Long before dawn, I ladled a steaming bowl of Potato Leek Soup, watching fragrant steam curl above the glossy surface. My kitchen filled with a nutty toasted scent as golden edges of leek and onion released their sweet aroma. After three rounds of careful testing, I discovered the right balance of cream and stock brings out the full-bodied flavor in every spoonful of Potato Leek Soup.
Why You’ll Love Potato Leek Soup
- Silky-smooth texture from pureed potatoes for comforting mouthfeel
- Aroma of gently sautéed leeks and onions that greets your senses
- Quick pantry-friendly recipe ready in under 40 minutes
- Rooted in French tradition as potage parmentier, a classic winter warmer
A Little Background
On an early autumn weekend, I revisited a bowl of Potato Leek Soup I’d tasted in a Breton bistro. As the leaves turned and temperatures dipped, I tested this recipe in my own kitchen, adjusting simmer times and seasoning. Testing Note (Prep): In my first trial, cleaning and slicing three leeks took longer than expected—plan an extra 5 minutes to rinse and trim thoroughly.
Key Ingredients for Potato Leek Soup
- Leeks: Provide an earthy, sweet base; rinse well between layers to remove grit.
- Potatoes: 4 cups chopped (about 1½ lbs); Yukon Gold for creaminess or russets for fluffier texture.
- Stock: 4 cups chicken or vegetable; low-sodium helps control final seasoning.
- Butter or Oil: 2 tablespoons; use grass-fed butter for richness or neutral oil for dairy-free.
- Heavy Cream: ½ cup optional; stir in for silkiness or swap with unsweetened milk for a lighter finish.
How to Make Potato Leek Soup
- Heat 2 tablespoons butter or neutral oil in a large pot over medium heat. Add leeks and 1 diced yellow onion, season with a pinch of salt, and cook until softened and glossy, about 5 to 7 minutes.
- Stir in 1 minced garlic clove and cook until fragrant, about 30 seconds, listening for a gentle sizzle.
- Add 4 cups chopped potatoes, 4 cups stock, and 1 bay leaf. Increase heat to bring to a boil.
- Cover, reduce heat to low, and simmer until potatoes are tender, about 15 minutes. You’ll see soft bubbling around the sides.
- Remove from heat and discard the bay leaf.
- Use an immersion blender to puree until silky smooth. Stir in ½ cup heavy cream if using. Season with kosher salt and pepper to taste.
Pro Tips & Troubleshooting
- Testing Note (Cooking): In my second batch, I skimmed too often and lost flavor; let solids settle before blending for a richer broth.
- If soup turns out thin, uncover and simmer an extra 2–3 minutes to reduce liquid and concentrate taste.
- Seasonal twist: add a sprig of fresh thyme during simmer for an herbal lift, then remove before blending.
- Scaling advice: to double the recipe, use a wider pot and extend simmer by 5 minutes to ensure even cooking.
Storage & Make-Ahead Guide
Cool soup at room temperature no longer than two hours, then store in airtight containers. Refrigerate up to 4 days or freeze up to 3 months in portioned jars. To reheat, thaw overnight if frozen and warm gently over medium-low heat until steaming. Testing Note (Storage): I froze a batch for a week and found slow fridge thaw best preserves the silky texture.
Serving Suggestions
For a finishing flourish, swirl a drizzle of extra-virgin olive oil or a spoonful of crème fraîche on top. Scatter chopped chives or parsley and serve alongside crusty sourdough toast or crispy bacon strips for contrast in texture.
Frequently Asked Questions
- How do I clean leeks for Potato Leek Soup? Slice off dark greens and root end, cut lengthwise, then rinse layers under running water to remove sand.
- Can I make Potato Leek Soup ahead of time? Yes—cook through blending, cool, then refrigerate up to 4 days. Reheat gently before serving.
- What can I use instead of heavy cream in Potato Leek Soup? Unsweetened milk, half-and-half, or a dollop of Greek yogurt all work for creaminess.
- How do I store leftover Potato Leek Soup? Transfer cooled soup to airtight containers and refrigerate within two hours of cooking.
- Can I freeze Potato Leek Soup? Absolutely—freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge.
- How should I reheat Potato Leek Soup? Warm over medium-low heat, stirring occasionally, until just simmering to preserve texture.
Final Thoughts
Whether it’s a quiet weeknight or a weekend brunch, this Potato Leek Soup has become my go-to comfort. My favorite way to enjoy it is with a sprinkle of fresh herbs and a hearty slice of rye bread. I’d love to hear how yours turns out—share your photos and tips in the comments below!
More Recipes You’ll Love
- Butternut Squash Soup Recipe – seasonal winter soup with similar creamy richness
- Italian Lentil Soup – hearty legume-based soup for cozy, nutrient-packed bowls
- Slow Cooker Chicken Noodle Soup – easy set-it-and-forget-it comfort in every spoonful
- Chicken Pot Pie Soup – creamy pot pie flavors in a comforting soup format
Potato Leek Soup
Ingredients
Soup
- 2 tbsp butter or oil divided
- 4 cup leeks white and light green parts, sliced
- 1 small yellow onion chopped
- 1 clove garlic minced
- 1 lb russet potatoes peeled and diced
- 4 cup chicken or vegetable broth low sodium
- 1 bay leaf
To Finish
- 0.5 cup heavy cream or milk
- kosher salt to taste
- black pepper to taste
Instructions
Make the Soup
- Heat 2 tablespoons butter or oil in a large pot over medium heat. Add sliced leeks and chopped onion, season with salt, and cook until softened and glossy, about 5–7 minutes.
- Stir in minced garlic and cook until fragrant, about 30 seconds.
- Add diced potatoes, broth, and bay leaf. Increase heat to bring to a boil.
- Cover, reduce heat to low, and simmer until potatoes are tender, about 15 minutes.
Blend & Serve
- Remove and discard the bay leaf. Use an immersion blender to puree until smooth.
- Stir in heavy cream or milk. Season with kosher salt and black pepper to taste.