  • 4 – Leeks (chopped – white & light green parts)

  • 3 – Garlic Cloves (peeled and crushed)

  • 2 lbs – Yukon Gold potatoes (peeled & 1/2″ cubed)

  • 7 cups – Vegetable Broth – or – Chicken Broth

  • 2 – Bay leaves

  • 2 – Thyme Sprigs

  • 1 tsp – Salt

  • 1/4 tsp – Black Pepper (ground)

  • 1 cup – Heavy Cream

  • 6 tbsp – Chives

Directions

  • Prep
    Cut off the roots & dark green tips of your leeks. Wash them thoroughly and rough chop them. You should have about 5 cups worth. Peel and cube your potatoes into 1/2-inch pieces. Peel and crush your garlic. Finely chop chives.
  • Saute
    Melt butter over medium heat. Add leeks and garlic. Sauté approximately 10 minutes, until soft and wilted. Adjust heat as needed so as not to brown them.
  • Potatoes & Simmer
    Add potatoes, broth, thyme, bay leaves, salt, and pepper. Bring to a boil, cover, turn heat to low, and simmer for 15 minutes or until potatoes are soft.
  • Blend
    Remove thyme and bay leaves. Purée the soup with a hand-held immersion blender until smooth.
  • Cream & Simmer
    Add heavy cream and bring to a simmer for 10 minutes.
  • Season & Serve
    Season with salt & pepper. Plate and garnish each bowl with 1 tbsp chives.

Recipe Video

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