Leek & Potato Soup is a classic creamy soup with sautéed leeks, a hint of garlic and tender potatoes. I love how a few simple ingredients can be blended together to make something that tastes extra special.
Great for a tasty lunch, or serve it with crusty bread for a warming dinner.
Cold evenings are made 100% better with creamy, filling, comforting leek and potato soup, served up with a big wedge of bread.
You can go down the vegetarian route – by using vegetable stock. Or to add a little extra oomph, you can use chicken stock. Homemade chicken stock is delicious for a real luxury feel, but good old stock cubes work really well too.
Table of Contents
📋 Ingredients
- Leeks – 3 large leeks or 4-5 smaller leeks. We’re using just the white parts and the light green parts of the leek – you’ll need about 750g (just over a pound-and-a-half) of sliced leeks altogether. Be sure to check the leeks aren’t dirty or filled with grit. Sand and soil can get right down in the leaves, so give them a good rinse to remove any dirt.
- Use floury potatoes – such Maris Piper or red-skinned Rooster potatoes. Floury potatoes work better than waxy potatoes, as they break down more smoothly and give a creamier taste.
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
- Soften sliced onion and leeks in a large saucepan in a little butter. Add in seasoning (I use garlic salt, salt and pepper) and minced garlic – and give it a stir.
- Add in potatoes and stock, then bring to the boil and simmer for 20 minutes.
- After 20 minutes, the potatoes should be fall-apart tender. I like to scoop out a little bit of leek and potato at this point to top the soup with at the end.
- Blend the soup until JUST SMOOTH with a hand blender. Don’t blend for longer than needed, as the potatoes can become gluey.
- Stir in cream and reheat the soup again if needed.
- Serve the soup topped with the reserved leeks and potatoes. I also like to add a few chives, a little black pepper and a swirl of cream.
Pro Tip
You can use Homemade Chicken Stock to add a little extra flavour to the soup.
A French classic that tastes deliciously rich with cream and butter.
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Pin It🍽️ What to serve it with
- My favourite way to serve this is with a large chunk of Homemade Artisan Bread.
- Or you can even cook some Crispy Bacon to sprinkle over the top!
🍲 More fantastic soups
? Frequently Asked Questions
Yes! Just substitute the stock for gluten-free stock and you’re good to go!
Yes, you can make ahead, cool quickly, cover and refrigerate for 2-3 days. Reheat in a pan, stirring regularly, until piping hot.
Yes. Cool quickly, cover and freeze. Defrost in the refrigerator overnight, then reheat in a pan, stirring regularly, until piping hot.
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Leek and Potato Soup Recipe
Ingredients
- 60 g (4 tbsp) unsalted butter
- 1 small onion finely chopped
- 3 large leeks green parts discarded, white (or very pale green) parts sliced
- 2 cloves garlic minced
- ¼ tsp salt
- ¼ tsp celery salt
- ½ tsp black pepper
- 450 g (1 lb) floury potatoes* peeled and chopped into bitesize pieces
- 1 litre (4 cups) chicken or vegetable stock
- 60 ml (1/4 cup) double/heavy cream
To serve:
- 2 tbsp double/heavy cream
- 2 tbsp freshly chopped chives
- good pinch black pepper
Instructions
- Melt the butter in a large saucepan over a medium heat.60 g (4 tbsp) unsalted butter
- Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.1 small onion, 3 large leeks
- Add the garlic, salt, celery salt, and pepper and cook for a further minute.2 cloves garlic, ¼ tsp salt, ¼ tsp celery salt, ½ tsp black pepper
- Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.450 g (1 lb) floury potatoes*, 1 litre (4 cups) chicken or vegetable stock
- Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later. (This is optional)
- Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.
- Pour the soup back into the pan along with the cream and heat through on a medium heat for 2-3 minutes until hot.60 ml (1/4 cup) double/heavy cream
- Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.
- Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper.2 tbsp double/heavy cream, 2 tbsp freshly chopped chives, good pinch black pepper
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was first published on Oct 2020. Updated in Jan 2025 with a video and some housekeeping.
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Lovely soup quick and easy freezes well
Hi, just made this Leek& Potato soup & it was absolutely lovely, had it with some rice pudding which I made in my Ninja, I have made lots of your recipes & never been disappointed, getting on for 80 years now & still love to try new recipe’s so keep up the good work.
Thank you
Elizabeth…..,