Potato Leek Soup

Photography Credit: Elise Bauer

When the cooler weather appears, nothing is more comforting than a warm bowl of potato soup. This potato leek soup is a classic, and so easy to make! You soften chopped leeks in butter, then add diced potatoes, stock, and herbs, bring to a simmer and cook until the potatoes are done.

You don’t need any cream to make this soup creamy, just blend some or all of the soup to thicken. Simple, delicious, and satisfying. Enjoy!

Updated from the recipe archive. First posted 2003.

Potato Leek Soup Recipe

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4-6

Save prep time by peeling and dicing the potatoes while the leeks are cooking in the second step.

You can use either Yukon gold or Russet potatoes for this soup. The Yukon golds will be creamier.


  • 3 large leeks
  • 2 Tbsp butter
  • 4 cups chicken broth (or vegetable broth for vegetarian option)*
  • 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces
  • 1 1/2 teaspoons kosher salt plus more to taste
  • Pinch of dried marjoram
  • 1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley
  • Sprinkle of Tabasco sauce or other red chili sauce
  • White or black pepper to taste

*If cooking gluten-free, be sure to use gluten-free broth.


1 Clean and cut the leeks: Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut of the tough dark green tops and discard (either compost or freeze for making stock). Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices. (See How to Clean Leeks)

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2 Cook leeks in butter to soften: Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter. Cover the pot and lower the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.


3 Add broth, potatoes, herbs, salt, bring to simmer and cook: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.

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4 Purée the soup: Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.


5 Add parsley, adjust seasonings to taste: Add the parsley, and cook a few minutes more. Add a few dashes of Tabasco to taste. Add freshly ground pepper and more salt to taste. (Potatoes soak up salt, so you may need to add more salt than you expect.)

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Potato Leek Soup

Showing 4 of 121 Comments

  • Barb

    It’s been raining and a little on the cool side these past two days, the cooler Fall weather has arrived! While browsing soup recipes I came across this recipe and since I had leeks to use up I decided to try after so many positive comments. The only change I made to this recipe after perusing the comments by so many happy readers is that I used 1 tsp. ‘Herb de Provence’ and added corn and leftover ham. The flavour is spot on!

  • Kathy

    I made this tonight and it was wonderful. Substituted Herbes de Provence for the individual herbs, and garnished with slivers of black forest ham. Yum!

  • Joy

    Just made this! It was significantly easier than another recipe that I had for the same dish. I added a squeeze of fresh lemon and a little Parmesan. The results divine! I’m planning to serve it with cornbread. It will be a wonderful cozy treat for my husband when he returns from sailing. This is a total winner!

  • Cal

    Mmmmmm good!. Added lemon pepper, fennel seed and chopped fresh fennel to give it a little lift.

  • Stephanie

    Made this for dinner tonight. Just what I had hoped for–a straightforward, delicious, easy dish. Served with crusty bread, salad and a cool breeze coming through the window. A nice ending to a crazy hectic day!

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