A bowl of Leek and Potato Soup is the definition of comfort food. It’s creamy, hearty, and wonderfully simple, with layers of flavor that come from slowly sautéing leeks in garlic butter before adding tender potatoes and a rich broth. I love how it feels rustic and homey, yet it’s elegant enough to serve as a dinner party starter.
Why You’ll Love This Recipe
I like this soup because it’s made with just a few ingredients, yet the flavor is deep and satisfying. The buttery leeks give it a natural sweetness, the potatoes add body and creaminess, and a splash of cream makes it feel indulgent. I also love that I can make it quickly on a weeknight but still serve it proudly to guests. Whether I want a cozy bowl on the couch with bread for dunking or a refined starter, this recipe always delivers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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butter
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garlic cloves, finely minced
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leeks, white and pale green parts, thinly sliced
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potatoes (starchy varieties like Russet, Sebago, or Maris Piper), peeled and cubed
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chicken or vegetable stock, low sodium
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cream (or milk as a substitute)
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cooking salt or kosher salt
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black pepper
For the croutons:
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thick slices of bread, torn into small pieces
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melted butter or olive oil spray
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pinch of salt
For garnish:
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chopped chives
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extra cream
Directions
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Melt butter in a large pot over medium heat. Add garlic and leeks, then sauté for about 7 minutes until the leeks become soft and sweet.
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Add potatoes and stock, bring to a simmer, then reduce the heat, cover, and cook gently for 25 minutes or until the potatoes are very soft.
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Turn off the heat and blend with a stick blender until just smooth—avoid over-blending to prevent a gluey texture.
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Stir in the cream and season with salt and pepper.
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Serve hot, drizzled with extra cream, sprinkled with chives, and topped with homemade croutons.
To make croutons: Preheat the oven to 180°C/350°F (160°C fan). Toss bread with melted butter or spray with oil, bake for about 5 minutes until golden, then season lightly with salt.
Servings and timing
This recipe makes about 5 servings as a main dish or up to 8 servings as a starter.
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Prep time: 10 minutes
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Cook time: 35 minutes
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Total time: 45 minutes
Variations
I sometimes add crispy toppings like croutons or even shredded cheese for extra flavor. If I want a lighter version, I skip the cream and the soup is still beautifully creamy. Adding extra vegetables like carrots or celery during the sauté step gives more depth, and for a slightly different flavor profile, I’ve used vegetable broth instead of chicken stock. Crusty bread on the side or even cheesy toasts make this soup even more comforting.
Storage/Reheating
I like to store leftovers in an airtight container in the fridge for up to 4 days. The soup reheats well on the stovetop over medium-low heat—just stir occasionally until warm. If I’ve added cream, I make sure not to boil it again, so it doesn’t split. This soup also freezes well without the cream; I thaw it in the fridge overnight, reheat gently, then stir in cream just before serving.
FAQs
Can I make this soup without cream?
Yes, I often leave the cream out when I want something lighter. The potatoes alone make the soup thick and velvety.
What kind of potatoes work best?
I like using starchy potatoes such as Russet, Sebago, or Maris Piper. They break down easily and create a smooth, creamy texture.
Can I use onions instead of leeks?
I can substitute onions if I don’t have leeks, but I sauté them longer until soft and sweet to mimic the leeks’ gentle flavor.
How can I prevent the soup from turning gluey?
I make sure not to over-blend the soup. I puree it just until smooth with a stick blender, avoiding high-speed blending that activates too much starch.
Can I freeze leek and potato soup?
Yes, I freeze it before adding cream for the best texture. When reheating, I stir in the cream right before serving.
Conclusion
This Leek and Potato Soup is proof that simple ingredients can come together to create something comforting and elegant at the same time. I love how versatile it is—I can enjoy it as a quick weeknight meal or as a starter for guests. With its creamy texture, buttery leeks, and hearty potatoes, it’s a recipe I return to again and again.
