Few soups feel as homey as a warm bowl of potato leek. It’s simple, soothing, and built from humble ingredients that always deliver. The leeks bring a gentle sweetness, potatoes make it velvety, and a touch of cream ties it all together.

This is the kind of soup you make when you want something hearty but not heavy, flavorful but still easy. Whether it’s a weeknight dinner or a starter for guests, this classic never disappoints.

Why This Recipe Works

This soup relies on a short ingredient list and smart technique. Sweating the leeks slowly in butter draws out their sweetness without browning, which keeps the flavor soft and the color pale.

Starchy potatoes, like Russets or Yukon Golds, give the broth body and a naturally creamy texture without needing much cream. Blending the soup creates a silky finish, and finishing with a splash of cream adds richness without overwhelming the flavors.

It’s also very forgiving. The ratios are flexible, and you can make it with broth or water.

A quick garnish of chives or cracked pepper lifts the whole bowl with freshness and bite.

Cooking process of potato leek soup in a large dutch oven

Ingredients

3 large leeks, white and light green parts only
2 tablespoons unsalted butter (or olive oil)
1 medium onion, chopped (optional but recommended)
2 garlic cloves, minced
1 1/2 pounds potatoes (Yukon Gold or Russet), peeled and diced
5 cups low-sodium chicken or vegetable broth (or water, in a pinch)
1 bay leaf
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 to 3/4 cup heavy cream (or half-and-half, to taste)
2 teaspoons lemon juice (optional, for brightness)
Chives, thinly sliced, for garnish
Extra-virgin olive oil or a pat of butter, for finishing (optional)

How To Make Classic Potato Leek Soup

Prep the leeks. Cut off the dark green tops and root ends. Slice the leeks lengthwise, then into half-moons. Rinse thoroughly in a bowl of water to remove grit.
Drain well.
Sweat the aromatics. In a large pot, melt the butter over medium heat. Add the leeks and onion with a pinch of salt. Cook 8–10 minutes, stirring occasionally, until softened and sweet but not browned.
Add the garlic and cook 30 seconds until fragrant.
Add potatoes and liquid. Stir in the diced potatoes, broth, bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a gentle boil, then reduce to a simmer.
Simmer until tender. Cook 15–20 minutes, or until the potatoes are easily pierced with a fork. Remove and discard the bay leaf.
Blend to desired texture. Use an immersion blender to puree until silky-smooth.
For a rustic soup, blend only part of it and leave some chunks. If using a countertop blender, work in batches and vent the lid slightly to release steam.
Finish with cream. Stir in the cream and warm through on low heat. Don’t boil.
Taste and adjust with more salt and pepper. Add lemon juice if you like a brighter finish.
Serve. Ladle into bowls and garnish with chives, a drizzle of olive oil, or a small knob of butter. Crack on extra black pepper for a little heat.

Final dish, plated presentation of potato leek soup

Keeping It Fresh

This soup keeps well and tastes even better the next day.

Store it in airtight containers in the fridge for up to 4 days. It may thicken as it sits; thin with a splash of broth, water, or milk when reheating. Warm gently over medium-low heat and avoid boiling after adding cream.

For longer storage, freeze without the cream for up to 3 months.

Thaw in the fridge, reheat slowly, then stir in cream just before serving. This helps maintain a smooth texture.

Benefits of This Recipe

Budget-friendly: Leeks and potatoes are affordable staples that stretch far.
Naturally creamy: Potatoes provide body, so you can use less cream if you prefer.
Customizable: Works with chicken or vegetable broth, dairy or dairy-free options.
Comforting but light: Warm, cozy flavors without feeling heavy.
Great for make-ahead: The flavor improves after a day, and it reheats beautifully.

What Not to Do

Don’t skip washing the leeks. Dirt hides between the layers and can make your soup gritty.
Don’t brown the leeks. Browning changes the flavor and color. Gentle heat is key.
Don’t overblend with a high-speed blender. Over-processing can make the texture gummy.
Blend just until smooth.
Don’t add all the cream at once. Start with less and taste. You can always add more richness at the end.
Don’t forget to season at the end. Potatoes love salt; finish with a final taste and adjust.

Alternatives

Dairy-free: Use olive oil instead of butter and skip the cream. Add a splash of unsweetened oat milk or coconut milk for body, or simply rely on the potatoes.
Herb twist: Add thyme or a small handful of parsley stems during simmering, then remove before blending.
Finish with chives or dill.
Chunky style: Reserve a cup of cooked potatoes and leeks before blending, then stir them back in for texture.
Smoky upgrade: Crisp diced bacon or pancetta at the beginning, cook the leeks in some of the fat, then use the crispy bits as a garnish.
Extra veg: Add a chopped celery stalk with the onions, or stir in a handful of spinach at the end for color.
Make it vegan: Use vegetable broth, olive oil, and a plant-based cream or none at all.
Low-sodium: Use water or low-sodium broth and control the seasoning to taste.

FAQ’s For Potato Leek Soup

Do I have to peel the potatoes?

Peeling is best for a silky soup, especially with Russets. If using thin-skinned Yukon Golds, you can leave the skins on for a slightly more rustic texture. Just wash them well.

Can I use only water instead of broth?

Yes. Water works well because leeks are flavorful on their own. You may need a bit more salt and a small knob of butter at the end to round out the flavor.

What’s the best way to clean leeks?

Slice them, then swish in a large bowl of cold water. The dirt will sink to the bottom. Lift the leeks out and drain. Repeat if needed.

How can I make it thicker or thinner?

For thicker soup, reduce the liquid slightly or blend more of the solids. For a thinner soup, add more broth or water a little at a time until it reaches your preferred consistency.

Can I make this in advance?

Absolutely. It holds well in the fridge for a few days. Reheat gently and adjust the seasoning. If freezing, do so before adding cream, then stir in cream after reheating.

What should I serve with potato leek soup?

Crusty bread, a green salad, or a simple grilled cheese are perfect pairings. A sprinkle of chives, cracked pepper, and a drizzle of olive oil make it feel complete.

Is an immersion blender necessary?

No, but it’s convenient. A countertop blender works fine—just blend in batches and vent the lid. You can also mash by hand for a rustic texture.

Can I add cheese?

Yes. A small handful of grated Gruyère, cheddar, or Parmesan stirred in at the end adds richness. Start with a little and taste so it doesn’t overpower the leeks.

Wrapping Up

Classic Potato Leek Soup is simple cooking at its best: a few good ingredients treated with care. It’s cozy, flexible, and easy to make your own.

Keep it smooth and classic, or add a personal twist with herbs, bacon, or a splash of lemon. However you serve it, you’ll get a warm bowl of comfort that never goes out of style.