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–+ servings
“Bowl of potato leek soup leek soup topped with crispy bacon bits, chopped chives, and cracked black pepper.”

potato leek soup

A cozy, creamy potato leek soup made from simple pantry staples. The leeks turn naturally sweet as they cook down, while the potatoes create a rich, silky texture — no heavy cream required. It’s a one-pot comfort meal that tastes like you’ve been simmering all day, even though it’s ready in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
25 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Soup, Main Course, Lunch
Cuisine: American, French-Inspired
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons Butter -Or olive oil for dairy-free
  • 1 tablespoon Olive oil -For flavor and to prevent burning
  • 3 large Leeks -Cleaned and sliced white and light green parts only
  • 1 medium Yellow onion -Chopped
  • 3 cloves Garlic -Minced
  • 2 pounds Yukon gold potatoes -Peeled and diced
  • The Liquid -
  • 4 cups Chicken or vegetable broth -Enough to cover potatoes
  • 1 cup Milk or cream -Optional for creaminess
  • ½ cup Water -Add as needed for texture
  • 2 sprigs Fresh thyme -Or ½ teaspoon dried
  • 2 Bay leaves -Remove before blending
  • ½ teaspoon Black pepper -To taste
  • 1 teaspoon Sea salt - Adjust after blending
  • 2 tablespoons Fresh parsley - Chopped for garnish
  • Crusty bread - For serving
  • Bacon bits -For topping
  • Sour cream -For garnish
  • Shredded cheese -Optional topping

Equipment

  • 1 Large pot or Dutch oven (At least 5 quarts)
  • 1 Immersion blender (For blending directly in the pot)
  • 1 Chef’s knife (For chopping vegetables)
  • 1 Cutting Board (Use a large one for easier prep)
  • 1 Big bowl (For cleaning leeks thoroughly)

Method
 

  1. Slice leeks and rinse well in cold water to remove dirt.
  2. Sauté leeks, onions, and garlic in butter and olive oil until soft.
    “Fresh leeks on a wooden board, sliced into rings and ready to cook for creamy potato leek soup.”
  3. Stir in diced potatoes, broth, herbs, salt, and pepper; bring to a simmer.
  4. Cook 25–30 minutes until potatoes are very soft.
  5. Remove herbs and blend until smooth or slightly chunky.
    “Baby potatoes simmering in broth with thyme, garlic, and herbs in a Dutch oven for homemade potato leek soup.”
  6. Stir in milk or cream for extra richness; adjust seasoning.
  7. Top with parsley, bacon, or cheese and serve warm.

Nutrition

Serving: 350gCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 640mgPotassium: 720mgFiber: 3gSugar: 4gVitamin A: 650IUVitamin C: 22mgCalcium: 60mgIron: 1.3mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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