Potato and Leek Soup

Save this recipe on:

There are few things more comforting than a warm bowl of Potato and Leek Soup. Creamy, savory, and soul-soothing, this classic dish delivers cozy flavor with minimal ingredients. Whether you’re looking for a hearty starter or a satisfying lunch, this soup checks all the boxes.

It blends the rustic charm of humble potatoes with the subtle sweetness of leeks, finished off with a silky texture that begs for crusty bread on the side. Perfect for chilly evenings or when you need a nourishing, wholesome meal with simple ingredients.

---

Why You’ll Love This Potato and Leek Soup

• Comfort Food Perfection: Smooth, hearty, and warming.
• Simple & Affordable Ingredients: Mostly pantry staples and a few fresh items.
• Customizable: Add cheese, herbs, or even bacon for extra flavor.
• Meal Prep Friendly: Keeps well and is easy to reheat.
• Naturally Gluten-Free: No flour needed for the creamy texture.

---

Preparation Phase & Tools to Use

Essential Tools and Equipment

1. Large Soup Pot or Dutch Oven – Crucial for evenly cooking your vegetables and simmering the soup.
2. Sharp Chef’s Knife – To cleanly cut through leeks and potatoes.
3. Cutting Board – Keeps your prep clean and organized.
4. Immersion Blender or Countertop Blender – For that creamy, velvety finish.
5. Wooden Spoon or Silicone Spatula – Helps stir without damaging your pot.

Each tool plays a key role: the pot builds flavor through sauteing, the knife and board handle all the prep work, and the blender transforms the soup into a luxurious bowl of comfort.

---

Ingredients for the Potato and Leek Soup

• Leeks: These bring a sweet, mild onion flavor that builds the base of the soup.
• Potatoes: Russet or Yukon Golds work best for a creamy, smooth texture.
• Garlic: Adds depth and warmth to the flavor.
• Olive Oil or Butter: For sautéing the vegetables and adding richness.
• Vegetable or Chicken Broth: The flavorful liquid that brings it all together.
• Salt & Pepper: Simple seasoning to elevate the natural flavors.
• Fresh Herbs (optional): Chives, parsley, or thyme can enhance the aroma and finish.

---

How To Make the Potato and Leek Soup

Step 1: Prep the Vegetables

Wash the leeks thoroughly, slice them thinly, and peel and dice your potatoes into even chunks. Mince the garlic.

Step 2: Sauté the Aromatics

In a large soup pot, heat olive oil or butter over medium heat. Add the leeks and garlic, cooking until softened and fragrant.

Step 3: Simmer Everything Together

Add the potatoes and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are very tender.

Step 4: Blend to Perfection

Use an immersion blender to puree the soup directly in the pot, or transfer in batches to a countertop blender. Blend until smooth and creamy.

Step 5: Season and Serve

Taste and adjust with salt and pepper. Ladle into bowls and top with fresh herbs or crispy leeks for garnish.

---

Serving and Storing Potato and Leek Soup

Serve this soup warm, preferably with a crusty baguette, garlic toast, or a dollop of sour cream for extra richness. It also pairs beautifully with a crisp green salad or roasted vegetables.

Store any leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months—just thaw overnight in the fridge and reheat gently on the stovetop.

---

Frequently Asked Questions

Can I use milk or cream to make it richer?

Yes! While the soup is already creamy thanks to the potatoes, a splash of cream or milk at the end adds a velvety finish.

Are leeks necessary?

Leeks provide a distinct mild onion flavor. If unavailable, you can substitute with sweet onions, but the flavor will be slightly different.

Do I need to peel the potatoes?

Peeling gives a smoother texture, especially if using Russets. For Yukon Golds, you can leave the skin on for extra nutrients and rustic texture.

How do I clean leeks properly?

Leeks often hide dirt between layers. Slice them and soak in a bowl of water, swishing to release any grit, then drain well.

Can I make this in advance?

Absolutely. This soup is ideal for meal prep and even tastes better the next day.

Is this recipe vegan?

It can be! Just use olive oil and vegetable broth, and skip any dairy-based garnish.

---

Want More Soup Ideas?

If you enjoyed this Potato and Leek Soup, here are a few more cozy bowls you might like:

• Hearty Italian Sausage Soup with robust flavor and vegetables.
• Easy Thai Red Curry Dumpling Soup for a spicy and savory twist.
• Cajun Ranch Shrimp and Sausage Pasta Skillet if you want something a little more indulgent and bold.
• Crab and Shrimp Seafood Bisque for a creamy seafood delight.
• Authentic Tom Kha Gai Soup when you’re craving coconut and lime flavors.

---

Save This Pin For Later

📌 Save this recipe to your Pinterest soup board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use Yukon Golds or go for Russets? Add any herbs or a swirl of cream?

I love hearing how others personalize this classic. Drop your questions or creative spins below, and don’t forget to follow me on Pinterest @Americanrecipesbyheart for more comforting bowls and daily inspiration from Kitchen By Kate.

---

Print

Save this recipe on: