Potato leek soup is a classic, but when done right, it’s rich, velvety, and packed with flavor while staying light enough to enjoy year-round. The combination of tender potatoes and sweet, delicate leeks creates a soup that’s both smooth and satisfying without being overly heavy.
What sets this recipe apart is the balance of textures and flavors. The leeks are softened until they’re sweet and aromatic, blending seamlessly with the creamy potatoes. A touch of garlic, thyme, and a splash of cream elevates the taste, while a final garnish of crispy bacon, fresh herbs, or croutons brings texture and contrast.
Whether served as a starter or a full meal, this soup is easy to make, naturally creamy, and deeply comforting. It’s perfect for cold evenings, quick lunches, or even as a meal prep option for the week.
Why This Recipe Works So Well
Not all potato leek soups are the same—this version brings out the best in each ingredient for a perfectly balanced bowl.
- Smooth and Velvety – Blending the soup creates a silky texture, while keeping some potato chunks adds depth.
- Naturally Creamy Without Heavy Cream – The starch from the potatoes gives this soup a luscious consistency even if you skip the dairy.
- Well-Balanced Flavor – Leeks add sweetness, garlic brings depth, and a touch of thyme enhances everything without overpowering.
- Versatile and Easy to Customize – This soup works well with extra toppings, protein additions, or even a dairy-free twist.
What You Need for the Best Potato Leek Soup
The secret to a rich, flavorful soup is choosing the right ingredients.
- Leeks – These mild, slightly sweet onions bring a delicate flavor to the soup. Use only the white and light green parts for the best texture.
- Potatoes – Yukon Golds work best because they’re naturally creamy. Russets can be used for a fluffier texture, but they break down more easily.
- Garlic – Adds a savory backbone that balances the leeks’ natural sweetness.
- Butter & Olive Oil – Cooking leeks in a mix of butter and oil deepens their flavor without burning them.
- Broth for Depth – Chicken or vegetable broth adds richness while keeping the soup from being too heavy.
- Heavy Cream (Optional) – A splash of cream at the end makes the soup even more luxurious.
How to Make Creamy Potato Leek Soup
This soup comes together in a few easy steps, with minimal prep and one pot.
- Prepare the Leeks – Slice leeks thinly, then rinse them well to remove any hidden grit.
- Sauté the Aromatics – Cook the leeks in butter and olive oil until soft, then add garlic for extra flavor.
- Simmer the Soup – Add diced potatoes, broth, thyme, salt, and pepper, then let everything cook until tender.
- Blend to Perfection – Use an immersion blender for a smooth consistency, or leave some potato chunks for texture.
- Finish with Cream – Stir in a splash of heavy cream or milk for extra richness before serving.
Tips for the Perfect Potato Leek Soup
A few key steps ensure the creamiest, most flavorful soup every time.
- Wash Leeks Thoroughly – Leeks trap dirt between their layers, so soaking them in water after slicing helps remove any grit.
- Use the Right Potatoes – Waxy potatoes like Yukon Gold hold their shape better, while Russets break down more for an ultra-creamy soup.
- Don’t Overblend – Over-processing the soup can make it gluey. A quick blend keeps the texture light and smooth.
- Adjust Thickness as Needed – If the soup is too thick, stir in extra broth or a splash of milk to thin it out.
- Let Flavors Develop – This soup tastes even better after resting for an hour, allowing the flavors to meld.
How to Customize Your Potato Leek Soup
This recipe is classic, but it’s easy to tweak based on your preferences.
- Make It Vegan – Use vegetable broth and replace butter with olive oil. Skip the cream or use coconut milk for richness.
- Add More Texture – Stir in crispy bacon, sautéed mushrooms, or even roasted corn for extra depth.
- Spice It Up – A pinch of smoked paprika, cayenne, or curry powder adds a unique twist.
- Go Low-Carb – Replace half the potatoes with cauliflower for a lighter version.
- Turn It Into a Meal – Add shredded chicken, white beans, or cooked sausage for extra protein.
Best Toppings and Side Dishes
A bowl of potato leek soup is satisfying on its own, but a few simple additions can make it even better.
- Crispy Bacon Crumbles – Adds a salty, crunchy contrast to the smooth soup.
- Homemade Croutons – Toasted bread cubes add texture and a little extra crunch.
- Shredded Cheese – A sprinkle of sharp cheddar or parmesan melts beautifully on top.
- Chives or Green Onions – Fresh herbs brighten up the dish with a pop of color and flavor.
- Rustic Bread or Biscuits – A warm slice of sourdough or a buttermilk biscuit makes the perfect dipping companion.
This potato leek soup is creamy, comforting, and packed with flavor, making it the ultimate go-to recipe. Whether you enjoy it smooth or chunky, with toppings or as-is, it’s a simple yet satisfying dish you’ll want to make again and again.
Best Potato Leek Soup
Equipment
- Large pot or Dutch oven For cooking the soup evenly
- Immersion Blender or Regular Blender For blending the soup to a creamy consistency
- Ladle For serving
Ingredients
- 3 large leeks white and light green parts only, sliced and washed
- 2 tablespoons butter
- 2 cloves garlic minced
- 4 cups chicken or vegetable broth
- 4 medium Yukon Gold potatoes peeled and diced
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon dried thyme
- 1/2 cup heavy cream optional, for extra creaminess
- 1/4 cup chopped chives for garnish
- 4 slices crispy bacon optional, crumbled for garnish
Instructions
- Slice leeks thinly, then rinse well in a bowl of water to remove any dirt. Drain and set aside.
- In a large pot, melt butter over medium heat. Add leeks and cook for 5-7 minutes until soft and slightly golden.
- Stir in minced garlic and cook for another minute until fragrant.
- Pour in the broth and add diced potatoes, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
- Use an immersion blender to blend the soup until smooth, or leave some chunks for texture.
- Stir in heavy cream if using, and adjust seasoning as needed.
- Ladle into bowls and garnish with chives and crispy bacon before serving.
Notes
- For a dairy-free version, replace butter with olive oil and skip the cream.
- Leftovers store well in the fridge for up to 4 days and can be frozen for longer storage.
- Serve with a slice of crusty bread for a complete meal.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.