Potato Leek Soup

5 from 6 votes
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This is my easy Potato Leek Soup and it is such an easy, quick and comforting soup recipe to make this fall and winter. There are very few ingredients in this potato leek soup, most of which you likely have on hand (minus the leeks probably) and it can be made in under 45 minutes.

I asked my husband the other day to grab me one russet potato from the grocery store and he came back with a 5 pound bag and said“we can just use them in something else” LOL. The next day I went for coffee to my Nonna’s house and she gave me a ton of leeks from her garden and it was like the universe was telling me to make Potato Leek Soup which I am not mad about!

Potato Leek Soup is a French classic, and for good reason. This creamy soup can be served along side a big leafy green salad, a sandwich, some crusty garlic bread, or just as is.

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Potato Leek Soup at a glance

Taste: So rich, creamy, comforting and delicious. This soup is also a great recipe if you are looking to get rid of any potatoes or leeks that may be left over from your garden harvest.
Time: This soup basically takes as long as the potatoes take to cook! Once the potatoes are done (about 20 minutes) you just need to use an immersion blender and give the soup a blend to create a smooth consistency.
Effort: Low effort here! And we loooooove that!
Difficulty: Anybody can make my Potato Leek Soup, I promise! This recipe is so simple and if you can peel and cube potatoes, you can make this recipe pretty easily.

Ingredients

Here is a quick overview of the ingredients you’ll need to make my Potato Leek Soup.
For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.

  • Russet or Yukon gold potatoes
  • Leeks
  • Garlic
  • Butter
  • Chicken stock
  • Heavy cream
  • Bacon
  • Green onions
  • Some different spices that I will list below

Tips before getting started

You can use either russet or Yukon Gold potatoes in this recipe, I just had russet on hand so that’s what I used.

Make sure you rinse your leeks really well before adding them to your pot. Leeks hold so much 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, they are done cooking and you can begin to blend up your soup.

I don’t add all of the chicken stock at the beginning because I don’t know what the consistency of the soup will be after I use my hand blender. Once blended, if the soup needs a bit more chicken broth I will add 1/2 cup at a time until I have the perfect consistency.

I love topping the soup with a drizzle of olive oil, green onions and some crumbled bacon. And DO NOT forget a ton of fresh cracked pepper either!

Substitutions & FAQ’s

Do I need to use russet potatoes in this recipe or can I use Yukon Gold?
You can definitely use Yukon gold potatoes!

Do I need to add the heavy cream in this recipe if I am looking to reduce the fat content?
You don’t need to add heavy cream in this recipe, although it does add so much richness and helps the overall texture be more creamy and smooth.

Can I use a vegetable stock instead of a chicken stock?
Absolutely.

If I don’t have an immersion blender what should I do?

If you don’t have an immersion blender just pour everything into a blender and blend until smooth and then pour it back into your pot.

Storing & reheating

If you have leftovers, add them to an airtight glass container/tupperware and keep in the fridge for up to 4 days.

To re-heat simply add to a small pot and simmer on low heat for 3-5 minutes. You can also add a splash of chicken stock to help thin the soup out if you have some.

Alternatively you can add your leftover soup to a microwave safe bowl and place in the microwave and heat for 45 to 60 seconds, stirring every 30 seconds.

Did you like this recipe?

If you enjoyed my Potato Leek Soup recipe, please consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!

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5 from 6 votes

Potato Leek Soup

This is the easiest, creamiest, smoothest Potato Leek Soup that you are going to make and it takes as long as the potatoes take to cook to whip up this recipe. It's the perfect soup along side a big leafy salad, sandwich, crusty garlic bread or just on its own. Don't forget to top this with lots of fresh green onions and some crumbled bacon for the perfect touch to this creamy Potato Leek Soup.
Prep: 20 minutes
Cook: 20 minutes
Servings: 6

Ingredients 

  • 12-15 russet potatoes, small/medium in size
  • 8 cups chicken stock
  • 3/4 cup heavy cream
  • 1 stick butter
  • 5 garlic cloves, chopped fine
  • 3 large leeks, roughly chopped, ends removed
  • 1 tsp salt
  • 1/2 tsp chilli flakes
  • 1 bay leaf
  • green onions, for topping
  • crumbled bacon , for topping

Instructions 

  • Begin by peeling and cubing your potatoes into similar sized pieces. Set aside.
  • Chop your leeks, removing the ends, and rinse under cold water really well to remove any dirt or sand build up.
  • To a large pot, add your butter and once melted add your leeks and sauté on low/medium heat for 7-10 minutes, just until the leeks soften, stirring often.
    Tip: try not to brown the leeks, but rather slowly saute/cook them.
  • Add your garlic, chilli flakes, salt and bay leaf and saute on medium heat for 2 minutes and then add your potatoes.
  • Add 6 cups of chicken stock, or enough stock so that the potatoes are fully covered.
  • Cover and let simmer for 15-20 minutes or until the potatoes are fully cooked and you can easily stick a fork through them.
  • Remove from heat, take out your bay leaf and add your heavy cream.
  • Using an immersion blender begin to blend until smooth.
  • Add the remaining 2 cups of chicken stock or as needed to achieve your desired thickness/consistency for the soup.
  • Taste and adjust seasoning according.
  • Dish up and top with loads of green onions, bacon and fresh cracked pepper.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 20 minutes
Cook Time: 20 minutes
Course: Main Course, Soup
Cuisine: French
Servings: 6

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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Recipe Rating




15 Comments

  1. 5 stars
    Amazing soup! Having all of these things on hand I decided to throw it all together. It was quick, easy and delicious! Thanks Sam!

  2. 5 stars
    Oh my God so good. And it took the time stated (which never happens). I will definitely be making more if your recipes.

    1. Hi Sonia-thanks so much for sharing this review! Thanks for trusting me to make my recipes. Let me know what else you make 🙂

  3. 5 stars
    After being sick for a week this is the only thing I was craving and now I know why! So rich and creamy and made my tummy happy! Thank you for your amazing recipes and beautiful videos!

    1. Hi Lesli! I am glad you are finally on the mend! And I am so happy my potato leek soup made you happy; that makes ME happy! Thanks for the review, I appreciate it so much.
      Warmest,
      Sammy

  4. Help! I don’t have russets, I have very small Yukon gold potatoes (2-3”x 2”-ish). Can you translate into cups chopped or pounds?

    1. Hi Sarah, I haven’t done this recipe with Yukon gold, but if they are super small would double the recipe about for the potatoes. You can always thin it out with stock it you need as well! Hope this helps.