Potato Leek Soup
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Potato leek soup is the perfect creamy soup for a cold winter day made with potatoes, leeks, chicken broth, heavy cream and fresh herbs.
This potato leek soup recipe is a favorite in our family because it is easy to make and SO delicious to eat. We like to serve this with sourdough bread, apple cinnamon baked oatmeal, and chocolate chip pecan cookies.
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Potato Leek Soup
Potato Leek Soup
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Why you’ll love this recipe!
📌 A thick creamy soup perfect for a cold night.
📌 Amazing flavors from the leeks and the fresh herbs.
📌 Simple to throw together and ready in just over 30 minutes.
📌 This recipe is gluten free as written!
Potato Leek Soup Ingredients
- Butter – Unsalted.
- Leeks – Rinsed and sliced.
- Garlic – Fresh cloves, minced.
- Potatoes – Russet potatoes, peeled and diced.
- Chicken broth – Can be substituted with vegetable broth or chicken stock.
- Herbs – Fresh thyme and bay leaves.
- Cream – Heavy whipping cream.
- Seasonings – Salt & pepper to taste.
How do you make creamy potato leek soup? (step-by-step directions)
⭐ First, melt the butter in a large pot over low heat. Add the leeks and cook until they’re tender. Stir in the garlic and cook until fragrant.
⭐ Next, add the potatoes, broth, thyme and bay leaf. Bring the soup to a boil and reduce the heat to a simmer. Simmer until potatoes are tender.
⭐ Then, remove the sprigs of thyme and bay leaf. Use an immersion blender to blend the soup to the desired smoothness.
⭐ Last, stir in the heavy cream and add salt and pepper to taste. Serve hot and enjoy!
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Can I make potato leek soup in advance?
Yes, this can be made a day or two in advance. Store in an airtight container in the fridge until ready to serve. Reheat on the stove or in a crock pot.
What part of the leek do you use for potato leek soup?
If you aren’t familiar with how to cut and use leeks, no problem! You’ll want to use the white and light green part of the leek in this soup. The dark green tops are tough and not the texture we’re looking for in this recipe.
Cut off the dark green tops and the stringy roots. Then slice the leeks into thin slices. Make sure to rinse off any dirt that may be on the inside before adding them to the pot.
What kind of potatoes to use for potato leek soup?
We used Russet potatoes because of their light and fluffy texture but you could also use yukon gold or even red potatoes if that is what you have on hand.
What if I don’t have an immersion blender?
If you don’t have an immersion blender, you can use a traditional blender to smooth out the soup. Transfer the soup carefully to the blender in batches. Blend until you’ve reached the desired consistency and return to the pot.
Be careful when transferring and blending the soup as it will be very hot!
Stove top potato leek soup
This recipe can be made on the stove top in a large heavy bottom stock pot or soup pot. Sauté the leeks in butter until tender. Stir in the garlic and cook until fragrant. Add the potatoes, broth, thyme and bay leaf.
Bring the soup to a boil and reduce the heat to a simmer. Simmer until potatoes are tender. Remove the thyme and bay leaf. Use an immersion blender to blend the soup, then stir in cream. Salt and pepper to taste.
Slow cooker potato leek soup
This recipe can be made in a slow cooker or crock pot as an easy set it and forget it meal. Sauté the leeks in butter until tender. Stir in the garlic and cook until fragrant, then cooked garlic and leeks along with the ingredients (except heavy cream) to the slow cooker.
Cover and cook on low or high (depending on when you wan to eat), until potatoes are fork tender. Remove the thyme and bay leaf. Use an immersion blender to blend the soup, then stir in cream. Finish with salt and pepper to taste.
Instant pot potato leek soup
If you’re in a rush, try making this in the instant pot electric pressure cooker! Use the sauté mode to sauté the leeks in butter until tender. Stir in the garlic and cook until fragrant. Add the potatoes, broth, thyme and bay leaf.
Cover and set to sealing. Cook on manual/high power, then do a short natural release. Remove the thyme and bay leaf. Use an immersion blender to blend the soup, then stir in cream. Finish with salt and pepper to taste.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Storage and leftovers
How long does potato leek soup last?
Store any leftovers in an airtight container in the fridge for 3-5 days.
Can potato leek soup be frozen?
Yes, you can freeze potato leek soup in an airtight freezer safe container for up to 3 months. Cool soup completely before pouring into the container to freeze.
Frequently asked questions
Can I use dried herbs instead of fresh thyme in the soup?
While fresh herbs offer a vibrant flavor, dried thyme can be used as a substitute. Adjust the quantity to taste, as dried herbs tend to be more concentrated.
What should I do if my soup is too thick?
If your soup turns out thicker than desired, you can adjust the consistency by adding more broth or water until you reach the preferred thickness.
Can I add meat or protein to this soup?
Certainly! You can enhance the soup with cooked bacon, ham, or shredded cooked chicken for added protein and flavor.
Is it necessary to peel the potatoes?
While peeling the potatoes contributes to a smoother texture, leaving the skin on is an option for added nutrients and a rustic texture.
Can I add cheese to potato leek soup?
To incorporate cheese, stir in shredded cheddar or Gruyère cheese into the soup just before serving, allowing it to melt and create a delicious cheesy finish. Adjust the quantity to suit your taste preferences.
Tips and tricks
✅ Make this soup vegetarian by swapping the chicken broth for vegetable broth.
✅ Add other vegetables if desired like chopped celery and carrots for added flavor and texture.
✅ If you like a little spice, try adding in some red pepper flakes or cayenne pepper.
✅ Swap the heavy whipping cream for half and half for a lighter version of the soup.
What to enjoy with leek and potato soup (serving suggestions)
We like to serve this with cracked black pepper, croutons and fresh chopped chives! Enjoy it it with cheesy pull apart bread and Grinch hot chocolate for a perfect night of warm comfort food.
More delicious soup recipes
- Best potato soup recipe
- Creamy sausage potato soup
- Sweet potato curry soup
- Butternut squash soup
- Chicken gnocchi soup
- Dill pickle soup
- Lasagna soup
- Pumpkin curry soup
- See all our easy soup recipes!
Other awesome potato recipes
- Creamy scalloped potatoes
- Syracuse salt potato recipes
- Potato gnocchi
- Salt and vinegar potatoes
- Deviled egg potato salad
- Air fryer frozen french fries
- See all our easy potato recipes!
Tools we love
- Enameled cast iron pot – This is a great and super versatile pot that can be used in both the oven and on the stove top.
- Santuko knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
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How to Make Potato Leek Soup
Potato Leek Soup
Ingredients
- 2 tablespoons butter
- 3 leeks rinsed and sliced
- 2 cloves garlic minced
- 2½ pounds Russet potatoes peeled and diced
- 6 cups chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup heavy cream
- salt & pepper to taste
- optional toppings and garnishes: croutons, chives
Instructions
STOVE TOP DIRECTIONS:
- In a large heavy bottom stock pot or soup pot. Sauté the leeks in butter on low heat until tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the potatoes, broth, thyme and bay leaf. Bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
- Remove the sprigs of thyme and bay leaf. Use an immersion blender to blend the soup until your desired smoothness is reached. Stir in the heavy cream, and add salt and pepper to taste.
SLOW COOKER DIRECTIONS:
- In a pan on the stove top, sauté the leeks in butter on low heat until tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Add cooked garlic and leeks along with the remaining ingredients (except heavy cream) to the slow cooker.
- Cover and cook on low for 6 - 8 hours or high for 4 - 6 hours, until potatoes are fork tender. Remove the thyme and bay leaf. Use an immersion blender to blend the soup, then stir in cream. Finish with salt and pepper to taste.
INSTANT POT DIRECTIONS:
- Use sauté mode to cook the leeks in butter until tender (about 5 minutes). Stir in the garlic and cook until fragrant (about 30 seconds). Turn off sauté, and add the potatoes, broth, thyme and bay leaf.
- Cover, set to sealing, and cook on manual (high pressure) for 5 minutes. Allow a natural pressure release for about 10 minutes before releasing any remaining pressure.
- Remove the thyme and bay leaf. Use an immersion blender to blend the soup, then stir in cream. Finish with salt and pepper to taste.
Notes
- Cook time - Most electric pressure cookers take about 10 - 15 minutes to come to pressure. The inputted cook time will begin after the pot is pressurized.
- Natural pressure release - Hit cancel and walk away from the pot. It will slowly naturally depressurize. Depending on the contents this can take anywhere between 10 - 20 minutes for a full natural release.
- Quick release - Turn the dial at the top of your pot to allow the pressure to release quickly. Always use a long handled utensil for this to avoid steam burns. Do not quick release under cabinets or you may cause steam/water damage. If there is sputtering, quickly turn dial back to 'sealing' and allow it to naturally depressurize a few minutes before trying again.
Nutrition
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Potato Leek Soup
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This soup is so delicious. I love the subtle flavor of the leeks with the creaminess of the potatoes!
Oh, how I love a hearty bowl of soup like this – especially on these chilly winter days.
This is what I need right now! Total comfort food!
Beyond delicious! I’m definitely making this again!
Potato leek soup is a classic, and this recipe is perfection! The creaminess, the subtle leek flavor—it’s like a warm hug in a bowl!
This soup is so comforting and perfect for this cold weather!