Name: Easy Potato Leek Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 4 large leeks, white and light green parts only, roughly chopped (about 5 cups); 3 cloves garlic, peeled and smashed; 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces; 7 cups chicken or vegetable broth; 2 bay leaves; 3 sprigs fresh thyme; 1 teaspoon salt; ¼ teaspoon ground black pepper; 1 cup heavy cream; Chives, finely chopped, for serving

If you’re on the lookout for a comforting, velvety soup that’s as simple to make as it is delicious, then this Easy Potato Leek Soup Recipe is about to become your new best friend. It blends the gentle sweetness of leeks and the creamy texture of Yukon Gold potatoes into a bowl of pure warmth. Perfect for cozy evenings or whenever you crave something soothing and nourishing, this soup manages to be both elegant and effortlessly approachable.

Ingredients You’ll Need

The image shows a white marbled surface with two cartons of chicken broth standing vertically at the back. In front of them, there are five yellow potatoes arranged in a loose cluster. To the right, there are three large green leeks lying down, some with roots visible. In front of the potatoes, there is a small bunch of fresh thyme and some chives, along with a single bay leaf. To the left side, there is a block of butter with the label facing forward, two garlic cloves, a white bowl with some coarse salt inside, and a yellow package of organic poultry seasoning. A wooden pepper grinder stands tall on the far left near the edge of the surface. The background is a tiled white wall. Photo taken with an iphone --ar 4:5 --v 7

Getting started with this recipe means gathering some straightforward ingredients that each play a vital role in shaping the soup’s character. From the buttery softness of cooked leeks to the richness the cream adds at the end, you’ll appreciate how each element adds depth and balance.

3 tablespoons unsalted butter: Helps soften the leeks and add a subtle richness without overpowering the flavors.
4 large leeks, white and light green parts only, roughly chopped (about 5 cups): Provide a mild, onion-like sweetness essential for authentic potato leek soup.
3 cloves garlic, peeled and smashed: Adds a gentle aromatic kick, rounding out the flavor profile beautifully.
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces: Their creamy texture and buttery taste make the soup luxuriously smooth.
7 cups chicken or vegetable broth: Forms the hearty base, soaking up all those wonderful flavors during simmering.
2 bay leaves: Infuse subtle herbal notes, enhancing depth without being overpowering.
3 sprigs fresh thyme: Add a bright, earthy undertone that complements the leeks and potatoes perfectly.
1 teaspoon salt: Elevates all the natural flavors, ensuring the soup is perfectly seasoned.
¼ teaspoon ground black pepper: Offers just the right amount of gentle heat and complexity.
1 cup heavy cream: Brings that rich, indulgent silky finish that makes this soup irresistible.
Chives, finely chopped, for serving: A fresh, vibrant garnish that adds a pop of color and mild onion flavor.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Easy Potato Leek Soup Recipe

Step 1: Sauté the Leeks and Garlic

Begin by melting the butter over medium heat in a large soup pot. This gentle sizzle is where flavor begins to build. Add the roughly chopped leeks and smashed garlic cloves, stirring regularly so nothing sticks or browns. After about 10 minutes, your kitchen will be filled with a sweet, inviting aroma, and the leeks should be perfectly soft and wilted, ready to mingle with the potatoes.

Step 2: Add Potatoes, Broth, and Herbs

Now it’s time to bring in the hearty stars of the soup. Toss in the chopped Yukon Gold potatoes, chicken or vegetable broth, bay leaves, fresh thyme sprigs, salt, and black pepper. Crank the heat up just until the mixture reaches a boil, then cover and turn the burner down to low. Let it simmer gently for 15 minutes or until those potatoes are tender enough to mash with a spoon – this slow simmer helps all those lovely flavors blend together beautifully.

Step 3: Purée and Finish with Cream

Remove the thyme sprigs and bay leaves before puréeing the soup until it’s paper-smooth. You can embrace the ease of a hand-held immersion blender right in the pot, or go for batches in a standard blender, just remembering to leave space for steam to escape safely. After puréeing, stir in the heavy cream and bring back to a gentle simmer. Taste and tweak the seasoning with salt and pepper, adjusting the thickness to your liking by simmering longer or adding broth or water if needed.

Step 4: Notes on Puréeing and Freezing

If you opt to use a traditional blender, fill the jar only halfway and keep the lid vented with a dish towel to prevent any burns from steam. For future meals, this soup freezes wonderfully without the cream. Just leave it out when freezing, then add cream back in when reheating for that fresh creamy finish.

How to Serve Easy Potato Leek Soup Recipe

A bright blue pot with two handles sits on a gas stove, filled with a light beige bubbling soup. Inside the soup, small pieces of green vegetables and herbs float near the surface, with a single darker green bay leaf visible. The pot contrasts with the white marbled countertop beside the stove, and the stove grates are black. The scene is simple and clean, showing the soup cooking in the blue pot. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of finely chopped fresh chives adds such a lovely burst of color and mild onion flavor that perfectly lifts each spoonful. Feel free to experiment with crispy bacon bits or a drizzle of good olive oil for a little extra indulgence.

Side Dishes

Because the soup is already so creamy and substantial, lighter sides work best. Try it with a crisp green salad tossed in a lemon vinaigrette, some crusty bread for dunking, or even a simple grilled cheese sandwich for ultimate comfort food joy.

Creative Ways to Present

Serving your Easy Potato Leek Soup Recipe in individual hollowed-out bread bowls instantly makes it feel like a special occasion. Alternatively, swirl in a touch of pesto or a pinch of smoked paprika on top before serving for some beautiful color contrast and an exciting flavor twist.

Make Ahead and Storage

Storing Leftovers

This soup keeps incredibly well in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and flavor. Give it a good stir before reheating, as it can settle or thicken while cold.

Freezing

To freeze the soup, leave out the heavy cream and cool the soup completely. Transfer it to a freezer-safe container and it will last up to 3 months. When you’re ready to enjoy it, thaw it slowly in the refrigerator overnight for the best texture.

Reheating

Reheat gently on the stovetop over medium heat, stirring occasionally. Once warmed through, add your cream and bring the soup back to a gentle simmer before serving, so it tastes just like fresh.

FAQs

Can I use different types of potatoes for this soup?

Absolutely! Yukon Gold is ideal for its creamy texture and buttery flavor, but russets or red potatoes work well too. Just remember that different potatoes might slightly change the consistency of your soup.

Is it necessary to use heavy cream?

While heavy cream adds richness and smoothness, you can substitute with half-and-half or a dairy-free alternative if you prefer. The soup will still be delicious, just a bit lighter.

Can I make this soup vegan?

Yes! Use vegetable broth and swap butter for olive oil or a plant-based margarine. Replace heavy cream with coconut milk or cashew cream to keep it creamy and delicious without dairy.

What if I don’t have fresh thyme or bay leaves?

You can skip them if needed, though they add subtle complexity. A pinch of dried herbs like thyme or parsley can be a suitable substitute in a pinch.

How do I avoid a grainy soup texture?

Be sure to cook the potatoes until very soft and use a good blender to purée the soup thoroughly. Passing the soup through a fine sieve after blending can also help achieve that ultra-smooth finish.

Final Thoughts

There’s nothing quite as satisfying as a bowl of homemade soup, and this Easy Potato Leek Soup Recipe hits all the right notes with its creamy, flavorful, and utterly comforting nature. Whether you’re cooking for the family or just craving some simple comfort food, this recipe is a winner you’ll want to come back to again and again. Give it a try—you might just find your new favorite soup!

Easy Potato Leek Soup Recipe

Ingredients You’ll Need