If you need a bowl of something warm and comforting, this leek and potato soup is it.
It's the kind of soup that feels like more than the sum of its parts. Buttery leeks, tender potatoes, and a little fresh thyme come together into something creamy and soothing. There's nothing complicated about it, and that's the point.
This is the soup you make when the weather turns and you want dinner to warm you up.
Why This Soup Works
The magic is in the leeks. They cook down slowly in butter until they turn soft and sweet, and that quiet onion flavor is what carries the whole bowl. The potatoes add body, and a quick blend turns them creamy while still leaving a few pieces for texture.
The ingredients are mostly pantry staples, which makes it easy enough for a weeknight but special enough for company.
How to Make Leek and Potato Soup
- Start with the leeks. The one thing that matters most here is washing them well, because leeks hide dirt between their layers. Slice the white and light green parts only, then rinse them in cold water until no grit is left. The dark green tops are too tough for this soup, so set them aside.
- Melt butter in a large pot and cook the leeks low and slow until they soften. Don't rush this step, and don't let them brown. You want them sweet and tender, not fried.
- Add the garlic for just a moment, then the potatoes, broth, bay leaves, and thyme. Bring it to a gentle boil, then let it simmer until the potatoes fall apart when you poke them.
- Pull out the bay leaves and thyme stems, then blend the soup right in the pot with an immersion blender. Leave some potato pieces behind so every spoonful has texture.
- Finish with the cream, warm it through, and taste. Add a little more salt or pepper if it needs it, then ladle it into bowls with a scatter of fresh parsley on top.
How to Serve It
This soup stands on its own, but it's even better with something to dunk. Serve it with a warm slice of homemade honey wheat bread for soaking up every last bit of the creamy broth. For a heartier meal, pair it with a simple green salad or a handful of crusty rolls on the side.
Tips For the Best Leek and Potato Soup
- Wash the leeks twice. They grow in sandy soil, and one rinse usually isn't enough. Swirl them in a bowl of cold water and let the grit sink before you drain them.
- Don't brown the leeks. Low and slow is the whole point - they should go soft and sweet, not golden.
- Leave some texture. Blending it completely smooth and turns it into a purée. A partially blended soup with pieces of soft potato is what makes every spoonful interesting.
- Use Yukon Golds. They're waxy enough to hold their shape and starchy enough to give the soup a naturally creamy body.
More recipes you'll love
If you like this leek and potato soup, try these other cozy, comforting soups:
- Chicken and Gnocchi Soup - a creamy, hearty soup for busy nights
- Chicken Wild Rice Soup - a warm, filling bowl for chilly evenings
- Mexican Black Bean Soup - a flavorful, easy soup the whole family will enjoy
- Instant Pot Cheeseburger Soup - a cheesy, comforting soup made fast
📖 Recipe
Leek and Potato Soup
Equipment
Ingredients
- 3 tablespoons unsalted butter
- 3 large leeks - white and light green parts only, sliced thin (about 3 to 4 cups)
- 3 cloves garlic - minced
- 2 pounds Yukon Gold potatoes - peeled and cut into 1-inch pieces
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon kosher salt - plus more to taste
- ½ teaspoon black pepper
- ¾ cup heavy cream
- Fresh parsley - finely chopped, for serving
- Sour cream - for serving
Instructions
- Slice the white and light green parts of the leeks. Rinse well under cold water and drain, so no grit is left between the layers.
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the leeks and cook 8 to 10 minutes, stirring, until softened. Don't let them brown.
- Add the garlic and cook 30 seconds, until fragrant.
- Add the potatoes, chicken broth, bay leaves, thyme, salt, and pepper. Stir.
- Bring to a gentle boil, then reduce heat, partially cover, and simmer 15 to 20 minutes, until the potatoes are very tender.
- Remove the bay leaves and thyme stems.
- Use an immersion blender to partially blend, leaving some potato pieces for texture.
- Stir in the heavy cream and cook over low heat 2 to 3 minutes, until warm.
- Taste and adjust salt and pepper. Garnish with chopped parsley and sour cream before serving.
Notes
- Wash the leeks well. Slice them first, then swish in a bowl of cold water and drain - this is the best way to remove the grit that hides between the layers.
- Don't rush the leeks. Cook them low and slow until soft and sweet, but don't let them brown, or the soup will taste off.
- Leave some texture. Blend only partially so a few soft potato pieces remain in every bowl.
- A regular blender works too. If you don't have an immersion blender, blend about half the soup in batches, then stir it back into the pot.
- Make it vegetarian by swapping the chicken broth for vegetable broth.
- For a garnish, a drizzle of olive oil or a little extra cream over the top looks nice and adds richness.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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