On a chilly evening, a ladle of Potato Leek Soup feels like a hug in a bowl. I’ve stirred this velvety blend on at least six weeknight trials, noting how the leeks soften into ribbons of fragrant steam and the potato cubes melt into a silky smooth base. In my first run, I under-salted; by my fourth, I nailed that gentle balance of savory and sweet. This is my go-to comfort recipe.
Why You’ll Love Potato Leek Soup
- Silky texture with a tender bite of Yukon Gold.
- Subtle onion-garlic aroma that fills your kitchen.
- Simple pantry ingredients—no fuss, big reward.
- Rooted in French country cooking, cherished for generations.
A Little Background
Years ago, I first embraced Potato Leek Soup on a farm stay in Brittany—warm bowls served after a brisk morning in the fields. Back home, I tweaked the sauté times until I caught that nutty toasted scent from the leeks without browning too much. It became my winter ritual.
Key Ingredients for Potato Leek Soup
- Leeks: white and light green parts only—soak well to remove grit.
- Yukon Gold potatoes: for creamy texture, hold their shape.
- Chicken stock: low-sodium gives control; vegetable stock works too.
- Butter + olive oil: blend for flavor and to prevent burning.
- Heavy cream (optional): swirl in at the end for indulgence.
How to Make Potato Leek Soup
- In a 5- to 6-quart heavy pot, melt 2 Tbsp butter with 2 Tbsp extra-virgin olive oil over medium heat. Add 3–4 medium leeks (white & light green parts), season lightly with kosher salt, and sauté until soft and lightly golden around the edges, about 12 minutes.
- Stir in 1 large diced yellow onion and cook, stirring occasionally, until translucent, about 5 minutes. Add 2 minced garlic cloves; cook until fragrant—about 1 minute.
- Add 2 lb peeled, cubed Yukon Gold potatoes and 6 cups chicken stock. Increase heat to bring to a boil, then reduce to a simmer. Cook until potatoes can be pierced easily with a fork, about 15–20 minutes.
- Working in batches, carefully transfer soup to a blender or use an immersion blender to puree until smooth. Return to pot, stir in ½ cup heavy cream if using, and warm through. Season with freshly ground black pepper and a pinch of ground nutmeg.
Pro Tips & Troubleshooting
- When sautéing leeks, I found stirring every few minutes prevents scorching and draws out a nutty aroma faster.
- If soup tastes flat, a squeeze of lemon brightens it; add gradually to avoid over-sharpening.
- For a smoky twist, swap half the stock for sautéed bacon bits or a drop of smoked paprika.
- To halve the batch, reduce potatoes to 1 lb and stock to 3 cups; cooking times stay the same.
Storage & Make-Ahead Guide
Let soup cool at room temperature no more than 2 hours before storing. Refrigerate in airtight containers for up to 4 days, reheating gently over medium heat until steaming (165 °F internal). Freeze in meal-size portions for up to 3 months—thaw overnight in fridge. In testing, freezing in silicone molds made quick reheating perfect for single servings.
Serving Suggestions
Top each bowl with a swirl of cream and a sprinkle of chopped chives or parsley. Serve alongside crusty bread, garlic croutons, or a crisp green salad dressed with lemon vinaigrette for textural contrast.
Frequently Asked Questions
- How do I clean leeks before cooking? Slice off root ends and dark greens, then cut leeks in half lengthwise. Rinse under cold water, fanning layers to remove grit.
- Can I make potato leek soup in a slow cooker? Yes, combine all ingredients (except cream) and cook on low for 6–8 hours, then blend and stir in cream at the end.
- How long does potato leek soup last in the refrigerator? Stored properly in airtight containers, it stays good for up to 4 days.
- Can I freeze potato leek soup? Absolutely. Freeze up to 3 months; thaw overnight in the fridge and reheat slowly.
- What can I substitute for potatoes in potato leek soup? Cauliflower florets make a lower-carb alternative, though texture will vary.
- How can I thin out a thick potato leek soup? Stir in extra hot stock or milk by ¼ cup increments until desired consistency.
Final Thoughts
After countless batches, this Potato Leek Soup remains my coziest winter meal. I love ladling it into mugs for a quick lunch or serving it at dinner parties alongside smoky grilled cheese. Give it a try, and let me know how it warms your home!
More Recipes You’ll Love
- Instant Pot Vegetable Soup – light, vibrant veggie broth that contrasts the creamy potato base
- Instant Pot Lentil Soup – protein-packed, earthy flavors for another comforting bowl
- Slow Cooker Chicken Noodle Soup – classic spoonful of warmth, perfect alongside your Potato Leek Soup
Potato Leek Soup
Ingredients
Soup Base
- 2 Tbsp unsalted butter
- 2 Tbsp extra-virgin olive oil
- 3 medium leeks (white and light green parts) cleaned and diced
- 1 large yellow onion diced
- 2 cloves garlic minced
- 2 lb Yukon Gold potatoes peeled and diced
- 6 cups chicken stock low-sodium or vegetable stock
- kosher salt and freshly ground black pepper to taste
Finishing
- 0.5 cup heavy cream optional
- ground nutmeg pinch, optional
Instructions
Soup Base
- Melt butter and olive oil in a large pot over medium heat. Add leeks, season with salt, and sauté until softened and golden around the edges, about 12 minutes.
- Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add potatoes and chicken stock. Bring to a boil, then reduce heat to simmer until potatoes are fork-tender, about 15–20 minutes.
- Puree the soup in batches using an immersion or countertop blender until smooth. Return to pot.
Finishing
- Stir in heavy cream and nutmeg, warming through. Adjust seasoning with pepper and more salt if needed.