This Potato and Leek Soup Recipe is the very definition of comfort food: luxuriously creamy, irresistibly fragrant, and incredibly easy to make! The sweet, mellow flavor of sautéed leeks melds perfectly with tender potatoes, all simmered to perfection in a single pot.

What makes this soup a must-try? It transforms just a few humble ingredients into a warm, soothing bowl that feels like a cozy hug on a chilly day. You'll love how simple it is, requiring minimal prep and only basic pantry staples.

It's an ideal choice for busy weeknights, family dinners, or a relaxing weekend lunch. This soup is inspired by my grandmother's kitchen-it was always her cure for cold weather and long days, and it never disappoints!

A bowl of creamy potato and leek soup garnished with chives

Why You'll Love This Recipe

Ultra-creamy texture without using heavy cream, thanks to blended potatoes
Cozy, comforting flavors that warm you from the inside out
Simple, wholesome ingredients you likely already have on hand
Quick one-pot cleanup-perfect for busy nights
Easy to customize for vegan, dairy-free, or gluten-free diets

Key Ingredients for Potato and Leek Soup Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Leeks

Leeks star in this soup, bringing a gentle, onion-like sweetness and subtle depth that's unique to this classic recipe. Be sure to wash them thoroughly-dirt loves to hide between their layers! Trim off the tough dark green tops and use only the white and light green parts for the best texture and flavor. Can't find leeks? Try substituting with a mix of yellow onion and green onion for a similar effect, though the result will be slightly stronger in flavor.

Potatoes

Yukon Gold potatoes are my top pick here; their buttery taste and creamy texture create the perfect velvety base when blended. Russets work well, too, yielding a fluffier result. For a chunkier soup, leave some potato pieces unblended. Red potatoes can be used in a pinch but will be less creamy.

Vegetable Broth

This provides the main seasoning and liquid for your soup. Choose a good-quality, low-sodium vegetable broth so you can control the saltiness. Homemade broth adds even more flavor if you have some on hand! For non-vegetarian versions, feel free to substitute chicken broth.

Garlic

A couple of garlic cloves add savory depth and richness. Mince fresh garlic for the boldest flavor. If you're sensitive to garlic, cut the quantity in half or omit it entirely.

Cream or Milk (Optional)

A splash of heavy cream, half-and-half, or whole milk stirred in at the end makes the soup extra luscious. For a dairy-free version, use unsweetened oat milk or cashew cream with equally tasty results-or skip entirely for a lighter soup.

Potato and Leek Soup Recipe cooking process

Instructions for Potato and Leek Soup Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Leeks

Start by prepping your leeks: slice off and discard the tough dark green tops, then cut the leeks in half lengthwise. Fan them out and rinse under running water to remove any hidden grit. Slice the clean white and light green parts thinly.

Sauté the Leeks and Garlic

In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and cook, stirring often, for about 5-7 minutes until they turn soft and fragrant but not browned. Toss in the minced garlic and sauté for another minute until aromatic.

Add Potatoes and Simmer

Stir in the diced potatoes, then pour in the vegetable broth and water. Add salt and black pepper. Bring everything to a gentle boil, then reduce the heat to a simmer. Cover and let it cook for 20-25 minutes, until the potatoes are fork-tender.

Blend the Soup

Once the potatoes are soft, use an immersion blender right in the pot to puree the soup until silky smooth. If you prefer some texture, leave a few potato chunks. No immersion blender? Carefully ladle the soup into a regular blender in batches and blend until smooth, then return to the pot.

Finish and Serve

Stir in the cream or milk (if using) and heat through for another minute or two. Taste and adjust seasoning with more salt or pepper as needed. Ladle the hot soup into bowls and sprinkle with fresh chives or parsley. Serve right away!

Recipe Variations

Make It Vegan

Simply swap the butter for olive oil and use a non-dairy milk or leave out the cream. The potatoes alone make it plenty creamy!

Add Extra Veggies

Boost the nutrition by tossing in some diced carrots or celery along with the leeks for extra depth and a touch of sweetness.

Bacon Lovers' Twist

For a savory, smoky flourish, cook a few strips of diced bacon until crispy, remove from the pot, and sauté leeks in the bacon fat instead of butter. Sprinkle crispy bacon bits on top before serving.

Gluten-Free Option

This recipe is naturally gluten-free as written! Just double-check that your broth is certified gluten-free to be safe.

Herb or Cheese Boost

For a flavor upgrade, stir in a handful of grated Gruyère or sharp cheddar just before serving, or add a few sprigs of fresh thyme or tarragon while the soup simmers.

Serving Suggestions

This soup is a meal on its own, but it's wonderful with a hunk of crusty rustic bread or a warm baguette for dipping. Add a light green salad with lemon vinaigrette for a well-rounded dinner. Top each bowl with extra fresh chives, cracked black pepper, or homemade croutons for a beautiful finish.

Storage and Reheating

Let leftover soup cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally, until warmed through. If the soup thickens in the fridge, just whisk in a splash of broth or water while reheating. Potato and leek soup also freezes well-pour into freezer-safe containers, leaving space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions About Potato and Leek Soup Recipe (FAQ)

Q: Can I make potato and leek soup ahead of time?

A: Absolutely! This soup keeps beautifully in the fridge for several days, and the flavors only get better with time.

Q: Can I use a regular blender instead of an immersion blender?

A: You sure can-just be careful! Let the soup cool slightly, blend in small batches, and hold the blender lid with a towel to avoid hot splashes.

Q: Is this soup gluten-free and vegetarian?

A: Yes, it's naturally vegetarian and gluten-free (as long as your broth is). Use olive oil and non-dairy milk for a vegan version.

There's nothing more satisfying than a cozy bowl of homemade potato and leek soup-creamy, comforting, and always a hit! If you try this recipe, don't forget to leave a comment and rating below. I'd love to hear how it turned out for you!

Why You'll Love This Recipe