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Potato Leek Soup

Soups

Jennifer Scott
August 30, 2025

Why Make This Recipe

Potato leek soup is a comforting classic that warms you from the inside. It’s perfect for chilly days or when you need a bit of comfort food. The combination of leeks and potatoes creates a creamy, flavorful soup that’s easy to make. Plus, it’s a fantastic way to use simple ingredients to create something delicious.

How to Make Potato Leek Soup

Ingredients

4 large leeks (about 2½ pounds, white and light green parts only)
3 tablespoons unsalted butter
1 teaspoon sea salt
Freshly ground black pepper
2 pounds Yukon gold potatoes or yellow potatoes (chopped)
3 garlic cloves (grated)
6 cups Leek Top Broth or vegetable broth
3 fresh thyme sprigs (bundled)
1 cup milk or heavy cream
1 tablespoon fresh lemon juice (optional)
Chopped fresh chives (for garnish)

Leek Top Broth Ingredients:

4 large leeks (about 2½ pounds, dark green tops only)
12 cups water
8 fresh thyme sprigs
5 garlic cloves (smashed)
1 tablespoon sea salt
1 tablespoon black peppercorns

Directions

Optional: Make the leek top broth. Cut the dark green tops off the leeks. Wash them well and add to a large pot with the water, thyme, garlic, salt, and peppercorns. Bring to a boil over high heat, then reduce the heat and simmer for 30 minutes. Strain and measure 6 cups of broth for the soup. You can store the remaining broth in the refrigerator or freeze it for later use.
Make the soup. Chop the white and light green parts of the leeks. Wash them well.
Heat the butter in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper. Cook for 8 to 10 minutes, stirring occasionally, until the leeks are soft. If they start browning too quickly, reduce the heat.
Add the potatoes, garlic, broth, and thyme. Simmer for 20 minutes, or until the potatoes are very soft. Remove the thyme bundle.
Use an immersion blender or carefully transfer the soup to an upright blender to blend until smooth. Return it to the pot and stir in the milk. Season to taste, adding lemon juice if desired.
Garnish with chopped chives and serve.

How to Serve Potato Leek Soup

Potato leek soup is best served warm. You can enjoy it on its own or pair it with crusty bread for a complete meal. Adding a sprinkle of chives on top gives a nice touch of color and flavor.

How to Store Potato Leek Soup

You can keep leftover potato leek soup in the refrigerator for up to 3 days. Store it in an airtight container. To reheat, simply warm it on the stove or in the microwave until hot. If you’ve frozen the soup, it will last for about 2-3 months. Thaw in the refrigerator before reheating.

Tips to Make Potato Leek Soup

Use fresh leeks for the best flavor.
Adjust the thickness of the soup by adding more or less broth based on your preference.
You can add extra herbs like parsley or dill for more flavor.
If you want a richer soup, use heavy cream instead of milk.

Variation

For a slightly different flavor, try adding a splash of white wine before adding the broth. You can also top the soup with crispy bacon or serve it with a dollop of sour cream for a twist.

FAQs

1. Can I make potato leek soup vegan?
Yes! You can replace the butter with olive oil and the milk with a non-dairy milk or cream.

2. Can I freeze potato leek soup?
Yes, potato leek soup freezes well. Just make sure to store it in an airtight container or freezer bag.

3. What can I serve with potato leek soup?
It pairs well with a simple salad, grilled cheese sandwich, or fresh bread for dipping.

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Jennifer Scott

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