Potato Leek Soup – Spend With Pennies

Potato Leek Soup – Spend With Pennies

This potato leek soup recipe is the ultimate comfort food.

In this recipe, leeks are softened in butter and then cooked with potatoes, chicken broth, and seasoning to create a silky delicious soup. A splash of cream is added to finish before blending.

The result is a dish that can be enjoyed any time of the year!

potato leek soup in a bowl garnished with croutons and herbs

A Silky Leek Soup Recipe

This creamy potato leek soup is a simple creamy classic for good reason!

  • Leeks have a mild and sweet onion flavor. They’re perfect in this soup as they don’t have an overpowering flavor.
  • Potatoes make this both hearty and budget-friendly while adding to the creamy base.
  • Serve this soup silky smooth by blending and straining through cheesecloth or leave it a little more rustic in texture by mashing the potatoes.
  • This potato leek soup makes a great lunch but it’s also elegant enough to serve as a starter soup to guests.

Ingredients for Potato Leek Soup

Leeks – Leeks look like a thick scallion (about 1 to 1 ½-inches thick). When buying, look for leaves that are firm, green, and upright. The greens are discarded as they’re tough.

Potatoes – We use Russet potatoes in this soup for their high starch content. Yellow or Yukon gold potatoes would also work! Potatoes should be peeled for this recipe.

Broth – Use either homemade chicken broth, vegetable stock, or use your favorite store-bought boxed broth. Heavy cream is added at the end for a bit of richness.

Variations – Sprinkle the final soup with some homemade bacon bits, or add a little fresh garlic to the soup. Add some crunchy parmesan croutons to the top for even more flavor!

Chopped ingredients for Potato Leek Soup

How to Cut Leeks

If you haven’t used leeks in cooking, check out our guide on how to cut leeks. To prepare leeks for soup, keep the white to light green section and discard the dark green tops as they’re tough. Slice them in half and rinse out the grit in between the leaves. Slice thinly.

Uncooked Potato Leek Soup

How to Make Potato Leek Soup

Nothing beats a warm, comforting, and creamy bowl of soup on a chilly day!

  1. Cook sliced leeks and celery in butter in a saucepan. Stir until softened.
  2. Add potatoes, broth, and seasonings to the pot and boil until potatoes are tender per the recipe below.
  3. Discard bay leaf, blend until smooth, and add a splash of cream. Simmer a couple of minutes more.

Top each bowl of soup with croutons, crumbled bacon, and some fresh herbs!

Feeling fancy? If serving this soup to guests, it can be strained through a fine mesh strainer or cheesecloth for a smoother soup. I usually don’t bother, I find blending is the perfect texture for our liking.

Potato Leek Soup with spoon

Tips for Blending Soup

If possible, a hand blender or immersion blender makes easy work of blending soups. Ensure the soup is deep enough that it completely covers the blades so it doesn’t splatter. If the soup is not deep enough, tilt the saucepan to the side to ensure that the blades are covered.

If you don’t have a hand blender, soup can be blended in a regular blender in batches. Ensure the lid isn’t sealed tightly or steam can build up and cause the blender lid to burst open causing a risk of injury.

Storing Potato Leek Soup

  • Potato leek soup will last in the refrigerator for up to 3 days.
  • To reheat, add to a pot on the stove and cook on medium heat until hot.
  • Unfortunately, creamy soups like this don’t freeze well as they end up becoming a little grainy when thawed. So eat it up!

Creamy & Cozy Soups

Did you make this Potato Leek Soup? Leave us a rating and a comment below!

potato leek soup in a bowl garnished with croutons and herbs

4.73 from 22 votes↑ Click stars to rate now!
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Potato Leek Soup

Fragrant leeks are simmered with potatoes and burth until tender. Blend and add cream for a lovely elegant soup.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

  • Cut off the green of the leeks and discard (or freeze for stock). Cut the leeks lengthwise and wash well to remove any dirt or grit.

  • Thinly slice the whites of the leeks, about 5-6 cups.

  • Place leeks, celery, and butter in a large pot. Cook over medium heat until leeks are tender without browning them, about 5-7 minutes.

  • Cut potatoes into large chunks and add to the pot with broth, thyme, bay leaf, and salt & pepper to taste. Simmer, covered, for 45 minutes or until potatoes are tender.

  • Discard bay leaf. Using an immersion or hand blender*, blend soup until smooth. Add cream and simmer for 2-3 minutes. Season with salt and pepper if needed.

Optional: Once blended, run through a strainer lined with cheesecloth to achieve a smoother texture.
Leftover soup can be stored in the fridge in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave. 
Because of the cream, this soup does not freeze well. (It will become grainy when thawed.) 

4.73 from 22 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Calories: 324 | Carbohydrates: 27g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 769mg | Potassium: 610mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1389IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Entree, Main Course, Soup
Cuisine American
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potato leek soup in a pot with a ladle and writing
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potato leek soup in a bowl with croutons and ingredients for potato leek soup in a pot with writing

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