Last Tuesday, Emma burst into the kitchen after school asking why our neighbor's house smelled "like a cozy blanket." Turns out, they were making soup. That got me thinking about my go-to comfort recipe that never fails to warm us up on chilly evenings.Potato leek soup is the kind of meal that makes you slow down and savor every bite. After fifteen years of perfecting this recipe in my professional kitchen and countless batches at home with Emma, I've discovered the secrets to creating that restaurant-quality texture with simple ingredients you probably have right now.
Why This Potato Leek Soup Works
The magic behind this homemade potato soup lies in its simplicity. French cooks have made variations of this classic for centuries, calling it vichyssoise when served cold. Emma calls this "the soup that tastes like butter clouds," and he's not wrong. The natural starch from Yukon gold potatoes creates that signature creamy texture without needing tons of heavy cream. The leeks add a gentle sweetness that makes this leek and potato soup feel elegant yet completely approachable.
This vegetarian potato leek soup has saved countless busy weeknights in our kitchen. It comes together in about 40 minutes, making it perfect when you want something nourishing without the fuss. After fifteen years of perfecting this recipe in my professional kitchen and countless batches at home with Emma, I've learned that good ingredients and simple technique beat complicated methods every time.
Jump to:
- Why This Potato Leek Soup Works
- What You Need For Potato Leek Soup
- How To Make Potato Leek Soup Step By Step
- Smart Swaps For Potato Leek Soup
- Potato Leek Soup Variations
- Equipment For Potato Leek Soup
- Storing Your Potato Leek Soup
- The Recipe That Got Passed Down From My Aunt's Kitchen
- Top Tip
- FAQ
- Warm Bowls, Happy Hearts
- Related
- Pairing
- Potato leek soup
What You Need For Potato Leek Soup
Main Ingredients:
- 3 large leeks
- 2 pounds Yukon gold potatoes
- 3 tablespoons butter
- 4 cups chicken stock
- 1 cup heavy cream
- Salt and pepper
Aromatics:
- 2 cloves garlic
- 1 bay leaf
- Fresh thyme sprigs
For Serving:
- Extra cream drizzle
- Fresh chives
- Crispy bacon bits
See recipe card for quantities.
How To Make Potato Leek Soup Step By Step
Quick Prep:
Start by getting everything ready before you turn on the stove. Clean and slice your leeks thoroughly, making sure to rinse away any hidden dirt between the layers. Peel your potatoes and cube them into 1-inch pieces so they cook evenly. Mince your garlic and measure out all your ingredients. This prep work makes the actual cooking smooth and stress-free.
Build the Base:
Now build your flavor foundation. Melt the butter in a large pot over medium heat until it's foaming and fragrant. Add your sliced leeks and sauté them for about 5 minutes until they're soft and sweet-smelling. Toss in the minced garlic and cook for just 1 minute more. Season everything well with salt and pepper at this stage.
Simmer It:
Time to simmer everything together. Add your cubed potatoes, broth, bay leaf, and fresh thyme sprigs to the pot. Bring it all to a boil, then reduce the heat to a gentle simmer. Let it cook for 20-25 minutes until your potatoes are completely fork-tender. Fish out the bay leaf and thyme sprigs before moving to the next step.
Finish Perfect:
Here's where the magic happens. Use your immersion blender to puree the soup until it's perfectly smooth and creamy. Turn off the heat and stir in your heavy cream so it doesn't separate. Taste and adjust your seasonings, then garnish with fresh chives before serving.
Smart Swaps For Potato Leek Soup
Lighter Options:
- Milk → Heavy cream
- Greek yogurt → Cream
- Cauliflower → Some potatoes
- Olive oil → Butter
Dairy-Free:
- Coconut milk → Heavy cream
- Cashew cream → Regular cream
- Nutritional yeast → Parmesan
- Olive oil → Butter
Flavor Boosts:
- Fresh herbs → Dried herbs
- White wine (¼ cup) → Extra broth
- Roasted garlic → Fresh garlic
- Smoked paprika → Regular pepper
Potato Leek Soup Variations
Bacon Lover's Version:
- Cook 6 strips bacon, crumble
- Use bacon fat instead of butter
- Top with extra crispy bits
- Add sharp cheddar
Irish Style:
- Use russet potatoes
- Add cabbage ribbons
- Finish with Irish butter
- Serve with soda bread
Garden Fresh:
- Add baby spinach
- Stir in peas
- Top with microgreens
- Drizzle herb oil
Chunky Chowder:
- Don't fully puree
- Add corn kernels
- Include diced carrots
- Make it heartier
Equipment For Potato Leek Soup
- Large soup pot (6-quart)
- Sharp chef's knife
- Cutting board
- Wooden spoon
- Blender or immersion blender
Storing Your Potato Leek Soup
Refrigerator (4-5 days):
- Cool completely first
- Store in airtight container
- Reheat gently on stovetop
- Add splash of broth if thick
Freezer (3 months):
- Cool completely
- Freeze before adding cream
- Leave headspace in containers
- Thaw overnight in fridge
- Add fresh cream when reheating
Make-Ahead:
- Garnish fresh
- Cook base up to 2 days ahead
- Store without cream
- Reheat and add cream when serving
The Recipe That Got Passed Down From My Aunt's Kitchen
This potato leek soup recipe holds a special place in my heart because it came from my Aunt Marie's yellow recipe box. She was French-Canadian and made the most incredible soups I've ever tasted. Every Sunday after church, her kitchen smelled like butter and herbs, and there was always a pot of something bubbling on her old gas stove. I was about twelve when she first taught me to make this leek and potato soup. She didn't use measuring cups or written instructions – just showed me how to feel when the leeks were ready and how to listen for the right simmer. "The soup will tell you when it's done," she'd say in her thick accent.
I thought she was being poetic, but years later in culinary school, I realized she was teaching me real cooking intuition.Aunt Marie passed away when I was in my twenties, but I found her handwritten version of this recipe tucked in that yellow box. The card was stained and splattered, with notes in the margins like "more butter on cold days" and "Jacques loves extra pepper." When Emma was born, making this creamy potato leek soup became my way of connecting him to a great-aunt he'd never meet. Now when we make it together, I tell him stories about her kitchen and how she never wasted a single potato peel.
Top Tip
- The secret to perfect potato leek soup comes down to three crucial things I've learned over fifteen years of making this recipe in both professional kitchens and at home with Emma. First, always clean your leeks thoroughly because they hide dirt and sand between their layers that can completely ruin an otherwise beautiful batch. I learned this the embarrassing way during culinary school when my instructor bit into gritty soup during a tasting and gave me that disappointed look.
- Now Emma and I turn it into "leek bath time" slice them first, then swish them vigorously in a large bowl of cold water. The dirt sinks while the leeks float, then you lift them out and give one final rinse. It takes three extra minutes but saves your entire pot. Second, use Yukon gold potatoes instead of russets because this small choice makes a massive difference in texture. Yukon golds have a naturally buttery flavor and waxy texture that breaks down beautifully when blended, creating incredible velvety thickness from their own starch without any gluey or gummy texture.
- Russets are too high in starch and turn pasty when over-blended, giving you wallpaper paste instead of silky soup. I discovered this years ago making a dairy-free version for a friend, and the Yukon golds created such amazing body she couldn't believe there was no cream at all. Third, and this might be the most important, never rush the sautéing step with your leeks. Those 5 minutes of gentle cooking in butter are where the real magic begins.
FAQ
What are the ingredients in potato leek soup?
The foundation of this easy potato leek soup recipe includes fresh leeks, Yukon gold potatoes, butter, chicken or vegetable broth, and cream. I add garlic, bay leaf, and fresh thyme for depth. The beauty is its simplicity – just a handful of quality ingredients creates restaurant-worthy results. Some versions skip the cream entirely and rely on potato starch for thickness.
How to make the perfect leek and potato soup?
The secret is proper technique at each step. First, thoroughly clean your leeks in cold water. Sauté them in butter until soft but not browned to develop sweetness. Use Yukon gold potatoes because they break down smoothly. Simmer until tender, then puree to your preferred texture. Add cream off the heat to prevent separation. Season generously and finish with fresh herbs.
What do the French call potato leek soup?
The French call this classic soup "vichyssoise" (vee-shee-SWAHZ) when served chilled. It was actually created by a French chef working in New York City who wanted to cool down diners during summer. The hot version is simply called "potage parmentier" or "soupe poireaux-pommes de terre." Both versions showcase how French potato leek soup celebrates simple, quality ingredients.
What was Julia Child's favorite soup?
Julia Child adored French onion soup, but she also championed simple leek and potato soup as perfect French home cooking. She believed this creamy potato leek soup represented everything wonderful about French cuisine – humble ingredients transformed through proper technique into something elegant. Her version emphasized patient cooking and good butter, principles that elevate any homemade potato soup.
Warm Bowls, Happy Hearts
Now you've got everything you need to create perfect potato leek soup straight from Aunt Marie's kitchen to yours. This creamy potato leek soup proves that the best comfort food doesn't come from complicated techniques or fancy ingredients – it comes from simple, quality ingredients treated with respect, a little patience at the stove, and recipes passed down with love through generations. Whether you're making this for a quiet Tuesday night dinner or serving it to guests who think you've ordered from a fancy bistro, this homemade potato soup delivers that restaurant-quality experience right in your own kitchen.
Craving more cozy comfort food that brings the family together? Try our Best Korean Rice Balls Recipe for a fun, hands-on twist on family dinner that Emma absolutely loves helping me shape and roll. They're perfect for little hands and big appetites. Need an easy weeknight win that practically cooks itself? Our Easy Queso Chicken Crockpot Recipe delivers cheesy, melty goodness with minimal effort – just dump everything in and come home to dinner ready. Want another quick soup option for those evenings when you need something warm and satisfying in a hurry? Our Cauliflower Soup in 20 Minutes: Simple and Delicious proves that fast food can be homemade and incredibly delicious.
Share your soup success with us! We absolutely love seeing your family recipes come to life in your own kitchens, and Emma gets so excited when he sees other kids cooking with their parents. Your kitchen stories and photos inspire us to keep sharing what we love most – good food and family time.
Rate this Potato Leek Soup below and join our cozy kitchen community! Your feedback helps other home cooks find recipes they'll love, and we read every single comment. Tell us about your own family soup traditions or any special twists you discovered while making this potato leek soup recipe.
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Pairing
These are my favorite dishes to serve with Potato leek soup
Potato leek soup
Equipment
- 1 Large soup pot (6-quart) (For simmering the soup)
- 1 Sharp chef’s knife (For slicing leeks and potatoes)
- 1 Cutting board (Preferably large and sturdy)
- 1 Wooden spoon (For sautéing and stirring)
- 1 Immersion blender or blender (For pureeing to creamy texture)
Ingredients
Main Ingredients
- 3 large leeks - Cleaned thoroughly white and light green parts only
- 2 pounds Yukon gold potatoes - Peeled and cubed into 1-inch pieces
- 3 tablespoons butter - Unsalted preferred
- 4 cups chicken stock - Or vegetable broth for vegetarian version
- 1 cup heavy cream - Add at the end off heat
- — — salt and pepper - To taste
Aromatics
- 2 cloves garlic - Minced
- 1 bay leaf - Remove before blending
- 2–3 sprigs fresh thyme - Remove before blending
For Serving
- — — extra cream - For drizzling
- — — fresh chives - Chopped for garnish
- — — crispy bacon bits - Optional topping
Instructions
- Clean and slice the leeks thoroughly, peel and cube the potatoes, mince garlic, and measure all ingredients. Having everything prepped keeps cooking stress-free.
- Melt butter in a large pot over medium heat until foamy. Add leeks and sauté for 5 minutes until soft and fragrant. Add garlic and cook for 1 minute. Season with salt and pepper.
- Add potatoes, broth, bay leaf, and thyme. Bring to a boil, then reduce to a simmer for 20–25 minutes until potatoes are tender. Remove bay leaf and thyme.
- Use an immersion blender to puree the soup until smooth and creamy. Stir in cream off the heat. Taste and adjust seasonings.
- Ladle into bowls, drizzle with extra cream, and top with chives or crispy bacon bits. Serve warm and enjoy!
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