Potato Leek Soup
Potato Leek Soup features seasoned and sautéed onions and leeks that are creamed with tender golden potatoes to make a buttery and creamy soup! This easy vegetarian recipe is so savory, creamy, smooth, and perfect for serving any time of year.
Potato Leek Soup
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I’m a big fan of rustic recipes like this one! You know, those classic, tried and true recipes that feature a handful of simple ingredients with nothing too fancy.
This Potato Leek soup features veggies that are cooked and seasoned to absolute perfection, then blended into the most incredible smooth consistency that you’ll love every last bite of. Don’t forget to top it off with some croutons and green onions to really send it over the top!
Potato leek soup is wonderful to serve all year round. In the dead of winter, it can warm you up and feel oh so cozy. With that being said, I think it’s definitely also light enough to make in the spring and summertime as well!
There’s never a bad time to enjoy something this good. It’s pretty thick, filling, and hearty, but it’s also filled with fresh, yet savory flavors that can be served up anytime.
It’s worth noting how EASY this soup is to make! Essentially, you just have to chop up all of your veggies, sauté, season, and simmer them, then blend and enjoy.
Don’t have an immersion blender? No worries at all – I’ve included a little hack for you in this recipe so you can still enjoy this delightful soup. Just scroll down a little so see all of my helpful tips and tricks to make the best potato leek soup!
How to Make Potato Leek Soup
This rustic soup recipe comes together with such easy to follow steps!
Sauté. Heat some oil in a large pot. Cook the leeks and onions until softened.
Bring to a boil. Add the potatoes, chicken stock, and seasonings and bring to a boil for approximately 5-8 minutes.
Simmer. Lower the heat to medium-low. Simmer the soup for about 20 minutes, or until the potatoes have become totally soft.
Make it creamy. Remove the bay leaf. Stir in the heavy cream, then blend until totally smooth.
Thicken it. Bring the blended soup to a gentle boil, still over low heat. Cook for about 10-15 minutes until thickened.
Enjoy! Serve your soup just as it is or garnish with green onions, chives, olive oil, heavy cream, and/or crispy croutons.
Our favorite Immersion Blender by KitchenAid is an affordable option and incredibly versatile. We use it for soups, smoothies, salad dressings and more.
What if I don’t have an immersion blender?
As long as you still have a blender, you’re in the clear! Once the potatoes have softened and the cream has been added, remove the soup from heat and let sit for about 10 minutes, stirring occasionally. Carefully pour the soup into a large blender. If it’s still really hot, allow it to sit and cool for another 5-10 minutes or so. Pulse on blend or puree for about 1-2 minutes, or until the soup has smoothed. Pour back into the stock pot/dutch oven and bring to a simmer for the additional 10-15 minutes.
Tips and Variations to Try
- Add more garnishes. Add some bacon bits and shredded cheddar cheese and you now have a baked potato soup.
- Thicken it even more. If you want a thicker soup, allow it to continue simmering for an additional 5-10 minutes; the longer it simmers, the thicker it will be.
- Don’t try to freeze it. It’s not recommended to freeze potato leek soup, as the cream may separate upon reheating.
- Make it a meal. Pair this potato leek soup with your favorite toasted bread, grilled cheese, grilled deli sandwich.
Be sure to check out more of the very best meatless soup recipes!
Get the Recipe: Potato Leek Soup Recipe
- ½ Tablespoon oil
- 1 cup leeks, white and pale green parts cleaned well and ½” diced
- ¼ cup yellow onion, diced
- 2 cups Yukon or Russet potatoes, peeled and ¾” diced
- 1 quart chicken stock
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 bay leaf
- ¼ teaspoon nutmeg
- 1 cup heavy cream
- Green onions, thinly sliced/chopped
- Fresh chives, chopped
- Seasoned Croutons
- Olive Oil or Heavy Cream for drizzling on top
- 1 stock pot
- In a large pot or dutch oven heat the oil then add the leeks and onions, cook for about 2 minutes until softened.
- Add the potatoes, chicken stock, salt, pepper, bay leaf and nutmeg and bring to a boil, about 5-8 minutes.
- Reduce the heat to medium/low to simmer for 20 minutes until potatoes are softened and start to fall apart.
- Remove the bay leaf and stir in the heavy cream. Blend with an immersion blender until smooth.
- Bring the smoothed soup to a slow boil over low to medium heat and cook an additional 10-15 minutes until it has thickened.
- Serve hot garnished with sliced green onions or chopped fresh chives. Additional garnish of drizzled oil or heavy cream and crispy croutons.