Easy Potato Leek Soup

There’s a kind of comfort that comes from a warm bowl of soup on a quiet afternoon, and my easy potato leek soup delivers exactly that. This isn’t just any soup—it’s creamy, rich, and full of flavor, with tender potatoes and the delicate sweetness of leeks taking center stage. Every spoonful feels like a hug, but light enough that it doesn’t weigh you down. It’s the perfect balance between hearty and cozy, making it a go-to for weeknight dinners or a simple lunch.

What I love most about this potato leek soup is how effortlessly it comes together. You don’t need hours in the kitchen or a long list of ingredients. With a handful of basic vegetables and pantry staples, you can create a homemade potato soup that tastes like you spent all day preparing it. The leeks add this subtle, oniony sweetness that elevates the soup, giving it depth without overpowering the delicate flavor of the potatoes.

This leek soup is versatile too. You can keep it classic and creamy, or tweak it with herbs, garlic, or a touch of cheese for a richer flavor. And if you’re looking for a comforting vegetarian option, it’s perfect on its own, though it pairs beautifully with crusty bread or a fresh green salad. Honestly, once you try this potato leek soup recipe, it’s hard not to make it a regular in your rotation.

Beyond its taste, this potato vegetable soup is incredibly satisfying to make. There’s something almost meditative about chopping the leeks, peeling the potatoes, and watching everything simmer together until it transforms into a velvety, golden soup. It’s a reminder that the best homemade potato soup isn’t just about the final dish—it’s about enjoying the process and savoring each step.

Why You’ll Love It

• Comfort in a bowl – This potato leek soup has that perfect creamy texture that makes you feel cozy from the first spoonful. It’s the kind of meal that warms both your body and your mood.
• Simple ingredients, big flavor – With just potatoes, leeks, a bit of broth, and a touch of seasoning, this homemade potato soup tastes like you spent hours in the kitchen, but without the stress.
• Versatile and customizable – Want it richer? Add cream or cheese. Prefer it lighter? Stick to the broth. You can easily adjust this leek soup to suit your taste or dietary needs.
• Make-ahead magic – This potato vegetable soup keeps beautifully in the fridge for a few days, and it even tastes better the next day when the flavors meld together.
• Quick weeknight winner – Even though it feels luxurious, this potato leek soup recipe comes together quickly, making it ideal for busy evenings when you want something comforting without the fuss.

Ingredient List

For the Soup:

• 4 large russet potatoes, peeled and diced
• 3 large leeks, cleaned and sliced (white and light green parts only)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup milk or cream (optional for creamier soup)
• 2 tbsp butter or olive oil
• Salt and black pepper, to taste
• 1 tsp fresh thyme or ½ tsp dried thyme
• Optional garnish: chopped chives or parsley

Ingredient Notes

• Leeks – I always use fresh, firm leeks. Cleaning them properly is key; there’s often grit hiding in the layers, and you don’t want that surprise crunch!
• Potatoes – Russets are my favorite for this potato leek soup recipe—they break down beautifully to give that creamy texture without needing heavy cream.
• Broth – Homemade or store-bought works, but a rich vegetable broth adds so much flavor to your soup. Don’t skip it!
• Butter or olive oil – I prefer butter for that silky, comforting flavor, but olive oil works great if you want a lighter soup.
• Milk or cream – Optional, but it takes this leek soup to the next level of creamy goodness.

Kitchen Equipment Needed

• Large pot or Dutch oven – Perfect for simmering the potatoes and leeks; I love using my heavy-bottomed Dutch oven because it heats evenly.
• Chef’s knife – For chopping potatoes, leeks, and onions quickly and safely.
• Cutting board – A sturdy board makes prep easier; I always keep a dedicated one for veggies.
• Wooden spoon or silicone spatula – Ideal for stirring without scratching your pot.
• Immersion blender or regular blender – To puree the soup until silky smooth; I personally reach for my immersion blender for less cleanup.
• Measuring cups and spoons – Essential for getting the seasoning and liquids just right.
• Ladle – For serving warm, comforting bowls of soup without spilling.

Instructions

1. Prepare the Vegetables

• Slice the leeks lengthwise, then chop into thin half-moons. Rinse thoroughly to remove any hidden dirt or sand.
• Peel and dice the potatoes into roughly 1-inch cubes for even cooking.
• Chop the onion and mince the garlic.

Pro tip: Make sure the potatoes are roughly the same size so they cook evenly and don’t turn mushy in some spots.

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2. Sauté the Aromatics

• Heat butter or olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion and sauté until soft and translucent, about 3–4 minutes.
• Stir in the garlic and leeks, cooking another 3–5 minutes until the leeks soften but don’t brown.

Pro tip: Keep the heat moderate—leeks cook quickly and can burn if the pan is too hot, which changes the flavor.

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3. Add Potatoes and Broth

• Add the diced potatoes to the pot and stir to combine with the leeks and onions.
• Pour in the broth and add thyme, salt, and pepper.
• Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, or until potatoes are fork-tender.

Pro tip: Taste the broth midway and adjust seasoning—it’s easier to season in layers than at the end.

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4. Blend Until Smooth

• Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until silky and smooth.
• If using a regular blender, blend in batches and return the soup to the pot afterward.

Pro tip: Blend carefully and in small batches if using a regular blender—hot soup can splatter.

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5. Add Cream and Adjust Seasoning

• Stir in milk or cream for a richer, creamier texture, if desired.
• Taste and adjust salt, pepper, and thyme as needed.

Pro tip: Add cream slowly and taste as you go—you can always add more, but you can’t take it out!

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6. Serve and Garnish

• Ladle the soup into bowls and garnish with chopped chives or parsley.
• Serve hot with crusty bread, a simple salad, or just enjoy it on its own.

Tips and Tricks for Success

• Clean your leeks thoroughly – Grit can hide between the layers, so take your time rinsing them well.
• Cut potatoes evenly – Ensures they cook at the same rate and gives a smooth, consistent texture.
• Don’t overcook the leeks – Softened is perfect; browned or burnt leeks can make the soup bitter.
• Simmer gently – A slow simmer allows flavors to meld without breaking down the potatoes too much.
• Adjust thickness – For a thicker soup, mash some potatoes before blending. For thinner, add a bit more broth or water.

Ingredient Substitutions and Variations

• Potatoes – Yukon Golds work beautifully for a creamier texture; sweet potatoes add a subtle sweetness.
• Leeks – If you can’t find fresh leeks, use mild onions or shallots, though the flavor will be slightly different.
• Broth – Vegetable, chicken, or even mushroom broth can be used depending on your taste preference.
• Cream – Coconut milk or oat milk makes a delicious dairy-free version.
• Herbs – Swap thyme for rosemary, tarragon, or parsley to give the soup a fresh twist.
• Extra veggies – Add diced carrots, celery, or parsnips for a heartier potato vegetable soup.

Serving Suggestions

• I love serving this potato leek soup with warm, crusty bread—it’s perfect for dipping and makes the meal feel extra cozy.
• A simple green salad on the side adds a fresh crunch that balances the creamy soup beautifully.
• Top each bowl with crispy bacon bits or roasted chickpeas for a little texture and extra flavor.
• A sprinkle of shredded cheese or a dollop of sour cream makes this soup feel indulgent without being heavy.
• For a heartier meal, serve the soup alongside a grilled cheese sandwich—comfort food at its finest!

Storage and Reheating Instructions

• Refrigerate – Store cooled soup in an airtight container for up to 4 days.
• Freeze – Potato leek soup freezes well for up to 3 months; cool completely before freezing.
• Reheat on the stove – Warm over medium heat, stirring occasionally, and add a splash of broth or water if it’s too thick.
• Microwave – Heat in a microwave-safe bowl in 1-minute increments, stirring between intervals for even heating.
• Do not overboil – Reheating gently prevents the soup from separating or becoming grainy.

Frequently Asked Questions

Can I make this potato leek soup vegan?

Absolutely! Use olive oil instead of butter and swap the milk or cream for coconut milk, oat milk, or any plant-based cream. It’s just as creamy and comforting.

Can I use other types of potatoes?

Yes! Yukon Golds or red potatoes work well. Russets give a fluffier, creamier texture, but feel free to experiment with what you have on hand.

How do I store leftover soup?

Keep it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.

Can I add other vegetables?

Definitely! Carrots, celery, or parsnips can be added for a heartier potato vegetable soup. Just dice them similarly to the potatoes so everything cooks evenly.

Do I have to blend the soup?

Not at all! You can leave it chunky if you prefer a more rustic potato leek soup. Some people love the mix of creamy and chunky textures.

Can I make this soup ahead of time?

Yes, it’s perfect for meal prep. It actually tastes even better the next day as the flavors have time to meld together.

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Did you try this easy potato leek soup recipe? Let me know in the comments how it turned out—I’d love to hear your tweaks and favorite ways to serve it!