This creamy potato leek soup recipe is comforting and delicious! Easy to make with simple ingredients, it’s one of our favorite fall and winter meals.
Let’s make potato leek soup! Now that it’s fall, I’ve been bringing home tall, lush leeks from the farmers market nearly every week. This potato leek soup recipe is my favorite way to use them.
It’s creamy, rich, and flavorful, filled with the delicate, oniony leeks, buttery yellow potatoes, garlic, and thyme. Easy to make with simple ingredients, it’s exactly the kind of warming, veggie-forward fare I crave throughout the fall and winter.
You can make this potato leek soup recipe in two ways. First, you have the option to make a quick broth using the dark green tops of the leeks. Lightly sweet and aromatic, it adds amazing depth to the soup. If you’re short on time, don’t worry—regular vegetable broth also works here.
I love to pair this soup with slice of crusty bread, a grilled cheese sandwich, or a simple green salad for a comforting meal. I hope you enjoy it too!
Potato Leek Soup Ingredients
Here’s what you’ll need to make this classic potato leek soup recipe:
- Potatoes, of course! Yellow potatoes, such as Yukon Gold potatoes, are best in this recipe. They have a butterier, richer flavor than russet potatoes, and they give the soup a lovely creamy texture.
- Leeks – You’ll just need the white and light green parts for making the soup. You could discard the dark green tops, but instead, I recommend using them to make a quick leek top broth (recipe below). It adds wonderful depth of flavor to this soup!
- Butter – For sautéing the leeks. Vegan butter works here too.
- Garlic – For savory depth of flavor.
- Fresh thyme – Its earthy, citrusy, woodsy flavor adds freshness to the soup.
- Milk or cream – For richness. Heavy cream is traditional in potato leek soup, but we’ve had great results with 2% and whole milk too. A non-dairy option like oat milk could even work!
- Fresh lemon juice – Optional, but delicious! I love the bright, tangy finish it gives to the soup.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Potato Leek Soup
The first step in this potato leek soup recipe is prepping the leeks. Leeks have a dirty secret: even if they look clean on the outside, their inner layers can hold a LOT of grit and sand. You don’t want it all to go into your soup!
- To wash the leeks, cut off the dark green tops.
- Then, cut the dark tops and the light root ends in half lengthwise.
- If you’re making the leek top broth, rinse both parts under cool running water, gently separating the layers as you rinse to remove any dirt. If you’re skipping the broth, feel free to discard the tops.
While you’re at it, chop the potatoes (no need to peel!), grate the garlic, and bundle the thyme. You’re ready to cook!
Next, make the broth, if you’re using it. It comes together in a quick 30-minute simmer on the stovetop. You can find the complete recipe with measurements at the bottom of this post.
Then, get going on the potato leek soup. Sauté the leeks in the butter until tender, turning down the heat if they start to brown. Add the potatoes, garlic, broth, and thyme and simmer until the potatoes are tender, about 20 minutes.
Puree the soup in an upright blender (you may need to work in batches), or use an immersion blender to blend it directly in the pot. Stir in the milk or cream and lemon juice, if using.
Season to taste with salt and pepper.
Ladle the soup into bowls and serve with a drizzle of olive oil, freshly ground black pepper, and fresh chives on top. Enjoy!
Find the complete recipe with measurements below.
Storage
Leftover potato leek soup keeps well in an airtight container in the refrigerator for up to 3 days. It will thicken slightly in the fridge, so you may need to stir in a little water to loosen it when you reheat it. It reheats nicely in the microwave or on the stove.
Can you freeze potato leek soup?
In general, I don’t recommend freezing potato soups because they can separate and become gummy when thawed.
However, if you’d like to freeze this one, you can freeze it for up to 3 months without the cream.
Let frozen soup thaw overnight in the fridge. Reheat it gently on the stove, stirring often to bring it back together if separated. Stir the milk or cream into the soup when hot.
More Soup Recipes to Try
If you love this leek and potato soup, try one of these homemade soup recipes next:
Potato Leek Soup
Serves 8
This potato leek soup recipe is one of our favorite meals throughout the fall and winter. It’s creamy, flavorful, and easy to make. Any vegetable broth will work here, but I especially love the quick leek top broth below. It intensifies the sweet, oniony flavor of this simple soup.
Optional Leek Top Broth
- 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
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Optional: Make the leek top broth. Cut the dark green tops off the leeks. Wash 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 broth for the soup. Freeze the remaining broth or store it in the refrigerator for another use.
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Make the soup: Chop the white and light green parts of the leeks. Wash well.
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Heat the butter in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper and cook for 8 to 10 minutes, stirring occasionally, or until the leeks are soft. If the leeks start browning before they soften, reduce the heat.
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Add the potatoes, garlic, broth, and thyme and simmer for 20 minutes, or until the potatoes are very soft. Use an immersion blender or transfer to an upright blender to blend until smooth. Return the soup to the pot and stir in the milk. Season to taste, adding the lemon juice, if desired.
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Garnish with chives and serve.