This creamy potato leek soup is quick, easy, and super comforting. Made with under 10 ingredients and stovetop, Instant Pot, and crockpot versions! Enjoy it chunky or smooth, vegan optional.
Now that the weather is turning chilly, it’s the perfect time to dig out your large soup pot and fill your kitchen with the heavenly smells of simmering broth. I love soups like vegetarian minestrone, ramen, parsnip soup, and this homemade (and, personally, the best) potato leek soup recipe!
Leek and potato soup (called potage Parmentier in France) is a popular Welsh and French leek soup. Now it’s enjoyed worldwide as it is subtle yet warming, comforting and palatable. Not only is it simple to prepare, but this soup requires minimal ingredients and effort. It’s also naturally gluten-free and is fairly versatile, with practically endless variations to make it your own!
You can even choose between preparing this as a stovetop, crockpot, or Instant Pot potato leek soup, to fit your needs and kitchen equipment. No matter which method you choose, the steps are fuss-free with minimal effort, washing up, and simple, everyday ingredients. Once pureed, you won’t believe how creamy the soup is.
Better yet, you can serve the soup as an appetizer, side, or main. It is great for meal prep (it tastes even better on day two, so make plenty of leftovers!) and freezes well. More so, while it contains minimal ingredients, it’s packed with plenty of vitamins, minerals, and antioxidants. Perfect for getting you through the chilly winter months.
What’s in This Post
Potato Leek Soup Ingredients
This easy potato and leek soup recipe is primarily made up of pantry staples and things you likely already have in your kitchen.
- Potatoes: Refer to the section below for the best potatoes to use for the best potato leek soup. Refer to the FAQs for substitutes.
- Leek: You’ll need the white and light green bits of large leeks for this creamy leek potato soup. I buy mine whole, but you could save time and purchase them pre-prepared.
- Garlic: I used fresh garlic cloves. Use garlic powder in a pinch.
- Stock: Use regular or reduced-sodium vegetable stock or chicken broth.
- Butter/Oil: I use a combination of butter and olive oil for this silky potatoe leek soup recipe, combining flavor and richness.
- Cream: I recommend using heavy cream/double cream or half and half for the creamiest results.
- Herbs: I use a simple combination of fresh thyme and a bay leaf to add depth to this easy potato leek soup.
- Salt & Black pepper: Season to taste.
What Kind of Potatoes Are Best for Potato Soup
This depends on whether you want a chunky or smooth soup. For example, for a chunky potato and leek soup, I recommend using waxy potatoes. They are high in moisture and low in starch (like new potatoes, red potatoes, fingerlings, etc.). These hold their shape better when boiled, to avoid becoming mushy.
In comparison, for this creamy blended potato soup, I recommend using starchy potatoes like Russet potatoes or Idaho potatoes. They will blend easily.
Yukon Gold potatoes are a great all-purpose potato on the waxy side. But they blend well and are creamier than Russets.
How to Make Potato Leek Soup
How to Prepare Leeks for Soup
First, wash and finely slice the leeks down to the root, adding them to a sieve once more to rinse well.
Leeks can be very dirty, as sand/dirt gets stuck between the layers. So it’s important to wash them thoroughly after slicing away the tough dark green parts (which are tough). Slicing it in half lengthwise to get between all the layers can help. You can read here for more tips on how to cut and clean leeks.
Also, peel and chop the potatoes into 1-inch pieces, transferring them to a bowl of water as you go. Finally, mince the garlic.
Sauté the Ingredients
Add 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.
If you want to add more flavor, sauté the leek for longer, until it starts to brown/caramelize. Add the garlic only in the last 1-2 minutes to avoid burning.
Leave it to Simmer
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.
Then remove the bay leaf.
Blend the Soup
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 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 into 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.
Crockpot Potato Leek Soup
For soup that slowly cooks throughout the day, ready in time for dinner, try this slow cooker leek and potato soup.
- Follow the steps above up to saute the ingredients on the stovetop.
- Then transfer those to a crockpot with the remaining ingredients (except the cream). Cook on LOW for 6-8 hours or HIGH for 4-5 hours, until the potatoes are tender.
- Once ready, remove the bay leaf, blend with an immersion blender, and stir in the cream.
Add extra broth if it reduces too much while cooking. Once ready, use the “keep warm” setting if you don’t plan on serving immediately.
Instant Pot Potato Leek Soup
This Instant Pot leek potato soup is ready in around 25 minutes from scratch with minimal effort!
- Start by using the Instant Pot sauté function to sauté the leek and garlic until softened. Then add the potato and spices and continue to sauté until fragrant.
- Then, add the remaining ingredients (except the cream), cover, and cook on MANUAL high pressure for 8 minutes.
- Then carefully release the quick-release pressure valve and open the lid. Remove the bay leaf, then blend the soup with an immersion blender. Stir in the cream, then taste and adjust any seasonings. Enjoy!
How to Serve?
Enjoy this potato leek soup as is or with a different topping each time. Here are just a few ways to top the easy potato soup.
- Cheddar cheese or nutritional yeast.
- Chopped spring onion (green onion), parsley, or chives.
- A drizzle of olive oil, chili oil, truffle oil, or extra melted butter.
- Cream or yogurt swirl,
- Chili flakes,
- Omega seed sprinkle,
- Crispy chickpeas, fried onions, or Potato Skin Chips.
- Serve with crackers or crusty bread.
You can make the soup into a heartier meal with the addition of:
- Bread: Enjoy a bowl of this soup with a crusty loaf, garlic bread, naan, focaccia, etc.
- Bread bowl: Cut off the top of a small round loaf and scoop out the insides. Pour the soup into the bread. Use the bread “guts” for dipping.
- Sandwich: A grilled cheese sandwich or other simple sandwiches for dipping.
- Side salad: A simple green salad like a garden salad accompanies this creamy potato soup well. Or alongside other recipes with leeks.
FAQs
Surprisingly, for a potato leek soup recipe, you don’t NEED the potatoes. Instead, sweet potatoes or butternut squash work very well. Plus they’ll add a subtle sweetness to the dish, too.
Alternatively, for a lighter, lower-carb soup, you could use cauliflower. Or use a combination of potato and cauliflower if you want it to taste the same but be lighter.
The easiest way to lighten this leek and potato soup is down to the cream. Instead of regular cream, you could use a combination of regular cream and sour cream. For an even lighter option, use Creme Fraiche or yogurt instead of cream OR omit the cream entirely.
You can also use broth in place of butter/oil to sauté the veg to further lighten up the recipe. And/or use a combination of cauliflower and potato.
More Creamy Soup Recipes
You might also enjoy this collection of 20+ winter soup recipes! Want more recipes using leeks (or even potato and leek recipes)? Let me know in the comments.
If you try this easy potato leek soup recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!
Best Potato Leek Soup Recipe
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 tablespoon olive oil
- 0.3 oz garlic 1 clove or adjust to taste
- 0.03 oz fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup heavy cream (double cream) or more to taste
Instructions
Step 1: Prepare the Veggies
- Wash and finely slice the leeks down to the root, adding them to a sieve once more to rinse well.Leeks can be very dirty, as sand/dirt gets stuck between the layers, so it’s important to wash them thoroughly after slicing away the tough dark green parts of the leek (which are very tough). Slicing it in half lengthwise to get between all the layers can help.
- Peel and chop the potatoes into 1-inch pieces, transferring them to a bowl of water as you go. Mince the garlic.
Step 2: Sauté the Ingredients
- 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.If you want to add more flavor, sauté the leek for longer, until it starts to lightly brown/ caramelize, only adding the garlic in the last minute to avoid burning it.
Step 3: Leave it to Simmer
- 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.
- Remove the bay leaf.
Step 4: Blend the soup
- 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!
Storage Instructions
- Store: Allow the soup to cool and then store it in an airtight container in the fridge for 4-5 days. It tastes even better on day two!Freeze: It's best to freeze this soup without the dairy. Freeze it within freezer-safe containers (with headspace) or Ziplock bags (with excess air squeezed out) for 3 months. Allow it to thaw overnight in the refrigerator before reheating, adding the dairy in right at the end to avoid curdling.Reheat: Use either the stovetop (over medium heat) or microwave (2-3 minutes, stirring halfway). If you're reheating soup with dairy, do so gently to avoid curdling. Add more stock if necessary.
Video
Notes
- To change the texture: If you’d prefer a chunky leek and potato soup, leave it entirely unblended or blend to your desired consistency. You could even leave the potato peels on when making it chunky.
- Adjust the consistency: After blending the soup, add more stock for a thinner soup if desired.
- To reduce oil/butter usage: Use vegetable stock to cook the veggies, though it won’t be as rich, and the vegetables won’t caramelize as much.
- Serve in warm bowls: The soup will stay warm for longer. You can heat them in the microwave or oven.
- Don’t add the dairy too soon: Otherwise, it can cause the soup to separate/curdle.
- For more flavor: It’s best to lightly caramelize the leeks for more flavor and depth.
- Enjoy it warm or chilled: I’ll admit I don’t do much of the latter, but it is possible (called “Vichyssoise”).
- Vegan version:Â use coconut cream or another dairy-free cream along with vegan butter.
- Onion: You could use white or yellow onion to further the oniony flavor alongside the leek.
- Kale/Spinach: A nutrient-dense addition to the soup without changing the flavor too much. Add kale a few minutes before everything is ready to give it time to soften. Spinach can be added right at the end.
- Watercress: Turn this into potage un cresson with the addition of plenty of watercress.
- Sage: To add along with the thyme.
- Other vegetables: Diced carrots and celery both work within this soup.
- White wine: Add about ¼ cup of dry white wine to the pot while the leeks sauté, allowing it to cook away before moving on to the next step.
- Lemon juice: I love finishing creamy soups like this with a splash of fresh lemon juice for brightness and depth.
- Parmesan rind:Â Adds depth and dissolves (somewhat) into the soup. Remove any remaining rind before blending.
- Follow steps 1-2 above, sauteing the ingredients on the stovetop.
- Then transfer those to a crockpot with the remaining ingredients (except the cream). Cook on LOW for 6-8 hours or HIGH for 4-5 hours, until the potatoes are tender.
- Once ready, remove the bay leaf, blend with an immersion blender, and stir in the cream.
- Start by using the Instant Pot sauté function to sauté the leek and garlic until softened. Then add the potato and spices and continue to sauté until fragrant.
- Then, add the remaining ingredients (except the cream), cover, and cook on MANUAL high pressure for 8 minutes.
- Then carefully release the quick-release pressure valve and open the lid. Remove the bay leaf, then blend the soup with an immersion blender. Stir in the cream, then taste and adjust any seasonings. Enjoy!
Jaide
The flavour is nice but it’s very thick and potato’y. I’d add another leek and more stock next time
Support @ Alphafoodie
Thank you for your feedback, Jaide.
NH
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?
Support @ Alphafoodie
Hi!
Thanks for pointing this out. Yes, the garlic is sauteed in the pan with the leeks.
JSR
Lovely generous instructions from someone who obviously enjoys sharing food. what more can anyone ask for?
Support @ Alphafoodie
Thank you so much for your comment!