This easy potato leek soup is creamy, hearty and deeply flavorful, plus it’s ready in about 30 minutes!
Let’s go, soup season. I am so ready for you.
Recently I shared butternut squash soup, which is so velvety and delicious, and a slow cooker taco soup that my kids devour.
One of my childhood favorites that I still can't get enough of is this simple French onion soup.
And every year you can find me making Italian wedding soup and this quick and easy chicken and black bean soup, as well as this tomato soup that my kids love to eat with grilled cheese for lunch.
Today’s recipe though is my latest obsession.
This easy potato leek soup is creamy, hearty and deeply flavorful.
And it comes together in just about 30 minutes. Total win!
My notes from one of the many rounds of testing I did to make sure this recipe was perfect read, “YUM, YUM and YUM!”
Which is really about all there is to say about it. I love this soup so much.
My daughter, who is my toughest critic when it comes to meals, also adores this soup.
She said it’s better than her favorite loaded potato soup from a nearby chain. That’s about the highest praise I could get!
And I just know you are gonna love it, too.
(You might also love this crock pot loaded potato soup for a hands-off soup night!)
OK, let’s get cooking.
Now, I’ve got some notes and tips coming up below on how to make potato leek soup. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Leeks: We’re only using the white and light green parts of the leeks. The rough and fibrous green leaves get discarded. Also, be sure to clean and rinse the leeks very, very well so you don’t add sand to your soup.
- Potatoes: I use and prefer Yukon gold potatoes for this soup because they are nice and creamy. You can leave the skin on, too, because it’s thin enough to blend right in. You could also make it with other white potatoes, but you may need to peel them if they have a thicker skin.
- Thyme: Fresh thyme works great but you can also substitute about ¼ teaspoon of dried thyme if needed.
- Heat: Red pepper flakes add a little bit of background flavor and heat, but you can omit them if you prefer.
- Water: You can use water and a chicken bouillon cube for flavoring. Or use a combination of water and chicken broth. Or use water and a scoop of chicken base from a jar.
- Heavy cream: I’ve tried this with both heavy cream and half and half and they both work great. You’ll just want to be sure to stir them in well to incorporate evenly in the soup before serving.
One other tip: Be sure to blend this soup very, very well to get it completely smooth and creamy. It takes a couple of minutes.
You can either use an immersion blender (I love and adore mine) and blend it off the heat right in the same pot.
Or you can transfer the soup to a regular blender - please be careful to avoid splatters and burns - and blend it there. Make sure to blend in batches if needed so you don’t overfill your blender.
If you want a chunkier soup, you could also opt to stop blending a little early, but I prefer this nice and silky smooth.
OK, let’s get ready to eat.
This soup is luscious and delicious all on its own.
If you want to add some extra flavor, though, here are a few suggestions for toppings.
Topping Ideas:
- Cooked, crumbled bacon
- Sliced green onions
- Fresh snipped chives
- Fresh herbs, such as parsley or cilantro
- Croutons or oyster crackers
- Hot sauce
Personally, I go with bacon and hot sauce. Utterly delicious.
Last thing, let’s talk about what to do with any leftovers.
Leftover potato leek soup, once cooled, can be stored in the refrigerator for up to 4-5 days.
Reheat in a pot on the stove until warmed through. Add extra water or broth if needed for consistency. (The soup can thicken as it sits).
Another soup in the books. And I hope it’s in your belly soon. It’s sure to be a new favorite.
Enjoy!
XO,
Kathryn
Potato Leek Soup
Ingredients
- 2 tablespoons unsalted butter
- 2 leeks, white and light green parts only
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh thyme leaves (see notes)
- ¾ teaspoon kosher salt
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon black pepper
- 6 medium Yukon gold potatoes, cubed
- Water
- 1 chicken bouillon cube (see notes)
- ¼ cup of heavy cream or half and half
For serving:
- Chopped, cooked bacon, hot sauce, fresh herbs, etc.
Instructions
- Slice the white and light green part of the leeks vertically and clean very well to remove any sand and grit. Roughly slice the leeks.
- Heat the butter in a Dutch oven or stock pot over medium heat. Add the leeks and sauté for 4-5 minutes, until softened.
- Add the garlic, thyme, salt and red pepper flakes, if using, and sauté for 1 more minute.
- Add the potatoes to the pan. Cover with water - or use water and chicken broth or water and a chicken bouillon cube - and bring to a boil. (You can increase the heat to high to heat this faster.)
- Once boiling, reduce the heat to medium high to maintain a full simmer and cook for 18-20 minutes, until the potatoes are tender.
- Use an immersion blender - or carefully transfer the mixture to a regular blender - and blend for 1-2 minutes, until completely smooth.
- Add heavy cream or half and half and stir well to incorporate it.
- Season to taste with salt and pepper, as needed, and serve hot with any desired garnishes.
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