Classic Potato Leek Soup Made Simple is a timeless comfort dish that proves a few humble ingredients can create something truly satisfying. With tender potatoes, gently sautéed leeks, and a silky smooth finish, this soup delivers cozy flavor without complicated steps. It is elegant enough for guests yet easy enough for a weeknight dinner, making it a staple you will come back to again and again.
This version focuses on clean flavors, straightforward technique, and dependable results. If you have ever wanted a foolproof potato leek soup that tastes rich without being heavy, this recipe is for you.
Why You Will Love This Potato Leek Soup
This soup is all about balance and simplicity. Leeks bring a mild sweetness that is softer than onions, while potatoes add body and natural creaminess. When blended, the soup becomes smooth and velvety without needing excessive cream.
You will also love how flexible this recipe is. It works as a starter, a light lunch, or a comforting dinner with bread on the side. It reheats beautifully and tastes even better the next day. Best of all, it uses everyday ingredients you can find at any grocery store.
Ingredients for Classic Potato Leek Soup
Soup Base
- 3 tablespoons unsalted butter
- 3 large leeks, white and light green parts only, sliced
- 2 cloves garlic, minced
Potatoes and Broth
- 1 1/2 pounds Yukon Gold or russet potatoes, peeled and diced
- 4 cups chicken broth or vegetable broth
Finish and Seasoning
- 3/4 cup heavy cream
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
- Chopped fresh chives, for garnish
Ingredient Notes and Substitutions
Leeks often hold dirt between their layers, so be sure to rinse them thoroughly after slicing. Yukon Gold potatoes create a naturally creamy texture, but russets work well too. For a lighter version, substitute half and half or whole milk for the heavy cream. For a vegetarian soup, use vegetable broth instead of chicken broth.
Step-by-Step Instructions
Step 1: Clean and Prep the Leeks
Trim off the dark green tops and root ends from the leeks, keeping only the white and pale green sections. Slice them in half lengthwise, then into thin half moons. Place the sliced leeks in a bowl of cold water and swish gently to remove any grit. Lift the leeks out of the water and drain well.
Step 2: Sauté the Leeks
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the leeks and cook gently for 8 to 10 minutes, stirring often, until they are very soft but not browned. This slow cooking draws out their natural sweetness. Add the minced garlic and cook for about 30 seconds until fragrant.
Step 3: Add Potatoes and Broth
Add the diced potatoes to the pot and stir to combine with the leeks. Pour in the broth, making sure the vegetables are mostly submerged. Increase the heat to bring the soup to a gentle boil, then reduce to a simmer.
Step 4: Simmer Until Tender
Simmer the soup uncovered for 20 to 25 minutes, or until the potatoes are very tender and easily pierced with a fork. Remove the pot from the heat.
Step 5: Blend the Soup
Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until silky, then return it to the pot.
Step 6: Finish With Cream and Season
Stir in the heavy cream, salt, and black pepper. Warm the soup gently over low heat, tasting and adjusting seasoning as needed. Do not let it boil once the cream is added.
Step 7: Serve
Ladle the soup into bowls and garnish with chopped fresh chives. Serve hot.
Pro Tips for Success
- Take your time cooking the leeks. Soft, gently cooked leeks create the best flavor.
- Avoid browning the leeks, which can add bitterness.
- Cut potatoes into even pieces so they cook evenly.
- Blend thoroughly for the smoothest texture.
- Taste after blending and adjust seasoning gradually.
- Thin with extra broth if the soup thickens too much.
Flavor Variations
- Rustic Style: Blend only half the soup and leave some chunks for texture.
- Extra Creamy: Add an extra splash of cream or a pat of butter at the end.
- Herb Infused: Add fresh thyme during simmering, then remove before blending.
- Cheesy Version: Stir in grated Parmesan just before serving.
- Vegan Option: Use olive oil instead of butter and full fat coconut milk or cashew cream instead of dairy.
Serving Suggestions
Classic potato leek soup pairs beautifully with crusty bread, dinner rolls, or a grilled cheese sandwich. For a complete meal, serve it alongside a green salad with a bright vinaigrette. It also works well as a first course for holiday dinners or casual gatherings.
Storage and Freezing Instructions
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring often. This soup can be frozen for up to 2 months, though the texture may change slightly. Thaw overnight in the refrigerator before reheating.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 6 g |
| Carbohydrates | 26 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sodium | 620 mg |
FAQ About Potato Leek Soup
Why are my leeks gritty?
Leeks grow in sandy soil, and dirt gets trapped between layers. Always slice first, then rinse thoroughly in water to remove grit.
Can I make potato leek soup ahead of time?
Yes, this soup is perfect for making ahead. The flavor improves as it sits, making it ideal for meal prep or entertaining.
Do I need an immersion blender?
No, a regular blender works fine. Just blend in batches and be careful with hot liquid.
How do I fix soup that is too thick?
Simply stir in more broth or milk until the desired consistency is reached.
Can I skip the cream?
Yes, the soup will still be delicious. The potatoes provide natural creaminess even without added dairy.
Classic Potato Leek Soup Made Simple
Equipment
- large soup pot or Dutch oven
- immersion blender or countertop blender
- chef knife
- cutting board
- wooden spoon
Ingredients
- 3 tbsp unsalted butter
- 3 large leeks, white and light green parts only, sliced
- 2 cloves garlic, minced
- 1.5 lb Yukon Gold or russet potatoes, peeled and diced
- 4 cups chicken broth or vegetable broth
- 0.75 cup heavy cream
- 1.5 tsp salt, or to taste
- 0.5 tsp black pepper
- fresh chives, chopped, for garnish
Instructions
- Trim the dark green tops and root ends from the leeks. Slice the white and pale green parts, then rinse thoroughly in cold water to remove any grit. Drain well.
- Melt the butter in a large soup pot over medium heat. Add the leeks and cook gently for 8 to 10 minutes until very soft but not browned. Add the garlic and cook for 30 seconds until fragrant.
- Add the diced potatoes and stir to coat. Pour in the broth, bring to a gentle boil, then reduce heat to a simmer.
- Simmer uncovered for 20 to 25 minutes, until the potatoes are very tender and easily pierced with a fork.
- Blend the soup until smooth using an immersion blender, or carefully blend in batches using a countertop blender, then return to the pot.
- Stir in the heavy cream, salt, and black pepper. Warm gently over low heat without boiling, tasting and adjusting seasoning as needed.
- Ladle the soup into bowls, garnish with chopped fresh chives, and serve hot.
Notes
Nutrition
Final Thoughts
Classic Potato Leek Soup Made Simple is proof that good cooking does not need to be complicated. With gentle technique and a short list of ingredients, you can create a soup that is comforting, elegant, and deeply satisfying. Whether you serve it for a quiet night in or a special gathering, this recipe delivers reliable flavor every time.
