When comfort calls for something golden, creamy, and soul-satisfying, Potato Leek Soup is always the answer. This French classic captures the gentle, mellow flavor of leeks and creamy potatoes in each spoonful, all brought together by rich broth and a splash of milk for velvety smoothness. Whether you’re turning to it on a chilly night or serving it at a festive table, Potato Leek Soup is a dish that invites second helpings, glowing faces, and plenty of great conversation. It’s no wonder this soothing soup is beloved far and wide.

Ingredients You’ll Need

Ingredients You’ll Need

Potato Leek Soup is all about cozy simplicity—nothing fancy, just a handful of humble, flavorful ingredients that blend into something truly magical. Each one brings its own magic, whether it’s luscious texture from Yukon gold potatoes or that unmistakable, mild sweetness from freshly sliced leeks.

Leeks: Cleaned and sliced, they’re the foundation for the soup’s sweet, oniony base—don’t forget to rinse out all the hidden grit!
Butter or Olive Oil: Adds richness and softness, infusing the leeks and potatoes with flavor as they gently cook.
Garlic: Just a couple of cloves, but they bring a whisper of warmth that perks up every bowl.
Yukon Gold or Russet Potatoes: These turn perfectly creamy once cooked and blended, forming the soup’s hearty body.
Vegetable or Chicken Broth: Offers depth, complexity, and that savory backbone every great soup deserves.
Milk, Cream, or Non-Dairy Milk: A final stir of creaminess makes the soup lush—choose whichever you love or have on hand.
Dried Thyme: Earthy and aromatic, it complements the leeks beautifully.
Salt and Pepper: Essential for coaxing all the gentle flavors forward—taste as you go!
Chopped Chives or Parsley: Sprinkle on top for a burst of fresh color and a subtle, herby finish.

How to Make Potato Leek Soup

Step 1: Soften the Leeks

Start by placing a large pot over medium heat and melting your butter (or swirling in the olive oil) until shimmering. Add your sliced leeks and stir them gently, letting them soften and turn fragrant—but not brown—over 6 to 8 minutes. This step is where all that delicate, subtly sweet flavor is built, so take your time and let the leeks get silky and tender.

Step 2: Bloom the Garlic

Once the leeks are soft and inviting, stir in your minced garlic. Let it cook for about 1 to 2 minutes. You’ll notice the aroma becomes richer, giving the base of your Potato Leek Soup an extra layer of warmth without overwhelming the lovely leek flavor.

Step 3: Simmer with Potatoes and Broth

Now it’s time to add your diced potatoes, broth, thyme, and a pinch each of salt and pepper. Stir everything together, increase the heat, and bring your pot to a gentle boil. As soon as it’s bubbling, drop the heat down to a simmer and cook, uncovered, for 20 to 25 minutes. At the end of this stage, the potatoes will be so tender they nearly melt away when poked with a fork.

Step 4: Puree Until Smooth

When the potatoes are perfectly soft, out comes your immersion blender (or use a regular blender in batches, being cautious with the hot liquid). Puree the soup until it’s completely smooth and creamy—the texture is where the magic of Potato Leek Soup really shines.

Step 5: Stir in Cream and Finish

Return the soup to the heat if needed and stir in the milk, cream, or a non-dairy option. Warm everything through gently without letting it boil. Taste and tweak the seasoning; sometimes just a little extra salt or pepper brings all the flavors together. Ladle the soup hot into bowls, ready for garnishing.

How to Serve Potato Leek Soup

Garnishes

A steamy bowl of Potato Leek Soup practically begs for a finishing touch. Sprinkle over chopped fresh chives or parsley for a vibrant color pop, or add a swirl of cream for a touch of decadence. For those who crave a bit of crunch or savoriness, a scatter of crispy bacon bits or toasted sunflower seeds can add excitement and texture to every spoonful.

Side Dishes

Serve your Potato Leek Soup alongside warm, crusty bread or buttery baguette slices for dipping. If you want to round out the meal, a crisp green salad with tangy vinaigrette provides a fresh, crunchy contrast. For heartier appetites, a gooey grilled cheese sandwich turns this into the ultimate comforting lunch or supper.

Creative Ways to Present

For special occasions, serve your Potato Leek Soup in small mugs or espresso cups as an elegant starter. You can also top each bowl with fancy croutons, a drizzle of truffle oil, or even a sprinkle of grated Gruyère cheese for a bistro-inspired twist. Get playful with presentation—after all, delicious food is even more delightful when it looks beautiful!

Make Ahead and Storage

Storing Leftovers

Leftover Potato Leek Soup keeps wonderfully in the refrigerator, developing even more flavor overnight. Store it in an airtight container for up to 4 days—the flavors mellow and deepen, making your next bowl just as irresistible.

Freezing

This soup is surprisingly freezer-friendly! Let it cool completely, then transfer to freezer-safe containers or heavy-duty zip-top bags (don’t forget to label and date). Freeze for up to 2 months. If you’ve used dairy, be aware the soup may separate a touch after thawing, but a good stir brings it back to silky goodness.

Reheating

To reheat, gently warm Potato Leek Soup in a saucepan over low to medium heat, stirring occasionally until hot. If the texture seems thick after chilling or freezing, whisk in a splash of broth or milk to loosen things up. Avoid rapid boiling to keep it creamy and smooth.

FAQs

Can I make Potato Leek Soup vegan?

Absolutely! Swap the butter for olive oil and use your favorite unsweetened non-dairy milk. Vegetable broth keeps this soup 100 percent plant-based, and it’s just as creamy and satisfying.

What potatoes work best for this recipe?

Yukon Golds give the creamiest texture, but russet potatoes also blend beautifully and have a mild, earthy flavor. If you need to use what you have, either option will still bring delicious results to your Potato Leek Soup.

Can I leave my soup chunky instead of pureeing?

Definitely! If you enjoy a rustic bite, simply mash the cooked potatoes lightly with a potato masher so the soup stays a little chunky. Either way, the classic flavors still shine.

What’s the best way to clean leeks?

Leeks love to hide dirt between their layers. Slice them first, then place the pieces in a bowl of cold water. Swish them around, let grit sink to the bottom, then scoop out the clean leeks onto a towel to dry.

Can I add extra vegetables to Potato Leek Soup?

Of course! Celery, carrots, or even a handful of spinach can be sautéed with the leeks or stirred in at the end for extra nutrients and color. Feel free to make it your own.

Final Thoughts

If there’s one cozy classic to make this season, let it be this creamy, inviting bowl of Potato Leek Soup. It’s a recipe designed for sharing, savoring, and returning to again and again. Don’t be surprised if it becomes a treasured staple in your kitchen—give it a try and let the warmth speak for itself!