Potato Leek Soup

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

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 off the roots of 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. Place the slices in a bowl of cold water and agitate them with your hands to dislodge any remaining dirt. Then scoop out the leeks with a sieve or slotted spoon. (See How to Clean Leeks)

potato-leek-soup-1

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.

potato-leek-soup-3

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.

potato-leek-soup-4 potato-leek-soup-5

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.

potato-leek-soup-6

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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Comments

  • Jean

    Loved it, nice alternative for not using cream, I used Cholula hot sauce instead of Tabasco, just as yummy.

    xxxxxyyyyy

  • Gordon

    Great, easy, and very tasty recipe. Love how the potatoes thicken the soup without heavy cream, milk or flour.

    xxxxxyyyyy

  • Karine

    So so so good!! The only thing I added was a pinch to a tsp of dill…we LOVED it, and so easy. I’ve made other potato leek soups before, but this was by far the best.

    xxxxxyyyyy

  • Jill

    Delicious and easy! Perfect soup for a lazy, blustery Sunday afternoon. Thank you!

    xxxxxyyyyy

  • Alice

    Too much time! I used dried thyme, and it overpowered the soup. Next time I will try the fresh sprig and remove it at the end.

    xxxxxyyyyy

  • Stacy

    I loved this! Came together very quickly and easily. I did use the immersion blender and pureed most of it, leaving some potato chunks. I did add a small amount of a garlic & herb cheese spread that I had on hand just to add a bit of richness. It wasn’t necessary but yum..

    xxxxxyyyyy

  • Amanda

    I meant to add…its vegan with a butter substitute of course :) (and also very easy to add extra veggies in which is handy for littlies)

    xxxxxyyyyy

  • Amanda

    Brilliant recipe and VEGAN too so big two thumbs up from our household! Made it quite a few times now and sooooo easy. Our 18 month old would live on this soup for breakfast, lunch and dinner if she could!

    xxxxxyyyyy

    • Elise Bauer

      Vegan if you use EVOO instead of butter, and veg stock. So glad you liked it Amanda!

      • Amanda

        I’m in Australia and we can get Massell brand stock here. The chicken, beef and vege flavours are all vegan :)

  • Sue.

    It was a huge hit…. again!! Love this recipie.

    xxxxxyyyyy

  • Mark

    I love anything Leek related, period….this soup included!!! It is a wonderful base and can stand alone by itself for an elegant dinner party or embellished with bacon, cheese (aged white cheddar, gruyere of course, etc.), also a few dashes of worchestershire sauce as comfort food on those cold Fall/Wintery days.
    BTW, although the Leek is in the Allium family, it does not taste remotely like an onion. It has a delicate flavor that is difficult to describe and is considered the aristocracy of Alliums.

  • Carla P

    Deee-licious! Super easy to make. I made in an Instant Pot. Sauteed the leeks then pressure cooked for 10 min. Turned out perfect.

    xxxxxyyyyy

  • Sharon Anderson

    Great recipe using no cream. I used mixed herbs as didn’t have thyme or marjoram. Still delicious!

    xxxxxyyyyy

  • Deb

    Great soup….very easy and delicious! We topped it with some shredded cheese and crisp chopped bacon. HEAVEN.

    xxxxxyyyyy

  • Julie Torrey

    Delicious!

  • Genine Hayden

    I’ve made this soup for the past twelve years and can’t overstate how incredible it is! Simple flavors, just a few ingredients, and voila! A healthy and creamy food! Ps: if you’d like just a little something more, top with crumbled bacon and a 1/4 c heavy cream on top!

    xxxxxyyyyy

  • Kyle

    I didn’t like it…It was not rich and tasted too much like onions..

    • Elise Bauer

      Hi Kyle, I’m sorry you didn’t like it. The soup isn’t supposed to be rich, but if you want a rich soup, you could easily swirl in some cream at the very end. Also, if it tastes too much like onions (there are no onions in the soup), I recommend cooking the leeks longer, but cook them at a very low temperature so they don’t brown.

  • Jeff

    My favorite recipe to make

    xxxxxyyyyy

  • Beth

    After chopping and doing leeks in a fourth cup of butter I did 3 cups of water with 4 chicken bouillon cubes. I used a blender to combine all but the 3 lbs of potatoes leaving out the bay leaf. I cooked the potatoes separately until soft like for potatoes salad. I then drained them getting all the starch out and added to broth and used a masher. I used thyme and rosemary 1/2 teaspoon each, a little black pepper. After it was cooked I added about a tablespoon of dried parsley pinching it with my fingers to grind it up more and added to it which made the ingredients blend all together. It is delicious.

  • B. Charles

    Only had 1 leek so added green onions too. Also added about 2 C chopped carrots and a drained rinsed can of cannellini beans, and adjusted w more low sodium chicken broth as needed. Delicious!

    xxxxxyyyyy

  • 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

    • Jenny

      Origanum is a good replacement for marjoram.
      Hi I am from Cape Town South Africa and followed the basics for this recipe. Only difference I microwave and crockpot (more known here as a slow cooker)
      almost everything. I sauted the leeks ( used a 50% fat spread as butter is extremely expensive here) with 125gm and a teaspoon crushed garlic. It is delicious

  • [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.

    • Emma Christensen

      Hi, Karen! Emma here, managing editor. Great question! The green tops of young leeks are definitely more tender than regular leeks that you buy in the store. I would feel along the leek and notice where the green parts go from feeling crisp and juicy to feeling more fibrous and thick. Cut that top part off. If you’re not sure or still feel nervous, I’d slice up one of the leeks and saute it in some butter or olive oil by itself — you should be able to tell which bits are still really tough and use that as a judge for prepping the rest of the leeks. (And you can pick out the tough bits from your “sacrificial leek” and add the rest into the soup!)

  • Janet

    Can I freeze this soup?

  • C.S

    Soooo yummy! Obsessed with this soup and recipe. It was abit thick so I will be using more stock next time. May experiment with cauliflower and carrots next time to make it less starchy and more healthy.

    Thanks for this great and easy recipient :)

    xxxxxyyyyy

  • Marie

    I added about a cup of milk at the end plus an extra bay leaf and teaspoon of chicken bouillon, and it was even creamier!

  • 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!

    • Elise Bauer

      I’m so glad you liked it Michelle! Love the additions of Mrs. Dash, garlic powder and lemon juice. Great ways to easily amp up the flavor.

  • Beverly

    Can I use red potatoes for this recipe?

    • Emma Christensen

      Hi, Beverly! Emma here, managing editor. Red potatoes tend to hold their shape a little more firmly during cooking, so just be sure they’re very soft before you puree the soup and I think you’ll be fine!

  • 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

    • Elise Bauer

      Hi June, an earlier commenter has frozen this soup. The puréed version reheats fine. The chunky version is a big grainy. So I would recommend puréeing the soup if you are going to freeze it. You may also need to puréed it again after it is defrosted, if there is any separation which can happen when you freeze soups.

  • 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??

    • Emma Christensen

      Hi, Margaret! Emma here, managing editor for Simply Recipes. A splash of white wine sounds lovely! I’d add 1/4 cup or so after cooking the leeks and let it simmer a little bit before adding the broth and the rest of the ingredients. A little extra marjoram and freshly cracked black pepper would also be great. Enjoy!

    • Dennis

      Hi, Margaret. White wine and fresh-squeezed lemon juice – to taste – add a major depth to the flavor. So, too, does using white pepper, as it more readily dissolves (like salt) into the mix. Those 3 ingredients may give you the clean kick you’re looking for…

  • Beverly hobbs

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

  • Dan Bianco

    I look forward to trying this recipe. My question is – how do you get that nice color? I made a potato leek soup using another recipe and it didn’t have the same kind of brightness to it (it tasted fine). I feel like the culprit was the vegetable stock which added a lot of darkness to the soup. Any suggestions?

    • Elise Bauer

      Hi Dan, I used Yukon Gold potatoes which are a lovely hue of yellow. I also use homemade chicken stock, which is light colored.

  • Julie

    I’m curious I make mashed “potatoes” with cauliflower, would half potatoes half cauliflower work for this soup?

  • Ginger

    Awesome recipe!
    I heated butter up in a pan and sautéed the leeks. After a couple minutes, I made a bare spot in that same pan and threw in 3/4 of a bulb of crushed, salted garlic.
    15inches of snow just fell overnight, and this is the perfect soup for a snow day!

  • Chris handley

    Could I use red potatoes instead?

  • Beth

    I love this recipe, and the fact that it uses no milk or cream. Lower in fat, just as delicious (maybe more so, since the dairy blands out the flavor a bit), and good for vegetarians & vegans. I use a little sherry at the end in place of tabasco, and garnish with chopped fresh scallions or chives as well as parsley. Elise, I have one suggested change to the recipe text. The ingredient list says 1-1/2 tsp of salt. But notice step 3: the bold type says “add … salt” but the explanation says add only *one tsp* of the salt. I only read the bold part and added the 1-1/2 tsps. It was too much. Perhaps the amount of salt needed varies depending on type of potato. Tonight I used the ones from our CSA, none of which were russets or Yukon gold, and it came out too salty. Also, our Kosher salt is “coarse”. Are there different grain sizes in Kosher salt?

    • Elise Bauer

      Hi Beth, thanks for pointing out the discrepancy. I often use more salt than others because I use homemade stock that I’ve made without any salt. If you are using regular salted broth or stock, you don’t need as much. I’ve changed the ingredient list to reflect 1 teaspoon, and changed the type of salt to sea salt, which is more common than kosher salt.

  • Lydia

    My family gets a huge basket of vegetables from our local farm and I made this to use up the leeks and potatoes. I didn’t have the right kind or enough of the potatoes but I substituted some of them for turnip and it turned out amazing!

    • Elise Bauer

      I’m so glad you liked it Lydia! Good to know it can tolerate a little turnip.

  • Keith MacInnis

    I modified it a bit

    3 Leeks
    6 Potatoes (2lbs)
    1 Stalk of Celery
    1/8th of Red Onion

    Box Veggie Broth(1L)
    Tons:
    Salt/Pepper/Thyme/
    Dash:
    Corriander/Chili Powder/Curry Powder/Paprika/Tumaric
    1 Bay Leaf

    Steps:
    1] Slice the leek lengthwise and fan under running water to dislodge any dirt or mud hiding inside.
    Cut off the tough dark green tops.
    Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices.

    2] Wash and cube potaotes. Set Aside

    3] Dice Celery and Red Onion. Set Aside.

    3] Place Leeks in the pot along with a 1/4 cup of olive oil. Add more oil if needed.
    Turn on HIGH-DON’T LET BROWN! The purpose of this is to soften the leeks. Lots of oil prevents burning and adds flavor. Running out of oil = burn. Not stirring occasinoally = burn.

    4] Cook and Stir leeks on high for 10 minutes

    5] make sure the leeks are soft. they might need time. It should smell delcious.

    5] Add Potatoes/Celery/Onion

    6] Add Broth

    7] Add Spices

    8] Bring to a boil, then reduce to a soft simmer. ignore for 30 minutes

    9] Puree(Potatoe masher works fine )

    10] Add salt(the potaotes ate it)

    11] Add some red hot sauce and dijon mustard

    12] Serve with salt/pepper

  • Shannon

    I added a bit of freshly grated nutmeg.

  • Jack

    This has become my go to healthy meal. I’ve made it so many times but rarely make it the same way each time. I often use 3 potatoes, 3 turnip root and 4 decent sized carrots. It gives it a butternut flavor and oh so healthy.

  • Carol

    I used truffle butter and a touch of white truffle-infused extra virgin olive oil to cook my leeks. I also used herbes de Provence. Of course if a recipe says 20 minutes prep time it always takes me twice as long….but it’s simmering in the pot now and it smells heavenly. Can’t wait!

  • Rita

    I added 1/2 package of cream cheese when blending 1/2 of the soup even a whole package emm sure tastes good

  • Ruth

    Do I cover pot when simmering?

    • Elise Bauer

      I usually do. It takes less energy to maintain a simmer that way.

  • Mike N.

    soup is great I added dill red pepper flakes BACON BITES and insatnt potatos to thicken a little SOUPERRRRRRRRRRR

  • Claire

    Love it!Thanks so much for the recipe. I added a spoonful of sour cream and some garlic powder and enjoyed it on a cold winter day.

  • Susan

    I added crumbled sweet sausage. Browned it first. Added it after I puréed soup. Then cooked a little longer to incorporate flavors. Good addition!

  • Karen Watkins

    I have home grown leeks which are not as big as store bought ones. Could you estimate the amount of leeks you used by cups after chopping?

    • Elise Bauer

      HI Karen, I would say about 3 cups.

      • Beth

        Elise, could you add this tip to the recipe proper? That would be helpful, since what one considers “large” may vary a lot, as does the judgement of how much of the leek to use.

  • gordon slocombe

    Added 1 1/2 tsp curry powder .no tabasco, mmmmmm

  • Barb

    It’s been raining and a little on the cool side these past two days, the cooler Fall weather has arrived! While browsing soup recipes I came across this recipe and since I had leeks to use up I decided to try after so many positive comments. The only change I made to this recipe after perusing the comments by so many happy readers is that I used 1 tsp. ‘Herb de Provence’ and added corn and leftover ham. The flavour is spot on!

  • Kathy

    I made this tonight and it was wonderful. Substituted Herbes de Provence for the individual herbs, and garnished with slivers of black forest ham. Yum!

    xxxxxyyyyy

  • Joy

    Just made this! It was significantly easier than another recipe that I had for the same dish. I added a squeeze of fresh lemon and a little Parmesan. The results divine! I’m planning to serve it with cornbread. It will be a wonderful cozy treat for my husband when he returns from sailing. This is a total winner!

  • Cal

    Mmmmmm good!. Added lemon pepper, fennel seed and chopped fresh fennel to give it a little lift.

  • Stephanie

    Made this for dinner tonight. Just what I had hoped for–a straightforward, delicious, easy dish. Served with crusty bread, salad and a cool breeze coming through the window. A nice ending to a crazy hectic day!

  • Alisa

    Add a little nutmeg…delicious for the fall

  • Liz Frohrip

    I had leeks and Yukon golds from my last farm share basket, and this version of potato leek soup was just what I needed. It tastes like mashed potatoes and was a huge hit in my house. Thanks!

  • Genevieve Gravel

    Just made this now for lunch and it is deeeeeeelicious !!!! Thank you for the recipe, I’m keeping this one.

  • Michaela Publicover

    I didn’t have enough leek for this soup so instead I added about a cup of corn with my one leek. DELICIOUS!!! Will definitely be making this again.

  • Debbie. Palmer

    Can leftovers be frozen?

    • Elise Bauer

      Hi Debbie, an earlier commenter has frozen this soup. The puréed version reheats fine. The chunky version is a big grainy. So I would recommend puréeing the soup if you are going to freeze it. You may also need to puréed it again after it is defrosted, if there is any separation which can happen when you freeze soups.

  • Gary Lee

    I’ve been making potato soup this way since Gramma taught me years ago. Only instead of butter I used drippings from 5 or so slices of bacon (later used as crumbles on top of each serving) And a 1/2 cup of sour cream stirred after immersion blender for creaminess. Thanks for sharing!

  • Lisa Honnold

    This is soooo good. After blending I added canned coconut milk (solid only) and cilantro instead of parsley. #IMSOFULL

  • Roxana

    I just love this soup! Thank you for sharing your recipe!

  • Linda Talamo

    I am going to be bold and try this recipe using cauliflower instead of potatoes for a lower carb/calorie version!

  • Audrey

    Don’t underestimate the need for salt. Made this last night and thought it was just so so, then I added more salt at the table and a couple dashes of Tabasco in my bowl of soup. Va va va voom! So so soup became fantastic soup!!

  • Susan Tassy

    Thank you so much for this fine recipe! It was so easy to make! The family loved it, however, I went a little overboard with the dried thyme. NOTE TO SELF: Follow the recipe exactly for a mouth-watering delight!

    xxxxxyyyyy

  • Lina Polifroni

    Hi Elise
    I was wondering if I can replace the potatoes with turnips ?

    • Elise Bauer

      Hi Lina, turnips can be quite bitter unless you are using the youngest, tenderest of spring turnips.

  • Carrie

    Added broccoli and 1/4 cup of coconut milk to this recipe along with a tablespoon of nutritional yeast, perfect! Thank you!

  • Fox

    Loved this! Superb quick and easy grain-free meal, and simple to make vegan. I went ahead with the butter, as there was so little required it was still pretty low calorie, but I’ll give olive oil a shot next time, as we’re always trying to lower the dairy. Went a bit light on the potatoes, and heavier on the leeks–and was in love! Used homemade veggie stock, and with the leek stalks will be able to replenish. Thank you. This was divine!

  • Denise

    The reason I tried this potato leek recipe was because it looked so simple and I didn’t have any other veggies beyond the leeks / potatoes. I really really enjoyed this and how little time it took me. I have bookmarked this one…thanks!

  • Carrie

    Loved this soup, I’ve only ever tried two recipes of chicken soup before as I’m a novice. Also got a soup kettle over xmas, and this recipe with a couple of minor tweaks was great in the kettle, really tasty.

  • Dante

    I am cooking challenged and had some left over leeks so I decided to try some potato and leek soup. I tried this as it had no cream and it was awesome and can’t believe it came out of my pot. The little splash if Sirracha was a great touch.
    A definite must try!

  • J

    I’ve been experimenting with soup and this seemed like a fun challenge. I’m a whole food kind of guy, so I used the stock I made from my thanksgiving turkey carcass and I left the skin on the potatoes as well. At first it was a little too mashed potato-ish, so I added a tad more stock and really went at it with my immersion blender.

    The soup was phenomenal. Thx for sharing your recipe.

    • Elise Bauer

      It really is great with homemade stock, isn’t it? Makes all the difference.

    • Michelle

      I used my turkey stock, too! Yum! I had some sourdough bread we got in San Francisco last week and used it to thicken it up. Mine is a little chunky so I am going to “test” a small portion and really blend it and add more stock to see about the consistency. Good soup :)

  • JC

    Thank your for the recipe. I made this yesterday for Thankgiving meal and it was a bit hit. Everyone loved it. I added some dried Rosemary and used green chillies instead of chilli sauce. I especially like the fact that the recipe did not need heavy cream.

  • Kristina

    This is a great soup! I have made it several times and love that it is dairy free. I sometimes need to add extra water after blending it as it becomes thicker. It is VERY tasty and super easy. Another keeper!

  • Alisa

    So easy…I was low on spices at home so I only used nutmeg and salt. It was really good.

  • Romelda

    Except it’s not vegan if you use the 2 tbsp of butter. I am going to substitute in cooking oil.

  • Shanna

    Fabulous recipe!!! I love the fact that there is no heavy cream. I added some ham and corn after we ate half the pot (made a double batch) but the flavor was amazing!

  • Jeanna

    I made this for dinner tonight, and WOW! Holy tons of flavor! My non vegetarian husband said he would have liked a handful of diced pork in his bowl, but the seasoning was spot on. I WILL be making this again in the upcoming, crispy North Woods of Minnesota, winter. Thanks for a go-to soup recipe.

  • Rosemarie

    I just made your leek and potato soup and it was delicious I did not use exact quantities and I made it in the pressure cooker. Love it. Had al the ingredients so made it so much easier.

  • marie

    This is my favorite potato leek soup recipe,because there is no milk or cream doesn’t need it to be yummy.

  • Linda

    Hi Elise, I was wondering how well this soup freezes, I am having company for dinner on September 19th and I usually prepare the bulk of my menu in advance since I work full time. IU usually make Sherried Butternut Squash soup, but I think this would be a nice change of pace.

    • Elise Bauer

      Hi Linda, when you freeze potato soup of any kind there can be a weird separation of the liquid from the rest of the soup when the soup defrosts. So, you’ll need to reheat it and whisk vigorously, or even use an immersion blender and re-blend.

  • Alicia

    I am making this again tonight! Such a delicious creamy soup, and without any dairy! I cannot eat a lot of creamy soups because I’m lactose so this is great. I like to add some cayenne which was a nice touch.

  • Shannon

    I was looking for a recipe to use some leftover leeks and stumbled upon this one. It was amazingly delicious! I will definitely make it again. Thank you!

  • Angelia

    Found your recipe via google, looked better than the others. I added bacon for the meat-eaters in our household. Hungry people hope from Skiing, delicious with home made focaccia. Yum

  • westmainmusic

    Delicious! Modifications I made due to wanting to clean out my fridge: I added sliced purple scallions, subbed 1/2 dried basil and 1/2 dried oregano instead of dried marjoram out of necessity, and added fresh chopped dill instead of parsley at the end. A little extra salt and pepper and a couple of dashes of hot sauce and WOW!!

  • Carl Spackler

    Wonderful soup and very healthy!!! No need for dairy products!

  • Jan Daley

    Oh my God I so love this soup. just the aroma puts a smile on my face!!

  • Karen T.

    It’s 44 degrees here (in May!!) in Chicago so I’m making soup. Elise, your recipes are always amazing. I made as instructed but substituted half sharp smoked paprika in place of the marjoram and I added two cloves of minced garlic to the leeks once they were almost cooked through. This soup is fabulous, looking forward to the leftovers! Thanks again!

  • 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.

  • 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!

  • Erin

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

  • 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!

  • Earl

    Delicious soup easy to prepare. Thanks

  • 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 !!!

    xxxxxyyyyy

  • Kiran @ KiranTarun.com

    Mmm… so comforting. Love using leeks in soups!

  • Kate @ Babaganosh.org

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

  • 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. :)

  • 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.

    xxxxxyyyyy

  • asa

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

  • 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 Bauer

      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.

  • 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 Bauer

      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.

  • 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!

  • 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!

  • 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!!

  • 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.

  • 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.

  • Dr B

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

    • Laura

      Thank you for this suggestion. My family loved the lox as a garnish. I also added some snipped garlic chives. Perfection!

  • 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.

  • 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!

  • 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!

  • 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.

  • 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.

  • 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!

    xxxxxyyyyy

  • 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.

  • Julie

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

  • 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.

  • 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!

  • 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.

  • 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.

  • 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!

  • Sue

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

  • 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.

  • 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!

  • 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!

  • 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

  • png73

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

  • Susan

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

  • 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!

    xxxxxyyyyy

  • Liz

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

  • Tony

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

  • Gayane

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

  • 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.

  • Olivia

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

  • 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!

  • Ed Skutecki

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

  • 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.

  • Sara

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

  • zchamu

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

  • 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.

  • Tori

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

  • 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!

  • 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 :)

  • 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!

    xxxxxyyyyy

  • 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.

  • 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

  • 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.

  • Sassy J

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

  • 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”.

  • lavonne

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

  • Elise Bauer

    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!

  • 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.

  • 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.

      • David Allen

        Laura – I have often cut the bottoms off of onion, suspended them over water, and once the roots and a shoot take off, plant them. I am going to try that with my leeks today.