Potato Leek Soup

When chilly weather hits, there’s nothing quite like a warm bowl of soup to really hit the spot. And if you’re in the mood for something particularly creamy and comforting, you can’t go wrong with a delicious potato and leek soup. This classic recipe is easy to make and always hits the spot, with simple ingredients that work together to create a rich and savory flavor that is sure to please.

To start things off, the leeks are gently sautéed until they are soft and fragrant, providing a perfect base for the potatoes to come. Once the potatoes are added, everything simmers together in a flavorful vegetable broth until it is soft and ready to be pureed. This step is essential – blending everything together until it is smooth and velvety is what gives this soup its signature texture and taste.

After the soup has been pureed, it’s time to add the final touches. A cup of heavy cream adds an extra layer of richness that really takes things up a notch, making this soup an indulgent yet still wholesome option. A sprinkle of freshly chopped parsley on top adds a colorful finishing touch that looks as good as it tastes.

No matter what your level of cooking expertise may be, this potato and leek soup is an easy-to-follow recipe that is a must-try for anyone who loves comfort food. Its straightforward yet satisfying flavor profile will have you coming back to this recipe again and again whenever the craving strikes. So next time you’re in the mood for a hearty and creamy soup, give this classic recipe a try – you won’t be disappointed!

Potato Leek Soup Recipe

Looking for a warm and comforting soup recipe? Check out this Potato Leek Soup! With simple ingredients like potatoes and leeks, it's easy to make and perfect for a cozy night in. Whether you're a beginner cook or a seasoned chef, this recipe is a must-try.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Lunch, Meal Prep
Cuisine American, International
Servings4 servings
Calories (per serving)425.73 kcal



  • Peel and chop 4 medium sized potatoes
  • Clean and finely chop 2 large leeks
  • In a pot, sauté the leeks in 2 tablespoons of unsalted butter until soft
  • Add the chopped potatoes and 4 cups of vegetable broth to the pot
  • Bring to a boil and then reduce heat and let simmer for 20-25 minutes or until the potatoes are tender
  • Use an immersion blender or transfer to a blender to puree the soup until smooth
  • Return the pureed soup to the pot and stir in 1 cup of heavy cream
  • Add salt and pepper to taste
  • Let the soup simmer for another 5 minutes on low heat
  • Serve and garnish with chopped fresh parsley if desired


1. Use fresh and high-quality ingredients for the best results.
2. Make sure to chop the potatoes and leeks evenly for even cooking.
3. Sauté the leeks before adding the potatoes to enhance their flavors.
4. Allow the soup to simmer on low heat for enough time to develop its flavors.
5. Use an immersion blender for a smoother puree. If using a traditional blender, allow the soup to cool before blending, and work in batches if necessary.
6. Taste and adjust seasoning before serving.
7. Garnish the soup with fresh herbs or croutons for extra texture and flavor.
8. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.


Serving: 1servingCalories: 425.73kcalCarbohydrates: 40.86gProtein: 5.91gFat: 27.76gSaturated Fat: 17.54gPolyunsaturated Fat: 1.31gMonounsaturated Fat: 6.97gTrans Fat: 0.23gCholesterol: 83.25mgSodium: 1571.65mgPotassium: 860.48mgFiber: 4.57gSugar: 6.86gVitamin A: 2399.41IUVitamin B1: 0.18mgVitamin B2: 0.18mgVitamin B3: 2.02mgVitamin B5: 0.73mgVitamin B6: 0.63mgVitamin B12: 0.11µgVitamin C: 40.52mgVitamin D: 1.07µgVitamin E: 1.15mgVitamin K: 42.97µgCalcium: 89.91mgCopper: 0.24mgFolate: 59.83µgIron: 2.39mgManganese: 0.48mgMagnesium: 56.44mgPhosphorus: 149.74mgSelenium: 2.84µgZinc: 0.71mgNet Carbohydrates: 36.28g
Read more nutritional information values.

Data source: USDA

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Storage Tips

The recipe should last for up to 5 days when stored in an airtight container in the fridge. To freeze the recipe, allow it to cool completely before transferring it to a freezer-safe container. It should last for up to 2 months in the freezer.

To thaw the soup, remove it from the freezer and transfer it to the fridge to thaw overnight. Alternatively, you could reheat it on the stovetop from frozen.

When reheating, ensure that the soup is heated through before serving. If it’s too thick, add some additional broth or cream to thin it out.

To store leftover soup in the fridge, allow it to cool completely before transferring it to an airtight container or resealable bag.

When reheating, you can do so on the stovetop or in the microwave. Just be sure to stir the soup occasionally to ensure even heating throughout.

Recipe Variations

1. Vegan Potato Leek Soup – replace cream with coconut milk or cashew cream to make the soup plant-based.
2. Chunky Potato Leek Soup – leave some chunks of potatoes and leeks in the soup for a heartier texture.
3. Potato Leek Soup with Bacon – add crispy bacon bits as a garnish for some extra flavor and crunch.
4. Spicy Potato Leek Soup – add red pepper flakes or cayenne pepper to give the soup some heat.
5. Potato Leek Soup with Cheese – stir in shredded cheddar or gruyere cheese for a creamy and comforting soup.
6. Sweet Potato Leek Soup – substitute half of the potatoes with sweet potatoes for a sweeter and slightly healthier version.
7. Smoky Potato Leek Soup – add smoked paprika or liquid smoke for a rich and smoky flavor.
8. Roasted Potato Leek Soup – roast the potatoes and leeks before blending for a deeper and nuttier taste.

What To Serve With

1. Crusty bread or bread rolls
2. Salad greens with vinaigrette dressing
3. Roast chicken or turkey
4. Grilled cheese sandwich
5. Caesar salad
6. Crispy bacon
7. Steamed vegetables like broccoli or asparagus
8. Garlic knots or breadsticks
9. Cornbread
10. Roasted tomatoes or tomatoes salad
11. Grilled fish or shrimp
12. Fruit salad
13. Brown rice or quinoa.

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