Leek and potato soup is like a warm hug in a bowl, isn’t it? The creamy texture and gentle, savory flavors make it the perfect comfort food—especially on chilly days or when you’re not feeling your best. And the best part? You probably already have everything you need right in your kitchen.
So, grab your apron, and let’s whip up a pot together!
Creamy And Velvety Leek And Potato Soup That Will Warm You Up
You don’t need to be a chef to make this potato leek soup—it’s one of those recipes that’s so simple and satisfying that anyone can whip it up! All it takes are a few basic ingredients like leeks, potatoes, and vegetable stock, and honestly, you probably already have most of them in your kitchen. With just 10 minutes of prep and 30 minutes of cooking, it’s my go-to for a busy weeknight when I want something hearty but easy.
What I love most is how mild and kid-friendly it is. The leeks have a delicate, onion-like flavor that isn’t overpowering—perfect for even the pickiest eaters. And with its creamy texture and wholesome ingredients, this soup is so comforting without feeling too heavy. It’s exactly what I crave on chilly days or when I need something vegan and cozy to warm me up.
If you’re a soup fan like me, check out my Rich And Creamy Pumpkin Soup and Creamy Chicken Tortellini Soup. They’re both crowd-pleasers that are easy to make.
Ingredients You Will Need and Buying Tips
Here are a few simple ingredients that you’ll need to make a cozy bowl of leek and potato soup.
- Potatoes: Look for starchy varieties like Yukon Gold or Russet to blend creamily into the soup. Stay away from green patches, as those taste bitter.
- Leeks: Choose larger, thicker leeks to impart a sweeter flavor or smaller leeks if you want them more tender. Regardless, choose fresh leeks with firm, straight stalks with less dirt or sand to make cleaning easy.
- Vegetable broth: You’ll want to use a broth made of natural ingredients without any preservatives for a cleaner taste. Go for the organic or slow-simmered kinds to achieve a richer flavor.
- Onion: You can choose yellow onions for a more savory flavor or red onions for a milder and sweeter flavor. Just make sure that they look firm without any signs of sprouting or blemishes.
- Garlic: You need a few garlic cloves, so choose a fresh bulb with dry papery skins.
- Bay leaf: To ensure the best flavor, choose a whole, unbroken, dried bay leaf with a strong aromatic fragrance. Don’t forget to remove it before serving; they can be a choking hazard.
To wash your leeks thoroughly, start by slicing them and then placing the pieces into a large bowl of cold water. Gently swish them around with your hands to loosen any dirt or grit trapped between the layers. You’ll notice the leeks tend to float while the sandy dirt sinks to the bottom of the bowl—that’s exactly what you want! Once they’re clean, scoop the leeks out with your hands or a slotted spoon, leaving the dirt behind. Give them a quick rinse under running water, and they’re ready to use!
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- Add more vegetables like celery, cauliflower, and carrots for more nutrition.
- Experiment with different herbs. Instead of bay leaf, use thyme or rosemary.
- Stir in a bit of grated Parmesan or cheddar to make the soup cheesy.
- If you want a richer depth of flavor, swap vegetable broth for chicken broth.
- Add bits of crispy bacon or white beans for more protein.
- Season with curry powder or turmeric for a more exotic twist.
How To Make Leek And Potato Soup
Making leek and potato soup is easy. Let me show you how.
1
Prep The Vegetables
Mince the garlic, dice the onion, peel and chop the potatoes into small cubes, and slice the leeks (just the white and light green parts). Don’t forget to give the leeks a good wash to remove any grit—they can be sneaky like that!
Now, heat a splash of olive oil in a large pot over medium heat. Toss in the diced onion and give it a stir with a wooden spoon. Let it cook for about 5 minutes, stirring occasionally, until it’s soft and translucent. Then, add the sliced leeks and let them cook for another 5 minutes, stirring now and then, until they’re tender and slightly golden. Finally, stir in the garlic and cook for just about a minute—it’ll smell amazing when it’s ready!
2
Simmer Potatoes
Next, add the diced potatoes to the pot with the sautéed vegetables, giving everything a good stir to combine. Pour in the vegetable broth, then tuck in a bay leaf and add enough water to cover the vegetables completely.
Give it all another stir, and bring the pot to a gentle boil. Once it’s bubbling, reduce the heat to a simmer and let it cook for about 20 minutes or until the potatoes are tender and easy to pierce with a fork. Your kitchen will start smelling so cozy you’ll have everyone asking, “Is it ready yet?”
3
Blend Smooth
Once the potatoes are tender, pull out the bay leaf and take the pot off the heat. Now it’s time to blend! Grab your immersion blender and place it into the soup, making sure the blades are fully submerged (trust me, you don’t want soup splatters all over your kitchen).
Turn on the blender and move it up and down through the pot, blending until the soup is silky smooth. If you like a little texture, feel free to leave a few chunks of potatoes—it’s your soup, after all! Just wait until you see how creamy and delicious it looks—it’s hard not to sneak a taste right away!
4
Serve and Enjoy
Once you’ve reached the desired consistency, season the soup with salt and pepper, then serve while still hot. Ladle the soup into bowls and garnish with a sprinkle of fresh herbs or a drizzle of olive oil, if desired. You can also serve it with crusty bread or green jacket salad.
Gina’s Tips For Recipe Sucess
- Cool the soup slightly before submerging the immersion blender into the soup to avoid splattering and burning yourself.
- Add more vegetable broth or water if the soup is too thick, then blend again.
- Don’t rush to sauté the onions and leeks because they help build a flavorful base.
Storing Leftovers
Don’t fret when you have leftover leek and potato soup because it stores well in the refrigerator for up to 4 days. Just make sure to cool it down to room temperature before transferring to an airtight container. You could also freeze your soup. Portion it into single servings in a freezer-safe container, lable and date it. Freeze for up to 3 months.
When you’re ready to enjoy the soup again, reheat the soup on the stove over low-medium heat. Stir occasionally to warm uniformly. For frozen soup, thaw it in the fridge overnight before reheating, and add a bit of broth to restore the original consistency.
Easy Soups
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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Creamy Leek and Potato Soup Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 5 leeks, approximately 5 to 6 ¼ cups of sliced leeks diced (green tops discarded)
- 2 cloves garlic, minced
- 2 potatoes, large, peeled and diced
- 4 cups vegetable broth
- 4 cups water
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the diced onion and leeks. Cook for about 10 minutes, stirring frequently, until softened. Add the garlic and cook for another minute.1 tbsp olive oil, 1 onion, 5 leeks, 2 cloves garlic
- Add the diced potatoes, vegetable broth, water, and bay leaf. Stir well, bring to a boil, then reduce to a simmer. Let it cook for 20 minutes, or until the potatoes are tender.2 potatoes, 4 cups vegetable broth, 4 cups water, 1 bay leaf
- Remove the bay leaf. Using an immersion blender, blend the soup in the pot until smooth. Alternatively, blend in batches in a countertop blender.
- Taste the soup and season with salt and pepper. Serve warm with crusty bread or a side salad if desired.Salt and pepper
Notes
- Cleaning Leeks: Chop the leeks first, then place them in a large bowl of cold water. Swish them around to dislodge any dirt, which will sink to the bottom. Scoop out the leeks and drain.
