Go Back
Creamy Potato Leek Soup served in a white bowl, showcasing its rich texture.

BEST Potato Leek Soup

This Potato Leek Soup recipe delivers a silky, savory, and comforting bowl perfect for cool weather. It combines the subtle sweetness of leeks with the earthy goodness of potatoes, all blended to creamy perfection, making it a simple yet divine dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 3 large leeks, white and light green parts only, thinly sliced and thoroughly cleaned
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon black pepper, or more to taste
  • 4 cups vegetable broth or chicken broth
  • 1.5 pounds Yukon Gold potatoes, peeled and cubed
  • 1 cup heavy cream or half-and-half
  • Fresh chives, chopped optional garnish
  • Crispy bacon crumbles optional garnish
  • Sour cream or Greek yogurt optional garnish
  • Drizzle of olive oil optional garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Blender or immersion blender
  • Measuring spoons
  • Measuring cups
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks, garlic, thyme, salt, and pepper. Cook, stirring occasionally, until the leeks are softened and translucent, about 8-10 minutes. Be careful not to brown them.
  3. Pour in the vegetable broth (or chicken broth) and add the cubed potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  4. Carefully transfer the soup to a blender in batches (don't overfill the blender). Alternatively, use an immersion blender to blend the soup directly in the pot.
  5. Blend until smooth and creamy. Be careful when blending hot liquids! Start on a low speed and gradually increase to high. If using a regular blender, vent the lid slightly to allow steam to escape.
  6. Return the blended soup to the pot.
  7. Stir in the heavy cream (or half-and-half) and heat through gently. Do not boil!
  8. Taste and adjust seasoning as needed. Add more salt and pepper to your liking.
  9. Ladle the soup into bowls and garnish with your favorite toppings, such as fresh chives, crispy bacon crumbles, a dollop of sour cream or Greek yogurt, croutons, or a drizzle of olive oil.
  10. Serve immediately and enjoy.

Notes

If the soup is too thick, add more broth. If it's too thin, simmer uncovered to evaporate liquid, or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water). To make it vegan, use vegetable broth and coconut milk or cashew cream instead of heavy cream. You can freeze the soup, but the texture may change. If freezing, it's best to do so before adding the cream. Add the cream after thawing and reheating. Store leftovers in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat in a saucepan or microwave.