Potato Leek Soup

SoupGluten-FreeVegetarianLeekPotato

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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166 Comments / Reviews

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Did you make it? Rate it!

  • Frances

    Delicious! The dash of hot sauce is exactly what it needed.

    xxxxxyyyyy

  • Carol

    Made this with the addition of several slices of bacon, chopped before I sautéed the garlic & leeks. When potatoes were done just mashed with my potatoe masher and added a dollop of sour cream to serve.
    Delicious!

    xxxxxyyyyy

  • Grace

    Loved it – very tasty! Thank you for this easy recipe. I followed the recipe religiously this time, I’ll be a bit more adventurous the next time!

    xxxxxyyyyy

  • Stacy

    This is the best Potato Leek soup recipe I’ve tried and I appreciate that it’s dairy-free!
    Stacy

    xxxxxyyyyy

  • Michelle

    This soup was fantastic even if you don’t want to puree it at all! I thought the salt was perfect. I had no tyme springs and used just dry tyme. I added some Mrs. dash seasoning, garlic powder (teaspoon) and a few squirts of lemon juice. Very tasty!

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