Potato Leek Soup Recipe
Cozy up with a bowl of Potato Leek Soup, a classic comfort dish that’s creamy, hearty, and brimming with subtle sweet onion flavors. This soul-warming soup is a fall and winter staple.
Velvety potatoes and tender leeks blend into a smooth, satisfying bowl you’ll crave again and again. Simple to make yet deeply flavorful, it’s perfect for weeknight dinners or lazy weekends.
What You’ll Need for Potato Leek Soup
- Leeks – The star ingredient, offering a mild, sweet onion flavor that infuses the soup.
- Yukon Gold Potatoes – Creamy and buttery, they create the soup’s luscious texture.
- Unsalted Butter – Adds richness and depth, helping the leeks soften beautifully.
- Garlic – Brings a subtle, aromatic bite that enhances the base.
- Vegetable Broth or Leek Top Broth – Provides a light, savory backdrop for the other flavors.
- Fresh Thyme – Lends an earthy, herbal note that balances the sweetness of the leeks.
- Milk or Heavy Cream – Makes the soup extra smooth and indulgent.
- Fresh Lemon Juice – Optional but brightens and lifts the flavor at the end.
- Chives – A fresh, vibrant garnish for a pop of color and gentle onion bite.
How to Make Potato Leek Soup in a Snap
Start by making the optional leek top broth to intensify the flavor—this simple step makes a difference but store-bought vegetable broth works too.
Sauté the chopped leeks in melted butter until soft and fragrant, seasoning with salt and pepper to coax out sweetness without browning.
Add chopped potatoes, garlic, fresh thyme, and your broth of choice. Simmer until the potatoes are meltingly tender. Remove the thyme and blend until silky smooth.
Return to the pot, stir in milk or cream for that luxurious finish, and brighten it with a splash of lemon juice if you like. Serve hot with a sprinkle of fresh chives for an extra touch.
Cozy Tips & Tasty Twists
To boost flavor, try roasting the potatoes before adding them to the pot—it brings a subtle nuttiness. Swap the thyme for fresh rosemary if you prefer a woodsy note, or stir in a handful of spinach at the end for added greens.
A swirl of crème fraîche or a sprinkle of crispy bacon makes this comforting classic feel restaurant-worthy. For a vegan version, use olive oil instead of butter and a splash of coconut milk or cashew cream.
Storing and Reheating Leftover Potato Leek Soup
Keep any leftover Potato Leek Soup in an airtight container in the fridge for up to four days. To reheat, warm it gently on the stovetop over medium-low heat, stirring often until heated through.
If you’d like to freeze it, let the soup cool completely, then store it in freezer-safe containers for up to two months. Thaw overnight in the fridge and reheat slowly, adding a splash of broth or milk if needed to restore its creamy texture.
This timeless soup makes a cozy meal anytime, so whip up a big pot and savor every spoonful!
Potato Leek Soup Recipe
Ingredients
For the Soup
- 1 cup milk or heavy cream
- 4 large leeks approximately 2½ pounds, white and light green portions only
- Freshly ground black pepper
- 2 pounds Yukon gold or yellow potatoes chopped
- 6 cups Leek Top Broth see below or vegetable broth
- 3 fresh thyme sprigs tied in a bundle
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- 3 garlic cloves grated
- 1 tablespoon fresh lemon juice optional
- Chopped fresh chives for garnish
Optional Leek Top Broth
- 4 large leeks about 2½ pounds, dark green tops reserved
- 12 cups water
- 5 garlic cloves smashed
- 8 fresh thyme sprigs
- 1 tablespoon black peppercorns
- 1 tablespoon sea salt
Instructions
- Optional: To prepare the leek top broth, slice off the dark green tops from the leeks, rinse thoroughly, and combine in a large stockpot with water, thyme sprigs, smashed garlic, salt, and peppercorns. Bring to a vigorous boil over high heat, then lower the flame and let it simmer for 30 minutes. Strain, reserving 6 cups for the soup. Extra broth may be refrigerated or frozen for future use.
- To make the soup, finely chop the white and pale green parts of the leeks and wash them thoroughly to remove any grit. In a large Dutch oven or heavy-bottomed pot set over medium heat, melt the butter. Add the leeks, sprinkle with salt, and season generously with freshly ground black pepper. Cook, stirring from time to time, for 8 to 10 minutes until the leeks turn tender; lower the heat if they begin to brown too quickly.
- Add the chopped potatoes, grated garlic, broth, and bundled thyme. Bring to a gentle simmer and cook for 20 minutes until the potatoes become very soft. Remove the thyme bundle. Using an immersion blender or carefully transferring to a countertop blender, purée the soup until silky smooth. Return the puréed soup to the pot, pour in the milk or cream, and stir until incorporated. Taste and adjust seasoning, adding lemon juice if desired.
- Serve hot, garnished generously with chopped fresh chives.
