Potato Leek Soup is a creamy, comforting French classic made with fresh leeks, buttery potatoes, and simple seasonings, all simmered in a savory broth. You can enjoy it on its own or pair it with crusty bread, roasted meats, veggies, or a fresh salad for a satisfying meal.
What You’ll Find On This Page
This soup has deep roots in European cuisine, especially in France, where it’s known as Potage Parmentier. It’s a staple comfort food, often made during colder months by simmering leeks and potatoes until tender, then blending them into a smooth, creamy soup. Some variations include adding cream, butter, or fresh herbs for extra richness.
What I love about this soup is that it’s nourishing, easy to make, naturally gluten-free, and deeply comforting. Whether you’re looking for a light appetizer or a hearty meal, this creamy soup is sure to warm you up from the inside out. So, in today’s post, I’m excited to share my take on this classic dish!
Explore More Delicious Potato Recipes:
- Mashed Potatoes
- Baked Potato
- Oven Roasted Potato
- Breakfast Potato
- Potato Salad
- Boiled Potato
- Oven Baked Potato Wedges
- Baked Sweet Potatoes
- Sweet Potato Casserole
- French Fries
Ingredients and Substitutions Overview
The ingredients for this Potato Leek Soup are simple pantry staples you might already have at home. Let’s take a look at them in detail below:
- Potatoes: I’ve used Yukon Gold potatoes for their buttery flavor, but you can go with either Yukon Gold or Russet. Both work well—Russets break down more for a thicker consistency, while Yukon Golds add a rich, creamy texture.
- Leeks: We’ll be using only the white and light green parts since they bring the best aromatic flavor to the soup. The dark green tops can be a bit tough, but don’t toss them! You can save them for homemade broth, fritters, or crispy chips.
- Garlic: Fresh garlic adds a warm, savory depth to your soup. It enhances the overall flavor and brings out the natural sweetness of the leeks and potatoes.
- Milk: Makes the soup creamy and rich. I recommend using whole milk for extra creaminess, but if you want a lighter version, you can go with low-fat or fat-free milk.
- Broth: Brings a deep, savory taste. You can use vegetable or chicken broth, depending on what you prefer. I suggest going with low-sodium broth so you have better control over the saltiness.
- Unsalted Butter: Adds a rich, buttery flavor. Using unsalted butter helps control the salt level, especially when paired with broth.
- Herbs: I’ve used fresh thyme, bay leaf, and chives to add an earthy, aromatic taste. If you don’t have chives, spring onions make a great substitute.
- Seasonings: Basic salt and black pepper enhance the flavor. If you like a little heat, try adding a pinch of chili flakes or cayenne pepper for a gentle kick.
How to Make Potato Leek Soup at Home?
Let’s make a creamy and comforting bowl of Potato Leek Soup together! I’ll guide you through preparing the leeks, sautéing them in butter, and simmering everything with potatoes and herbs for a rich, flavorful soup. Each step comes with a photo and a detailed video to make the process simple and easy to follow. So, let’s get started!
Enjoy More Comforting Soup Recipes:
- Potato Soup
- Cream of Mushroom Soup
- Tomato Soup
- Cabbage Soup
- Tortellini Soup
- Lentil Soup
- Pasta e Fagioli Soup
- Broccoli Cheddar Soup
- Egg Drop Soup
- Chicken Soup
- Chicken Gnocchi Soup
- Chicken Noodle Soup
Potato Leek Soup
Enjoy the rich, creamy, and comforting Potato Leek Soup with this simple homemade recipe. Made with aromatic leeks, buttery potatoes, and basic seasonings, it’s perfect for chilly winter days. Pair it with crusty bread, roasted meats, or veggies for a hearty and satisfying meal, whether for lunch or dinner.
Save This Recipe! print (text-only)
pin
Watch Video
Adjust serving
Ingredients
- 2 lb Yukon Gold Potatoes, or russets
- 3 Leeks, white and light green parts
- 4 cloves Garlic, minced
- 4 tbsp Unsalted Butter
- 3 sprigs Thyme Leaves
- 1 Bay Leaf
- ½ tsp Ground Nutmeg
- 4 cups Broth, veg / chicken low sodium broth
- 1 cup Milk
- Salt, to taste
- Black Pepper Powder, to taste
- Chives, for garnishing
Instructions
Preparing Leeks
- Start by trimming off the roots and the tough dark green tops of the leeks. The darker green parts tend to be fibrous and chewy, so we’ll be using just the white and light green portions. Once trimmed, slice the leeks as shown in the picture. Since leeks grow in layers, dirt and grit often get trapped between them, so clean them thoroughly under running water in a colander and set them aside for later use. For more details on cleaning and ways to use the dark green tops, be sure to check out the tips section below.
Making Potato Leek Soup
- In a pan over medium heat, add the butter and let it melt. Once melted, add the chopped leeks and sauté them until they turn soft and aromatic. Stir occasionally to prevent burning and bring out their natural sweetness.
- Once the leeks become aromatic, add the peeled and cubed potatoes, minced garlic, salt, black pepper powder, thyme, and bay leaves. Give everything a good mix to evenly distribute the flavors and coat the potatoes with the seasonings.
- Now, pour in the broth of your choice and give everything a gentle stir. Let the potatoes cook in the broth until they become soft and tender for about 25-30 minutes, allowing the flavors to meld together.
- After that time, check if the potatoes are cooked by piercing them with a fork. If the fork slides in easily, they're tender. You can also tell by their texture—they should look soft and slightly breaking apart around the edges.
- Once the potatoes are cooked, reduce the heat to low. Use an immersion blender to blend the soup until it turns creamy. If you prefer some texture, you can leave a few chunks for added texture. You can also use a regular countertop blender to blend the mixture, but be sure to let the mixture cool slightly before blending to avoid any hot spills.
- Finally, add the milk and chopped chives to the creamy soup, stirring well to combine. Remove it from the heat, and your comforting Potato Leek Soup is ready to enjoy!
Serving
- Serve this Potato Leek Soup with your favorite crusty bread, roasted meats, or veggies for a satisfying meal. For more pairing ideas, check out the Serving Suggestions section below for inspiration!
Save This Recipe!
We'll email you the post link so you can come back later!
Recipe Video
Chef's Notes and Tips
Here are some helpful tips to make a perfectly flavorful Potato Leek Soup every time:
- Thoroughly Clean the Leeks: Leeks grow in layers, and dirt often gets trapped between them. To clean them properly, trim off the dark green tops and root ends. Slice the white and light green parts into rings, then place them in a bowl of cold water. Swirl them around to loosen any dirt, drain, and rinse under running water in a colander. This step keeps your soup free from grit.
- Using the Top Green Part of Leeks: The dark green tops are tough, so we’re not using them in this soup, but they don’t have to go to waste! Use them for homemade broth, stir-fries, fritters, pesto, sauces, or even crispy leek chips. You can also infuse them into oil or butter or use them as a substitute for chives or green onions. If they’re too tough to cook, composting is a great zero-waste option.
- Season Well: Potatoes absorb a lot of seasoning, so be generous with salt and black pepper for a balanced taste. Adding thyme and bay leaves while simmering infuses the broth with a warm, earthy flavor. If you like a little heat, a pinch of cayenne or red pepper flakes works well. Always adjust the seasoning after blending for the best flavor.
- Blend to Your Desired Texture: For a smooth, creamy soup, use an immersion blender directly in the pot. If you prefer a chunkier texture, blend only half the soup and leave the rest as is. If using a countertop blender, let the soup cool slightly before blending in batches to prevent hot splatters.
- Adjust the Consistency: If the soup is too thick after blending, add more broth or milk gradually until it reaches the consistency you like. If it’s too thin, let it simmer for a few more minutes to thicken naturally. Keep in mind that the soup will thicken slightly as it cools.
- Control the Creaminess: If you prefer a lighter soup, swap out some or all of the milk for broth. For a richer texture, stir in a splash of heavy cream or a spoonful of sour cream before serving.
- Additional Add-Ins: For extra flavor, top your soup with crispy bacon bits for a smoky crunch, shredded cheddar or Parmesan for richness, or a swirl of heavy cream for added creaminess. If you want to make it more filling, stir in cooked ham or shredded chicken for a heartier meal.
Nutrition Info
Serving: 1serving | Calories: 297kcal | Carbohydrates: 45g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 794mg | Potassium: 950mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1683IU | Vitamin C: 44mg | Calcium: 123mg | Iron: 3mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Tried this recipe?Please consider Leaving a Review!
Serving Suggestions
Potato Leek Soup is a rich and filling soup that pairs well with a variety of sides. Here are some of our family favorites that you might also enjoy:
- Breads: Crusty bread, focaccia, garlic bread, grilled cheese, or croutons are classic choices that go perfectly with this creamy soup. They’re great for scooping, dipping, and adding a delicious, savory crunch to your meal.
- Roasted or Baked Meats: Serve the soup with roasted or baked meats like whole chicken, chicken breast, thighs, or drumsticks for a hearty and satisfying meal.
- Seafood: If you love seafood, pair this soup with baked salmon, tilapia, fried shrimp, or seared scallops for a flavorful seafood twist.
- Vegetable Sides: Add more veggies to your meal with roasted broccoli, Brussels sprouts, zucchini, or green beans. Sautéed spinach, kale, or mushrooms also make a great nutrient-packed addition.
- Side Salads: A fresh side salad balances the richness of the soup. Try a simple green salad, Caesar salad, chicken salad, or Cobb salad for a crisp and refreshing pairing.
- Grain-Based Sides: If you want something more filling than bread, try wild rice or quinoa. They add a nutty flavor and extra fiber. Buttered couscous is another good option—it’s light, fluffy, and absorbs the soup’s flavors well.
- Savory Toppings: Adding toppings can make the soup even tastier. Caramelized onions add a sweet and savory touch, while crispy bacon, shredded cheese, or a dollop of sour cream make it richer.
- Egg-Based Sides: A soft-boiled or poached egg on top makes the soup extra creamy and filling.
Storage Suggestions
I’d recommend serving Potato Leek Soup fresh so you can enjoy all those warm and comforting flavors at their best. But if you have leftovers, no worries—you can store them easily for later! Here are some simple storage tips I follow to keep the soup fresh.
- In the Fridge: Let the soup cool to room temperature, then store it in an airtight container. It will stay fresh for 3 to 4 days in the fridge.
- In the Freezer: If you’re not planning to finish it within a few days, freezing is a great option. Once cooled, transfer the soup to freezer-safe portion bags, squeezing out as much air as possible before sealing. This helps keep it fresh for up to 3 months. I also like to label the bag with the storage and best-by date for easy tracking.
- Reheating: When you're ready to enjoy it again, thaw the soup in the fridge overnight. Then, reheat it over low heat until warmed through. If it has thickened, just add a little milk or broth to bring back its creamy consistency.
Leave a Review