Potato leek soup is a classic, simple, and incredibly comforting dish that's perfect for chilly days. With its creamy texture and delicate flavor, this soup is not only delicious but also easy to make. The combination of tender potatoes and the mild sweetness of leeks creates a subtle yet satisfying flavor profile. Whether you serve it as an appetizer or a hearty main course, potato leek soup is sure to warm you up and leave you feeling nourished. Ready to make this cozy dish? Read on for the complete recipe, step-by-step instructions, and tips to create the best potato leek soup.

What is Potato Leek Soup?
Potato leek soup is a creamy, velvety soup made with simple ingredients like potatoes, leeks, broth, and cream. The leeks provide a mild onion flavor that pairs beautifully with the hearty, starchy potatoes. This soup can be served smooth or slightly chunky, depending on your preference, and it's typically garnished with fresh herbs like chives or parsley. Traditionally French in origin, potato leek soup (Potage Parmentier) is a classic dish that can be enjoyed hot or cold, making it a versatile addition to any meal plan.
Ingredients List for Potato Leek Soup
Hereโs a list of ingredients youโll need to make a delicious, creamy potato leek soup:
- Leeks (3 large, white and light green parts only, cleaned and sliced) โ Leeks provide a sweet, mild onion flavor that pairs perfectly with potatoes.
- Potatoes (4 large russet or Yukon Gold, peeled and diced) โ Russets are starchy and make the soup creamy, while Yukon Golds add a buttery texture.
- Butter (3 tablespoons) โ Adds richness and flavor to sautรฉ the leeks.
- Garlic (2-3 cloves, minced) โ Enhances the flavor with a subtle garlic aroma.
- Chicken or vegetable broth (4 cups) โ Forms the liquid base and adds depth to the soup.
- Heavy cream (optional, ยฝ cup) โ Adds creaminess and richness, though you can omit for a lighter soup.
- Salt and pepper โ For seasoning to taste.
- Bay leaf (optional) โ Adds subtle earthy flavor during simmering.
- Fresh thyme (optional, 1 teaspoon) โ A fragrant herb that adds extra depth to the soup.
- Chives or parsley (for garnish) โ Adds a fresh, bright finish to the soup.
Optional Garnishes
- Croutons โ For added crunch.
- Sour cream or crรจme fraรฎche โ Adds a tangy contrast to the richness of the soup.
- Crispy bacon โ For a smoky, crunchy topping.
Substitutions and Variations
Potato leek soup is simple and adaptable, so feel free to make adjustments based on your taste or dietary needs:
- Vegetarian version: Use vegetable broth instead of chicken broth.
- Dairy-free option: Omit the butter and use olive oil for sautรฉing the leeks. Swap the cream with coconut milk or almond milk for added creaminess.
- Gluten-free option: This recipe is naturally gluten-free, but be sure to check your broth for any hidden gluten ingredients.
- Lighter version: Skip the heavy cream and use milk or omit the dairy altogether for a lighter soup.
- Spicy variation: Add a pinch of cayenne pepper or a drizzle of hot sauce for a little heat.
Step-by-Step Cooking Instructions
Follow these easy steps to make a comforting pot of potato leek soup:
Step 1: Prepare the Leeks
Trim the dark green tops and roots from the leeks, leaving only the white and light green parts. Slice the leeks lengthwise and rinse them thoroughly under cold water to remove any dirt or sand. Then, slice the leeks into thin rounds.
Step 2: Sautรฉ the Leeks and Garlic
In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and sautรฉ for about 5-7 minutes, stirring occasionally, until they become soft and slightly translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Add Potatoes and Broth
Add the diced potatoes to the pot with the sautรฉed leeks. Pour in the chicken or vegetable broth, making sure the potatoes are fully submerged. Add the bay leaf and thyme (if using). Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Step 4: Blend the Soup
Remove the bay leaf from the pot and discard it. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you donโt have an immersion blender, carefully transfer the soup in batches to a blender, blending until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest with potato chunks.
Step 5: Add Cream and Seasoning
Stir in the heavy cream (if using) for extra richness. Season the soup with salt and pepper to taste, adjusting as needed. If the soup is too thick, you can add more broth or water to reach your desired consistency.
Step 6: Serve and Garnish
Ladle the soup into bowls and garnish with fresh chives, parsley, or your choice of toppings like crispy bacon, croutons, or a dollop of sour cream. Serve hot with crusty bread or a fresh salad on the side.
How to Cook Potato Leek Soup: A Step-by-Step Guide
- Prepare the leeks: Clean and slice the leeks.
- Sautรฉ the leeks and garlic: Cook until soft and fragrant.
- Add potatoes and broth: Simmer until the potatoes are tender.
- Blend the soup: Puree until smooth or leave some chunks for texture.
- Add cream and season: Stir in cream and adjust seasoning with salt and pepper.
- Serve with garnishes: Top with herbs, bacon, or croutons and enjoy!
Common Mistakes to Avoid
- Not cleaning the leeks thoroughly: Leeks often have dirt or sand trapped between their layers, so itโs important to rinse them thoroughly after slicing to avoid grit in your soup.
- Overcooking the potatoes: Be careful not to overcook the potatoes, as they can become mushy and cause the soup to turn too thick or starchy. Test them with a fork, and once theyโre tender, remove from heat.
- Forgetting to season: Potatoes absorb a lot of seasoning, so be sure to taste the soup as you go and adjust the salt and pepper to bring out the full flavors of the leeks and broth.
- Blending the soup too much: If you blend the soup too long, it can become gluey due to the potatoes releasing too much starch. Blend just until smooth and creamy.
Serving and Presentation Tips
For a beautifully presented soup, try these tips to make your potato leek soup look as delicious as it tastes:
- Garnish generously: Top each bowl with fresh herbs like chives or parsley, crispy bacon, croutons, or a drizzle of olive oil for added color and texture.
- Serve with bread: A slice of crusty bread, a baguette, or warm dinner rolls make the perfect side for dipping into the soup.
- Use a swirl of cream: For a professional touch, add a swirl of cream or a dollop of crรจme fraรฎche on top for a creamy finish.
How to Serve Potato Leek Soup
Potato leek soup can be served as a light main course or an appetizer. Here are some serving suggestions:
- With a side salad: Pair the soup with a simple green salad or a tangy vinaigrette to balance the richness of the soup.
- In bread bowls: Hollow out small loaves of bread and serve the soup inside for a fun, rustic presentation.
- As an appetizer: Serve smaller portions of the soup as a starter for a multi-course meal or dinner party.
Presentation Ideas for Potato Leek Soup
- Add colorful garnishes: Use a combination of herbs, croutons, or bacon to add visual interest and flavor to each bowl.
- Rustic serving bowls: Serve the soup in rustic ceramic or stoneware bowls for a cozy, homestyle presentation.
- Use a drizzle: Add a swirl of olive oil, truffle oil, or cream on top of the soup for an elegant finish.
Potato Leek Soup Recipe Tips
- Make ahead: This soup stores well and can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to refresh the creamy texture.
- Freeze for later: Potato leek soup can be frozen for up to 3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. When reheating, thaw in the fridge overnight and warm gently on the stove.
- Adjust texture: Blend the entire soup for a smooth consistency or leave some potato chunks for a heartier texture.
Frequently Asked Questions (FAQs)
Q: Can I freeze potato leek soup?
A: Yes, potato leek soup freezes well. Store it in an airtight container in the freezer for up to 3 months. When reheating, thaw it overnight in the refrigerator and reheat gently on the stovetop, adding more broth if needed to adjust the consistency.
Q: How can I make this soup thicker?
A: For a thicker soup, you can blend more of the potatoes or let the soup simmer a little longer to reduce the liquid. You can also add a slurry of cornstarch and water for extra thickness.
Q: Can I make this soup vegan?
A: Absolutely! Use vegetable broth instead of chicken broth, omit the butter, and use olive oil for sautรฉing. You can also replace the heavy cream with coconut milk or a plant-based cream alternative.
Conclusion
This potato leek soup recipe is the perfect blend of creamy, hearty, and subtly flavored ingredients. Whether youโre making it as a cozy weeknight dinner or as part of a larger meal, this soup is sure to become a favorite. With its simple ingredients and rich, comforting taste, potato leek soup is a dish that will warm you from the inside out. Try it today and enjoy a bowl of this classic, comforting soup!
PrintPotato Leek Soup Recipe
This creamy potato leek soup features tender leeks and potatoes simmered in chicken or vegetable broth, then blended for a smooth, comforting texture. Butter and garlic enhance the flavor, while optional heavy cream adds extra richness. Garnish with fresh herbs, crispy bacon, or croutons for a hearty, delicious meal perfect for cold days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 3 large leeks (white and light green parts only, cleaned and sliced)
- 4 large russet or Yukon Gold potatoes, peeled and diced
- 3 tablespoons butter
- 2-3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- ยฝ cup heavy cream (optional, for extra creaminess)
- Salt and pepper, to taste
- Optional: 1 bay leaf
- Optional: 1 teaspoon fresh thyme
- Chives or parsley (for garnish)
Optional Garnishes:
- Croutons
- Sour cream or crรจme fraรฎche
- Crispy bacon
Instructions
- In a large pot, melt butter over medium heat. Add sliced leeks and garlic, sautรฉing until softened and fragrant.
- Add diced potatoes, broth, bay leaf, and thyme (if using). Bring to a simmer and cook for 20-25 minutes, until potatoes are tender.
- Remove bay leaf, if added, and blend the soup until smooth using an immersion blender, or transfer to a blender in batches.
- Stir in heavy cream (if using) and season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs, croutons, sour cream, or crispy bacon.
Notes
- For a lighter soup, omit the cream and blend only half the soup for a chunkier texture.
- Use Yukon Gold potatoes for a more buttery flavor and russets for a creamier base.
- Adjust consistency by adding more broth or water as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
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