There’s something deeply comforting about a bowl of creamy Potato Leek Soup, its velvety texture and rich flavors warming you from the inside out. The earthy sweetness of leeks melds perfectly with the buttery softness of potatoes, creating a dish that feels both indulgent and nourishing. In just 45 minutes, you can whip up this hearty soup, making it an ideal choice for busy weeknights or cozy weekends.
Each spoonful offers a harmonious blend of savory and slightly sweet notes, with a hint of freshness from herbs. The smooth, luscious consistency is pure comfort, while the subtle aroma of simmering leeks fills your kitchen with warmth. Whether you’re craving a light lunch or a satisfying dinner, this soup is a timeless classic that never disappoints.
Ingredients for Potato Leek Soup
- For the soup:
- 4 large leeks (about 2½ pounds), white and light green parts only
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- Freshly ground black pepper (to taste)
- 2 pounds Yukon gold potatoes or yellow potatoes, chopped
- 3 garlic cloves, grated
- 6 cups Leek Top Broth (recipe below) or vegetable broth
- 3 fresh thyme sprigs, bundled
- 1 cup milk or heavy cream (for a richer soup)
- 1 tablespoon fresh lemon juice (optional, for brightness)
- Chopped fresh chives (for garnish)
- Optional Leek Top Broth:
- 4 large leeks (about 2½ pounds), dark green tops only
- 12 cups water
- 8 fresh thyme sprigs
- 5 garlic cloves, smashed
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
Step-by-Step Instructions
- Optional: Make the Leek Top Broth
- Cut the dark green tops off the leeks. Wash them thoroughly to remove any dirt.
- In a large pot, combine the leek tops, water, thyme, garlic, salt, and peppercorns. Bring to a boil over high heat.
- Reduce the heat and simmer for 30 minutes. Strain the broth and measure out 6 cups for the soup. Freeze or refrigerate the remaining broth for future use.
- Make the Soup
- Chop the white and light green parts of the leeks. Wash them well to remove any grit.
- In a large pot or Dutch oven, heat the butter over medium heat. Add the leeks, salt, and several grinds of pepper. Cook for 8 to 10 minutes, stirring occasionally, until the leeks are soft. (If they start browning too quickly, reduce the heat.)
- Add the chopped potatoes, grated garlic, 6 cups of broth, and thyme bundle. Simmer for 20 minutes, or until the potatoes are very soft.
- Use an immersion blender or transfer the soup to an upright blender to blend until smooth. Return the soup to the pot.
- Stir in the milk or heavy cream. Taste and adjust seasoning, adding lemon juice if desired.
- Garnish with chopped fresh chives and serve warm.
Perfect Pairings: Serving Suggestions
This creamy Potato Leek Soup is a versatile dish that pairs beautifully with a variety of sides. Serve it with a crusty baguette or garlic bread for a comforting meal. For a lighter option, pair it with a fresh green salad dressed with a simple vinaigrette. If you’re hosting a dinner, consider adding a charcuterie board or a platter of roasted vegetables to round out the meal.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally. If the soup thickens too much, add a splash of milk or broth to reach your desired consistency. For longer storage, freeze the soup in portion-sized containers for up to 3 months. Thaw in the fridge overnight before reheating.
Time-Saving Hacks
To save time, prepare the Leek Top Broth in advance and store it in the fridge or freezer until needed. You can also chop the leeks and potatoes the night before and keep them in separate airtight containers. If you’re short on time, skip the homemade broth and use store-bought vegetable broth instead. These small adjustments can help you get dinner on the table faster without sacrificing flavor.
Recipe Variations to Try
Feel free to get creative with this recipe! For a richer soup, substitute heavy cream for the milk. Add a handful of shredded cheddar cheese for a cheesy twist, or stir in some cooked bacon bits for a smoky flavor. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is. For a vegan version, use olive oil instead of butter and swap the milk for a plant-based alternative like almond or oat milk.
Equipment Guidance for Smooth Blending
An immersion blender is the easiest tool for blending this soup directly in the pot, but if you don’t have one, a regular upright blender works too. Just be sure to blend in batches and leave the vent open to avoid steam buildup. For a super smooth texture, strain the soup through a fine-mesh sieve after blending. This extra step ensures a velvety consistency that’s worth the effort.
Potato Leek Soup
Ingredients
For the soup
- 4 large leeks, white and light green parts only about 2½ pounds
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- Freshly ground black pepper
- 2 pounds Yukon gold potatoes or yellow potatoes, chopped
- 3 cloves garlic, grated
- 6 cups Leek Top Broth or vegetable broth
- 3 sprigs fresh thyme, bundled
- 1 cup milk or heavy cream
- 1 tablespoon fresh lemon juice
- Chopped fresh chives, for garnish
Optional Leek Top Broth
- 4 large leeks, dark green tops only about 2½ pounds
- 12 cups water
- 8 sprigs fresh thyme
- 5 cloves garlic, smashed
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
Instructions
- Optional: Make the leek top broth. Cut the dark green tops off the leeks. Wash well and add to a large pot with the water, thyme, garlic, salt, and peppercorns. Bring to a boil over high heat, then reduce the heat and simmer for 30 minutes. Strain and measure 6 cups broth for the soup. Freeze the remaining broth or store it in the refrigerator for another use.
- Make the soup: Chop the white and light green parts of the leeks. Wash well.
- Heat the butter in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper and cook for 8 to 10 minutes, stirring occasionally, or until the leeks are soft. If the leeks start browning before they soften, reduce the heat.
- Add the potatoes, garlic, broth, and thyme and simmer for 20 minutes, or until the potatoes are very soft. Use an immersion blender or transfer to an upright blender to blend until smooth. Return the soup to the pot and stir in the milk. Season to taste, adding the lemon juice, if desired.
- Garnish with chives and serve.