This Potato & Leek Soup is a simple, comforting recipe made with tender potatoes, buttery leeks, onion, garlic, flavorful broth, herbs, and a creamy finish.
Leeks have a mild onion flavor that becomes soft and slightly sweet when cooked in butter. Paired with Yukon Gold potatoes, they create a naturally creamy soup even before any cream is added.
You can blend the soup completely smooth for a classic restaurant-style texture or leave some potato pieces intact for a rustic, hearty bowl.
It is perfect for fall and winter dinners, budget-friendly family meals, meal prep, vegetarian cooking, make-ahead lunches, and easy one-pot meals.
Why You’ll Love This Recipe
Simple ingredients. Potatoes, leeks, broth, garlic, and cream are all you need for the base.
Naturally creamy. Blended potatoes create body without requiring a large amount of cream.
Budget-friendly. Potatoes make an inexpensive but filling family meal.
One-pot recipe. Everything cooks in a Dutch oven or large soup pot.
Easy to customize. Add bacon, cheddar, ham, broccoli, roasted garlic, or extra vegetables.
Meal-prep friendly. It keeps well in the refrigerator and reheats easily.
Vegetarian-friendly. Simply use vegetable broth.
Ingredients
Vegetables
- 2 pounds Yukon Gold potatoes, peeled or unpeeled and diced
- 3 large leeks
- 1 small yellow onion, diced
- 4 garlic cloves, minced
Soup Base
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 5 cups chicken broth or vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon black pepper
- Salt to taste
Creamy Finish
- 1 cup heavy cream or half-and-half
Optional Finish
- ½ cup grated Parmesan
- 1 tablespoon butter
- Chopped chives
- Green onions
- Crumbled bacon
- Extra black pepper
Ingredient Notes
Best Potatoes for Potato & Leek Soup
Yukon Gold potatoes are my first choice because they have a naturally buttery texture and become wonderfully creamy when blended.
Russet potatoes also work and create an even thicker soup because they contain more starch.
For a rustic version with visible potato pieces, Yukon Golds hold their shape better.
Leeks
Leeks provide the signature flavor of this soup.
Only the white and light green portions are normally used.
Because dirt can hide between the layers, sliced leeks should be washed very thoroughly before cooking.
Broth
Chicken broth produces a slightly richer flavor.
Vegetable broth makes the soup vegetarian.
A lower-sodium broth gives you more control over seasoning.
Heavy Cream
Heavy cream creates the richest finish.
Half-and-half works well for a lighter version.
You can also leave the cream out completely and rely on the blended potatoes for creaminess.
How to Clean Leeks
Leeks can hold quite a bit of soil between their layers.
Cut away the dark green tops and root end.
Slice the white and light green portions lengthwise, then into thin half-moons.
Place the sliced leeks in a large bowl of cold water.
Separate the layers with your hands.
Allow the dirt to sink to the bottom.
Lift the leeks from the water rather than pouring everything through a strainer, which can put the dirt back onto them.
Rinse again if necessary.
How to Make Potato & Leek Soup
Step 1: Melt the Butter
Heat a large Dutch oven or soup pot over medium heat.
Add:
- Butter
- Olive oil
Let the butter melt.
Step 2: Cook the Leeks and Onion
Add the cleaned sliced leeks and diced onion.
Cook for approximately:
7–8 minutes
stirring occasionally.
You want them very soft but not deeply browned.
Step 3: Add Garlic
Stir in the minced garlic.
Cook for about:
30 seconds.
Step 4: Add Potatoes
Add the diced potatoes.
Stir them through the leek mixture.
Step 5: Add Broth and Seasonings
Pour in:
5 cups broth.
Add:
- Thyme
- Bay leaf
- Black pepper
Bring to a gentle boil.
Step 6: Simmer
Reduce the heat.
Cover partially and simmer for approximately:
18–25 minutes
or until the potatoes are completely tender.
A fork should slide through them easily.
Step 7: Remove the Bay Leaf
Discard the bay leaf before blending.
Step 8: Blend the Soup
For a completely smooth soup, use an immersion blender directly in the pot.
Blend until creamy.
For a chunkier soup, blend only about:
half to two-thirds
of the mixture.
This leaves tender potato pieces throughout.
Step 9: Add Cream
Reduce heat to low.
Stir in:
1 cup heavy cream or half-and-half.
Warm gently.
Avoid a hard boil once the cream has been added.
Step 10: Adjust the Texture
If the soup is too thick, add more broth.
If it is too thin, simmer gently for several additional minutes.
Step 11: Season
Taste and adjust:
- Salt
- Pepper
- Thyme
Add Parmesan if desired.
Step 12: Serve
Ladle into bowls.
Top with:
- Chives
- Black pepper
- Bacon
- Parmesan
- Green onions
Serve warm.
Expert Tips for the Best Potato & Leek Soup
Clean the leeks thoroughly. Grit between the layers can ruin an otherwise smooth soup.
Cook the leeks gently. Softening them slowly brings out their mild sweetness.
Cut potatoes evenly. Similar-size pieces cook at the same speed.
Don’t over-blend excessively. Potatoes contain starch, and extremely aggressive blending can sometimes create a gluey texture.
Use an immersion blender for convenience. It allows you to control exactly how smooth the soup becomes.
Add cream near the end. This gives you a smoother finish.
Taste before adding much salt. Broth and Parmesan may already provide plenty.
Delicious Variations
Loaded Potato & Leek Soup
Top each bowl with:
- Cheddar
- Bacon
- Sour cream
- Green onions
This gives the soup a loaded baked potato flavor.
Bacon Potato Leek Soup
Cook 6 slices of bacon first.
Remove the bacon and cook the leeks in a little of the rendered fat mixed with butter.
Crumble the bacon over the finished soup.
Cheesy Potato Leek Soup
Stir in:
1½ cups shredded cheddar
over low heat after blending.
Garlic Parmesan Potato Leek Soup
Increase the garlic to 6 cloves and add:
¾ cup Parmesan.
Ham Potato Leek Soup
Add:
2 cups diced cooked ham
after blending.
Simmer until hot.
This is an excellent way to use leftover ham.
Broccoli Potato Leek Soup
Add about:
2 cups broccoli florets
during the final 8–10 minutes of simmering.
Blend all or part of the broccoli with the soup.
Slow Cooker Potato & Leek Soup
Add cleaned leeks, potatoes, onion, garlic, broth, thyme, pepper, and bay leaf to the slow cooker.
Cook on:
LOW for 6–7 hours
or
HIGH for 3–4 hours,
until the potatoes are very tender.
Remove the bay leaf.
Blend.
Stir in cream during the final 15–20 minutes.
Dairy-Free Potato Leek Soup
Skip the heavy cream.
Blend the potatoes thoroughly and use:
- Extra vegetable broth
- Unsweetened plant-based cream if desired
The potatoes themselves make the soup surprisingly creamy.
Extra-Thick Potato Leek Soup
Reduce the broth slightly or add an extra potato.
Blend until smooth.
Rustic Potato Leek Soup
Blend only half the soup and leave the remaining potatoes and leeks intact.
What to Serve With Potato & Leek Soup
Good pairings include:
- Crusty bread
- Garlic bread
- Cheddar biscuits
- Dinner rolls
- Grilled cheese sandwiches
- Green salad
- Roasted vegetables
- Chicken sandwiches
For a simple family dinner, warm crusty bread and a green salad are enough.
Make Ahead & Meal Prep
Potato & Leek Soup works very well for meal prep.
Prepare the soup completely, cool it, and divide it into airtight containers.
If you’re preparing it several days ahead, you can also leave out the cream initially.
When reheating:
- Warm the soup gently.
- Add cream.
- Adjust the consistency with broth if necessary.
For work lunches, store any bacon, chives, or cheese toppings separately.
Storage, Freezing & Reheating
Refrigerator
Cool leftover soup and place it in airtight containers.
Refrigerate for approximately:
3–4 days.
The soup normally becomes thicker after chilling.
Freezer
Potato and cream soups can sometimes change texture after freezing.
For the best result, freeze the soup before adding the cream.
Cool completely, portion into freezer-safe food-storage containers, and freeze.
After thawing, reheat gently and add the cream fresh.
Stovetop Reheating
Warm over medium-low heat.
Add a little:
- Broth
- Milk
- Cream
if necessary.
Microwave
Reheat individual portions in short intervals.
Stir between intervals for even heating.
Frequently Asked Questions
What part of a leek do you use for soup?
Use mainly the white and light green portions.
Do I need to peel the potatoes?
No. Yukon Gold potato skins are thin enough to leave on if you prefer a rustic soup.
What are the best potatoes for Potato & Leek Soup?
Yukon Golds create a buttery, creamy texture. Russets make a thicker soup.
Can I make Potato Leek Soup without cream?
Yes. Blended potatoes naturally make the soup creamy.
Can I make it in a slow cooker?
Yes.
Can I add bacon?
Absolutely.
Can I add cheese?
Cheddar and Parmesan both work very well.
Why is my soup too thick?
Add additional broth or milk.
Why is my soup too thin?
Simmer it longer or blend more of the potatoes.
Can I freeze Potato Leek Soup?
Yes, but freezing before adding dairy usually gives better results.
Printable Potato & Leek Soup Recipe
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: About 55 minutes
Servings: 6–8
Ingredients
- 2 pounds Yukon Gold potatoes, diced
- 3 large leeks, cleaned and sliced
- 1 small onion, diced
- 4 garlic cloves, minced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 5 cups chicken or vegetable broth
- 1 teaspoon thyme
- 1 bay leaf
- ½ teaspoon black pepper
- 1 cup heavy cream or half-and-half
- Salt to taste
- Chives or parsley for serving
Instructions
- Clean and slice the leeks thoroughly.
- Melt butter with olive oil in a large soup pot.
- Add leeks and onion.
- Cook for 7–8 minutes until soft.
- Add garlic and cook for 30 seconds.
- Add potatoes.
- Pour in broth.
- Add thyme, bay leaf, and black pepper.
- Bring to a gentle boil.
- Reduce heat and simmer for 18–25 minutes until potatoes are tender.
- Remove the bay leaf.
- Blend completely or partially with an immersion blender.
- Reduce heat to low.
- Stir in cream.
- Add extra broth if needed.
- Taste and adjust salt and pepper.
- Serve with chives, bacon, Parmesan, or green onions.
Final Thoughts
Potato & Leek Soup proves that a few inexpensive ingredients can create an incredibly comforting homemade meal.
Tender potatoes and slowly cooked leeks form the heart of the recipe, while garlic, broth, thyme, and cream turn them into a smooth, flavorful soup that’s perfect for cooler weather or an easy family dinner.
It is also extremely adaptable. Keep it simple and vegetarian, add bacon and cheddar for a loaded version, stir in leftover ham, make it in the slow cooker, or leave out the cream for a lighter bowl.
For the best results, clean the leeks thoroughly, soften them gently without burning, cook the potatoes until completely tender, avoid over-blending, and add the cream only after the soup is smooth.