Introduction

Warm, cozy, and wonderfully creamy, potato leek soup is the kind of comforting bowl that makes chilly evenings instantly better. This classic recipe transforms humble ingredients—like buttery Yukon Gold potatoes and tender sautéed leeks—into a rich, velvety soup packed with soothing, savory flavor.

With just a handful of pantry staples, you can create a restaurant-quality soup that tastes slow-simmered, even though it comes together surprisingly fast. Whether you’re making it for a weeknight dinner, a fall gathering, or meal prep, this nourishing potato leek soup is always a crowd-pleaser.

Let’s get cooking!

Potato Leek Soup Ingredients

Here’s what you’ll need to build deep, cozy flavor:

• Potatoes – Yukon Golds give the soup its irresistibly creamy texture and buttery taste.
• Leeks – Use the white and light green parts for the base, but don’t toss the dark tops—use them to create a fragrant homemade broth!
• Butter – Helps soften the leeks and adds richness.
• Garlic – Brings savory complexity.
• Fresh thyme – Adds warm, earthy aromatics.
• Milk or cream – For luxurious creaminess.
• Fresh lemon juice – Optional, but brightens every spoonful.
• Salt & pepper – To make the flavors pop.

How to Make Potato Leek Soup

Making this classic soup is easier than you think, and every step builds rich flavor.

Prep the Leeks

Leeks often hide dirt between their layers, so cleaning them well is crucial.

1. Trim off the dark green tops.
2. Slice the tops and root ends lengthwise.
3. Rinse carefully under cool water, separating the layers to remove grit.
4. Chop the light portions.

At the same time, chop the potatoes (no peeling needed), grate the garlic, and bundle the thyme.

Optional: Make the Leek Top Broth

This aromatic broth adds depth and sweetness. It simmers for just 30 minutes and elevates the entire dish.

Make the Soup

1. Sauté the leeks in butter until tender and lightly golden.
2. Add the potatoes, garlic, thyme, and broth.
3. Simmer until the potatoes are soft and creamy.
4. Blend with an immersion blender or upright blender until silky smooth.
5. Stir in milk or cream.
6. Season and finish with lemon juice, if using.

Finally, garnish with fresh chives for color and freshness.

Storage

This soup stores beautifully in the fridge for up to 3 days. It will naturally thicken, so simply add a splash of water when reheating. Warm it gently on the stove or in the microwave.

Freezing?

Potato soups can sometimes become grainy after freezing. If you choose to freeze it, freeze without the cream for up to 3 months, then stir in the dairy after reheating.

More Soup Recipes to Try

If you love this satisfying potato leek soup, enjoy any of these next:

• Butternut Squash Soup
• Broccoli Cheddar Soup
• Tomato Soup
• Cabbage Soup
• Loaded Baked Potato Soup
• Or try one of 35 Best Soup Recipes!

Potato Leek Soup

Ingredients

For the Soup

• 4 large leeks, about 2½ pounds, white and light green parts only
• 3 tablespoons unsalted butter
• 1 teaspoon sea salt
• Freshly ground black pepper
• 2 pounds Yukon gold potatoes or yellow potatoes, chopped
• 3 garlic cloves, grated
• 6 cups Leek Top Broth (below) or vegetable broth
• 3 fresh thyme sprigs, bundled
• 1 cup milk or heavy cream
• 1 tablespoon fresh lemon juice, optional
• Chopped fresh chives, for garnish

Optional Leek Top Broth

• 4 large leeks, about 2½ pounds, dark green tops only
• 12 cups water
• 8 fresh thyme sprigs
• 5 garlic cloves, smashed
• 1 tablespoon sea salt
• 1 tablespoon black peppercorns

Instructions

Optional: Make the Leek Top Broth

Cut the dark green tops off the leeks. Wash well and add to a large pot with the water, thyme, garlic, salt, and peppercorns. Bring to a boil over high heat, then reduce the heat and simmer for 30 minutes. Strain and measure 6 cups broth for the soup. Freeze the remaining broth or store it in the refrigerator for another use.

Make the Soup

Chop the white and light green parts of the leeks. Wash well.
Heat the butter in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper and cook for 8 to 10 minutes, stirring occasionally, or until the leeks are soft. If the leeks start browning before they soften, reduce the heat.
Add the potatoes, garlic, broth, and thyme and simmer for 20 minutes, or until the potatoes are very soft. Remove the thyme, then use an immersion blender or transfer the soup to an upright blender to blend until smooth. Return the soup to the pot and stir in the milk. Season to taste, adding the lemon juice, if desired.
Garnish with chives and serve.

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