Potato and Leek Soup

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Creamy, comforting, and deeply flavorful, Potato and Leek Soup is the kind of dish that brings instant warmth to any chilly day. This classic recipe blends the earthy goodness of potatoes with the mild, sweet flavor of leeks, turning simple ingredients into a silky bowl of joy.

Perfect for both cozy weeknight dinners and elegant starters for gatherings, this soup is surprisingly easy to make. Whether served with a drizzle of olive oil and crispy leeks on top or alongside crusty bread, every spoonful is nourishing and satisfying.

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Why You’ll Love This Potato and Leek Soup

This soup checks all the boxes: it’s budget-friendly, made with pantry staples, and freezer-friendly. It’s also naturally gluten-free and can be easily adjusted to be dairy-free or vegan. The smooth texture makes it appealing to kids and adults alike, and you can dress it up with toppings like chives, olive oil, or roasted garlic.

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What Kind of Potatoes Should I Use?

Starchy potatoes like Russets or Yukon Golds work best for a creamy texture. Yukon Golds add a slight butteriness, while Russets break down nicely for smooth blending. Avoid waxy potatoes like red or fingerlings, which won’t give you that velvety finish.

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Ingredients for the Potato and Leek Soup

Leeks – These are the star of the dish. They have a sweet, mild onion flavor that forms the base of the soup.

Potatoes – Yukon Gold or Russet potatoes help create that silky, smooth texture and bring natural thickness to the soup.

Garlic – Adds a savory depth to the overall flavor profile.

Butter – Used to sauté the leeks and garlic; it enhances richness. Substitute with olive oil for a vegan version.

Vegetable broth – Provides a flavorful cooking base. Chicken broth can be used if you prefer.

Heavy cream – Just a splash adds richness and creaminess. You can also use coconut cream or leave it out for a lighter option.

Salt and pepper – Essential seasonings to balance the flavors.

Fresh chives or parsley – For garnish and a touch of fresh herb brightness.

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How To Make the Potato and Leek Soup

Step 1: Prepare the Leeks

Slice 3 large leeks (white and light green parts only), then rinse them thoroughly to remove any grit. Leeks are notorious for hiding dirt between layers, so be thorough.

Step 2: Sauté Aromatics

In a large pot, melt 3 tablespoons of butter over medium heat. Add the leeks and cook for about 8 minutes, stirring occasionally, until soft and fragrant. Add 3 minced garlic cloves and sauté for another 1-2 minutes.

Step 3: Add Potatoes and Broth

Peel and dice 2 pounds of Yukon Gold potatoes. Add them to the pot along with 4 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are fork-tender.

Step 4: Blend Until Smooth

Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, let the soup cool slightly and blend in batches in a blender.

Step 5: Add Cream and Season

Stir in ¼ cup of heavy cream. Season with salt and pepper to taste. Warm through for another 5 minutes.

Step 6: Garnish and Serve

Serve hot, topped with chopped fresh chives or parsley and a drizzle of olive oil. For extra texture, top with crispy fried leeks or croutons.

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How to Serve and Store This Potato and Leek Soup

This recipe yields about 6 cups of soup, enough to serve 4 to 5 people as a main dish, or 6 to 8 as an appetizer. Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well—just omit the cream if freezing, and stir it in when reheating.

To reheat, warm gently on the stove over medium-low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water.

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What to Serve With Potato and Leek Soup?

Crusty Artisan Bread

A hunk of warm sourdough or rustic whole wheat bread is perfect for dipping.

Grilled Cheese Sandwiches

A golden, melty grilled cheese turns this soup into a hearty meal.

Side Salad

Try a light green salad with a vinaigrette to cut through the creaminess of the soup.

Roasted Vegetables

Roasted carrots, Brussels sprouts, or cauliflower pair beautifully with the flavors.

Fried Vegetable Egg Rolls

Add a crunchy side with these Fried Vegetable Egg Rolls for an unexpected but tasty pairing.

Rainbow Smoothie Bowls

As a refreshing finish, consider Rainbow Smoothie Bowls for a colorful twist.

Vegan Breakfast Quesadillas

These Vegan Breakfast Quesadillas can double as a light, savory side.

Tropical Fruit Salad

End your meal on a fresh note with Tropical Fruit Salad with Honey Lime Dressing.

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Frequently Asked Questions

Can I make this soup vegan?

Absolutely. Use olive oil instead of butter and skip the cream or use a plant-based alternative like coconut or cashew cream.

Can I freeze this soup?

Yes! Just leave out the cream before freezing. Add it when reheating to maintain a smooth texture.

Can I use other herbs?

Thyme and rosemary are great additions. Add them during the simmering stage and remove before blending.

What if I don’t have an immersion blender?

No problem. Let the soup cool slightly and blend it in batches in a standard blender.

How do I make it thicker or thinner?

To thicken, simmer a bit longer uncovered. To thin it out, stir in more broth or cream.

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Save This Pin For Later

📌 Save this recipe to your Pinterest soup board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add crispy bacon on top? Use coconut cream instead of dairy?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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Conclusion

Potato and Leek Soup is one of those humble dishes that delivers big on comfort and flavor. With just a few everyday ingredients, you can create a warm, silky-smooth bowl that feels like a hug in food form. Whether you’re meal prepping or looking for a cozy dinner idea, this recipe is here for you.

For even more cozy and colorful dishes, head over to Meals We Share on Pinterest and follow along for daily kitchen inspiration.

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