Potato Leek Soup
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A delicious potato soup recipe perfect for chilly days when you can use some comforting, cozy flavors. This Potato Leek Soup is slightly sweet, creamy and rich in potato flavor, gently rounded out with a few earthy seasonings.
Creamy Potato Leek Soup Recipe
Today, we have a hearty yet super simple soup recipe that tastes like it came straight out of a restaurant kitchen.
This creamy potato leek soup recipe is cozy, rich and filling with a subtle but delicious flavor profile.
The creamy, buttery potatoes are blended with sweet, tangy leeks and earthy thyme and bay leaf to create a satisfying soup that is velvety smooth and pairs well with a variety of salads, sandwiches, etc.
Potato Leek Soup Variations:
- Swap out the seasonings: Nutmeg, paprika or sage are great seasonings to add to this potato leek soup recipe (but probably not all together)
- If you love the taste of fennel, it can be used to replace all or some of the leeks called for in this recipe (it is quite strong, so probably just some of the leeks)
- For some added umami and rich flavor, add some leftover Parmesan cheese rind (or even just a sprinkle of Parmesan) – be sure to remove the rind before blending
- For a truly gourmet experience, add 1/4 cup white wine to the stockpot after cooking the garlic and allow half of the liquid to cook out before proceeding with the recipe as written
- Use bacon fat instead of butter to cook the leeks
- – and on that note, maybe finish off the dish with a sprinkle of crispy bacon
Potato Leek Soup FAQs
What do leeks taste like? I tend to make this recipe in the late winter/early spring, when leeks have a sweet, oniony flavour.
What kind of potatoes work best for making potato leek soup? I prefer Yukon Gold potatoes as they will puree beautifully into a creamy texture, but any fluffy, starchy white potato (like Russet) will work. I’d stay away from waxy potatoes like red, fingerling or baby potatoes.
Why did my potato soup turn out gluey? This happens when the potatoes released too much starch from being over handled; the swollen starch granules burst and become sticky like melted cheese. This can easily happen during the blending phase of making the soup, so to prevent this, be sure to stop blending once the soup appears smooth. Small chunks of potato can be mashed with a fork or potato masher, if needed.
How to Store Potato Leek Soup: Store leftovers in the fridge in an airtight container for 4-5 days.
Can potato leek soup be frozen? Yes, it freezes very well. To freeze, cool completely and then store in your favorite freezer containers (under-filling them slightly) and store for up to 3 months.
(This set of freezer containers is a crazy bargain.)
More Perfect Potato Recipes to Check Out:
- Greek Roasted Potatoes
- Twice Baked Potatoes
- Cheesy Hashbrown Potato Casserole
- Garlic Parmesan Mashed Potatoes
- Easy Hasselback Potatoes
- Twice Baked Potato Casserole
- Creamy Dill Potatoes
- Easy Homemade Potato Soup
- Airfryer Roasted Potatoes from Joyful Healthy Eats
- Crispy Smashed Potatoes from Recipe Tin Eats
Ingredients for Potato Leek Soup
- Potatoes, peeled and chopped *can use less for a thinner soup
- Butter
- Leek, white part only
- Minced garlic
- Broth or water
- Bay leaves
- Fresh thyme, removed from sprigs
- Salt and Pepper, to taste
- Heavy cream, optional
Scroll down to the printable recipe card for full measurements.
Tip: be sure to not over blend the soup – opt for under-blending if you are unsure.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Heavy stockpot or Dutch Oven <– highly recommended for even cooking and seamlessly transferring this recipe from the stove to the oven
- Sharp Kitchen Knife
- Cutting Board
- Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
How to Make Potato Leek Soup
Boil a large pot of water and add the potatoes.
Cook 10 minutes until fork tender.
Drain and rinse.
Place butter in a large stockpot or dutch oven and melt over medium heat.
Add the chopped leek and cook for 5 minutes until wilted. Stir in the minced garlic and cook 1 minute.
Add the cooked potatoes, followed by the broth, bay leaves and seasoning.
Bring to a boil over medium heat and reduce to medium-low for 10 minutes, continuing to simmer.
Use a handheld blender to puree the soup (or puree in batches in a standard blender, placing a towel over the top to prevent spills).
Season to taste.
If desired, you can add heavy cream by placing soup back into the stockpot and adding heavy cream.
Bring to a boil over medium-high heat, then simmer, whisking occasionally, until thickened to taste, about 2 minutes.
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Potato Leek Soup
A delicious potato soup recipe perfect for chilly days when you can use some comforting, cozy flavors. This Potato Leek Soup is slightly sweet, creamy and rich in potato flavor, gently rounded out with a few earthy seasonings.
Ingredients
- 2lb potatoes, peeled and chopped *can use less for a thinner soup
- 1 1/2 Tablespoons butter
- 1 large leek, white part only
- 1 teaspoon minced garlic
- 3-4 cups broth or water
- 2 bay leaves
- 2 teaspoons fresh thyme, removed from sprigs
- Salt and Pepper, to taste
- 1/2 cup heavy cream, optional
Instructions
- Boil a large pot of water and add the potatoes. Cook 10 minutes until fork tender. Drain and rinse.
- Place butter in a large stockpot or dutch oven and melt over medium heat.
- Add the chopped leek and cook for 5 minutes until wilted. Stir in the minced garlic and cook 1 minute.
- Add the cooked potatoes, followed by the broth, bay leaves and seasoning.
- Bring to a boil over medium heat and reduce to medium-low for 10 minutes, continuing to simmer.
- Use a handheld blender to puree the soup (or puree in batches in a standard blender, placing a towel over the top to prevent spills).
- Season to taste.
- If desired, you can add heavy cream by placing soup back into the stockpot and adding heavy cream.
- Bring to a boil over medium-high heat, then simmer, whisking occasionally, until thickened to taste, about 2 minutes.
Notes
What kind of potatoes work best for making potato leek soup? I prefer Yukon Gold potatoes as they will puree beautifully into a creamy texture, but any fluffy, starchy white potato (like Russet) will work. I’d stay away from waxy potatoes like red, fingerling or baby potatoes.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 437Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 48mgSodium: 1110mgCarbohydrates: 54gFiber: 4gSugar: 10gProtein: 18g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy potato leek soup recipe.
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