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.

spoonful being taken from a bowl of leek and potato soup. Bowl is blue. Sliced bread in the background.
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Autumn evenings are made 100% better with creamy, filling, comforting leek and potato soup, served up with a big wedge of bread.

A French classic that tastes deliciously rich with cream and butter.

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You can go down the vegetarian route – by using vegetable stock. Or to add a little extra oomph, you can use chicken stock.

I like to use chicken stock. Homemade chicken stock is delicious for a real luxury feel, but you can also use boiling water mixed with 3 chicken stock cubes and it will still taste amazing!

📋 What do we need?

Ingredients for leek and potato soup on a wooden table
  • 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 use 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.

🥔 How to make leek and potato soup

***Full recipe with detailed steps in the recipe card at the end of this post.***

  1. 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.
  2. Add in potatoes and stock, then bring to the boil and simmer for 20 minutes.
  3. 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.
  4. Blend the soup until JUST SMOOTH with a hand blender. Don’t blend for longer than needed, as the potatoes can become gluey.
  5. Stir in cream and reheat the soup again if needed.
8 image collage showing how to make leek and potato soup

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.

Blue bowl filled with leek and potato soup. Further bowl in the background.

🍽️ What to serve it with

Or why not take a look at my Salad Recipes for a soup and salad combo.

Can I make it gluten free?

Yes, use gluten free stock and you’re good to go.

Ingredient swaps

Add toppings such as crispy bacon, toasted ciabatta croutons or crumbled stilton

Leave out the cream if you like – the potatoes still help to give this soup a creamy textures. It’s just made a little more velvety and rich with the cream.

How to scale down this recipe

You can halve the recipe to serve 3 people (or 2 large servings), sticking to the same ratios.
This soup freezes well though, so you can always make plenty and freeze some for later.

leek and potato soup in a blue bowl on top of a napkin. Sliced bread and further bowl at the top of the shot.

🍲 More Soup Recipes

I’ve got a whole section on Kitchen Sanctuary devoted to soups (<—- click to see them all)! Here’s a tasty selection:

📺 Watch how to make it

YouTube video

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5 from 4 votes

Leek and Potato Soup Recipe

A classic creamy soup with sauteed leeks, a hint of garlic and tender potatoes. Simple ingredients blended to make something extra special.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Course: Lunch, Soup
Cuisine: French


  • 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
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  • 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


YouTube video


*Floury potatoes
Floury potatoes (rather than waxy potatoes) such Maris Piper or red-skinned Rooster potatoes work best, as they break down more smoothly and give a creamier taste.
Can I make it ahead?
Yes, you can make ahead, cool quickly, cover and refrigerate for 2-3 days. Reheat in a pan, stirring regularly, until piping hot. 
Can I freeze this soup?
Yes. Cool quickly, cover and freeze. Defrost in the refrigerator overnight, then reheat in a pan, stirring regularly, until piping hot. 
Nutritional information is per serving.


Calories: 213kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 701mg | Potassium: 464mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1238IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Caroline says:

    5 stars
    This is beautiful 🤩. I have made a lot of leek/potato soup and this is definitely the best! I used my homemade chicken stock, leeks out the garden (the best!) and added some Stilton. I tasted it before and after the Stilton and both were so yummy 😋 I can’t thank you enough for such amazing recipes. 🙏

  2. Colin Wilson says:

    Easy to make and delicious to eat.

  3. Tracy says:

    5 stars
    Sooooo good!!!

  4. Colin Coggy says:

    As usual bees knees

  5. Andrew S says:

    5 stars
    Makes a luxurious, tasty and very satisfying soup – a real family favourite that I make regularly.

  6. Vanessa says:

    Hi Nicky. I come from Germany and I am totally happy that I found your YouTube channel. Your recipes are great !!
    I’ve tried a few and they’ve always been perfect.
    Just today I made this soup and what can I say … it was super creamy and spicy! Delicious!!
    Kind regards … Vanessa

  7. Kath says:

    5 stars
    This has always been one of my favourite soups to make, I love the little extras in your version. The little cubes of potatoes on the top and chives made all the difference😋