This is my favorite potato leek soup recipe. I love it so much that I make it all the time! This simple soup is super creamy and comforting (and I make it without cream!).
I learned how to make potato leek soup from my Mom, who makes it weekly. The ingredient list for this easy soup is pretty short (woohoo!) and super simple to prepare.
Plus, it keeps well in the fridge or freezer for busy days. We love this soup and hope you’ll give it a try! If you’re looking for another potato soup, check out our creamy potato soup recipe or this sausage potato soup!
Key Ingredients
- Butter: I love the creaminess butter adds, especially since this soup has no cream, but olive oil is a good substitute.
- Leeks: Think of leeks as sweet, mellow onions. We’ll use the white and light green parts, saving the tougher dark green tops for stock. Check out my article about how to clean leeks for more tips!
- Potatoes: Use any kind you have. Yukon Gold potatoes will make it extra creamy, but russets break down easily for a nice texture, too.
- Broth: Either chicken broth or vegetable broth works perfectly here.
- Spices: Don’t be shy with the salt and pepper! A pinch of nutmeg adds a subtle warmth, and half a bay leaf is plenty for flavor.
How to Make Potato Leek Soup
Leeks tend to trap sand, so I always clean them thoroughly. My go-to method is slicing them in half lengthwise, which makes it easier to rinse away any hidden grit. If you need a visual guide, check out my article on cleaning leeks.
Once your leeks are clean and chopped, this soup comes together quickly. Start by cooking the leeks in butter until they’re very soft, then add the rest of the ingredients and simmer until the potatoes are tender.
I’m a big fan of textured soups. While many potato leek soup recipes call for blending until silky smooth, I prefer a heartier, more rustic approach.
That’s why my potato leek soup isn’t fully blended. Instead, I leave plenty of potato chunks and sliced leeks in the pot for texture and heartiness. As you can see in our photo, we blended about half the soup to thicken it up and add creaminess while leaving the rest chunky for texture.
Adam and I love this soup so much that we’ve been known to polish off a whole pot meant for four. I hope you try it soon!
Our Favorite Potato Leek Soup
- PREP
- COOK
- TOTAL
We love this potato and leek soup recipe with butter, leeks, potatoes, stock, and spices. This soup is so creamy and comforting. There’s no cream needed, but if you want to make this more decadent, add a little crème fraîche, sour cream, or cream to your bowl before serving.
You Will Need
3 tablespoons butter or olive oil
3 large leeks
2 medium-to-large russet potatoes, peeled and chopped into ½-inch cubes
6 cups stock or broth, see our chicken stock or vegetable broth
Half of a bay leaf
Salt and fresh ground black pepper
Pinch freshly ground nutmeg
Crème fraîche, sour cream, or cream for serving, optional
Directions
- Prepare Leeks
1Cut away the stem and dark green parts of the leeks. Discard the stem and save the green tops for stock or broth. We only need the light green and white parts of the leeks for this recipe.
2Slice the leeks into half, lengthwise, and then run cold water over them, using your fingers to release any dirt stuck inside the layers.
3Slice the leeks into 1/4-inch thick half-moons.
- Prepare Soup
1Melt the butter in a large saucepan or Dutch oven over medium heat.
2Stir in the leeks and 1/4 teaspoon of salt. Reduce the heat to medium-low, and cook, stirring frequently, until very soft but not browned, 10 to 15 minutes. If the leeks begin to brown, lower the heat a bit more.
3Stir in the potatoes, stock, and 1/4 teaspoon of fresh ground pepper. Add half of a bay leaf, and then bring it to a boil. Reduce the soup to a low simmer, and cook uncovered for 10 to 15 minutes or until the potatoes are tender.
4Taste the broth and season with additional salt.
5Blend one-third of the soup, and then stir back into the pot. Stir in a bit more ground pepper and a pinch of nutmeg. Serve.
Adam and Joanne's Tips
- Storing: Store potato leek soup in airtight containers in the fridge for up to 3 days or in the freezer for up to 3 months.
- Vegetarian and vegan adaptations: Use vegetable broth. Try our homemade veggie broth.
- The nutrition facts provided below are estimates.
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Absolutely loved this recipe, it’s so tasty and great if you like texture in your soups. Thank you
Love this soup. Wonderful flavor. I didn’t change a thing.
Wonderful! I’m so glad you found a new favorite. Hopefully, it’ll inspire others to try it out too!