Potato Leek Soup

Potato leek soup is a cozy, comforting bowl of warmth that’s perfect for chilly evenings or simple weeknight dinners. This creamy, hearty soup blends tender potatoes with sweet, mellow leeks, creating a flavor that feels like home in every spoonful. I often start by gently sautéing the leeks while chopping the potatoes, letting the kitchen fill with that inviting aroma. It’s easy to make, forgiving for beginners, and a great recipe for busy families who want a satisfying, homemade meal without fuss.

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Why You Will Love This Recipe

You’ll love this potato leek soup because it’s flavorful, easy, and versatile. The creamy texture comes naturally from the potatoes, no heavy cream required, making it a lighter yet satisfying meal. It’s budget-friendly and perfect for using simple pantry ingredients. This soup keeps well in the fridge, freezes beautifully, and even tastes better the next day. Pinterest users will appreciate its weeknight-friendly prep, cozy appeal, and ability to serve a crowd or store for later. Whether served solo or alongside a sandwich, it’s a soup that comforts and fills without stress.

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Ingredients

Tip: Use starchy potatoes like Yukon Gold or Russet for the creamiest texture.

  • 4 large potatoes, peeled and diced
  • 3 medium leeks, cleaned and sliced
  • 2 tablespoons butter or olive oil
  • 1 medium onion, chopped
  • 4 cups vegetable or chicken broth
  • 1 cup milk or cream
  • 2 garlic cloves, minced
  • Salt and black pepper, to taste
  • 1 teaspoon thyme (optional)
  • Fresh parsley, for garnish
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Instructions

Step 1: Preparation
Peel and dice the potatoes into even cubes. Slice the leeks lengthwise, rinse thoroughly to remove grit, and chop. Chop the onion and mince the garlic. Keep all ingredients ready so cooking flows smoothly and nothing overcooks.

Step 2: Main Cooking Process
In a large pot, melt butter over medium heat. Add leeks and onion, sautéing until soft and fragrant. Stir in garlic and thyme, cooking for another minute. You should smell the mild, sweet aroma of the leeks, signaling they’re ready.

Step 3: Combining Ingredients
Add diced potatoes and broth to the pot. Bring to a simmer, letting the flavors meld. Cook until the potatoes are tender when pierced with a fork, usually 15–20 minutes. Stir occasionally to prevent sticking.

Step 4: Finishing & Final Simmer
Use an immersion blender to blend until smooth, or mash lightly for a chunky texture. Stir in milk or cream, season with salt and pepper, and let it simmer 5 more minutes. Taste and adjust seasonings before serving warm.

Why This Recipe Works for Busy Days

This potato leek soup is a dream for busy schedules. Prep the ingredients in advance, then cook quickly in one pot. It keeps well in the fridge for 2–3 days and can be frozen for later. It reheats beautifully, making it easy to enjoy a hot, homemade meal even on hectic evenings.

Tips & Tricks

  • Leek cleaning: Leeks trap dirt between layers. Slice and rinse thoroughly in a bowl of water. Skipping this step can make your soup gritty.
  • Potato texture: Use starchy potatoes for smooth blending. Waxy potatoes can leave the soup slightly gummy, so choose wisely for a creamy result.
  • Blending safely: Let the soup cool slightly before using a blender, or use an immersion blender. Hot liquids can splatter and burn.
  • Season gradually: Salt and pepper taste different after cooking. Start lightly and adjust at the end to avoid over-seasoning.

Variations

  • Meaty version: Add diced cooked bacon or shredded rotisserie chicken when blending. This adds protein and smoky depth while keeping preparation simple.
  • Vegetarian option: Use vegetable broth and skip any dairy, or swap cream with coconut milk for a plant-based, silky soup.
  • Ingredient swap: Sweet potatoes or parsnips can replace some of the potatoes for a slightly sweeter flavor and beautiful color.
  • Flavor boost: Stir in fresh herbs like dill, chives, or a squeeze of lemon before serving to brighten the soup and layer the taste.

Serving Suggestions

  • With crusty bread: Serve warm with a slice of buttered sourdough or baguette for dipping.
  • Topped with cheese: Sprinkle grated cheddar or Parmesan for an extra cozy, indulgent touch.
  • Family-style bowl: Ladle into bowls and garnish with fresh parsley or chives for visual appeal.
  • Alongside a salad: Pair with a simple green salad or roasted vegetables for a balanced, comforting meal.

Storage Instructions

  • Fridge storage: Cool soup completely before storing in an airtight container. Keeps up to 3 days.
  • Reheating: Warm gently over medium heat, stirring occasionally. Add a splash of milk or broth to loosen if needed.
  • Freezing: Freeze in portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
  • Make-ahead tips: Prepare the soup base a day in advance. Blend and add milk just before serving for fresh, creamy texture.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Rest Time: 0 minutes
  • Total Time: 40 minutes

Nutrition Information

Calories: 180–220 per serving
Protein: 4–6 grams
Carbohydrates: 30–35 grams
Key nutrients: Potassium from potatoes, vitamin A from optional herbs
Values are estimates and may vary depending on ingredients and portion size.

FAQs

Yes, prepare up to the blending stage and refrigerate. Add milk just before serving.

Likely the leeks weren’t washed thoroughly. Rinse between layers to remove dirt.

Yukon Gold or Russet work best. Waxy potatoes may give a thicker, stickier texture.

Simmer longer to reduce liquid, or add extra diced potatoes and cook until soft.

In the fridge, up to 3 days; frozen, 2 months. Reheat gently.

Conclusion

Potato leek soup is a simple, cozy bowl that comforts without fuss. It’s easy to customize, forgiving for busy days, and great for family meals or meal prep. Whether served smooth, chunky, with herbs, or alongside bread, this potato leek soup brings warmth to any table. Keep it on rotation for quick weeknight dinners or quiet, cozy nights at home.

Potato Leek Soup
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Potato Leek Soup

Recipe by Edan SalamonCourse: Soups
Servings

6

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

220

kcal

A warm, creamy, and comforting soup made with tender potatoes and sweet leeks. Perfect for chilly nights or easy weeknight dinners.

Ingredients

  • 4 large potatoes, peeled and diced

  • 3 medium leeks, cleaned and sliced

  • 2 tablespoons butter or olive oil

  • 1 medium onion, chopped

  • 4 cups vegetable or chicken broth

  • 1 cup milk or cream

  • 2 garlic cloves, minced

  • Salt and black pepper, to taste

  • 1 teaspoon thyme (optional)

  • Fresh parsley, for garnish

Directions

  • Peel and dice potatoes, slice leeks, chop onion, mince garlic.
  • In a large pot, melt butter. Sauté leeks and onion until soft. Add garlic and thyme, cook 1 minute.
  • Add potatoes and broth, simmer until potatoes are tender (15–20 min).
  • Blend soup until smooth or leave chunky. Stir in milk/cream, season, simmer 5 min, serve warm.

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