This Potato Leek Soup is the ultimate comfort food, crafted from simple, fresh ingredients like Yukon Gold potatoes and tender leeks. It comes together in under an hour for a creamy, satisfying meal that feels both rustic and refined. This homemade potato soup is perfect for a quiet weeknight dinner or as a starter for a special holiday meal.

I first fell for this classic combination during a misty autumn in the English countryside, where a warm bowl felt like a gentle embrace. Now, I make this soup whenever I need a moment of calm, perhaps serving it before a hearty main like my classic Beef Stew. It also pairs beautifully with a simple side dish, such as my Honey Roasted Carrots, to create a complete, comforting feast.

There’s a quiet ritual to making this soup, from the moment the butter hits the pot and the leeks begin to soften. The aroma that fills the kitchen is pure contentment. I often double the batch to have some on hand for easy lunches, a habit I picked up from my love of making Ginger Chicken Soup.

Four Reasons to Make This Potato Soup

Effortless Elegance: This recipe transforms humble vegetables into a velvety, elegant soup with minimal effort.
Weeknight Wonder: With less than an hour from start to finish, it’s a practical choice for any busy evening.
Make-Ahead Magic: The flavors deepen overnight, making it an excellent option for preparing ahead.
Crowd-Pleasing Comfort: Its creamy texture and mild, savory flavor are universally adored by both adults and children.

A Simple Ingredient List for Perfect Soup

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Unsalted Butter: Provides a rich, silky base for sautéing the vegetables.
Leeks: Use only the white and light green parts, and clean them thoroughly to remove grit.
Yukon Gold Potatoes: Their buttery texture and thin skins make them ideal for a smooth purée.
Low-Sodium Broth: Using low-sodium chicken or vegetable broth lets you control the salt level perfectly.
Heavy Cream (Optional): A touch of cream adds decadent richness, but the soup is delicious without it.
Fresh Chives: The mild onion flavor of chives is the perfect fresh garnish.

Potato Leek Soup

Creamy potato leek soup made with Yukon Gold potatoes, fresh leeks, and optional cream. This comforting homemade soup is ready in under an hour with simple ingredients.

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Prep Time 25

Cook Time 30

Total Time 55

Course Dinner, Lunch

Cuisine American

Servings 6 servings

Calories 250 kcal

Equipment

cutting board
knife
measuring spoons
measuring cups
large, heavy-bottomed pot or Dutch oven
immersion blender or standard blender

Ingredients

4 tablespoons unsalted butter
3 large leeks white and light green parts only, thoroughly cleaned and thinly sliced
1 medium yellow onion finely chopped
3 cloves garlic minced
2 pounds Yukon Gold potatoes peeled and cut into 1/2-inch cubes
6 cups low-sodium chicken broth or vegetable broth
1 teaspoon kosher salt
1/2 teaspoon black pepper freshly ground
1/2 cup heavy cream optional
2 tablespoons fresh chives finely chopped, for garnish (optional)

Instructions

Prepare the vegetables. Begin by thoroughly cleaning the leeks: slice them in half lengthwise, fan out the layers, and rinse them under cold water to remove any trapped grit; then thinly slice only the white and light green parts. Peel and cut the 2 pounds of Yukon Gold potatoes into uniform 1/2-inch cubes. Finally, finely chop the medium yellow onion and mince the 3 cloves of garlic.
In a large, heavy-bottomed pot or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add the sliced leeks and chopped onion, and cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables have softened significantly and are translucent, but not browned. Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the cubed potatoes, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper to the pot. Pour in the 6 cups of low-sodium chicken or vegetable broth. Increase the heat to high and bring the mixture to a rolling boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and simmer gently for 15 to 20 minutes, or until the potatoes are very tender and easily pierced with a fork.
Carefully remove the pot from the heat. For a smooth soup, use an immersion blender to purée the soup directly in the pot until it reaches your desired consistency. If using a standard blender, allow the soup to cool slightly, then carefully transfer it in batches, blending until smooth. When blending hot liquids in a standard blender, be sure to remove the center cap from the lid and cover the opening with a kitchen towel to allow steam to escape.
Return the puréed soup to low heat. Stir in the 1/2 cup of heavy cream, if using, and heat through gently for 2 to 3 minutes, being careful not to boil. Taste the soup and adjust seasonings with additional salt and freshly ground black pepper as needed.
Ladle the hot potato leek soup into individual serving bowls. Garnish each serving with 2 tablespoons of finely chopped fresh chives, if desired, before serving immediately.

Notes

For a smooth soup, use an immersion blender directly in the pot. If using a standard blender, allow soup to cool slightly and blend in batches, removing the center cap from the lid and covering the opening with a kitchen towel to allow steam to escape.

Keyword comfort food, homemade soup, potato leek soup

Make This Potato Leek Soup Your Own

Make It Cheesier: Stir in a half cup of shredded sharp cheddar or Gruyère after blending for a richer flavor.
Add More Texture: Top with crispy fried leeks, crumbled bacon, or crunchy croutons for a contrast to the creamy base.
Vegan Variation: Simply use olive oil instead of butter and coconut milk instead of cream for a plant based version.

My Pro Tips for a Perfect Purée

Clean Leeks Thoroughly: After slicing leeks lengthwise, fan the layers under cold running water to wash away all hidden sand.
Cook Until Tender: Simmer the potatoes until they are fork tender for the smoothest, creamiest soup texture possible.
Blend with Care: If using a standard blender, never fill it more than halfway with hot liquid and vent the lid to prevent explosions.
Season at the End: Always taste and adjust the salt and pepper after the soup is puréed and the cream is added.

How to Store and Reheat Your Soup

Store: Keep leftover soup in an airtight container in the refrigerator for up to 4 days. The flavor improves overnight.
Freeze: Freeze the soup, without the cream, in a freezer safe container for up to 3 months. Thaw in the refrigerator before reheating.
Reheat: Warm the soup gently in a saucepan over medium low heat, stirring occasionally, until hot. Avoid boiling.
Make-Ahead Tip: You can chop the leeks and potatoes a day in advance and store them separately in the fridge to save time.

Frequently Asked Questions

What’s the best way to clean leeks for soup?

The best method is to slice the leek in half lengthwise and then thinly slice the white and light green parts. Place the slices in a large bowl of cold water, swish them around to loosen any grit, and then let the grit settle before scooping out the clean leeks. This ensures your potato leek soup is perfectly smooth.

Can I use a regular blender instead of an immersion blender?

Yes, you can use a standard blender. Just be sure to let the soup cool slightly, work in small batches, and remove the center cap from the lid, covering the opening with a kitchen towel to allow steam to escape safely. This prevents pressure from building up.

What can I use instead of heavy cream in potato leek soup?

For a lighter option, you can use half and half, whole milk, or even a splash of buttermilk. For a dairy free version, full fat coconut milk or a unsweetened plant based milk like oat or cashew milk works wonderfully to create a creamy potato soup.

Why is my potato leek soup gluey?

A gluey texture usually happens from over blending, which causes the potatoes to release too much starch. To avoid this, blend just until the soup is smooth. Using starchy potatoes like Russets can also contribute, so I prefer Yukon Golds for their creamy, less gluey texture.

More Cozy Soup Recipes to Try

Why This Potato Leek Soup Will Become a Favorite

With its velvety texture and deeply comforting flavor, this Potato Leek Soup is a recipe you’ll return to again and again. It’s the perfect balance of simplicity and elegance, making any meal feel special. I hope it brings as much warmth and satisfaction to your table as it does to mine.

Homemade Leek Potato Soup