It’s finally soup season baby, and if you’ve been wondering how to make potato soup that’s creamy, hearty, and packed with flavour, this Potato and Leek Soup recipe is the one to keep on repeat. Simple, comforting, and perfect for fall, this classic soup always hits the spot. This might be one of the easiest soup variations to make.

Every year, when my Nonna’s garden is overflowing with potatoes and leeks, I make this soup at least once or twice. It’s my go-to way to use her harvest up! The best part about this potato leek soup recipe is that it comes together with easy-to-find ingredients like russet potatoes, leeks, chicken broth, and cream.

With just a bit of sautéing and simmering, you’ll have a pot of silky-smooth potato and leek soup ready in about 30 minutes. Add your favourite toppings — a drizzle of olive oil, crispy bacon, or fresh green onions — and you’ve got pure comfort in a bowl.

😍 Why You’ll Love This Potato and Leek Soup Recipe

Easy comfort food: comes together with simple, everyday ingredients in about 30 minutes.
Creamy and cozy: blended potatoes and leeks make this soup naturally thick and velvety without much effort.
Freezer-friendly: make a big batch and save some for later.
Family favourite: hearty enough for dinner and one that everyone will love!

🍲 Ingredients To Make This Potato and Leek Soup

Russet potatoes: peeled, cubed, and starchy enough to make the soup thick and creamy.
Chicken broth: the flavourful base that ties everything together; get my recipe here.
Heavy cream: adds richness and makes the soup silky smooth.
Butter: used to sauté the leeks and give the soup depth.
Garlic: minced for a savoury boost of flavour.
Leeks: sweet, milk, and onion-like, this is the star of this potato and leek soup recipe.

Salt: enhances all the flavours as the soup cooks.
Chili flakes: for just a touch of gentle heat.
Bay leaf: infused the broth with subtle aromatic flavour.
Olive oil: drizzled on top for a finishing touch.
Black pepper: freshly cracked for a sharp, peppery bite.
Bacon: crumbled on top for a salty, smoky crunch.
Green onions: sprinkled over each bowl for freshness and colour.

✔️ How To Make This Potato and Leek Soup

To start, peel and cube your potatoes into small even-sized pieces so they cook evenly. Set them aside while you prepare the leeks. Chop the leeks, removing the tough dark green ends, and rinse them thoroughly under cold water to remove any dirt.

In a large pot, melt the butter over medium-low heat. Add the leeks and sauté for 7-10 minutes, stirring often, until they soften.

🤝 Sammy’s Tips for Potato Leek Soup

• You can use either russet or Yukon gold potatoes in this recipe.
• Ensure you rinse the leeks really well before using! Leeks hold a ton of sand and dirt, and most of the time you don’t even notice until you begin to wash them.
• Once you can stick a fork through the potatoes really easily, you can blend your soup.
• Don’t add all of the chicken stock at once. Add 6 cups to start with and use the remaining 2 to achieve your desired consistency.

Next, add the garlic, chili flakes, salt, and bay leaf. Stir and cook for about 2 minutes until fragrant, then toss in the cubed potatoes.

Pour in six cups of chicken broth, or enough to fully cover the potatoes. Bring everything to a gentle simmer, cover, and cook for 15-20 minutes, or until the potatoes are fork-tender. Once the potatoes are soft, remove the bay leaf and pour in the heavy cream. Take the pot off the heat and use an immersion blender to blend the soup until smooth and creamy.

Add up to two more cups of chicken broth to adjust the consistency to your liking. Taste and season as needed with extra salt and pepper.

To serve, ladle the potato and leek soup into bowls and top with a drizzle of olive oil, fresh cracked black pepper, crumbled bacon, and green onions. See the recipe in action here.

🗒️ Variations

Add extra veggies: stir in spinach, kale, or peas right before blending for added nutrients.
Make it chunkier: instead of fully blending, mash the potatoes lightly with a potato masher for a rustic, chunky potato and leek soup.

🗒️ Substitutions

Make it vegetarian: swap the chicken broth for a vegetarian one and skip the bacon.
Heavty cream: swap for half-and-half, whole milk, or even coconut cream for a dairy-free option.
Russet potatoes: Yukon Gold potatoes work well too, though the soup may be slightly less starchy.

🍴 Leftovers? Lucky you.

This potato and leek soup keeps great. Add any leftovers to an airtight glass container and refrigerate for up to 4 days. To reheat, simple add to a small pot and simmer on low heat for 3-5 minutes, stirring occasionally. If the soup has thickened, a splash of chicken stock will bring it right back to that silk, creamy texture.

This soup can also be frozen, though the texture may be slightly grainy. Let it cool to room temperature, then transfer to an airtight container or ziplock bags. Store in the freezer for up to 3 months; just that overnight in the fridge before reheating. If you can, freeze the soup before adding the cream, and then add the cream once you thaw and reheat.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this Potato and Leek Soup recipe, then make sure to check out a few of my other favourites you may also love:

• Easy Chicken Noodle Soup
• Roasted Red Peppers
• Crispy Smashed Potatoes
• Caramelized Onion Pasta

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this potato and leek soup recipe (or any recipe of mine) don’t forget to leave a review.