Potato Leek Soup Recipe (2024)

Cozy and comforting, this Potato Leek Soup recipe combines potatoes, leeks and broth for a simple homemade soup the whole family will love!

Creamy Potato Leek Soup

This potato leek soup is the kind of soup that is so simple to make yet tastes like you really know your way around the kitchen. I grew up loving this classic soup as a kid, and eating it always brings me back to a happy place. Because I grew up with my parents cooking soup from scratch, I have a ton of soup recipes!

I always think of my childhood when I eat a bowl of potato leek soup. Since my parents made soup for dinner as a starter or main dish almost daily, I certainly had my fair share of soup. The soups I enjoyed most as a kid, were the purees, as I was pretty picky. On nights we had potato leek soup, I never complained though, and still to this day crave this soup when the weather gets cold.

Potato Soup Ingredients

• Onions and Leeks: Use 4 medium leeks with dark green stems removed and 1/2 large white onion, chopped
• Potatoes: Use 2 medium russet or Yukon gold potatoes, peeled and cut into cubes
• Roux: 1 tablespoon all purpose flour or use gluten free flour such as Cup4Cup and salted butter
• Broth: Use 4 cups chicken broth, or use vegetable broth for vegetarians
• Milk: 1/2 cup 2% milk or dairy-free milk of choice
• Fresh Chives, optional for garnish
• Salt and fresh pepper, to taste

How To Make Potato Leek Soup

Once you clean the leeks, making potato leek soup is easy!

1. Roughly chop the leeks.
2. Add butter and flour to a heavy pot or Dutch oven to make a roux.
3. Then add leeks, onion, chicken stock and potatoes and simmer until the potatoes are tender.
4. Then blend the soup with an immersion blender or if you wish, a regular blender in batches until smooth.

Tips and Variations

Potato leek soup is simple to make, the mild flavors of leeks and the potatoes compliment each other so well. Although I like mine pureed, if you prefer yours with a chunky texture you can use a potato masher instead of an immersion blender to give you bigger chunks.

• Gluten Free –Use an all purpose gluten-free flour mix in place of wheat such as Bobs Redmill or Cup4Cup.
• Dairy Free – If you wish to make it dairy free, simply leave the milk out and add more broth.
• Cheese: Add some shredded cheddar cheese on top
• Vegan: Swap milk for dairy-free milk and use vegetable broth
• Add herbs: Use bay leaves or thyme sprigs to the pot while cooking for extra flavor
• Storage –Refrigerate in an airtight container for up to 4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator then reheat on the stove or in the microwave.

More Creamy Soup Recipes:

• Cream of Mushroom Soup
• Cream of Broccoli Soup
• Cream of Asparagus Leek Soup with Creme Fraiche
• Cream of Lentil Soup
• Dad’s Creamy Cauliflower Soup

Photo Credit: Jess Larson