Potato Leek Soup

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

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.

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


  • 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 the leeks. Cut them 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 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 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 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. 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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  1. Dan M.

    My wife chose your recipe from the dozen or so on the www, and made this soup using fresh-dug leeks which I grew in the garden. She added some spices of her own choosing. It was scrumptious! Thank you.

    • Laura ~ Raise Your Garden

      I would love some tips on how to grow leeks, wondering if they’d even grown in WNY?? I too, love the spices in this recipes, all simple ingredients that I like and use. Time to try leeks though.

  2. Pink Sun Drops

    I looked up different recipes on your site and made my week’s menu from them. Potato Leek soup and Artichoke Dip with Toasted Sesame Seed Crackers were the first meal. Yum! I was afraid the soup would be too watery so I cooked the potatoes without a lid, but I should’ve had no worries. Next time I’ll cook the potatoes with the lid on and have it just that much creamery. Every bite? Gone.

  3. Elise

    Hi Dan, I’m so glad you liked it!

    Hi Pink, this is one of my favorite recipes. Favorite because it is so easy to make and so delicious to eat. The only thing to remember is to not brown the leeks. It is rich and creamy without having any cream in it!

  4. lavonne

    Hi Elise, I made your potato leek soup today, and it was scrumptious. Thank you!

  5. freddie b

    GREAT soup !!! Creamy and tasty. I especially love the hot sauce twist. I added a little more and spiced it up, as I love the “bite”.

  6. Sassy J

    I concur with the scrumptious comment–easy to make and very satisfying.

  7. janet stewart

    My husband and I made your Potato Leek Soup. It was so delicious. We’ve made it twice now and the 2nd time added cauliflower to it. That made it ever more scrumptious.

  8. Kim Eros

    Thanks for this recipe. It’s soup season (winter) in New Zealand at the moment.

    I thought the soup was lovely, I added corn (frozen) to it which worked really well.

    I put the recipe with changes along with photos and a link to your blog on my site. You can see it at:

    Potato, Leek and Corn Soup

  9. Amy

    Very creamy texture and real comfort food – my kids called it mashed potato soup. I roasted some garlic in the oven and added it to the soup before I pureed it.

  10. Agota

    This is an excellent recipe. I have already made it twice, and we just love it! Being a breastfeeding mom, I cannot have Tabasco sauce; therefore I used a little sweet paprika powder instead. It came out perfect both times. Thank you so much, dear Elise!

  11. stano

    Very tasty! Thanks for the recipe; this is the third time I’ve used your website and I am going to continue doing that :)

  12. Laura

    Excellent Soup! I made this last night for lunches for the week for work! YUM! I added chopped up cooked ham and corn at the last step, just to give it a little more substance. I didn’t add too much salt because the ham is salty enough! Very satisfying lunch for work!
    What a great recipe for fall in new england!

  13. Tori

    Perfect soup made using leeks from our garden. Simple to cook, delicious and great texture. Thanks so much.

  14. Melissa

    Thank you very much for this recipe I just made it and it taste Delicious! I was able to cook this fine and I’m 13.

  15. zchamu

    As usual – utterly delicious! I stirred some sharp cheese into the mix which gave it a slight edge. Lovely recipe, thank you!

  16. Sara

    We made your recipe last week and it was delicious and easy! Thanks!

  17. joyce li

    Not sure why, but my soup was bland and tasted of watery mashed potatoes. What am I doing wrong?

    Probably needed more salt. ~Elise

    • Nancy

      Add less water, more real butter to let it be as bland. Margarine doesn’t give as wonderful of taste as butter does.

  18. Ed Skutecki

    WOW! I used a broth I made from a ham bone and added a little extra Tabasco sauce. This soup is fantastic!

  19. Briana

    Just made this and it was delicious. I used a vegetable broth instead of chicken, and left out the chili as I didn’t have any on hand. I also didn’t puree the soup in the blender as recommended, but it was still fantastic! If you like a chunkier soup, you can just cut your potatoes a little smaller. Sauteeing the leeks in goat butter with a little shallot made it extra tasty!

  20. Olivia

    This was so good and so easy to make. It is a weekly request in my daughters’ lunch boxes!

  21. Hilary Havarti

    Just made this soup and it is DELISH! Thanks so much for a hearty and healthy recipe. Loved the thyme, parsley and Marjoram flavors.

  22. Gayane

    Another winner recipe. I made it today and it was indeed delicious. Wow. Will definitely make it again. Thanks Elise.

  23. Tony

    Thanks again Elise for a yummy recipe. My CSA box is forcing me to get creative with leeks. :)

  24. Liz

    I just made this soup and it was delicious! Thanks for the great recipe.

  25. Tyka

    I followed this recipe exactly until I got to the parsley and realized I didn’t have any. It didn’t matter since the soup was so rich and tasty and flavorful already, though I’m sure parsley would have made a great addition. Many potato leek soups call for cream and this one did not but I did not miss it in any way. Absolutely delicious! This soup would also make a great base for other “cream” based soups…. cream of asparagus, broccoli, mushroom. A great building block soup for many other creations to come!

  26. Susan

    Great soup recipe. I’ve made it twice. Second time with Carola Potatoes and left the skins on. It was perfect!

  27. png73

    This was sooo easy and tasted delicious. A wonderful entree! Thank you!

  28. shera

    Does it matter what kind of potatoes? Russet? Yukon gold? Thanks.

    We generally use Russets for this recipe. Though I think it would be good with Yukon gold too. ~Elise

  29. Hanna

    Wonderful, wonderful recipe! I made it exactly as written, and couldn’t be happier. It’s super simple, clean on the palate, and rich without being very fat-laden. Next time I’ll try the roasted garlic, but as-is, this recipe is great! Thank you!

  30. Kristy

    I love this!! This is the Potato Leek Soup recipe that I have been searching for! No dairy but still creamy and filling. Flavor is wonderful. I was a bit short on veg broth so I substituted a boullion cube. Mmmmmm. Thanks so very much!

  31. ARC

    Thanks so much for posting this! My CSA box had a huge leek, plus I’ve got 3 weeks’ worth of potatoes I had to use, so this was perfect. it turned out great. I didn’t even bother pureeing the soup. I also added 3 carrots cut into tiny pieces, with the leeks at the beginning.

    And I was out of thyme, so Herbes de Provence worked fine instead of the thyme + marjoram. I skipped the parsley entirely, though next time I’d like to try it with cilantro.

  32. Sue

    Wonderful on a rainy day in October, thank you so much!

  33. Shelley

    I had a bunch of leftover leeks and found this recipe. It was wonderful! My soup turned out much greener than in the picture (I only had the green parts of the leeks leftover) but it was delicious. Thank you for managing this site, so far I’ve tried at least 5-6 recipes and you’ve never steered me wrong!

  34. Sara

    Thanks for sharing this recipe! I’ve made several of your recipes and this was the best. You’ve made it easier for my family to eat meals that taste good and that are good for us.

  35. Rebecca Unfried

    Love this recipe and the cauliflower idea – super yummy. I added some cabbage since I needed to use it and it turned out great – wonderful healthy lunch!! Thanks.

  36. Michelle

    This soup is simply delicious! My boyfriend, who is definitely not generous with compliments, gave this one a true thumbs-up. Will definitely make again!

  37. Bigmike

    I just made this, and it was wonderful. I added a 1/4 of white wine, part of a red bell pepper, and some prosciutto. Instead of Tabasco I used a bolivian red pepper sauce. I also put a stick blender in and blended it all the way.

    I could even see adding some mushrooms to next time. Definitely a keeper. Very simple to make.

  38. Julie

    I made this soup this morning and it was absolutely delicious! So light, healthy, and full of flavor. Love this blog!

  39. Laurie

    I made a batch of this last week just before some minor oral surgery. It was so good and just the homey comfort I needed while recuperating.

    Thanks for a great recipe.

  40. Motyka

    I made this exactly as written the first time for a dinner party, soup course. Everyone loved it! I never thought parsley added much to a recipe, but it really makes it. The hot sauce really brings out the flavors of the soup also- you don’t need much to generate this effect.

    Since then, I have made numerous variations. I like to make it on a Sunday and eat it with my sandwiches for work all week. It is so easy to make that I have made it midweek also.

    Generally I do add garlic, a white wine reduction with the leeks, and some sort of cheese or a little milk at the end- last time I used fontina and it was lovely. It makes a great base for any sort of cream of…. soup without the cream, as some other readers suggested. The next time I make this I am going to try roasting the potatoes for a different flavor! Oh, and it’s great with either vegetable broth or chicken broth. (Although, one time I used all broth because I thought it would add more flavor, but it dominated the flavor too much, so I would stick to using part broth and part water as instructed).

    I plan on sharing this recipe on my work newsletter to promote wellness and healthy eating in my workplace. Wonderful recipe!

  41. Linda S

    I made this for lunch today. VERY GOOD! My husband loved it, too. I put a dollop of sour cream on his bowl. I also used some chives, as well as parsley, from my garden.

  42. Cailin

    This soup is fantastic! I can’t believe something so healthy tastes even better than a cream based soup. Thanks for the great recipe.

  43. Bellavita2

    Loved how simple and delicious this was! Such a delightful freedom from the normal cream-laden potato soup recipes that I have seen. I used Old Bay seasoning with a little extra Rosemary (garden-fresh). Everyone loved it- served with toasted Rosemary/Olive Oil bread this made a perfect lunch for a chilly November day. Thank you for this ‘Simpatico’ recipe!

  44. rebecca

    This was delicious! I ended up making it way too spicy for my toddler, but my son loved it and my husband and I finished off the whole pot!

  45. hetty

    I agree with all the above. I used Marigold vegan broth for a totally vegetarian meal, and it was very delicious. I cooked a bay leaf in with the potatoes and leeks too. (Always remember to remove the bay leaf before blending) and I used an immersion blender to make it creamy.

  46. Dr B

    Add some chopped leftover lox as a garnish/topping! Adds great flavor and neither overpowers the other. Rich, subtitle, flavorfull!

  47. Jordan

    I used all organic ingredients, and added
    Fresh full and oregano. I also added black beans
    At the end and used olive oil instead of butter.

  48. Jo

    Made this just now, with a few changes.

    Didn’t have any fresh herbs (not even the essential parsley), so I just used dried mixed herbs.

    It was good, but probably not as great as it could have been. It was rather one-dimensional in flavour. I really think it would have been amazing if I had used fresh herbs as the recipe says, such as the parsley. So I’d probably try this again soon and follow the recipe exactly.

  49. little d

    This recipe was excellent,you only use one pot which is an added bonus! I have also changed it a bit,I added 1 tsp of freeze dryed garlic,I large sweet potato,1 extra cup of broth, some cooked ham and a bit more than a dash of marjoram!!

  50. Stephanie

    The first time I made this I used veg broth, and basil in place of parsly (what I had on hand). The second time I made it with the fresh herbs called for, but with mushroom broth – the mushroom broth added such a nice complexity to the flavor! This is such a great, simple recipe, and both times it was excelent! Thank you!

  51. Lucia

    I use a lot of Italian herbs and thyme and oregano, and add chunks of feta cheese. The cheese is lovely and creamy and works so well with this recipe!

  52. Sharon

    This sounds wonderful. I’m looking for a freezable soup recipe. Do you think this could be frozen? I’ve read that potato-based dishes don’t do well when frozen.

    • Elise

      Good question Sharon! I haven’t frozen this soup so don’t know what to tell you. Perhaps someone else can weigh in with advice on this?

    • Angel

      I froze this soup twice – once with the chunky version, and once completely pureed. The pureed one thaws out perfectly – you can’t tell any difference. Chunks of potatoes tend to become grainy after freezing – I don’t mind it, but many do.

      I just popped back on here to get the recipe (that I had misplaced) for later tonight.

  53. Maria

    This soup sounds so good but I was wondering on the measurement of leaks. Does that mean three whole bunches? Also what type of potatoes work best?

    • Elise

      The recipe calls for 3 large leeks, not bunches of leeks. Leeks are generally sold individually, not in bunches. As for potatoes, I would use russets or yukon golds.

  54. Millie | Add A Little

    Looks so simple and delicious Elise!

  55. asa

    When I make Potato Leek soup I brown the heck outta the leeks… still tastes delicious, haha.

  56. Joanna

    I’m not a huge fan of leeks, yet looking at that bowl full of hot soup and the weather outside…the choice is simple!

  57. suzanne

    So glad you posted this again. I made it for Christmas Eve. Perfect as family members arrived sporadically throughout the evening. And perfect for a prelude to the big Christmas feast. Good weather for it again today.

  58. Arcey

    I always use regular onions instead of leeks in recipes, since I always have plenty of onions on hand, and they’re easier to deal with. I made a potato soup a few weeks ago and in fact cooked the onions not quite to onion soup caramelization, but light brown for sure. The soup wasn’t as white as yours, but the flavor was very deep and delicious. So I’d say to do it either way — if you want a white soup, definitely don’t let the onions or leeks get brown.

    Even though I always use onions instead of leeks, I think I’ll try leeks next time, just for the heck of it. Maybe I’ll notice a difference in flavor. If no difference, I’ll stay with onions — cheaper and easier. :)

  59. Kate @ Babaganosh.org

    This is always such a delicious, classic, warming soup. So easy to make too!

  60. Kiran @ KiranTarun.com

    Mmm… so comforting. Love using leeks in soups!

  61. Wendi Spraker

    That looks so wonderful! Thanks for sharing! The leeks at the grocery looked wonderful last time I was there – now I wish I had bought some! I hope there is more tomorrow and your soup will be on my table!

  62. Maggie

    Hello Elise, I made the soup yesterday (we’re in the middle of a January here in Montreal, Canada) and it’s amazing !!! I only had two leeks, so I improvised with a large shallot. No regrets. LOVE-LOVE-LOVE the result and flavor very much. It’s a keeper !!!

  63. Trang's corner

    Looks so simple and delicious Elise!

  64. Earl

    Delicious soup easy to prepare. Thanks

  65. Alex

    Made this again (we’ve had it before) after seeing it on the main page jogged my memory, and I’m so glad I did! It’s so creamy and full of flavor! I used vegetable stock, which was what I had on hand, and baby leeks. We had it with grilled cheese- a simple, yet satisfying meal. Thanks again, Elise!

  66. Erin

    Thanks for the recipe. This was great. Just what I was looking for!

  67. Jackie

    This soup was wonderful!!! I have to say, I’ve never bought organic potatoes before but I used fresh organic russets and I think this makes it even more incredible!

  68. Denelle

    That was the perfect soup for a frosty February day. I added homemade bread with real butter, and it was like a warm hug. Even my picky teens liked it. I think I prefer this to the cream based soups. This one is definitely going into my “keeper” winter recipe rotation.