When the leaves start to fall and the evenings turn crisp, there’s one thing I crave without fail: a warm, velvety bowl of Leek and Potato Soup. It’s the kind of simple comfort that fills the kitchen with a buttery aroma and brings everyone to the table without needing to call them twice.
Table of Contents
Why You’ll Love This Leek and Potato Soup
This soup is cozy, creamy, and deeply satisfying. It uses just a handful of ingredients, but each one plays a role in building layers of flavor. The leeks turn buttery and sweet when cooked slowly, while the starchy potatoes break down into a silky, spoonable base.
You can serve it as a starter or make it the star of the meal with a hunk of crusty bread. Either way, it’s always a hit.
Ingredients You’ll Need
Core Soup Ingredients
- Leeks – Only use the white and pale green parts. They melt into the soup and give it a subtle, oniony sweetness.
- Potatoes – Go for starchy varieties like Russet or Maris Piper. They cook down beautifully and help thicken the soup naturally.
- Butter and Garlic – The butter gives it richness. The garlic adds depth without overpowering.
- Stock – Chicken or veggie stock works. Just make sure it’s low sodium so you can control the salt.
- Cream – For that silky finish. You can also use whole milk if you prefer it lighter.
- Salt and Pepper – Essential for seasoning. Taste as you go!
Garnishes and Extras
- Chives – They add color and a gentle onion kick.
- Extra cream – A drizzle makes the bowl feel extra special.
- Homemade croutons – Crunchy, buttery bites that make every spoonful interesting.
Want more comforting dishes like this? Check out my Easy creamy cheesy potato bake for another potato-forward favorite.
Preparing Leeks the Right Way
Leeks are delicious, but they can trap dirt between their layers. Here’s how to prep them right:
- Cut off the dark green tops and the root.
- Slice the white and pale green parts into thin half-moons.
- Place them in a bowl of cold water. Swirl them gently to let the dirt fall to the bottom.
- Scoop them out with your hands or a slotted spoon.
That’s it. Clean leeks with zero grit.
Step-by-Step: How to Make Leek and Potato Soup
Sauté the Base
In a large pot, melt butter over medium heat. Add minced garlic and sliced leeks. Cook for about 7 minutes. The leeks should be soft and sweet-smelling, not browned.
Simmer the Soup
Add diced potatoes and pour in your stock. Bring everything to a gentle simmer. Cover with a lid and let it cook for 25 minutes, or until the potatoes are very soft and almost falling apart.
Blend Smoothly
Turn off the heat. Use a stick blender to puree the soup just until smooth. Don’t over-blend or the texture can turn gluey. If you’re using a regular blender, mash the soup a bit first, then pulse briefly.
Finish and Serve
Stir in salt, pepper, and cream. Taste and adjust the seasoning. Ladle into bowls and garnish with chopped chives, a swirl of cream, and your golden croutons.
Croutons Made Simple
Homemade croutons take 5 minutes and really level up this soup.
- Preheat oven to 350°F (or 320°F fan).
- Tear thick slices of bread into rough pieces.
- Toss with melted butter or spray with oil.
- Bake until golden and crispy, about 5 minutes.
- Sprinkle with salt while still warm.
These make the soup feel restaurant-worthy, with very little effort.
Tips for the Best Results
- Choose the right potatoes: Starchy or all-purpose types work best. Avoid waxy varieties like red potatoes.
- Don’t over-blend: This soup should be smooth but not gummy. Stop blending once it’s silky.
- Substitute wisely: If you’re out of leeks, try onions instead. Sauté gently for 10–12 minutes.
- Make ahead: This soup keeps well for up to 4 days in the fridge. Reheat gently on the stove.
Serve it with a side like air fryer baked potatoes for a crispy side or pair with buttery herb stuffing for cozy meals if you’re feeding a crowd.
Nutritional Information
(Per serving, based on 5 servings)
- Calories: 311
- Carbs: 32g
- Protein: 6g
- Fat: 19g
- Saturated Fat: 12g
- Cholesterol: 64mg
- Sodium: 551mg
- Potassium: 873mg
- Fiber: 6g
- Vitamin C: 28mg
- Calcium: 112mg
- Iron: 7mg
These values are estimates and can vary depending on the brand of stock and cream used.
FAQs About Leek and Potato Soup
How to make the best potato and leek soup?
Use starchy potatoes, cook the leeks slowly, and blend gently. Homemade croutons and a drizzle of cream take it over the top.
Is leek potato soup healthy?
It’s comforting and can be made lighter by using milk instead of cream. It’s rich in potassium, fiber, and vitamin C.
What is potato and leek soup called?
In French cuisine, a chilled version is called “Vichyssoise.” This warm version is often just called Leek and Potato Soup.
Why is my potato and leek soup tasteless?
You may need more salt or better stock. Always taste at the end. Cream rounds it out, but seasoning is key.
Leek and Potato Soup Recipe Card
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Leek and Potato Soup – A Truly Comforting Classic
- Total Time: 45 minutes
- Yield: 5 to 8 servings 1x
- Diet: Vegetarian
Description
Creamy and cozy, this Leek and Potato Soup is a comforting classic made with simple ingredients. A silky blend of buttery leeks, tender potatoes, and a touch of cream, perfect as a starter or light meal.
Ingredients
2 tbsp (30g) butter
2 garlic cloves, finely minced
3 leeks (white and pale green parts only), thinly sliced (approx. 2 cups)
1 kg / 2 lb potatoes (Sebago, Russet, or Maris Piper), peeled and diced
1.5 litres / 6 cups low-sodium chicken or vegetable stock
3/4 cup heavy or thickened cream (or milk)
1 tsp kosher or cooking salt
1/2 tsp black pepper
**For Croutons**
2 thick slices bread, torn into bite-sized pieces
1 tbsp melted butter or olive oil spray
Pinch of salt
**For Garnish**
Chopped fresh chives
Extra cream for drizzling
Instructions
1. Melt butter in a large pot over medium heat. Add garlic and leeks and sauté for 7 minutes until softened.
2. Add potatoes and stock. Bring to a simmer, cover, and cook for 25 minutes or until potatoes are very soft.
3. Turn off heat. Blend with a stick blender until just smooth. Do not over-blend.
4. Stir in salt, pepper, and cream. Taste and adjust seasoning as needed.
5. To make croutons, preheat oven to 350°F (160°C fan). Toss bread with melted butter or spray with oil.
6. Bake croutons for 5 minutes or until golden and crunchy. Season with salt while hot.
7. Ladle soup into bowls. Drizzle with cream, sprinkle with chives, and top with croutons.
Notes
Use only the white and pale green parts of the leeks. Wash thoroughly to remove hidden dirt.
For a vegetarian version, use vegetable stock and swap cream with plant-based alternatives.
Avoid over-blending, which can cause the soup to turn gluey due to released starch.
Soup can be made ahead and stored in the fridge for up to 4 days.
Inspired by Julia Child’s classic, but updated with garlic, stock, and garnishes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 300ml)
- Calories: 311
- Sugar: 2g
- Sodium: 551mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 64mg
More Such Recipes
Craving more cozy bowls? You might love:
- Creamy tomato white bean stew
- Easy creamy cheesy potato bake
- Air fryer baked potatoes for a crispy side
Final Thoughts
Leek and Potato Soup is one of those recipes that doesn’t try too hard. It’s soft, creamy, and feels like a hug in a bowl. Whether you make it exactly as written or give it your own twist, it’s a recipe that welcomes you in.
If you try it, let me know how it goes in the comments or tag me on Pinterest or Facebook. I’d love to see your version!