Published: Dec 4, 2024
The delicate sweetness of leeks combined with buttery Yukon gold potatoes creates a Potato Leek Soup that’s basically comfort in a bowl.
This creamy Potato Leek Soup is a double-duty wonder. It’s perfect for serving as either a smooth and silky first course or as a chunky main meal with a slice of warm sourdough bread and a side salad. When I spied some extra fresh leeks with long white bases at the grocery store I knew this soup was next up on my must-make list. My recipe calls for just a couple of Yukon gold potatoes that play second fiddle (and add thickening power) to the flavorful leeks that provide a savory sweet onion tone. They’re the star in this extra easy-to-make potato soup. If you’re looking for a more robust and chunky potato soup, try my Potato Soup with crispy bacon, cheddar cheese, sour cream, and a sprinkling of fresh chives—it’s equally delish!
Why You’ll Love This Recipe
- From prep to plate, you’ll have this soup ready in under an hour – perfect for busy weeknights or lazy weekend cooking.
- Enjoy this velvety potato soup smooth or chunky, whichever you prefer.
- It’s great as a main dish or an elegant first course.
What’s In Potato Leek Soup
- Leeks—These mild, sophisticated cousins of the onion bring a subtle sweetness and elegant flavor. Pro tip: Choose leeks with the most white at their base and use only the white and light green parts because they’re the most tender and flavorful.
- Yukon gold potatoes—These golden beauties are the ultimate soup potato. They’re naturally buttery, hold their shape, and create a creamy texture without turning into total mush. Or, try peeled, small red potatoes instead.
- All-purpose flour—Flour acts as a thickener for the silky broth
- Butter—Because obviously. It adds richness, helps soften the leeks, and creates that restaurant-quality depth of flavor. I use salted or unsalted butter, whatever is in my fridge.
- Chicken broth or vegetable broth—While some potato soup recipes call for milk only, I also use chicken broth to cut the richness and add umami flavor.
- Half-and-half or whole milk—Half-and-half is richer than milk but not as heavy as cream. Or, use half milk and half cream (ie: half-and-half!).
- Bay leaf—A single bay leaf adds a whisper of earthiness to the dish.
- Kosher salt—Salt enhances the potato flavor. If using table salt reduce the amount to ½ teaspoon.
- Black pepper—Freshly cracked black pepper gives more heat and flavor than ground. Or, use white pepper if you want a pure white look.
- Chives—Snipped fresh chives add a bit of color and a fresh, oniony kick.
Find the complete recipe with measurements below.
How to Make XX
- Leek cleaning 101: Slice those leeks lengthwise and rinse out every speck of sand. Nobody wants a gritty soup! Dice the white and light green parts, leaving those tough outer leaves behind.
- The butter ballet: Melt that butter and let the leeks do their soft, fragrant dance for about 15 minutes. Patience is key—we want soft, not browned.
- Potato prep: Peel and dice your Yukon golds into perfect 1-inch cubes.
Pro move : Keep them in water to prevent browning. - Flour power: A quick sprinkle of flour coats the leeks and sets up our thickening magic.
- Liquid love: Add broth, half-and-half, and that sneaky bay leaf. Simmer until potatoes are fork-tender and the broth has reduced.
- Blend to perfection: Carefully blend until smooth. Or, if you like your soup chunky, reserve 2 cups of the soup before blending, then add back to the soup base.
- Pro tip : Remove the center of the blender lid and cover with a towel to prevent a soup explosion.
Ingredient Substitutions
- Make it dairy-free with coconut milk or oat milk instead of the milk or half-and-half
- Make it gluten-free by using cornstarch or a gluten-free blend instead of flour.
- Make it vegetarian by swapping the chicken broth for vegetable broth
- Swap your potatoes for baby red potatoes work well here too, peel them before cooking.
- Add a pinch of dried marjoram instead of the bay leaf
- If you’re out of half-and-half, try Greek yogurt or sour cream for a tangy twist
- Add a splash of white wine while cooking the leeks
- Roast the potatoes before adding to intensify flavor
- Crisp up some bacon bits for a killer garnish
How to Make It a Chunky Potato Soup
- Reserve 2 cups of the soup before blending, then add back to the soup base.
Recipe Tips & FAQs
- Can I make this soup ahead of time? This soup tastes even better the next day. Store in an airtight container in the refrigerator for up to 5 days.
- Reheat gently on the stovetop, adding a splash of broth or cream if it’s too thick.
- What if my soup is too thick? Simply whisk in additional broth or milk until you reach your desired consistency. Start with a few tablespoons at a time.
Make-Ahead and Storage Tips
- Refrigerator: Stores like a dream for 4-5 days in an airtight container
- Freezer: Freeze for up to 3 months (it might separate slightly—no worries, just whisk back to creamy perfection)
What to Serve With Potato Leek Soup
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Potato Leek Soup
The delicate sweetness of leeks combined with buttery Yukon gold potatoes creates a Potato Leek Soup that’s basically comfort in a bowl.
Servings 4
Calories 586kcal
Ingredients
- 3 pounds leeks , white parts only to make 6 cups diced
- 3 medium Yukon gold potatoes , peeled and diced to make 3 cups
- 4 tablespoons butter , divided
- 2 tablespoons all-purpose flour
- 2 cups chicken broth , or vegetable broth
- 2 cups half-and-half , or whole milk
- 1 bay leaf
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- minced fresh chives for serving
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Instructions
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Cut the leeks in half lengthwise and rinse out any grit or sand. Dice the white parts and about 1 inch of the light green parts, then discard the tougher green leaves. Peel the potatoes and cut them into 1-inch dice, then add to a bowl and cover with water so they don’t turn brown.
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Melt 4 tablespoons of butter in a large pot over medium. Add the leeks and cook for 15 minutes or until soft and fragrant but not browned, stirring occasionally. Sprinkle the leeks with the flour and stir to coat.
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Drain the water from the potatoes then add to the pot with the chicken broth, half-and-half, and the bay leaf. Whisk well and bring to a boil then reduce to medium-low and simmer uncovered until the potatoes are easily pierced with a fork, about 15-20 minutes. Remove from the heat, season with salt, and let the soup stand until cooled slightly, about 5 minutes. Discard the bay leaf.
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Transfer the soup mixture to a blender jar. Remove the center of the lid so the heat can escape (or it will explode when blending!). Cover the lid with a towel to avoid splatters and blend the soup until smooth. If you like your soup chunky, reserve 2 cups of the soup before blending then add it back to the blended portion. Add the soup back to the pot to warm over medium-low (do not boil or the broth will break up.) If the soup is too thick, add more half-and-half, milk, or cream. Season with more salt if needed and serve with freshly ground black pepper, a drizzle of heavy cream or thinned sour cream, and minced chives.
Nutrition
Calories: 586kcal | Carbohydrates: 79g | Protein: 13g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 1257mg | Potassium: 1341mg | Fiber: 9g | Sugar: 20g | Vitamin A: 6457IU | Vitamin C: 67mg | Calcium: 356mg | Iron: 9mg
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