This Creamy Potato and Leek Soup recipe is comforting and delicious! Easy to prepare with simple ingredients, it’s one of our favorite fall and winter meals.
Let’s make potato and leek soup! Now that it’s fall, I bring home tall, lush leeks from the farmers market almost every week. This potato and leek soup recipe is my favorite way to use them.
It is creamy, rich and tasty.stuffed with delicate onion-studded leeks, buttery yellow potatoes, garlic and thyme. Easy to make with simple ingredients, it’s exactly the kind of warm, vegetarian meal I crave during the fall and winter.
You can make this potato and leek soup recipe in two ways. First, you have the option of making a quick stock using the dark green leek tips. Lightly sweet and aromatic, it adds amazing depth to the soup. If you’re short on time, don’t worry: regular vegetable broth works here too.
I love pairing this soup with a slice of crusty bread, a grilled cheese sandwich, or a simple green salad for a comforting meal. I hope you enjoy it too!
Potato and leek soup ingredients
Here’s what you’ll need to make this classic potato and leek soup recipe:
- Potatoesof course! Yellow potatoes, like Yukon Gold potatoes, are best in this recipe. They have a richer, butterier flavor than russet potatoes and give the soup a lovely creamy texture.
- leeks – You will only need the white and light green parts to make the soup. You can discard the dark green tops, but instead I recommend using them to make a quick leek top stock (recipe below). It adds a wonderful depth of flavor to this soup!
- Butter – To sauté the leeks. Vegan butter works here too.
- Garlic – For a tasty depth of flavor.
- fresh thyme – Its earthy, citrus and woody flavor brings freshness to the soup.
- Milk or cream – For wealth. Heavy cream is traditional in potato and leek soup, but we have had excellent results with 2% milk and also whole milk. A non-dairy option like oat milk might even work!
- fresh lemon juice – Optional, but delicious! I love the bright, spicy finish it gives to the soup.
- And salt and pepper – To make all the flavors stand out!
Find the full recipe with measurements below.
How to make potato and leek soup
The first step in this potato and leek soup recipe is to prepare the leeks. Leeks have a dirty secret: Even if they look clean on the outside, their inner layers can contain A LOT of sand. You don’t want it all to end up in your soup!
- To wash leeks, cut off the dark green tops.
- Next, cut the dark ends and light root tips in half lengthwise.
- If you are making the leek broth, rinse both parts under cold running water, gently separating the layers as you rinse to remove any dirt. If you skip the broth, feel free to discard the top.
While you’re at it, chop the potatoes (no need to peel!), grate the garlic, and bundle the thyme. You are ready to cook!
Next, prepare the broth, if you are using it. It is prepared in a quick 30-minute simmer on the stove. You can find the complete recipe with measurements at the end of this post.
Then, we go with the potato and leek soup. Sauté the leeks in the butter until tender, lowering the heat if they start to brown. Add the potatoes, garlic, broth, and thyme and simmer until the potatoes are tender, about 20 minutes.
puree the soup in an upright blender (you may need to work in batches) or use an immersion blender to blend directly in the pot. Add milk or cream and lemon juice, if using.
Season to taste with salt and pepper.
Ladle the soup into bowls and serve with a drizzle of olive oil, freshly ground black pepper and fresh chives on top. Enjoy!
Find the full recipe with measurements below.
Storage
Leftover potato and leek soup keeps well in an airtight container in the refrigerator for up to 3 days. It will thicken a little in the refrigerator, so you may need to add a little water to loosen it when you reheat it. Reheats well in the microwave or on the stove.
Can you freeze potato and leek soup?
In general, I don’t recommend freezing potato soups because they can separate and become gummy when thawed.
However, if you want to freeze this one, you can freeze it for up to 3 months. without the cream.
Let the frozen soup thaw overnight in the refrigerator. Gently reheat it on the stove, stirring frequently to bring it back together if it separates. Add the milk or cream to the soup when it is hot.
More soup recipes to try
If you love this leek and potato soup, try one of these homemade soup recipes below:
Potato and Leek Soup
serves 8
This potato and leek soup recipe is one of our favorite meals during the fall and winter. It’s creamy, tasty and easy to make. Any vegetable broth will work here, but I especially love the quick leek broth below. Intensify the sweet onion flavor of this simple soup.
Optional leek broth
- 4 large leeks, about 2½ pounds, dark green top only
- 12 mugs water
- 8 fresh thyme sprigs
- 5 garlic cloves, placed
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
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Optional: prepare the leek broth. Cut the dark green tops off the leeks. Wash well and add to a large pot with the water, thyme, garlic, salt and peppercorns. Bring to a boil over high heat, then reduce heat and simmer for 30 minutes. Strain and measure 6 cups of broth for the soup. Freeze the remaining broth or store it in the refrigerator for another use.
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Make the soup: Chop the white and light green parts of the leeks. Wash well.
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Heat the butter in a large pot or saucepan over medium heat. Add the leeks, salt and some ground pepper and cook for 8 to 10 minutes, stirring occasionally, or until the leeks are soft. If the leeks begin to brown before they soften, reduce the heat.
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Add the potatoes, garlic, stock and thyme and simmer for 20 minutes, or until the potatoes are very soft. Use an immersion blender or transfer to an upright blender to blend until smooth. Return the soup to the pot and add the milk. Season to taste, adding lemon juice, if desired.
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Garnish with chives and serve.
