This post contains affiliate links. Please see our disclosure policy.
It’s soup season baby, and this Potato Leek Soup recipe is one of my favourites to kick the season off with. Comforting, creamy, and perfect for any occasion.
This might be one of the easiest soup variations to make. With easy-to-find-ingredients like potatoes, chicken broth and potatoes, this recipe can be whipped in as long as it takes the potatoes to cook.
I typically make this recipe once or twice a year. When summer comes to an end, my Nonna harvests all of the veggies from her garden, and gives me tons of potatoes and leeks; so what better way to use them up than make this creamy, hearty, and rich soup?
Potato Leek Soup at a glance
Taste: Rich, creamy, comforting and delicious.
Time: This recipe takes as long as the potatoes take to cook.
Effort: If you can peel potatoes, you can make this recipe.
Potato Leek Soup 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 broth
- Heavy cream
- Bacon
- Green onions
Sammy’s tips to make the the ultimate 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.
- I love topping this potato leek soup with a drizzle of olive oil, fresh cracked black pepper, green onions and crumbled bacon.
Substitutions & FAQ’s
What type of potatoes should I use in this recipe?
Russet or yukon gold both work great.
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 a nice creamy richness to the soup.
Can I use a vegetable stock instead of a chicken stock?
Absolutely.
If I don’t have an immersion blender what should I do?
Pour everything into a blender and blend until smooth and then pour it back into your pot.
Storing & reheating
Refrigerate: add leftovers 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.
Freezer: this soup freezes well; just wait for it to come to room temperature and store in an airtight container or ziplock bags for up to 3 months.
Make it vegetarian
Simply replace the chicken broth with vegetable stock.
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!
Potato Leek Soup
Ingredients
- 12-15 russet potatoes, small/medium in size, peeled and cubed
- 8 cups chicken broth
- 3/4 cup heavy cream
- 1/4 cup butter
- 4 garlic cloves, minced
- 3 large leeks, roughly chopped, ends removed
- 1 tsp salt
- 1/2 tsp chilli flakes
- 1 bay leaf
- drizzle of olive oil, for topping
- fresh cracked pepper, for topping
- crumbled bacon , for topping
- green onions, 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.Sammy's tip: try not to brown the leeks, just cook them low and slow.
- Add your garlic, chilli flakes, salt and bay leaf and sauté on medium heat for 2 minutes and then add your cubed potatoes.
- Add 6 cups of chicken broth, or enough stock so that the potatoes are fully covered. Sammys tip: you can add an additional 2 cups of chicken broth later to thin out the soup.
- 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 the 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 and consistency.
- Taste and adjust seasoning according.
- Dish up and top with a drizzle of olive oil, fresh cracked black pepper, crumbled bacon and green onions.
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking for more soup ideas?
Don’t forget to check out some of my other Soups + Crockpot recipes on my blog! I will link a few personal favs down below:
- Roasted Red Pepper and Tomato Soup
- Green Goddess Chicken & Orzo Soup
- Beef Barley Soup
- Creamy Chicken Tortilla Soup
- Coconut & Lime Red Lentil Soup
- Potato Leek Soup
- Easy French Onion Soup
- Crockpot Beef Stew
- Meatballs and Gravy
- Buffalo Chicken Soup
- Stuffed Pepper Soup
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Amazing soup! Having all of these things on hand I decided to throw it all together. It was quick, easy and delicious! Thanks Sam!
So glad you enjoyed the soup! Thanks for leaving a review! xo
Chefs kiss – so easy and so good!
Hi Emma, thanks so much for leaving a review. So happy you loved it!
Oh my God so good. And it took the time stated (which never happens). I will definitely be making more if your recipes.
Hi Sonia-thanks so much for sharing this review! Thanks for trusting me to make my recipes. Let me know what else you make 🙂
Quick, easy & delicious! Even my 1 year old loved!
Absolutely fantastic! Adding it to fall/winter rotation for sure.
I made this soup last night! Absolutly delicious! Thanks for the recipe!
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!
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
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?
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.
Ok, I’ll give it a try – thanks!
I don’t have an immersion blender 🙁
You can throw it into a standard blender as well and then put it back in the pot!