Potato leek soup is the kind of dish that feels like a warm hug in a bowl. Simple, nourishing, and packed with delicate flavor, it’s a timeless recipe that highlights how a few humble ingredients can come together to create something truly special. With its creamy texture and mild, earthy taste, this soup is perfect for cold days, quiet lunches, or as a soothing starter to a larger meal.
At the heart of the soup are two ingredients – potatoes and leeks. The leeks offer a soft onion-like flavor, but with a milder, slightly sweet edge. When sautéed gently in butter or olive oil, they develop a subtle richness that forms the base of the soup. Potatoes, often Yukon Gold or russets, add body and a starchy creaminess once they’re cooked down and blended. A touch of garlic or thyme is often added for depth, but the overall profile remains light and clean.
While many traditional versions of potato leek soup are puréed to a smooth, velvety finish, some recipes leave bits of potato or leek for a more rustic texture. Either way, the result is comforting and hearty without being heavy. A splash of cream or milk can be stirred in for added richness, though the soup is flavorful enough to stand on its own even without dairy.
This soup is as versatile as it is delicious. It pairs beautifully with crusty bread or a crisp green salad and can be served hot or cold. The chilled version, known as vichyssoise, is a French-inspired take that’s perfect for warmer weather. Garnishes like chopped chives, a swirl of cream, or crispy bacon bits can elevate the presentation and add layers of flavor.
Potato leek soup is a staple for a reason – it’s cozy, reliable, and endlessly satisfying. Whether served in a mug on a quiet evening or ladled into bowls at a family gathering, it brings warmth and comfort with every spoonful.
Ingredients
- 3 large leeks white and light green parts only, sliced and rinsed
- 4 medium potatoes peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- to taste salt and pepper
Instructions
- Melt butter in a large pot over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
- Add the diced potatoes and broth, bringing to a simmer. Cook until the potatoes are tender, about 20 minutes.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender in batches.
- Stir in the heavy cream, season with salt and pepper to taste, and heat through.
- Serve the soup warm, garnished with optional toppings if desired.
Very easy to make! My kids even liked it, which is saying a lot!! 😄 I’ll definitely keep this in my recipe box.
That’s awesome to hear! Kids can be picky, so you must’ve done something right! 👍
I followed the recipe but it came out kinda bland. Maybe needs more seasoning? I don’t know. My family didn’t love it.
Potatos are not soup. I prefer my leeks in a stir fry or something. This ain’t what I expected.
This soup is absolutely delicious! So creamy and comforting. I added some bacon bits on top for extra flavor. Will make again for sure!
I’m glad you liked it! Bacon bits sound like a great addition. I usually don’t add cream, but I might try it your way next time!
I found this recipe too heavy. Maybe less cream next time? Not sure if it’s worth all the butter either.
LOL I just had a leek yesterday. Didn’t know they were in soup too.
I tried it but it turned out too watery. Maybe I added too much broth?
This soup is so creamy and delicious! Perfect for a chilly day. 😍
Truly a comfort food! Made this for my family and they loved it. Will definitely make it again. ❤️
I subbed half-and-half because that’s what I had. Texture was slightly thinner, but flavor was still great. Would make again.
How many people does this serve? My family is big! And where do you buy leeks? 🤔
Why do we have to blend it? I like my soup chunky.
I totally get that! Chunky soup is so much better. Maybe just skip the blending step?
Blending makes it creamy, but if you like it chunky, go for it! Just don’t blend! 😉
Heavy cream?? That’s like… way too much for me. I’d try half-and-half or even milk, but then I’m not sure it’ll taste the same.
Not for me. Can’t stand leeks or any onions. Gave it a try but always go back to my classic recipes.
I blended it in my regular blender (in batches) and wow—so smooth. Careful though, hot soup splatters like crazy. Still worth it!
I blend in a food processor sometimes—doesn’t come out as smooth for me. Maybe I’m not cooking the leeks long enough? Also 4 cups broth feels like a lot—mine gets thick fast.
Nice! I’m glad you got it super smooth. The hot splatter warning is REAL though—last time I used a blender I had soup on my shirt 😂
Simple and tasty! I added croutons on top. Yum! Perfect for a chilly night.
Super tasty! Used veggie broth and it turned out great!!
This soup is so creamy and delicious! Perfect for a cold day. My family loved it!
Made this tonight and it’s honestly so cozy. The leeks mellow out nicely, and blending it smooth makes it feel restaurant-level. I added a pinch of nutmeg—highly recommend!
Eh, not what I expected. Leeks are weird, right?
Soo good! I made it vegan, broth + coconut milk not heavy cream. Still fab!
Immersion blender smoothness is the best part, but I always worry about blending hot soup too fast (splatter city). Still, this seems straightforward.
The leeks were hard to prepare. I dont think I did it right. Can’t taste them much tho. 🤷♂️
Don’t worry! Leeks can be tricky. Just make sure to cook them longer next time, they should be soft and sweet. 😊
Hard to prepare? Really? I just chopped them and they were fine. Maybe you should follow the instructions better? 🤔
Simple and wonderful! My kids loved it, and it vanished fast. Thank you!
Isn’t potato soup just potato soup? Why leeks tho? 🤨
Potato soup? Yummy! But why cream? Makes it too rich. I prefer less!
Potatoes and leeks? Yummm!
I tried making this but it didn’t turn out right. The leeks were too strong for my taste. Maybe I did something wrong?
I had the same issue with the leeks! Maybe try using less next time or cook them a bit longer to mellow the flavor. Don’t give up!
Uhh I tried blending straight in the pot and it splashed everywhere… soup on my shirt. Taste was okay tho. Not my greatest cooking day.
Soup? What soup? I’m here for the potatoes. 🤷♂️
But it’s a soup, not just potatoes! You might wanna try it, it’s good.
Potatoes make everything better! You gotta love them. 😍
Super easy recipe! I added some garlic and it was bomb!
This soup is so creamy and delicious! My kids loved it. Will definitely make again!
Sounds amazing! I bet it’s super comforting in the winter. Can’t wait to try it myself!
I dunno, it looks good but cream? Isn’t that unhealthy? Might try with almond milk instead.
This recipe is so simple. I swear my soup looked restaurant-level. I used vegetable broth and it still tasted rich.
Hmm maybe. I followed it exactly and mine was more bland than rich with veg broth. I think I needed more salt/pepper or extra butter. Also I accidentally used the green parts once and it tasted kinda strong lol.
Right?! It really is simple—leeks + potatoes just do their thing. I used vegetable broth too and was shocked how “restaurant-y” it came out. Did you blend it smooth or leave a little texture?
Made this last week and it turned out super creamy and comforting. The leeks really shine—just don’t skip rinsing them well.
Yes! I made it too and it’s sooo creamy. I definitely learned the hard way about rinsing the leeks—gritty soup is the worst. Great tip.
Ehh, it was okay. I thought it would be more flavorful. Added some garlic and herbs, much better!
I don’t know, seems a bit bland. I added some garlic and it helped, but still… not my favorite.
I get what you’re saying! It’s always nice to add some spices to make it pop. Maybe thyme or rosemary next time? 🤔
Great recipe. I used vegetable broth and half-and-half instead of cream because that’s what I had. Came out smooth and still rich enough.
This is a solid recipe, but I think 20 minutes might be slightly short for bigger potato cubes. I simmered a bit longer and it came out perfect.
Good point! I’ve found bigger potato cubes definitely need a little extra time—glad simmering longer worked out for you.
I’m confused about the leeks—do you actually rinse them well? I did, but still had some grit in one spoon. Maybe I was rushing. Otherwise super easy.
I made it tonight and it was too salty! I followed the recipe exactly, but wow!
Maybe you added too much salt when seasoning at the end? It can happen!
Potato and leeks??! Nah, I prefer plain potato soup. This recipe seems fancy for nothing.
I think the combo of potato and leeks sounds great! It gives a nice flavor. Not everything has to be plain, right?
It was okay, but my kids didn’t like it. They’re picky eaters tho.
Had to use veggie broth instead and it was still yum! Can’t complain.
Veggie broth? I never thought of that! I might try it too, thanks for sharing!
Yum! Can’t wait to try this! 😍
This looks amazing! Just gotta make sure to not overcook the leeks or they get mushy! 💖
I added some cheese on top and it was a game changer. Friends can’t get enough of it now!
Cheese on top? That’s a cool hack! I’ll have to try that next time!
Leeks are gross! Why would anyone use these in a soup? No thanks.
Can I make this with just water instead of broth? Asking for a friend.
This soup is too rich for my taste. I think it would be better with less cream. Just my opinion!
Pretty good, but mine was a little bland until I went heavy on pepper. Also I didn’t have an immersion blender so I blended in batches and it took longer than expected.
I thought the soup was too rich. Maybe less cream next time?
This soup is absolutely delicious! Perfect for a cold day.
Potato soup is my comfort food! I could eat this every day!
I love potato soup too! It’s so hearty and filling. I might just make it this week!
Potato soup every day? That’s a bit much, don’t you think? It can get boring fast!
Potatoes and leeks? Not really my thing. I mean, who even eats leeks? But maybe I’ll try it for my kids.
this is the best soup I’ve ever had, no kidding! its like a warm hug in a bowl.
I thought I could sub broccoli for leeks, BIG mistake. Stick to the recipe!
Yeah, it’s tough to improvise sometimes! Leeks give such a unique flavor. Better luck next time!
I’m skeptical about blending everything—doesn’t it get gummy? Mine actually came out fine, but I was worried. Next time I’ll blend less aggressively for texture.
I made this soup last night and it was absolutely delicious! So creamy and comforting, perfect for a cold day. Will definitely make again!
Absolutely love this recipe! So creamy and delicious.
Yum! 😋
Made this tonight—so cozy. Blending it smooth with the immersion blender was super easy, and the leeks give it that sweet savory vibe.
Just what I needed on a cold day. Yumyum!
This soup is amazing for chilly days! I love it too! 😋
Potato leeks are good together, but didn’t love the cream. Too thick for my taste.
I tried substituting half-and-half and it split a bit when reheating. Flavor was okay, but texture was off. Might need heavy cream specifically.
I was worried about blending it, but it came out silky. Next time I’ll maybe add a pinch of nutmeg because I think it’d be great.
I didn’t like the texture when I blended it. It came out too smooth for my taste. Might try leaving some chunks next time.
Potato soup + leeks = yes. Quick question though: 4 cups broth for 4 potatoes seems a bit thick? I like it more watery.
This soup is delicious! I added some garlic and it made it even better!
I don’t get why people love leek soup—still, I gave this one a try. It’s decent, but I found the flavor mild. I’ll try adding a bay leaf next time.
I feel you—leeks can be kinda subtle. When mine tastes mild, I bump up the seasoning (more salt) and add a little garlic. A bay leaf is a great idea too!
Bay leaf won’t hurt, but if you want more flavor maybe sauté the leeks longer than 5 minutes—like until they’re really soft and a bit golden. Also, did you rinse the leeks well? If there’s grit, it can taste “off.”
Yummy soup! 😋 I added a few cloves of garlic and some thyme, made it even better! Thanks for sharing!
You really don’t need cream for a good soup. Broth and veggies work just fine! This seems like overkill.
Potato soup? Sounds boring, but hey, I might try it anyway. Gotta love my spuds! lol
Potato soup might sound simple, but it’s so comforting! You’d be surprised how delicious it can be. Give it a shot! 👍
Yum!
The recipe says blend until smooth, which I did… then I forgot to season at the end. Oops. Still good, but salt/pepper really matters.
Potato leek soup is my fav! I love the comfort of it. Definitely making this again!
Sounds fancy and all, but who needs leeks? Just use onions instead! 😂
Onions are good but leeks are like fancy onions! Just sayin.
Leeks really add flavor tho! You should try it! 🥔💚
This is the kind of soup that makes you feel like you’re in a movie. 10/10 comfort food.
This soup is mid at best. Like, potatoes + leeks is fine but where’s the flavor punch? Needs more garlic or herbs in my opinion.
This is restaurant-level comfort food. The leeks smell amazing while they soften. I added a pinch of nutmeg too—highly recommend.
Couldn’t get the leeks fully soft at 5 min, so I cooked them longer (maybe 10). Texture was better after that. Good recipe, just pay attention to your stove.
Tasted fine but uhm isn’t it just kinda basic? I mean it’s just potatoes and leeks. My grandma’s recipe was way more complicated!
Way too creamy for my taste. I like brothy soups. Maybe I’ll cut the cream next time, like 1/2 cup.
Potato leek soup? Is that even a thing? Sounds weird.
This soup is amazing! So creamy and delicious. My family loves it!
Best soup ever. 10/10. Like, real comfort food. My whole kitchen smelled amazing while it simmered.
Too much butter. I think you can skip it. Just my opinion!
I was skeptical about blending everything, but wow—silky texture. I added extra pepper because why not.
Pretty good, but I think 20 minutes wasn’t enough for my potato cubes—they were still a little firm. Next time I’ll cut them smaller.
I tried it in a regular blender and wow—hot soup splattered everywhere. Be careful with batches. Recipe’s good but technique needs respect.
I followed it exactly and it was bland. Salt and pepper “to taste” is doing a lot of work here—needs more seasoning in my opinion.
Quick question: can I freeze it? Also… do you HAVE to blend it? I hate cleaning blenders 😅
Yes—this freezes really well. Let it cool completely, then freeze in portions. When reheating, gently warm on the stove (or microwave) and you may need to stir in a splash of broth/cream since it can thicken a bit.
You don’t HAVE to blend it, it’s just for the smooth texture. If you leave it chunky (or mash some potatoes with a fork), you still get a tasty soup—just not “velvety.” Blenders are the worst though 😅
Could have been better. I ruined it by not blending enough and it was chunky. Oops.
I dunno about the heavy cream… seems unhealthy. But it was tasty!
Yeah, heavy cream can be a lot, but it really adds to the richness of the soup! You could always use half and half if you’re worried about calories.
Tasty is all that matters! Don’t stress too much about it being unhealthy. Moderation is key!
Made this tonight and it was crazy comforting. The leeks mellow out beautifully, and the cream makes it super silky. I didn’t even need extra toppings—just bread.
Totally agree—this is the definition of comfort food. The leeks turn out sweet and the cream makes it silky without feeling heavy. 👍
This soup was super creamy and delicious! My family loved it, will make again!
Soup is just potatoes and leaks? Sounds weird. I don’t trust it. What if it’s just mushy?
I’m glad to hear you loved it! Creamy soups are the best, especially with some nice crusty bread on the side.
Really good, but I think 4 cups broth might be slightly thick depending on potato size. Next time I’ll add a splash more broth. Otherwise perfect flavor.
So easy to make! I didn’t have chicken broth so I used water and it still turned out nice. Can’t complain!
Really? No chicken broth? I thought that was key for flavoring this soup! How did it taste though?
I’m glad it worked out for you! I’ve made it with water before too, and it still tasted good. Sometimes you gotta improvise!
This tastes like potato and… leeks. Like duh. But in a good way. Simple and comforting. I did not garnish tho and it was still fine.
Coulda used more leeks? I know it says 3 large, but mine felt a little mild. Still tasty, I just added more and it was better. Also I don’t have an immersion blender so I did batches—long day.
Delicious and super simple. I don’t even like soup usually, but the cream makes it feel fancy. 10/10 for weeknights.
Totally agree—leeks + cream is such a cozy “fancy” combo for a weeknight. I usually add a pinch of thyme too, but this is already perfect.
Quick question: do you really need heavy cream? I tried something similar once with milk and it tasted kinda… watery? Maybe I overblended? 😅
Tastes good, but I think 4 cups broth might be too much? Mine ended up thinner than expected. Also, I probably should’ve rinsed the leeks longer.
The steps are simple, but blending in batches in a regular blender was a pain and I nearly burned myself (steam is no joke). I’d recommend the immersion blender if you have one.
I’m skeptical about blending everything—won’t it turn into glue? But it actually turned creamy and not gross. Kinda impressive.
Made this last night and it turned out silky and comforting. The leeks are totally the star—so much sweeter once they soften. I used veggie broth and it was still great.
Not bad, but the cream step feels optional to me. I tried half-and-half and it was fine—just not as rich. Would make again, especially with extra pepper.
I tried using a regular blender and it sputtered like crazy because I didn’t cool it enough. Be careful—hot soup + blender = danger.
Made this tonight—so cozy. I used vegetable broth and it still tasted super rich. The immersion blender tip is clutch!
Not bad but I think 5 minutes for leeks is too short? Mine weren’t fully soft, so I simmered longer. Flavor was still good though.
So comforting! I used chicken broth and added a pinch of thyme at the end and it tasted like something from a cafe. My picky kid ate two bowls. Win.
I used vegetable broth and half-and-half instead of heavy cream—still good, just not as rich. Next time I’ll follow it exactly.
I followed it exactly, but mine was kinda thick? Maybe my potatoes were starchier. Also, I forgot to rinse the leeks fully so there was a tiny bit of grit. Flavor was good though.
This makes sense—starchy potatoes can thicken soups a lot even when you follow the steps. Next time you could use a waxier potato (like Yukon Gold) or add a splash more broth/cream and simmer a few extra minutes to loosen it. Also sorry about the grit… rinsing leeks really is key 😅
Thick soup usually means you blended too long? I always think immersion blenders make it gluey, lol. Grit though… I’d strain it next time. Also, did you use chicken broth? Veg broth tastes thinner to me.
Super simple and tastes fancy. I served it with crusty bread and it disappeared fast.
Not gonna lie, it tasted a little bland until I added more salt and pepper. Once I adjusted seasoning, it was actually great.
Totally agree—leek + potato can be a little muted at first. I always taste right after blending and then slowly add salt/pepper until it really pops. Glad it turned out great for you!
Not gonna lie, it tasted kinda plain until I salted more. After that it was legit. Can confirm: salt matters.
Totally agree—leeks are sweet but they really need seasoning. I always add salt in stages (and pepper at the end) because otherwise it can come out a little flat.
I followed the steps pretty much, but I think I blended a little too long. It turned slightly gluey? Still tasty though. Next time I’ll blend in shorter pulses.
This is one of those recipes that feels fancy for how easy it is. Also the kitchen smelled amazing. 10/10 comfort food.
I love the simplicity of this recipe! Perfect for a cozy night in. Yum!
Leeks are expensiv where I live, so this feels like a luxury. Still, the flavor was nice. Would I make again? Maybe if on sale.
Uh, I dunno. I think it could use more flavor, maybe some garlic or herbs? Just felt kinda bland to me.
I’m skeptical about blending in a regular blender—mine splashed everywhere lol. But taste was good! Next time I’ll use the immersion one I guess.
I made something like this once and it turned out bland until I actually salted it properly at the end. Any chance the 20 min simmer is long enough for smaller potato cubes?
Honestly I don’t salt till the beginning and mine was still bland lol. For smaller cubes 20 min should be fine, but my leeks were still a bit tough so I simmered closer to 30. Maybe your broth is lacking salt too?
I think 20 min is usually enough for smaller cubes—I’d just check at the 15 min mark. If you can easily pierce them with a fork, you’re good. Also, seasoning at the end really matters.
Pretty good, but mine came out a little too thick after blending. Next time I’ll add more broth/cream to loosen it up.
Meh. Too creamy for me, and I think I undercooked the leeks. Like… good, just not mind blowing.
Made this last night—super cozy. I used vegetable broth and it still tasted rich. The immersion blender step is key!
Pretty solid recipe. I’d maybe use slightly more salt than “to taste,” because I felt it needed a little kick at the end. Still, blending it smooth made it feel restaurant-level.
Totally agree—“to taste” salt is always vague. I added a bit more and it really woke everything up. Also, blending with an immersion blender is the move.
I did follow it, but mine tasted kinda flat. Maybe my leeks were old? I even doubled the salt and it still didn’t get that “kick.” The texture was super smooth though, so props.
Leeks cooked for only 5 minutes didn’t fully soften for me—maybe my slices were thicker. I ended up cooking them closer to 8-10 min.
Mine were fine at 5 but I sliced them super thin. If yours were thicker, 8–10 makes sense. Also did you rinse them well? Leeks can still feel “crunchy” if gritty.
Good catch—5 minutes can be short depending on how thick you slice the leeks. I usually aim for closer to 8 minutes until they’re really soft and sweet.
Easy and comforting. I was a little nervous about blending, but the immersion blender worked great. Next time I’ll dice the potatoes a bit smaller for even faster cooking.
This sounds super cozy—leeks + cream is a classic for a reason. I’d probably top with crispy bacon or chives, but the base sounds spot on.
I’m not sure about the amount of cream. It tasted almost like chowder, which is fine, but I expected more “light” soup? Next time I’ll use a bit less.
Made this last night—so creamy without being heavy. The leek flavor is spot on. I added a pinch of thyme and it really bumped it up.
Pretty good, though my leeks took longer than 5 minutes to soften. I also used low-fat cream and it wasn’t as smooth—still tasty.