Potato Leek Soup

Simple and easy potato leek soup, creamy without the cream! A hearty soup with potatoes and leeks.

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!

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 (about 3 cups after chopping)
  • 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 teaspoon sea salt, less or 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


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)

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.

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 141 Comments

  • Beth

    I love this recipe, and the fact that it uses no milk or cream. Lower in fat, just as delicious (maybe more so, since the dairy blands out the flavor a bit), and good for vegetarians & vegans. I use a little sherry at the end in place of tabasco, and garnish with chopped fresh scallions or chives as well as parsley. Elise, I have one suggested change to the recipe text. The ingredient list says 1-1/2 tsp of salt. But notice step 3: the bold type says “add … salt” but the explanation says add only *one tsp* of the salt. I only read the bold part and added the 1-1/2 tsps. It was too much. Perhaps the amount of salt needed varies depending on type of potato. Tonight I used the ones from our CSA, none of which were russets or Yukon gold, and it came out too salty. Also, our Kosher salt is “coarse”. Are there different grain sizes in Kosher salt?

  • Lydia

    My family gets a huge basket of vegetables from our local farm and I made this to use up the leeks and potatoes. I didn’t have the right kind or enough of the potatoes but I substituted some of them for turnip and it turned out amazing!

  • Keith MacInnis

    I modified it a bit

    3 Leeks
    6 Potatoes (2lbs)
    1 Stalk of Celery
    1/8th of Red Onion

    Box Veggie Broth(1L)
    Corriander/Chili Powder/Curry Powder/Paprika/Tumaric
    1 Bay Leaf

    1] Slice the leek lengthwise and fan under running water to dislodge any dirt or mud hiding inside.
    Cut off the tough dark green tops.
    Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices.

    2] Wash and cube potaotes. Set Aside

    3] Dice Celery and Red Onion. Set Aside.

    3] Place Leeks in the pot along with a 1/4 cup of olive oil. Add more oil if needed.
    Turn on HIGH-DON’T LET BROWN! The purpose of this is to soften the leeks. Lots of oil prevents burning and adds flavor. Running out of oil = burn. Not stirring occasinoally = burn.

    4] Cook and Stir leeks on high for 10 minutes

    5] make sure the leeks are soft. they might need time. It should smell delcious.

    5] Add Potatoes/Celery/Onion

    6] Add Broth

    7] Add Spices

    8] Bring to a boil, then reduce to a soft simmer. ignore for 30 minutes

    9] Puree(Potatoe masher works fine )

    10] Add salt(the potaotes ate it)

    11] Add some red hot sauce and dijon mustard

    12] Serve with salt/pepper

  • Shannon

    I added a bit of freshly grated nutmeg.

  • Jack

    This has become my go to healthy meal. I’ve made it so many times but rarely make it the same way each time. I often use 3 potatoes, 3 turnip root and 4 decent sized carrots. It gives it a butternut flavor and oh so healthy.

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