Potato Leek Soup

Simple and easy potato leek soup recipe. Tastes creamy but has no cream. A hearty, tasty soup.

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4-6.

Ingredients

  • 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop. (See How to Clean Leeks)
  • 2 Tbsp butter
  • 2 cups water
  • 2 cups chicken broth (or vegetable broth for vegetarian option)*
  • 2 lbs potatoes, peeled, diced into 1/2 inch pieces
  • Marjoram - dash
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
  • Tabasco sauce or other red chili sauce
  • Salt & Pepper

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

Method

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown the leeks.

2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  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.

  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. 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”.

  5. 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.

  6. 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

  7. 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.

  8. 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!

  9. 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 :)

  10. 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!

  11. Tori

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

  12. 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.

  13. 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

  14. Ed Skutecki

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

  15. 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!

  16. Gayane

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

  17. 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!

  18. Susan

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

  19. 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

  20. 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!

  21. 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!

  22. 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.

  23. 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!

  24. 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.

  25. 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.

  26. 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!

  27. 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.

  28. Julie

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

  29. 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.

  30. 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!

  31. 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.

  32. 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.

  33. 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!

  34. 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!

  35. 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.

  36. Dr B

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

  37. Jordan

    Delicious!
    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.

  38. 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.

  39. 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!!