This creamy potato leek soup recipe is comforting and delicious! Easy to make with simple ingredients, it's one of our favorite fall and winter meals.
Let’s make potato leek soup! Now that it’s fall, I’ve been bringing home tall, lush leeks from the farmers market nearly every week. This potato leek soup recipe is my favorite way to use them.
It’s creamy, rich, and flavorful, filled with the delicate, oniony leeks, buttery yellow potatoes, garlic, and thyme. Easy to make with simple ingredients, it’s exactly the kind of warming, veggie-forward fare I crave throughout the fall and winter.
You can make this potato leek soup recipe in two ways. First, you have the option to make a quick broth using the dark green tops of the leeks. Lightly sweet and aromatic, it adds amazing depth to the soup. If you’re short on time, don’t worry—regular vegetable broth also works here.
I love to pair this soup with slice of crusty bread, a grilled cheese sandwich, or a simple green salad for a comforting meal. I hope you enjoy it too!
Potato Leek Soup Ingredients
Here’s what you’ll need to make this classic potato leek soup recipe:
- Potatoes, of course! Yellow potatoes, such as Yukon Gold potatoes, are best in this recipe. They have a butterier, richer flavor than russet potatoes, and they give the soup a lovely creamy texture.
- Leeks – You’ll just need the white and light green parts for making the soup. You could discard the dark green tops, but instead, I recommend using them to make a quick leek top broth (recipe below). It adds wonderful depth of flavor to this soup!
- Butter – For sautéing the leeks. Vegan butter works here too.
- Garlic – For savory depth of flavor.
- Fresh thyme – Its earthy, citrusy, woodsy flavor adds freshness to the soup.
- Milk or cream – For richness. Heavy cream is traditional in potato leek soup, but we’ve had great results with 2% and whole milk too. A non-dairy option like oat milk could even work!
- Fresh lemon juice – Optional, but delicious! I love the bright, tangy finish it gives to the soup.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Potato Leek Soup
The first step in this potato leek soup recipe is prepping the leeks. Leeks have a dirty secret: even if they look clean on the outside, their inner layers can hold a LOT of grit and sand. You don’t want it all to go into your soup!
- To wash the leeks, cut off the dark green tops.
- Then, cut the dark tops and the light root ends in half lengthwise.
- If you’re making the leek top broth, rinse both parts under cool running water, gently separating the layers as you rinse to remove any dirt. If you’re skipping the broth, feel free to discard the tops.
While you’re at it, chop the potatoes (no need to peel!), grate the garlic, and bundle the thyme. You’re ready to cook!
Next, make the broth, if you’re using it. It comes together in a quick 30-minute simmer on the stovetop. You can find the complete recipe with measurements at the bottom of this post.
Then, get going on the potato leek soup. Sauté the leeks in the butter until tender, turning down the heat if they start to brown. Add the potatoes, garlic, broth, and thyme and simmer until the potatoes are tender, about 20 minutes.
Puree the soup in an upright blender (you may need to work in batches), or use an immersion blender to blend it directly in the pot. Stir in the milk or cream and lemon juice, if using.
Season to taste with salt and pepper.
Ladle the soup into bowls and serve with a drizzle of olive oil, freshly ground black pepper, and fresh chives on top. Enjoy!
Find the complete recipe with measurements below.
Storage
Leftover potato leek soup keeps well in an airtight container in the refrigerator for up to 3 days. It will thicken slightly in the fridge, so you may need to stir in a little water to loosen it when you reheat it. It reheats nicely in the microwave or on the stove.
Can you freeze potato leek soup?
In general, I don’t recommend freezing potato soups because they can separate and become gummy when thawed.
However, if you’d like to freeze this one, you can freeze it for up to 3 months without the cream.
Let frozen soup thaw overnight in the fridge. Reheat it gently on the stove, stirring often to bring it back together if separated. Stir the milk or cream into the soup when hot.
More Soup Recipes to Try
If you love this leek and potato soup, try one of these homemade soup recipes next:
- Butternut Squash Soup
- Broccoli Cheddar Soup
- Tomato Soup
- Cabbage Soup
- Cauliflower Soup
- Or any of these 35 Best Soup Recipes!
Potato Leek Soup
Ingredients
For the soup
- 4 large leeks, about 2½ pounds, white and light green parts only
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- Freshly ground black pepper
- 2 pounds Yukon gold potatoes or yellow potatoes, chopped
- 3 garlic cloves, grated
- 6 cups Leek Top Broth (below) or vegetable broth
- 3 fresh thyme sprigs, bundled
- 1 cup milk or heavy cream
- 1 tablespoon fresh lemon juice, optional
- Chopped fresh chives, for garnish
Optional Leek Top Broth
- 4 large leeks, about 2½ pounds, dark green tops only
- 12 cups water
- 8 fresh thyme sprigs
- 5 garlic cloves, smashed
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
Instructions
- Optional: Make the leek top broth. Cut the dark green tops off the leeks. Wash well and add to a large pot with the water, thyme, garlic, salt, and peppercorns. Bring to a boil over high heat, then reduce the heat and simmer for 30 minutes. Strain and measure 6 cups broth for the soup. Freeze the remaining broth or store it in the refrigerator for another use.
- Make the soup: Chop the white and light green parts of the leeks. Wash well.
- Heat the butter in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper and cook for 8 to 10 minutes, stirring occasionally, or until the leeks are soft. If the leeks start browning before they soften, reduce the heat.
- Add the potatoes, garlic, broth, and thyme and simmer for 20 minutes, or until the potatoes are very soft. Remove the thyme, then use an immersion blender or transfer the soup to an upright blender to blend until smooth. Return the soup to the pot and stir in the milk. Season to taste, adding the lemon juice, if desired.
- Garnish with chives and serve.
I love leek and potato soup- have been making it for decades. Made it the other day with russet potatoes and discovered it turns out like a gummy mess! So save yourself and your soup and don’t use russet potatoes 😉
What are the nutritional values for this delicious soup?
Delicious soup! I took a hint from another commenter and used Greek yogurt for the dairy; that plus the splash of lemon adds just the zazz that this creamy savory soup needs.
I’m a little baffled, though, by the notation “Prep time: 15 minutes.” Maybe that doesn’t mean what I think it means? Or maybe I’m really slow? (Likely!) But I was in the kitchen for a couple of hours, washing and chopping and grating and all. Worth it, completely. And: not 15 minutes.
I made half of the recipe, and 1 1/4 pounds of leeks still seems like a lot. Is that the weight before they’re cleaned and trimmed? It was like soft mashed potatoes, so I added more leek broth. I didn’t know how thick this soup should be. I served it with sliced chicken sausages on top. Still came out great!
Wow! Just made this with the leek broth, outstanding! How smart to not waste those tops and even better you doubled it for later. Round of applause my dear. My entire family commented on the depth of flavor and it was all from the broth. I will absolutely make this again and already thinking of what I can make with that extra leek broth.
If using the leek broth, does that make the soup green in color?
not really – the color is faint.
The flavor is the best, however when I blended it it became very gluey and gummy.
This is indeed delicious soup! I just made it for a friend who is recovering and I’m having trouble not eating it all myself! Yumm!
I, too, wondered about the peeled vs. unpeeled potatoes so you might want to post that in the recipe itself.
Thanks, again! This is definitely a keeper!
I’ve made this soup once and it was delicious!
It was my first time making vegetable broth and I was quite a few cups short. Should the 12 cups of water cover the leek tops? I may have extra, extra large leeks.
Hi Tania, I’m glad you loved the soup! The 12 cups water should mostly cover the leek tops—you could always chop them to help them fit better in the pot. Or feel free to add more water! The broth will still taste great.
Simply delicious! I needed more protein so I just threw 3 chicken breasts in when I made the leek broth – then made as written (slightly less blended to leave some potato chunks) – when I added the milk (fair life for extra protein) at the end I added the finely chopped chicken. It was soooo good! Definitely make sure to use the fresh lemon! Highly recommend!
Hi Jenn, I’m glad you enjoyed it!
This is a staple recipe for me. I’ve been making it for several months. I just love it for work lunch. I’ve found that the milk or cream can be replaced for Greek yogurt if desired. I never skip the leek broth. It’s the chefs kiss. Thank you for this delicious and nutritious recipe!
I’m so glad you love the recipe, Courtney! Great idea to use Greek yogurt, I’ll have to try that.
Do I have to peel the potatoes?
Hi Carol! I have made it peeled and not peeled. When I did the unpeeled, I missed the smooth texture.
I have not cooked in many years and I wanted to cook something for my daughter because she was sick.
This is the most amazing soup I have ever made or tasted! My daughter loved it!
Thank you.!
Hi Lorraine, that’s so great to hear! I’m glad you both loved the soup.
OK, I just made the potato and leek soup and it was so amazing! I had to jump on and let you and everyone know that they will be so happy with the results. If you(out there) ever want to impress your guests, make this.
Hi Joan, I’m so glad you loved it!
Hi! Should the thyme be removed before pureeing? I didn’t bundle… just put the sprigs in. Thanks!
Hi Allie, oh, good catch! Yes, you should remove the thyme sprigs before pureeing. I’ll add that to the recipe.