Let me tell you, there’s nothing like curling up with a bowl of creamy, dreamy potato leek soup when the world feels a little too loud. You know what I mean—the kind of soup that doesn’t just fill your belly but hugs your soul too? That’s this soup. It’s humble, yes, but don’t let that fool you. It’s silky smooth, quietly rich, and tastes like a warm whisper from grandma’s kitchen.

Whether you’re trying to impress someone with your “I totally didn’t just learn this yesterday” kitchen skills or just want a cozy night in with your favorite fuzzy socks, this soup’s got your back. We’re diving deep into all the creamy goodness, but without any of the dairy drama (yes, it can go vegan and still be lush!).

Get ready to ladle up comfort.

Recipe Snapshot

Category	Details
Yield	4 servings
Serving Size	1 bowl (about 1.5 cups)
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Calories per Serving	~290 kcal*
Primary Cooking Method	Stovetop simmer
Diet Type	Vegan, Gluten-Free Optional

*Calories are approximate and may vary depending on exact ingredients used.

Potato Leek Soup

Recipe by Angela JonesCourse: SoupCuisine: FrenchDifficulty: Easy

Servings

bowl

Prep time

minutes

Cooking time

minutes

Calories

290

kcal

Think of this soup as the culinary equivalent of your favorite sweater—soft, comforting, and perfect for when you just need something to go right in your day. This potato leek soup is creamy without cream, hearty without being heavy, and somehow both elegant and homey. Leeks and potatoes were just meant to be together, and this recipe lets them shine without trying too hard.

Ingredients

For the Soup Base
2 tablespoons olive oil (or butter if not vegan)
3 large leeks, white and light green parts only, cleaned and sliced
2 garlic cloves, minced
1/2 teaspoon dried thyme (or 1 tsp fresh thyme leaves)
1 bay leaf
1/2 teaspoon salt (more to taste)
Freshly ground black pepper to taste
3 medium Yukon gold potatoes, peeled and diced (about 1.5 lbs)
4 cups vegetable broth (or chicken broth if not vegan)
1 cup water (more if needed to thin)
Toppings & Garnishes (Optional but Recommended)
Drizzle of olive oil or cream
Chopped fresh chives
Cracked pepper
Crusty bread on the side (because duh)

Directions

Prep Your Leeks Like a Pro
No gritty soup allowed! Cut off the root ends and the tough dark green tops of the leeks. Slice the remaining white and pale green parts lengthwise, then crosswise into thin half-moons. Drop them into a big bowl of water and swish to loosen all the dirt. Leeks are sneaky—check between layers. Lift them out (don’t pour!) so the dirt stays at the bottom.
Sauté to Build a Flavor Foundation
This is where your soup gets its personality. Heat olive oil in a large soup pot over medium heat. Add the clean leeks, garlic, thyme, bay leaf, salt, and pepper. Stir gently and let everything soften for 8–10 minutes. You’re aiming for that mellow, sweet leek magic—not browning.
Add Potatoes to the Mix
This is where the comfort kicks in. Toss in the diced potatoes and stir to coat them with the leek mixture. Let them warm up and get cozy for 1–2 minutes.
Pour in the Liquid Gold
Broth + water = flavorful base. Add the vegetable broth and water. Bring to a boil over medium-high heat. Once bubbling, reduce heat, cover, and simmer for 20–25 minutes until the potatoes are fork-tender.
Blend to Your Favorite Texture
Silky smooth, rustic, or a bit of both. Remove the bay leaf. Use an immersion blender for a creamy finish right in the pot. If using a regular blender, work in batches and vent the lid to let steam escape. Want it chunky? Just mash it up a bit with a spoon.
Fine-Tune the Consistency
Too thick? Too thin? Let’s fix it. Add more broth or water to thin if needed, or simmer a few minutes uncovered to thicken.
Final Season Check
Taste like a chef. Adjust the salt and pepper. Add a tiny squeeze of lemon if it needs a little lift.
Serve It Up with Style
Presentation = flavor boost. Ladle into bowls. Garnish with chives, pepper, or a swirl of oil or cream. Serve hot with crusty bread on the side.

Extra Tips to Elevate Your Soup Game

Use Yukon Gold potatoes for the best texture—they’re naturally creamy and don’t turn mealy when blended.
Don’t skip the cleaning step for leeks! Dirt loves to hide in those layers.
A drizzle of olive oil right before serving gives it that polished, restaurant-y finish.
Let it rest a few minutes before serving—this helps deepen the flavors.
Store in mason jars for an easy grab-and-go lunch. Just reheat and you’re good to go.

Essential Tools: What You’ll Need in Your Kitchen

Large soup pot or Dutch oven
Chef’s knife
Cutting board
Immersion blender or regular blender
Ladle
Wooden spoon or spatula
Bowl for rinsing leeks
Measuring cups and spoons
Peeler (for the potatoes)

Creative Variations to Make This Soup Your Own

This soup is basically a blank canvas—you can customize it endlessly without losing the magic.

Swap the Leeks (If You Must)

If you can’t get your hands on leeks, go for sweet onions instead. Use 2 medium sweet onions or try 6 large shallots. Sure, it won’t technically be “potato leek soup” anymore, but hey, flavor-wise you’re still winning.

Play with Herbs

Not feeling thyme or don’t have any on hand? Fresh rosemary makes a fantastic sub in the soup base. For garnishing, ditch the chives and go wild with parsley or dill. The herby oil still sings.

Make It Leafy or Keep It Creamy

If you want a smooth, creamy soup, just skip the greens altogether. But if you’re into extra nutrients and color, stir in up to 5 ounces (140g) of baby spinach. No spinach? Baby kale or finely sliced lacinato kale work, too. Just let heartier greens simmer an extra 3–5 minutes until tender.

Toss in Extra Veggies

Want to bulk it up a bit? Dice a carrot or thinly slice a fennel bulb and sauté it along with the leeks at the beginning. They’ll melt right into the flavor party without stealing the spotlight.

Make-Ahead Magic: Prep Tips for Busy Days

Want to get a head start? You totally can. This soup is a superstar when it comes to meal prepping. Chop all the veggies—the leeks, garlic, and potatoes—a day ahead and store them in airtight containers in the fridge. You can even sauté the leeks and garlic and refrigerate that savory base overnight.

If you’re batch cooking, go ahead and make the entire soup, let it cool, and store it in the fridge for up to 4 days. It tastes even better the next day as the flavors meld. Reheat gently on the stove, and if it thickens too much, just stir in a splash of broth or water to loosen it up. Boom—instant comfort on demand.

Storing and Freezing Your Soup for Later

Refrigerating Leftovers

Store any leftover potato leek soup in an airtight container in the fridge for up to 4 days. It tends to thicken slightly as it sits, so when reheating, add a splash of water or broth to bring it back to that velvety consistency. Reheat gently over the stove or in the microwave.

Freezing the Soup

Yes, you can freeze this soup, but there are a couple of rules. First, skip any added cream or dairy if you’re planning to freeze—it doesn’t play well with the cold and can separate. Puree the soup completely smooth before freezing; chunky potatoes get grainy when thawed.

Pour cooled soup into freezer-safe containers or resealable bags and freeze for up to 3 months. To defrost, let the soup thaw overnight in the refrigerator.

Reheating After Freezing

Once thawed, reheat slowly on the stovetop, stirring frequently to recombine any separated bits. If it still looks split, give it another quick blitz with the immersion blender to restore that silky texture. Stir in your cream or milk (if using) only after the soup is hot.

Frequently Asked Questions About Potato Leek Soup

Can I make potato leek soup ahead of time?

Absolutely! In fact, it tastes even better the next day. You can prep the veggies in advance, cook the soup fully, and store it in the fridge for up to 4 days. The flavors deepen and it reheats like a dream.

What kind of potatoes work best?

Yukon Gold potatoes are the gold standard (pun intended) for this recipe. They have a naturally buttery flavor and smooth texture, which makes the soup super creamy without needing dairy. Russets can work too, but they may yield a grainier finish.

How do I clean leeks properly?

Leeks are dirt magnets! Slice them first, then swish them around in a bowl of cold water. The grit will sink, and the leeks will float. Lift them out gently and you’re good to go. Don’t skip this step unless you enjoy crunchy soup (you don’t).

Can I add protein to this soup?

Sure thing! This soup pairs well with crispy bacon bits, shredded rotisserie chicken, or even some white beans for a vegetarian protein boost. Just add them after blending so the texture stays nice and clean.

Is this soup freezer-friendly?

Yes—with a couple of tweaks. Skip the cream before freezing, and blend it completely smooth. Chunky potatoes tend to get mealy after defrosting. See the storage section above for full freezing and reheating tips.

Can I make it without a blender?

Totally. It won’t be as silky, but you can use a potato masher for a rustic texture. Or mash half and leave the rest chunky—it’s soup, not rocket science.

What can I serve with potato leek soup?

A thick slice of sourdough, a gooey grilled cheese, or a simple green salad all hit the spot. Want to keep it light? Just top the soup with chives and call it dinner.

Nutrition Facts (Per Serving – Approximate)

Calories: 290 kcal
Total Fat: 10g
Saturated Fat: 1.5g
Carbohydrates: 43g
Fiber: 5g
Sugars: 4g
Protein: 5g
Sodium: 600mg

Note: Nutritional values may vary depending on the specific brands and measurements used.

Serving Suggestions to Complete the Meal

This cozy potato leek soup is hearty enough to stand alone, but here are a few ways to make it shine even more:

With Bread: Pair it with a chunk of crusty sourdough, a warm baguette, or even garlic toast. Bonus points for dipping.
Add a Side Salad: A crisp green salad with lemon vinaigrette adds a nice contrast to the creamy soup.
Soup & Sandwich Combo: Match it with a classic grilled cheese, turkey melt, or even a veggie-packed wrap for a diner-style comfort meal.
Garnish Game: Top with crispy leeks, herbed croutons, or a dollop of herbed cream for an elevated touch.

It’s the kind of meal that works for weeknights, lunch boxes, or cozy Sunday dinners. You really can’t go wrong.

Final Thoughts: Comfort in Every Spoonful

You made it! So now you know—this potato leek soup isn’t just another recipe to scroll past. It’s the kind of thing that sits with you long after the bowl is empty. Cozy, simple, quietly decadent… it does all the things a great soup should do without trying too hard.

Make it once, and you’ll see why it earns a spot in your regular rotation. Make it twice, and you might just start bragging about your soup game. So here’s to warm bowls, buttery leeks, and the kind of comfort that doesn’t need a special occasion.

Now go ahead—ladle, slurp, repeat.

Cozy Potato Leek Soup That Warms the Soul

Recipe Snapshot