Potato Leek Soup

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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.

Potato Leek Soup

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

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  • 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.

Ingredients

  • 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

Method

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 off 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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Showing 4 of 150 Comments

  • Beverly hobbs

    Thick and thick but not very flavorful. Felt like runny mashed potatoes but not as tasty.

  • Dan Bianco

    I look forward to trying this recipe. My question is – how do you get that nice color? I made a potato leek soup using another recipe and it didn’t have the same kind of brightness to it (it tasted fine). I feel like the culprit was the vegetable stock which added a lot of darkness to the soup. Any suggestions?

  • Julie

    I’m curious I make mashed “potatoes” with cauliflower, would half potatoes half cauliflower work for this soup?

  • Ginger

    Awesome recipe!
    I heated butter up in a pan and sautéed the leeks. After a couple minutes, I made a bare spot in that same pan and threw in 3/4 of a bulb of crushed, salted garlic.
    15inches of snow just fell overnight, and this is the perfect soup for a snow day!

  • Chris handley

    Could I use red potatoes instead?

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