This simple potato leek soup comes together with just a handful of ingredients for the most delicious side dish.
Soup is one of my favorite things to make. I love how easy it is to create a recipe that is rich in flavor while still being made with really simple ingredients. I love that a warm bowl of soup can totally change a bad day into a good one.
This potato leek soup is the perfect example. It is made with just a handful of ingredients but it is so rich and delicious.
Leek and Potato Soup Ingredients
Here are the simple ingredients that make up the hearty and delicious potato and leek soup recipe. Be sure to scroll to the recipe card at the bottom of the post for a full list of ingredients and their measurements.
- Leeks: The star of this potato soup, leeks offer a mild, sweet onion flavor that becomes rich when cooked in butter. I recommend cutting the leeks in half and then cutting them into thin slices through the white and light green part.
- Garlic: Sautéed with the leeks to infuse the best savory flavor into the soup.
- Potatoes: Yukon Golds are creamy and slightly buttery, making them perfect for potato soup. Russet potatoes would also work well. Cut them into uniform pieces so they cook evenly.
- Butter: I always prefer to cook with unsalted butter to control the salt content. Butter adds richness, but olive oil works too if you’re keeping it dairy-free or vegan.
- Chicken stock: The liquid base of the soup, thinning it to the right texture and adding flavor. Use vegetable broth to keep it vegetarian or vegan.
- Bay leaves
- Heavy cream: Give the soup a nice, creamy texture.
How to Make Potato Leek Soup
Step 1: Cook the Leeks
Melt the butter in a large stock pot over medium heat. Add the leeks and garlic and season with salt and pepper. Cook until soft, about 10 minutes.
Step 2: Cook the Potatoes
Add the chicken broth to the leeks and bring to a boil. Add the diced potatoes and bay leaves and cook until the potatoes are tender, about 15 minutes. Remove and discard the bay leaves.
Step 3: Puree the Soup
Blend with an immersion blender or remove from heat and blend in a stand blender in batches. Stir in heavy cream and serve.
Making it in the Crockpot
To make this potato and leek soup in the slow cooker, complete step one of the recipe, sautéing the leeks and garlic. Then add everything to your slow cooker and cook on low for six hours or on high for three hours. You can reference my crockpot potato soup recipe for more tips.
Storing and Reheating Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in a small saucepan over low heat or in the microwave, stirring occasionally, until heated through. Never reheat leftovers more than once.
What to Serve With Potato Soup
- Cheddar Bay Biscuits are perfect for dipping and dunking right into your bowl.
- A fresh Chopped Salad always pairs so nicely with soup.
- Air Fryer Cauliflower comes together quickly for a simple side dish.
- Ham and Cheese Sliders go great with this soup, especially when you are feeding an extra hungry bunch!
If you make this potato and leek soup recipe or any of my other recipes, I’d love to hear how you enjoyed it. Reading your comments makes my day!
Potato Leek Soup
Ingredients
- 4 tablespoons unsalted butter see note 1 about making this vegan
- 4 large leeks cut thin, see note 2
- 4 garlic cloves minced
- 1 1/2 teaspoons kosher salt or 3/4 teaspoon table salt
- 1/4 teaspoon black pepper
- 5 cups chicken broth
- 2 pounds Yukon Gold potatoes peeled and cut into 1 inch pieces
- 2 bay leaves
- 1 cup heavy cream
Instructions
- Melt the butter in a large stock pot over medium heat. Add the leeks and garlic and season with salt and pepper. Cook until soft, about 10 minutes.4 tablespoons unsalted butter, 4 large leeks, 4 garlic cloves, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper
- Add the chicken broth and bring to a boil. Add the potatoes and bay leaves and cook until the potatoes are tender, about 15 to 20 minutes. Remove bay leaves.5 cups chicken broth, 2 pounds Yukon Gold potatoes, 2 bay leaves
- Blend with an immersion blender or remove from heat and blend in a stand blender in batches. Stir in heavy cream and serve. Taste and add more salt and pepper as needed.1 cup heavy cream
Notes
- This is an easy recipe to make vegan and dairy-free. Swap the butter for oil, the chicken stock for vegetable stock, and use either a soy or coconut creamer in place of the heavy cream.
- I recommend cutting the leeks in half and then cutting them in thin slices through the white and light green part. Then rinse the cut pieces in a large bowl of water and use a salad spinner to get rid of all the extra moisture after draining. This will allow you to get rid of all the dirt and grit in between the layers of the leek.
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