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This quick and easy creamy potato leek soup is incredibly comforting. With potatoes, leeks, and broth, it’s a family favorite ready in under 30 minutes!
Potato leek soup, known as potage Parmentier in France, is a popular dish enjoyed worldwide for its subtle yet warming flavor. It’s simple to prepare with minimal ingredients and effort, making it a fuss-free and comforting option.
The steps are easy, with minimal cleanup and basic ingredients. Once pureed, you’ll be amazed at how creamy the soup turns out. It’s perfect to enjoy with a slice of toasted bread or some homemade croutons.
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Video tutorial
The ingredients
This easy potato leek soup recipe is primarily made up of pantry staples and things you likely already have in your kitchen.
- Potatoes: For creamy soup, opt for starchy potatoes such as Russets or Idaho.
- Leek: You’ll need the white and light green bits of large leeks.
- Garlic: I used fresh garlic cloves. Use garlic powder in a pinch.
- Stock: Use vegetable stock or chicken broth.
- Butter/Oil: I use a mix of butter and olive oil. Skip butter for vegan.
- Cream: For the creamiest results, use heavy cream or half and half. Use non-dairy cream for a vegan option.
- Herbs: I use a simple combination of fresh thyme and a bay leaf.
- Salt & Black pepper: Season to taste.
How to make potato leek soup
Prepare the vegetables: Peel and chop potatoes into 1-inch pieces, placing them in a bowl of water once cubed. Wash the leeks by rinsing between their layers to remove sand and dirt, then roughly chop. For more tips, check how to cut and clean leeks. Chop the garlic.
Cook the soup: Add the butter and oil to a large, thick-bottomed saucepan or Dutch oven. Heat over medium heat until the butter has melted. Once hot, add the leek, garlic, thyme, bay leaf, and some salt and pepper. Sauté for 2-3 minutes to soften the leek.
Add the potatoes and vegetable stock and bring the mixture to a boil. Then, reduce the heat to a simmer and cover with a lid. Cook for around 15 minutes to 20 minutes or until the potatoes are tender.
Blend the soup: First, remove the bay leaf. Use an immersion blender (directly in the pan) or regular blender/food processor to carefully puree the potato soup. Blend it until smooth and creamy or to your desired consistency.
When using a stand blender, make sure not to overfill the jug (work in batches). Also, use a clean kitchen towel to hold the lid down as you blend, pausing to lift it and allow steam to escape. If it has a chute, leave it open.
Once blended, add the cream to the soup and stir it in over low heat until thoroughly combined.
Give the soup a last taste and adjust the seasonings to your liking.
Serve hot and garnish with herbs, crusty bread, homemade croutons, cheese, or any other toppings of your choice.
More creamy soup recipes
If you try this potato and leek soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
The Best Potato Leek Soup
Ingredients
- 1.9 lb potatoes 4 medium; use starchy potatoes like Russet or Idaho; Yukon Gold also work
- 3.8 oz leek 1 large
- 4 cups vegetable stock or chicken stock
- 1 oz butter 2 Tbsp
- 2 Tbsp olive oil
- 0.3 oz garlic 1 clove or adjust to taste
- 0.03 oz fresh thyme
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup heavy cream (double cream) or more to taste
Instructions
Prepare the vegetables
- Peel and chop the potatoes into 1-inch pieces, transferring them to a bowl of water as you go.
- Wash leeks by rinsing between their layers to remove sand and dirt, then chop.Mince the garlic.
Cook the soup
- Add butter and oil to a large, thick-bottomed saucepan or Dutch oven, and heat over medium heat until the butter has melted.
- Once hot, add the leek, garlic, thyme, bay leaf, and some salt and pepper. Sauté for 2-3 minutes to soften the leek.
- Add the potatoes and vegetable stock and bring the mixture to a boil. Then, reduce the heat to a simmer, cover with a lid, and cook for around 15-20 minutes, or until the potatoes are tender.
Blend the soup
- Remove the bay leaf.
- Use an immersion blender (directly in the pan) or regular blender/food processor to carefully puree the potato soup until smooth and creamy or your desired consistency.When using a stand blender, make sure not to overfill the jug (work in batches), and use a clean kitchen towel to hold the lid down as you blend, pausing to lift it and allow steam to escape. If it has a chute, leave it open.
- Once blended, add the cream to the soup and stir it in over low heat until thoroughly combined. Give the soup a last taste and adjust the seasonings to your liking. Serve and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What can I use instead of heavy cream?
Thanks
Hi. You can use half-half or milk. Alternatively, you can also use coconut milk/cream or cashew cream. I hope you give this recipe a try!
Excellent soup Simply the best
Thank you so much, Diane!
The flavour is nice but it’s very thick and potato’y. I’d add another leek and more stock next time
Thank you for your feedback, Jaide.
Hi, I had a quick question about the garlic. You mention it in the ingredients list, I assume this is to be sautéed with the leeks?
Hi!
Thanks for pointing this out. Yes, the garlic is sauteed in the pan with the leeks.
Lovely generous instructions from someone who obviously enjoys sharing food. what more can anyone ask for?
Thank you so much for your comment!