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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Showing 4 of 157 Comments / Reviews

  • June

    Yummmy, I fried in the leeks in a strip of bacon and added a touch of garlic, abit of salt and pepper and just to my families liking .

    Can this soup be frozen and if so for how long?

    Thanks June

    xxxxxyyyyy

  • Anne

    I have made this recipe so many times! Everyone in my family loves it.
    Thanks so much
    Anne

    xxxxxyyyyy

  • Ryan Elder

    I made This soup for dinner tonight. It turned out amazing. Needed a touch more salt and pepper. I added the herbs after sauteeing the leeks and woke them up a bit then added the broth followed by the potatoes. Great with crusty toasted and buttered sourdough.

    Tip: If you are using an immersion blender make sure the heat is turned down to low or take the pot off of the heat as it liquefied and became a puree the heat bubbled up the soup and pops up high.

    xxxxxyyyyy

  • Margaret

    My husband and I both don’t particularly like thyme but I put 1/8 tsp in and doubled the recipe. Still too much thyme taste for us. I blended up the soup and it seems to have taken down the thyme taste. Any suggestions for adding a flavor? Wondering about some wine?? Or??

  • Beverly hobbs

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

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