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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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176 Comments / Reviews

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Did you make it? Rate it!

  • Jenny

    Hi I am from Cape Town South Africa. I microwave and crockpot cook just about everything. I sauted the leeks (used a 50% fat spread as butter is extremely expensive here) in the microwave added to all the rest in the crockpot for 4 hours on high and left it on low for a few hours. I love crockpot cooking for soups. It was superb and as I doubled up packed for the freezer.

    xxxxxyyyyy

  • Judith

    I had everything except marjoram, so followed a suggestion to swap out all of the herbs and use Herbes de Provence instead. It turned out wonderful and my husband is already asking when I’m making it again. Praise indeed!

    xxxxxyyyyy

  • [email protected]

    The balance of fresh herbs were perfect.

    xxxxxyyyyy

  • Karen Walter

    My 1st time cooking w/ leeks! My pal gave me a bag of ‘young leeks’ (look larger than a regular scallion, but not as big as a regular leek.) Would you use the entire young leek in this potato-leek soup recipe….. OR just the white bulb w/ the light green part? Can’t wait to try this recipe. Thanks for your advice.

  • Janet

    Can I freeze this soup?

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