Potato Leek Soup

This post may contain affiliate links. For more information, please see our affiliate policy.

As cozy as it is comforting, Potato Leek Soup is just the remedy for a cold, dreary day. Leeks and garlic add a subtle layer of flavor to the earthy and noble potato.

My recipe keeps things simple, so all you need is a few easily-sourced ingredients, a little time, and your favorite mystery novel while the soup cooks.

While Spring may be around the corner, this soup makes it easy to hibernate for one more day.

Potato leek soup in a white bowl.

How do you make Potato Leek Soup?

One of the easiest soups in the world to make is thankfully also the quickest. I sautĂ© garlic and leeks in butter then add potatoes, a bay leaf, and broth, simmering until the potatoes are soft. Afterwards, I purĂ©e it until it’s smooth and I finish it off with some heavy cream to make this soup really irresistible.

What are the best potatoes for Potato Leek Soup?

For thick puréed soups, I like to use russets. If you like a chunky soup with a little more texture, use Yukon Golds, as they hold their shape better.

Can you freeze Potato Leek Soup?

This soup freezes fabulously;  it’s great for stocking up on last-minute lunches and dinners when I don’t have time to cook.

Can you make Potato Leek Soup without dairy?

If you’re avoiding dairy, use olive oil for sautĂ©ing the leeks, and finish the soup with unsweetened nut milk in place of cream.

Two bowls of potato leek soup.

Can you make Potato Leek Soup for vegetarians?

Of course! Vegetarians and omnivores alike will enjoy this recipe if you make it with vegetable stock instead of chicken broth.

How can you make Potato Leek Soup healthier?

Many cooks like to make this soup without cream, and may even prefer to cook the potatoes in a vegetable broth for a lower calorie meal. A dollop of plain yogurt stirred into the soup would be fine, too!

Is Potato Leek Soup gluten-free?

This recipe is!

What toppings can be added to Potato Leek Soup?

Think of this soup as a sort of baked potato– top with crumbles of crisp bacon, scallions, chopped dill, or a dollop of sour cream. Whatever you might like on your potatoes, you’ll love it on this soup.

Should Potato Leek Soup be eaten hot or cold?

How you prefer to eat this soup is entirely up to you! Vichyssoise, a French potato leek soup, is traditionally eaten chilled. But because this recipe is made with chicken stock, I like to serve it piping hot, especially when it’s chilly outside.

Can you make Potato Leek Soup in a crockpot?

If you have a crockpot you’d like to use, place the leeks, butter, potatoes, bay leaves, and garlic in your crockpot. Season with salt and pepper to taste. Add the broth, just to cover the vegetables. Cover and cook on high for 4 hours, or low for 6 hours. Finish with the cream and chives.

How do you purée Potato Leek Soup?

A stick (immersion) blender like this one works wonders, but you can use a traditional blender too. No matter what you use, please use caution when blending hot liquids.

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on Facebook, Pinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
Potato leek soup in a white bowl.

Potato Leek Soup

Potato Leek Soup is cozy, comforting, and a reminder that spring is just around the corner. Leeks and garlic add a subtle layer of flavor to the earthy potato, and heavy cream is the perfect luscious touch.
Author: Meggan Hill
5 from 2 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings 6 servings
Course Soup
Cuisine American
Calories 375


  • 4 large leeks
  • 1/4 cup butter (½ stick)
  • 3 cloves garlic minced
  • 2 quarts chicken broth or vegetable broth
  • 2 pounds potatoes cut into 1-inch cubes
  • 1 bay leaf
  • salt and ground white pepper
  • 1 cup heavy cream
  • fresh chives sliced, for garnish


To clean leeks:

  • Trim and discard root and dark green parts, reserving white and light green parts. Split lengthwise and wash well to remove sand and grit. Thinly slice.

To make the soup:

  • In a Dutch oven or large saucepan, melt butter until foaming. Add leeks and soften without browning, about 3 to 5 minutes. Stir in garlic until fragrant, about 30 seconds.
  • Add broth, potatoes, bay leaf, 1 teaspoon salt, and ½ teaspoon pepper, and bring to a simmer. Simmer until leeks and potatoes are tender, about 30 minutes.
  • Remove bay leaf. Using an immersion or regular blender, puree soup until smooth. Return to pot and stir in cream. Season to taste with salt and pepper. Serve hot garnished with chives.


Calories: 375kcalCarbohydrates: 38gProtein: 6gFat: 23gSaturated Fat: 14gTrans Fat: 1gCholesterol: 75mgSodium: 1258mgPotassium: 1034mgFiber: 4gSugar: 4gVitamin A: 1819IUVitamin C: 60mgCalcium: 103mgIron: 3mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

Culinary School Secrets
Pro-level tricks to transform your cooking!

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. hey MEGGAN, Thanks for Potato leek soup publish. I like it very much. But I get a new idea from your recipes. This is a very easy way to make it. But I don”t use heavy cream to make it. I use a normal white cream. and I hope that it is best for me.5 stars