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A smooth potato leek soup served in a black ceramic bowl, garnished with finely chopped chives, olive oil drizzle, and cracked pepper, with crusty bread and a spoon beside it on a light cloth.

Potato leek soup

A creamy, comforting potato leek soup perfected over fifteen years in professional kitchens and home kitchens alike. Yukon gold potatoes create a velvety texture without excess cream, while buttery leeks add gentle sweetness. Simple, elegant, and deeply satisfying this is the soup that “tastes like butter clouds.”
5 from 1 vote
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Course: Main Course, Soup
Cuisine: American, Comfort Food, French
Keyword: Easy potato and leek soup, Potato leek soup French, Potato leek soup ingredients, Potato Leek Soup NYT, Potato leek soup without cream, Potato leek soup, vegan, Vegetarian potato leek soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling / Blending Time: 10 minutes
Total Time: 50 minutes
Servings: 4
Calories: 280kcal
Cost: $10

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.
    A bright kitchen countertop with neatly arranged ingredients: sliced leeks, cubed potatoes, minced garlic, and bowls of herbs and spices, all ready for cooking under natural sunlight.
  • 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.
    A pot of soup simmering on the stove with cubed potatoes, a bay leaf, and fresh thyme sprigs floating in golden broth. Steam rises gently, and a wooden spoon rests nearby on the counter.
  • 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!
    A creamy bowl of potato leek soup topped with chopped green onions, freshly cracked black pepper, and a drizzle of cream, served on a striped beige napkin with a spoon resting inside.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 280kcal (14%) | Carbohydrates: 32g (11%) | Protein: 5g (10%) | Fat: 15g (23%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg (15%) | Sodium: 680mg (30%) | Potassium: 850mg (24%) | Fiber: 4g (17%) | Sugar: 4g (4%) | Vitamin A: 950IU (19%) | Vitamin C: 22mg (27%) | Calcium: 70mg (7%) | Iron: 1.2mg (7%)
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