There’s something deeply comforting about a bowl of Potato Leek Soup—silky smooth, subtly sweet from the leeks, and perfectly rich with Yukon Gold potatoes and cream. It’s the kind of soup that fills your kitchen with warmth and your spoon with nostalgia.
Whether you’re looking for a cozy meal on a chilly evening or a simple dish that highlights the beauty of seasonal ingredients, this recipe is a timeless classic. For me, this soup always brings back memories of standing by the stove with my grandmother, watching her patiently sauté leeks in butter until they turned soft and fragrant.
She believed that the secret to the best Potato Leek Soup wasn’t just in the ingredients—it was in the slow, careful cooking that coaxed out every bit of flavor.
And the best part? It pairs beautifully with crispy, cheesy bites like Cheesy Chicken Fritters or a refreshing Cucumber Feta Salad for a balanced meal. This soup isn’t just delicious; it’s packed with real benefits. Potatoes are a fantastic source of fiber and potassium, while leeks bring in antioxidants that support digestion.
Plus, a homemade version skips the preservatives you’d find in store-bought soups, making it a cleaner, healthier choice. One spoonful, and you’ll understand why this humble soup has stood the test of time.
Why I Love This Recipe (And You Will Too!)
- It’s a one-pot wonder – Minimal cleanup means more time enjoying your meal.
- Perfectly creamy without being heavy – The Yukon Gold potatoes add a natural silkiness.
- Budget-friendly and filling – A simple yet satisfying dish that doesn’t break the bank.
- Easily adaptable – Swap out cream for coconut milk for a dairy-free version, or add crispy bacon for a smoky twist.
- Great for meal prep – Make a big batch and enjoy it throughout the week!
Potato Leek Soup Recipe
Equipment
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon
- Blender or immersion blender
Ingredients
- 1 cup butter
- 2 leeks cleaned and sliced
- salt and pepper to taste
- 1 tablespoon cornstarch
- 1 quart chicken broth
- 4 cups Yukon Gold potatoes peeled and diced
- 2 cups heavy cream or to taste
Instructions
- Sauté the leeks – Melt butter in a large pot over medium heat. Add sliced leeks, season with salt and pepper, and cook until soft and fragrant (about 5 minutes).
- Make a roux – Stir in cornstarch and cook for 1 minute to remove the raw taste.
- Simmer the potatoes – Pour in chicken broth, add diced potatoes, and bring to a boil. Reduce heat and simmer until potatoes are tender (about 15 minutes).
- Blend until smooth – Use an immersion blender or transfer to a blender to purée until creamy.
- Add the cream – Stir in heavy cream, adjust seasoning, and let it warm through without boiling.
- Serve and enjoy – Ladle into bowls, garnish with fresh herbs or croutons, and serve warm.
Nutrition Info:
| Nutrition | Value |
| Calories | 488kcal |
| Carbohydrates | 19g |
| Protein | 4g |
| Fat | 45g |
| Sugar | 1g |
| Sodium | 673mg |
Helpful Tips for the Perfect Potato Leek Soup!
- Choose the right potatoes: Yukon Golds give the soup a naturally creamy texture without needing too much cream. Russets work too, but they can make the soup a bit grainy.
- Don’t rush the leeks: Cook them low and slow in butter to bring out their natural sweetness. If they brown too quickly, the soup might end up with a slightly bitter taste.
- Use a mix of broth and water: Too much chicken broth can overpower the delicate leek flavor. A 50/50 mix of broth and water keeps things balanced.
- Blend strategically: If using a traditional blender, let the soup cool slightly before blending to avoid pressure buildup. An immersion blender is easier, but take your time to get that silky smooth texture.
- Don’t skip the seasoning adjustments: Potatoes absorb a lot of salt, so always taste and adjust before serving. A pinch of nutmeg or white pepper can add unexpected depth.
- Make it your own: Stir in crispy pancetta for extra richness, add a handful of grated cheese for creaminess, or top with fresh chives and a drizzle of olive oil for a gourmet touch.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
