- Potato leek soup delivers naturally creamy, comforting flavor by blending starchy Yukon Golds with cooking liquid—no heavy cream needed.
- Gently sweat cleaned leeks and simmer in one pot for deep, subtle onion sweetness and minimal cleanup.
- Versatile and forgiving: easily vegan, improvisable with herbs or smoked paprika, and improves after refrigeration; freezes well.
Last Updated on February 7, 2026 by Souhail
There’s a reason potato leek soup has been my go-to comfort food since my first tiny New York apartment with a kitchen the size of a closet. One rainy Tuesday, after a particularly grueling day navigating subway delays and deadlines, I came home craving something warm, simple, and deeply satisfying. I had two wrinkly leeks hiding in my crisper and a bag of Yukon Golds on the counter. What emerged from my little pot an hour later wasn’t just dinner, it was therapy.
Potato leek soup is the culinary equivalent of slipping into your favorite sweater, and this version delivers a velvety texture and gentle oniony sweetness that feels both elegant and humble. It’s the perfect weeknight savior when you need nourishment without fuss, yet impressive enough to serve to guests with a drizzle of good olive oil and a sprinkle of fresh chives.
The magic lies in how just a handful of humble ingredients, treated with patience and care, transform into something profoundly comforting and quietly luxurious.
Table of contents
Why This Soup Steals Hearts (and Stomachs)
Let me tell you why this potato leek soup recipe has earned permanent residency in my kitchen rotation. It’s not just about warmth on a chilly evening (though hello, February in New York!). This soup works because it respects simplicity while delivering restaurant-worthy results. Here’s what makes it special:
- No heavy cream required. We achieve that dreamy, silky texture by blending starchy Yukon Gold potatoes with their cooking liquid. The result? Naturally creamy without heaviness.
- Leeks are gently sweated, not browned, preserving their delicate sweetness and subtle onion flavor that defines authentic potato leek soup.
- One pot magic means minimal cleanup and maximum flavor development as everything simmers together harmoniously.
- Naturally gluten free and easily adaptable for vegan diets (just swap butter for olive oil) without sacrificing an ounce of comfort.
My Little Secrets for Soup Perfection
Before you chop your first leek, let me share the tricks that transform good soup into unforgettable soup. First, clean those leeks like your happiness depends on it (because gritty soup ruins everything!). Slice them, then swish vigorously in a bowl of cold water. The sand sinks; your clean leeks float. Second, resist the urge to rush the sweat. Let those leeks soften in butter over medium low heat for a full 8 to 10 minutes until meltingly tender but not browned. This builds the flavor foundation.
Third, don’t skip the bay leaf. It adds an almost imperceptible herbal depth that makes people ask, “What’s your secret?”.
And finally, blend in batches if using a regular blender, and always remove the center cap from the lid, covering it with a kitchen towel instead. Hot soup expands, and safety first, friends!
Make It Your Own: Delicious Variations
The beauty of potato leek soup lies in its versatility. Once you master the classic, feel free to play.
Herb-Infused Version
Stir in a handful of fresh dill or parsley just before blending for a bright, garden-fresh lift. Tarragon adds a sophisticated French bistro note that pairs beautifully with the leeks.
Smoky Paprika Twist
Add one teaspoon of smoked paprika when you add the potatoes. It won’t make the soup spicy, but it will lend a subtle campfire warmth that feels especially cozy in winter.
Vegan Dream
Simply replace the butter with extra virgin olive oil and use vegetable broth. The soup remains luxuriously creamy thanks to the potatoes. Finish with a swirl of coconut milk for extra richness if you like.
Chunky Rustic Style
Blend only half the soup after cooking, then return it to the pot. You’ll get the best of both worlds: creamy base with satisfying potato and leek pieces in every spoonful.
Serving Suggestions
A bowl of potato leek soup deserves beautiful companions. I love ladling it into warm bowls and finishing with a drizzle of good olive oil, a crack of black pepper, and snipped chives. Serve alongside crusty sourdough or my favorite no knead bread for dipping. For a light contrast, a simple arugula salad with lemon vinaigrette cuts the richness perfectly.
On weekends, I sometimes top each bowl with a spoonful of garlicky white beans or a sprinkle of crispy roasted chickpeas for extra protein and texture.
Storage and Reheating Instructions
This soup actually tastes even better the next day as flavors meld. Cool completely, then store in an airtight container in the refrigerator for up to four days. You can also freeze it for up to three months.
To reheat, gently warm on the stovetop over medium low heat, stirring occasionally. If it thickens too much in storage, whisk in a splash of broth or milk until it reaches your desired consistency. Avoid boiling vigorously when reheating to preserve the silky texture.
Creative Uses for Leftovers
Don’t let a single drop go to waste! Thin leftover soup with extra broth and use it as a luxurious base for a fish stew. Blend it until ultra smooth and serve it chilled as vichyssoise in summer (garnish with chives and a dollop of yogurt). Or reduce it slightly on the stove and use it as a decadent sauce for roasted chicken or pork tenderloin.
How Do You Make it
Potato Leek Soup
4
servings15
minutes25
minutes210
kcalThe coziest, creamiest potato leek soup made with just six simple ingredients and zero cream. Pure comfort in a bowl.
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Ingredients
3 tablespoons unsalted butter
3 large leeks (about 1.2 pounds), white and light green parts only, cleaned and thinly sliced
1.5 pounds Yukon Gold potatoes, peeled and diced into 1 inch cubes
4 cups low sodium vegetable or chicken broth
1 bay leaf
1 teaspoon kosher salt, plus more to taste
0.5 teaspoon freshly ground black pepper
2 tablespoons fresh chives, chopped, for garnish
Directions
- Melt the butter in a large pot or Dutch oven over medium low heat.
- Add the cleaned sliced leeks and cook gently, stirring occasionally, until they are very soft and fragrant but not browned, about 8 to 10 minutes.
- This slow sweating unlocks their natural sweetness.
- Add the diced potatoes, broth, bay leaf, salt, and pepper to the pot.
- Stir to combine, then bring the mixture to a boil over medium high heat.
- Once boiling, reduce the heat to maintain a gentle simmer, cover partially, and cook until the potatoes are completely tender when pierced with a fork, about 15 to 18 minutes.
- Remove and discard the bay leaf.
- Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and creamy.
- If using a countertop blender, let the soup cool slightly, then blend in batches, filling the blender no more than halfway and holding the lid firmly with a kitchen towel.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into warm bowls and garnish generously with fresh chives before serving.
Notes
- Cleaning leeks thoroughly is non negotiable. Slice first, then swish in cold water to release trapped grit.
- Yukon Gold potatoes create the creamiest texture naturally. Russets work but yield a fluffier result; red potatoes hold their shape more.
- For vegan soup, substitute butter with olive oil and use vegetable broth.
- Soup thickens as it cools. Thin with additional broth or milk when reheating.
- For extra richness, stir in 2 tablespoons of cream cheese or coconut milk after blending.
Nutrition Facts
- Total number of serves: 4
- Calories: 210kcal
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 0.20mg
- Sodium: 0.780mg
- Carbohydrates: 32g
- Fiber: 4g
- Sugar: 5g
- Protein: 5g
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FAQs
Absolutely! A regular blender works perfectly. Just let the soup cool slightly first, blend in small batches with the lid vented and covered with a towel, and return to the pot to rewarm.
This usually happens if the potatoes weren’t cooked until completely tender before blending. Make sure they mash easily against the side of the pot with a fork before you puree.
I don’t recommend replacing all the broth with milk, as it can curdle when boiled. For extra creaminess, stir in up to half a cup of milk or cream after blending and just before serving.
Slice them first, then submerge in a bowl of cold water. Swish vigorously with your hands. The sand sinks; lift out the clean leeks. Give them a final rinse under running water if needed.
Yes! Cool completely, then freeze in airtight containers for up to three months. Thaw overnight in the fridge and reheat gently on the stove, whisking in a splash of broth if needed.
They’re essentially the same soup! Vichyssoise is simply potato leek soup served chilled, traditionally garnished with chives. Our recipe works beautifully both hot and cold.
A Little Slice of History
Potato leek soup, or potage Parmentier, honors Antoine Augustin Parmentier, the French pharmacist who championed the potato in 18th century France when it was still viewed with suspicion. This humble soup became a symbol of nourishment and resilience.
For me, it’s also the taste of my first solo Thanksgiving in New York, when I couldn’t afford to fly home. I made this soup, lit candles, and realized comfort isn’t about location. It’s about creating warmth with your own hands.
Let’s Cook Together!
I truly hope this soup brings you as much comfort as it’s brought me through countless New York winters. When you make it, snap a picture and tag me on Instagram. I love seeing your kitchen victories! And if you’re craving more potato comfort, you might enjoy my easy potato soup recipe for a heartier version, or try the cozy crockpot loaded potato soup on busy days.
For something completely different but equally comforting, my twice baked potatoes make a spectacular side dish. And if you love potato soups, don’t miss the crispy twist of hash brown potato soup or the sweet comfort of sweet potato casserole for your next gathering.
Wrapping Up With Warmth
There’s something quietly magical about transforming pantry staples into a bowl of pure comfort. This potato leek soup asks for little but gives back so much warmth, simplicity, and soul satisfaction. It’s the kind of recipe that becomes a kitchen anchor, the one you return to again and again when life feels complicated.
So grab those leeks, put on your favorite playlist, and let your kitchen fill with the promise of cozy nourishment. You’ve got this, and I can’t wait to hear how it turns out for you. Happy cooking, friends.