Indulge in the warmth and comfort of this Potato and Leek Soup recipe, a timeless soup blending the earthy richness of potatoes with the subtle sweetness of leeks.
Garnish with homemade croutons and chopped fresh garden chives for a delightful finishing touch that adds a satisfying crunch and fresh herbal flavor. Perfect for cozy nights in or impressing guests with a comforting, homemade soup.
Potato leek soup is a classic dish that’s simple and delicious to make. It blends the mild, sweet flavor of leeks with the earthy richness of potatoes, creating a hearty, yet not too heavy, homemade soup.
I’ve been making it for decades, whether for a cozy meal on cold days or as a tasty starter at dinner parties. Its versatility and simplicity have made it one of my favorite soups.
It can be prepared with basic ingredients and tailored to individual tastes or dietary requirements.
Let me show you how easily this soup recipe comes together.
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Ingredients
- Olive oil or unsalted butter: I combine the two to sauté the leeks.
- Leeks: Mild-flavored vegetables with a slightly sweet taste, providing the base flavor for the soup.
- Garlic cloves: An optional ingredient adding an aromatic flavor to the soup.
- Potatoes (Yukon gold or russet): Starchy potatoes add thickness and creaminess to the soup.
- Chicken or vegetable broth: Provides a savory base for the soup, enhancing its flavor. When I don’t have homemade available, my favorite commercial brand is Better than Bouillon.
- Half and half cream or full-fat milk (or a dairy-free alternative): Adds richness and creaminess to the soup.
- Kosher salt: Enhances the flavor of the ingredients.
- Ground black pepper: Adds a hint of spice and warmth to the soup.
- Optional garnishes and toppings
How to make potato leek soup
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat in a large pot or Dutch oven.
- Add 4 cups of coarsely sliced leeks and sauté until they are soft and translucent, about 10 minutes. Stir often to prevent browning. Add 2-3 cloves of smashed garlic (if using). Sauté for an additional 1-2 minutes until fragrant.
- Stir in 2 pounds of diced potatoes (about 7 medium potatoes).
- Pour 6 cups of chicken or vegetable broth over the potatoes, ensuring they are fully covered. Add 2 bay leaves. Season the soup with kosher salt and ground black pepper to taste.
- Bring the soup to a gentle boil, then reduce the heat to low, cover and let it simmer for about 20-25 minutes or until the potatoes are fork-tender.
- Using an immersion blender, carefully blend the soup until smooth and creamy. A traditional blender can also be used.
- If necessary, return the soup to the pot and stir in 1 cup of cream or milk.
- Warm the soup over low heat until heated, careful not to let it boil.
- Taste and adjust seasoning if needed, then serve hot.
Serving suggestions
- Garnishes: Serve the soup hot, garnished with a sprinkle of chopped chives or fresh or frozen parsley for a pop of color and added freshness. Add a dollop of sour cream or a swirl of cream for extra richness.
- Crusty Bread: Accompany the soup with slices of crusty bread or this Italian focaccia recipe for dipping.
- Side Salad: Pair the soup with a simple side salad dressed with vinaigrette or a tangy citrus dressing.
- Soup Toppings: Offer a variety of toppings, such as crispy bacon bits, grated cheese, or homemade croutons, for guests to customize their soup.
- Soup and Sandwich Combo: For a satisfying lunch or dinner, pair the soup with a classic sandwich, such as a grilled cheese sandwich, turkey club, or BLT.
Storing and reheating
After the meal, any leftovers should be cooled before storage. Simply transfer the room-temperature soup into an airtight container and place it in the refrigerator if you plan to eat it within 3-4 days.
You can freeze the soup in portions for longer storage, making it easy to defrost and reheat for another meal. I recommend consuming it within 1 month for the best quality. For best results, freeze without the cream or milk.
To reheat, simply ladle the desired amount into a pot and warm it on the stove over medium heat until thoroughly heated. If the soup is coming from the freezer, I defrost it in the refrigerator overnight. Avoid bringing the soup to a boil when reheating to maintain its creamy texture and prevent curdling.
FAQ
To clean leeks, trim the root end and dark green tops, leaving the white and light green parts. Slice the leeks lengthwise, then rinse them under cold water, separating the layers to remove any dirt or grit trapped inside. Pat them dry with paper towels, then chop them into 1-inch pieces.
Replace traditional dairy ingredients with plant-based alternatives to create a vegan potato leek soup. Instead of butter, I use olive oil or vegan butter, and I opt for vegetable broth. Creamy elements can be replaced with canned coconut milk or almond milk for a smooth texture.
If I’m looking to enhance the taste with a smoky flavor, I’ll crisp up some bacon in the pot right at the beginning. Then, I set the bacon aside and use the rendered fat to sauté the leeks, layering the flavors right from the start. I crumble the cooked bacon on top of the soup before serving it for extra flavor.
Yes, you can freeze potato leek soup for future use. When ready to enjoy, thaw the soup overnight in the refrigerator, then gently reheat until hot. Add the milk, and serve warm. For best results, freeze without the cream or milk for up to 1 month.
Easy soup recipes
Recipe origins
About a decade ago, I stumbled upon the delightful “Moosewood Restaurant Celebrates” cookbook in a second hand bookstore.
Though I’ve never visited the iconic eatery in Ithaca, New York, I love the collection of cookbooks, especially for festive occasions. This particular cookbook features seasonal celebrations and elaborate menus for special events.
True to form, I’ve tweaked the recipes to suit my family’s tastes. Once you try this simple soup recipe, it will quickly become your favorite for any occasion.
I hope you enjoy it as much as my family does.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
More soup toppings and garnishes
Recipe
Potato and Leek Soup Recipe
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Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 medium leeks white and light green parts chopped into 1-inch pieces, 4 cups
- 2 cloves garlic optional, smashed
- 7 medium potatoes peeled and cubed into ½-inch pieces, 2 pounds,
- 4 cups vegetable or chicken stock
- 2 bay leaves optional
- salt and pepper to taste
- 1 cup whole milk or half and half
- croutons and chives for serving
Instructions
- Heat olive oil and butter over medium heat in a large pot or Dutch oven.
- Add the coarsely sliced leeks and sauté until they are soft and translucent, about 10 minutes. Stir often to prevent browning. Add the smashed garlic cloves (if using). Sauté for an additional 1-2 minutes until fragrant.
- Stir in the diced potatoes.
- Pour the chicken or vegetable broth over the potatoes, ensuring they are fully covered. Add the bay leaves. Season the soup with kosher salt and ground black pepper to taste.
- Bring the soup to a gentle boil, then reduce the heat to low, cover and let it simmer for about 20-25 minutes or until the potatoes are fork-tender.
- Using an immersion blender, carefully blend the soup until smooth and creamy. A traditional blender can also be used.
- If necessary, return the soup to the pot. Stir in the cream or milk, according to your preference.
- Warm the soup over low heat until heated, careful not to let it boil.
- Adjust seasonings if necessary.
- Garnish and enjoy!
- WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY THIS RECIPE IS TO MAKE!
Video
Notes
- Total yield: 8 cups
- To clean leeks, trim the root end and dark green tops, leaving the white and light green parts. Slice the leeks lengthwise, then rinse them under cold water, separating the layers to remove any dirt or grit trapped inside. Pat them dry with paper towels, then chop them into 1-inch pieces.
Nutrition
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Karen (Back Road Journal)
With warm weather now upon us here in Florida, I would serve your soup chilled along with a small green salad for a delicious meal.
Maria
That sounds lovely Karen! Thanks so much for stopping by!
Linda M. Gerig
The ingredients have croutons and chives for serving but at the end of the recipe it says to garnish with seeds and sage leaves – the rest of the recipe looks ok, but I’m hesitant to use it if it’s been mixed up/blended with anothe recipe, in case amounts are “off”. Is the garnish the only thing off?
Maria
Thanks for letting me know Linda! I was experimenting with different garnishes and in the end decided to use croutons and chives. I have updated the recipe. Enjoy!
Sara
Great great recipe! I have a new appreciation for leeks 🙂 Thanks Maria!
Maria
So thrilled to read this! Thanks Sara!