A warm, creamy, and comforting classic, this Leek and Potato Soup is the kind of cozy bowl everyone craves on chilly days. Smooth, velvety, and full of flavor, it’s made with simple ingredients you probably already have. With just butter, leeks, potatoes, and a splash of cream, you can create a restaurant-worthy dish in under an hour. Whether you’re serving it as a starter or a main meal, this recipe guarantees rich taste, a soothing aroma, and pure comfort in every spoonful.
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Why You’ll Love This Leek and Potato Soup
This soup is simple, yet unbelievably flavorful. The soft sweetness of leeks blends perfectly with buttery potatoes, creating a creamy texture that feels like a hug in a bowl. It’s easy to make and doesn’t require fancy ingredients. Plus, it’s budget-friendly and freezer-friendly, which makes it ideal for meal prep or weeknight dinners. You can also serve it as a light appetizer or a satisfying main course. It’s versatile, family-approved, and even more delicious the next day. Whether you’re new to soups or already love making them, this one’s bound to become a favorite.
What You’ll Need
Key Ingredients
Leeks bring a mild, onion-like sweetness and rich aroma. Butter adds depth and smoothness while helping the leeks soften gently. Garlic gives a savory base that enhances flavor. Starchy potatoes like Russet or Maris Piper break down easily, giving the soup its thick, creamy body. Chicken or vegetable stock adds richness and balance. A touch of cream makes the soup silky and luxurious, while salt and pepper round out the taste perfectly.
Optional Add-Ons and Garnishes
Croutons add crunch, while chopped chives bring a burst of freshness. You can also top your bowl with crispy bacon bits or a drizzle of cream for a touch of indulgence. For a deeper flavor, add extra garlic or more leeks — it’s all about personal preference.
Substitutions and Dietary Options
If you don’t have leeks, use onions instead. Replace cream with milk for a lighter version. To make it vegetarian, go with vegetable stock. Skip the croutons to keep it gluten-free. This soup is adaptable to most diets and tastes.
How to Prepare Leeks
Leeks can hold hidden grit inside their layers, so cleaning them well is important. Trim off the dark green tops and root ends. Slice the white and light green parts thinly. Then, place the slices in a bowl of cold water and gently swish them around. Let the dirt sink to the bottom, then lift the leeks out with your hands. Drain and pat dry before cooking. This step keeps your soup smooth and grit-free.
Step-by-Step: How to Make Leek and Potato Soup
Sauté the Leeks and Garlic
Melt butter in a large pot over medium heat. Add garlic and leeks, stirring occasionally until soft and fragrant, about 7 minutes. Keep the heat gentle so the leeks stay sweet, not browned.
Simmer with Potatoes and Stock
Add the cubed potatoes and pour in the stock. Stir, then bring to a gentle simmer. Cover and cook for about 25 minutes or until the potatoes are very soft.
Blend Until Smooth
Turn off the heat. Use a stick blender to blend the soup until smooth, but not gluey. Avoid over-blending to keep the texture light and velvety.
Add Cream and Seasoning
Stir in the cream, salt, and pepper. Taste and adjust seasoning if needed. For a thinner consistency, add a little more stock.
Make Croutons (Optional)
Preheat the oven to 180°C or 350°F. Toss bread pieces with melted butter or oil, then bake for about 5 minutes until golden. Sprinkle a bit of salt while hot for perfect crunch.
Serve and Garnish
Ladle soup into bowls. Add a drizzle of cream, a sprinkle of chives, and a few croutons. Serve hot and enjoy that comforting, creamy bite.
Pro Tips for Perfect Texture and Flavor
Use high-starch potatoes like Russet or Sebago for a naturally creamy texture. Cook the leeks slowly to draw out their sweetness. If your soup becomes too thick, add a splash of stock to loosen it up. Avoid blending too much, as it can make the potatoes gluey. For more depth, use homemade stock and a dash of white pepper. You can also top with crispy bacon or shredded cheese for extra richness. Every small touch makes a big difference in the final flavor.
Storage and Freezing Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring often. To freeze, skip the cream and store for up to 3 months. Thaw overnight in the fridge, then reheat and stir in cream before serving. This keeps the texture smooth and fresh.
Serving Suggestions
Pair this soup with warm crusty bread or garlic toast. It’s also lovely with a fresh green salad for a balanced meal. For a heartier option, add toppings like crispy bacon bits, sautéed leeks, or grated cheddar cheese. If you enjoy comforting bowls like this, you’ll also love our creamy leek and chicken soup or sausage potato soup for ultimate comfort.
Frequently Asked Questions
How to make the best potato and leek soup?
Cook the leeks gently, use starchy potatoes, and avoid over-blending. Add cream last for a silky finish.
What spices are good in potato leek soup?
Nutmeg, thyme, or a pinch of white pepper add warmth without overpowering the leeks.
Why is potato and leek soup so good?
It’s simple yet rich, with a smooth, creamy texture and a comforting, savory taste.
What was Julia Child’s favorite soup?
Julia Child adored classic leek and potato soup, also known as “Potage Parmentier.”
Other Recipes You May Enjoy
- hearty Maryland crab soup
- absolutely ultimate potato soup recipe
- cheddar cheese potato soup
- creamy Cajun potato soup
Conclusion or Final Thoughts
Leek and Potato Soup is one of those timeless recipes that never goes out of style. It’s warm, creamy, and wonderfully simple, making it perfect for any night of the week. I love keeping a batch in the freezer for easy lunches or quick dinners. You can customize it easily with toppings or make it vegetarian with a few swaps. However you serve it, this comforting soup is sure to bring everyone to the table. For more cozy ideas, visit my Pinterest page and start saving your favorite soup recipes today.
Leek and Potato Soup
Equipment
- Large pot For cooking the leeks and simmering the soup
- Stick blender For blending soup until smooth
- Oven or toaster oven For baking croutons
- Cutting board For preparing vegetables
- Sharp knife For slicing leeks and cubing potatoes
Ingredients
- 2 tbsp butter
- 2 cloves garlic, minced
- 3 leeks white and light green parts, thinly sliced
- 1 kg starchy potatoes, peeled and cubed
- 1.5 litres chicken or vegetable stock
- 0.75 cup heavy or thickened cream (or milk)
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 slices bread for croutons
- 1 tbsp melted butter or olive oil spray
- chopped chives and extra cream for garnish
Instructions
- Melt butter in a large pot over medium heat. Add minced garlic and leeks. Cook gently for about 7 minutes until soft and fragrant, without browning.
- Add potatoes and stock. Bring to a simmer, then cover and cook for 25 minutes or until potatoes are soft.
- Turn off the heat and blend with a stick blender until smooth. Avoid over-blending to prevent a gluey texture.
- Stir in salt, pepper, and cream. Adjust seasoning and consistency as needed.
- For croutons: preheat oven to 180°C (350°F). Toss bread pieces with butter or oil and bake for 5 minutes until golden. Sprinkle salt while hot.
- Serve soup hot with a drizzle of cream, chopped chives, and croutons.
