Leek and Potato SoupSoupLeek and Potato Soup

Leek and Potato Soup is one of those comforting classics that never go out of style. I first made this recipe on a chilly Sunday afternoon, after a long walk with a basket full of fresh vegetables from the local market. The scent of slow-sautéed leeks warming through my kitchen was enough to draw everyone out of their rooms.

This recipe wasn’t born out of fancy ingredients or complicated techniques—it came from a desire to create something warm, filling, and nourishing with the most humble pantry staples.

Whether you’re feeling under the weather, looking for a light starter, or craving something creamy without being heavy, this soup is your answer.

It’s a recipe every home cook should master. Here’s why.

Why I Love This Recipe

There’s something almost therapeutic about making leek and potato soup. It’s simple, clean, and allows the ingredients to truly shine.

Leeks, when gently cooked, transform into a sweet, mellow base that’s worlds away from their raw, onion-like sharpness. Combine that with the earthy creaminess of potatoes and you get a rich, velvety soup that tastes far more luxurious than it really is.

It’s the kind of dish that reminds you food doesn’t need to be fancy to be satisfying.

Another reason I adore this soup is its versatility. You can keep it rustic and chunky or blend it into a silky smooth purée. It’s equally good as a starter or a light meal with crusty bread.

You can also make it ahead of time, freeze it, and reheat it without compromising flavor.

In many homes, especially in France and the UK, this soup is a staple during the colder months—and for good reason. It’s nutritious, affordable, and perfect for batch cooking. Plus, it can be tailored to suit dietary needs like vegetarian or even vegan with just a few simple tweaks.

Ingredients for Leek and Potato Soup

To make a deeply flavorful and satisfying leek and potato soup, you don’t need a long list of ingredients. The magic is in their quality and the way they’re cooked.

Here’s what you’ll need:

Leeks
Look for fresh, firm leeks with dark green leaves and clean white stalks. You’ll only be using the white and pale green parts for the best flavor and texture. Make sure to clean them thoroughly—leeks often hide grit between their layers.

Potatoes
The ideal choice is starchy potatoes like Russet or floury Yukon Gold. These types break down well and help create that creamy texture without needing heavy cream.

Onion
A yellow or white onion adds an extra layer of sweetness and helps deepen the base flavor.

Garlic
Just a couple of cloves go a long way in bringing out warmth and depth.

Butter
Unsalted butter is preferred to control the salt levels. It provides a rich, rounded flavor that pairs beautifully with the sweetness of the leeks.

Vegetable Broth
Use a high-quality vegetable broth or stock. This enhances the flavor and keeps the soup vegetarian-friendly.

Salt and Pepper
Sea salt and freshly ground black pepper bring balance and seasoning.

Optional: Cream or Milk
For a touch of indulgence, you can finish the soup with a splash of cream or milk. Coconut cream works well too for a vegan version.

Fresh Herbs (optional)
Chives, thyme, or parsley add freshness when sprinkled on just before serving.

How Much Time Will You Need?

This leek and potato soup comes together fairly quickly and doesn’t demand a lot of active prep time.

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

It’s perfect for a weeknight dinner or for prepping a large pot over the weekend to enjoy throughout the week.

How to Make This Leek and Potato Soup

Here’s a step-by-step guide that walks you through the process. Each step is designed to make sure you get that perfectly creamy, flavorful result every time.

Step 1: Prepare the vegetables
Start by trimming the leeks. Slice off the root end and the tough dark green tops. Cut the remaining stalk lengthwise, then slice into thin half-moons. Place the sliced leeks in a bowl of cold water and swish them around to remove grit. Drain and repeat if necessary.

Peel and dice the potatoes into 1-inch cubes. Finely chop the onion and mince the garlic.

Step 2: Sweat the aromatics
In a large, heavy-bottomed soup pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat.

Add the leeks and onions. Sauté gently for 10 minutes, stirring occasionally, until the leeks are soft and translucent. Do not let them brown—slow cooking is key to their delicate sweetness.

Add the minced garlic and cook for another minute, until fragrant.

Step 3: Add potatoes and broth
Toss in the diced potatoes and stir to coat them with the leek mixture.

Pour in the vegetable broth, enough to just cover the vegetables—about 4 to 5 cups depending on your pot size.

Add a generous pinch of salt and freshly cracked black pepper.

Step 4: Simmer until tender
Bring the soup to a gentle boil, then reduce the heat to low and cover.

Let it simmer for about 20 minutes, or until the potatoes are fork-tender and beginning to break down.

Step 5: Blend or mash
At this stage, you can choose how smooth you want the soup to be.

For a rustic feel, use a potato masher to break down the chunks. For a velvety texture, blend the soup in batches using a blender, or use an immersion blender directly in the pot.

Taste and adjust seasoning as needed.

Step 6: Finish with richness (optional)
If you want a creamier finish, stir in ½ cup of cream or whole milk. Heat gently until warmed through, but do not boil.

Step 7: Serve and enjoy
Ladle into bowls and garnish with chopped chives or fresh thyme. Serve warm with crusty bread or a light salad.

Substitutions

Leek and Potato Soup is incredibly flexible. Here are a few ways to adapt it without losing its essence:

Butter → Olive Oil
For a vegan version, use extra virgin olive oil or dairy-free margarine instead of butter.

Vegetable Broth → Chicken Broth
If you’re not vegetarian, a homemade chicken broth adds even more depth of flavor.

Cream → Coconut Milk or Cashew Cream
For a dairy-free but still rich finish, try coconut milk or cashew cream. Both provide silkiness without overpowering the flavor.

Potatoes → Cauliflower
If you want a lower-carb alternative, cauliflower can replace some or all of the potatoes. The soup will still be creamy but lighter.

Leeks → Onions + Shallots
If you can’t find leeks, use a combination of onions and shallots. While the flavor will be slightly different, it’s still delicious and comforting.

Best Side Dish of Leek and Potato Soup

A warm bowl of leek and potato soup deserves a good companion. Here are three sides that pair beautifully:

1. Crusty Sourdough Bread
The chewy texture and tangy flavor of sourdough are perfect for dipping and scooping up the last spoonfuls of soup.

2. Simple Green Salad
A light salad with vinaigrette balances the richness of the soup. Try baby greens, cucumber, and radish with lemon dressing.

3. Savory Cheese Scones
Serve warm cheddar or herb scones alongside the soup. Their buttery, crumbly texture adds a lovely contrast.

Serving and Presentation Tips

Leek and potato soup may be humble in ingredients, but presentation can elevate it into something truly elegant. Whether you’re serving this on a weeknight or as a starter for a dinner party, a little care in plating goes a long way.

Use shallow soup bowls or wide-rimmed plates—these showcase the creamy texture beautifully and allow space for garnishes.

For a simple touch of color, drizzle a swirl of cream or olive oil on top just before serving. A sprinkle of finely chopped chives or fresh thyme adds a bright green contrast.

Want a bit of crunch? Top the soup with homemade croutons or crispy leeks. If you’re feeling indulgent, a sprinkle of crumbled cooked bacon also works wonders.

Always serve hot, with warm bread or a freshly baked roll on the side. The steam rising from the bowl, the aroma of buttery leeks, and a cozy setting will make even a quiet night feel special.

Tips and Tricks to Make This Recipe Better

The secret to great leek and potato soup? Patience.

This recipe may be simple, but small adjustments and techniques can make it exceptional.

• Clean your leeks thoroughly. They grow in sandy soil and trap grit between layers. Rinse well in cold water after slicing.
• Don’t rush the sweating process. Gently cooking the leeks and onions without browning develops their natural sweetness and depth. This step builds your flavor base.
• Choose the right potatoes. Starchy varieties like Russet or Yukon Gold give the soup its creamy body. Waxy potatoes won’t break down as nicely.
• Blend in batches. If using a traditional blender, don’t overfill. Hot soup expands and can cause splatters. Hold the lid down with a towel.
• Finish with acidity. A few drops of lemon juice or white wine vinegar at the end brightens the whole soup and balances the richness.
• Garnish intentionally. Herbs, pepper, cream, or even a small spoonful of pesto can give the dish layers of flavor and presentation appeal.

Common Mistakes to Avoid

Even with a recipe this forgiving, there are a few easy mistakes that can dull the final flavor or ruin the texture.

• Skipping the cleaning of leeks. Grit in your soup can’t be fixed after cooking. Always soak and rinse them thoroughly.
• Cooking the leeks too hot. Browning gives them a bitter edge and can overpower the delicate soup. Keep the heat low and stir often.
• Overloading with liquid too early. Start with just enough broth to cover the vegetables. You can always thin the soup later after blending.
• Under-seasoning. Potatoes soak up salt like sponges. Always taste and adjust seasoning just before serving.
• Using the wrong potatoes. Waxy potatoes like red or fingerlings won’t give the creamy texture this soup needs.

How to Store It

This soup stores beautifully and even tastes better the next day as the flavors meld.

Refrigerator:
Let the soup cool completely, then transfer it to an airtight container. It will keep well in the fridge for up to 4 days.

Freezer:
Leek and potato soup freezes well, but if you’ve added cream, freeze before adding dairy. Store in freezer-safe containers or zip-top bags for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating:
Warm gently in a pot over low heat, stirring occasionally. If the soup is too thick, add a splash of broth or water to loosen it. Avoid boiling after adding dairy.

FAQ

Q1: Can I make this soup vegan?
Yes. Use olive oil instead of butter and skip the cream or replace it with coconut milk or cashew cream. Use vegetable broth and check that all your ingredients are vegan-friendly.

Q2: Can I use frozen leeks?
Frozen leeks work well if fresh ones are unavailable. Sauté them directly from frozen without thawing first, and adjust cooking time slightly.

Q3: Can I add other vegetables?
Absolutely. Celery or carrots can be sautéed with the leeks for more depth. Cauliflower or parsnips also blend beautifully into this soup.

Q4: What can I use instead of potatoes?
Try cauliflower for a lower-carb version or sweet potatoes for a richer, slightly sweeter soup.

Q5: How can I make this in an Instant Pot or Slow Cooker?
For an Instant Pot, sauté the vegetables using the sauté function, then pressure cook for 8 minutes. For a slow cooker, add all ingredients and cook on low for 6–7 hours, then blend.

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