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Potato Leek Soup Recipe

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Have you ever craved a warm, hearty soup that brings comfort with every spoonful? If so, this potato leek soup recipe is perfect for you. It’s made with simple ingredients like potatoes, leeks, and chicken or vegetable broth, making it easy yet satisfying.

What sets this recipe apart is its creamy texture achieved without adding heavy cream. Simply purée the cooked vegetables for a naturally thick and creamy soup. This classic dish will become a staple in your kitchen, especially on those chilly days when you need a bit of warmth and comfort.

Exact Ingredients (+ Possible Substitutes)


  • Potatoes: 4-5 medium potatoes (Russets or Yukon Golds work well).
    • Substitute: Sweet potatoes for a different flavor.
  • Leeks: 2 large leeks (white and light green parts only).
    • Substitute: Onions if you can’t find leeks.
  • Butter: 2 tablespoons.
    • Substitute: Olive oil for a healthier option.
  • Garlic: 2 cloves, minced.
    • Substitute: Garlic powder if you don’t have fresh garlic.

Broth and Seasonings

  • Chicken broth: 4 cups.
    • Substitute: Vegetable broth for a vegetarian option.
  • Thyme: 2 sprigs fresh or 1 teaspoon dried.
  • Salt and pepper: To taste.

Optional Ingredients

  • Celery: 2 stalks, chopped.
    • Substitute: Carrots for a different texture and taste.
  • Heavy cream: ½ cup.
    • Substitute: Coconut milk for a dairy-free option.
  • Buttermilk: ¼ cup.
    • Substitute: Regular milk mixed with a bit of lemon juice.

Short paragraphs and clear formatting help make the list of ingredients and substitutes straightforward and easy to follow. Make sure to use fresh ingredients whenever possible for the best flavor.


  1. Prepare the Ingredients
  • Wash, peel, and cut the potatoes into cubes.
  • Clean and slice the leeks, using only the white and light green parts.
  • Mince the garlic and chop the celery.
  1. Cooking the Vegetables
  • In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat.
  • Add the leeks and celery. Cook, stirring occasionally, until they are tender and fragrant, about 6-8 minutes.
  • Add the minced garlic and cook for another 30 seconds.
  1. Adding Liquid
  • Stir in the chicken broth (or vegetable broth for a vegetarian option), thyme sprigs, salt, and pepper.
  • Add the cubed potatoes to the pot.
  1. Simmer the Soup
  • Bring the mixture to a boil, then reduce the heat to a simmer.
  • Cook until the potatoes are tender, about 20-25 minutes.
  1. Blending the Soup
  • Remove the thyme sprigs and bay leaves if used.
  • Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches in a blender.
  1. Adjust Seasoning
  • Taste the soup and adjust seasoning with salt and pepper as needed.
  • If desired, stir in a bit of cream for extra richness.
  1. Serve
  • Ladle the soup into bowls and garnish with fresh herbs or a drizzle of olive oil. Enjoy your homemade potato leek soup!

Tips, Tricks & Storing

Tips for a Perfect Soup:

  • Use fresh ingredients. Fresh leeks and potatoes make all the difference in flavor.
  • Soak the leeks. Leeks can be sandy, so soak them in cold water to remove grit.
  • Cut uniformly. Uniform potato and leek pieces ensure even cooking.
  • Season well. A pinch of salt can elevate the flavors.

Tricks to Enhance Flavor:

  • Caramelize the leeks. Cooking leeks on low heat brings out their natural sweetness.
  • Add garlic. A touch of minced garlic adds depth to the soup.
  • Use fresh thyme. Fresh herbs provide a more vibrant taste compared to dried ones.
  • Finish with cream. A splash of cream at the end makes the soup velvety.

Storing Potato Leek Soup:

  • Refrigerate: Let the soup cool before transferring it to an airtight container. It will keep in the fridge for up to 4 days.
  • Freeze: For longer storage, freeze the soup in portions. Use freezer-safe containers, and it will last up to 3 months.
  • Reheat: Reheat gently on the stove over low heat to avoid burning. Add a splash of water or broth if it’s too thick.

Quick Storage Tips:

  • Label your containers with the date to keep track.
  • Lay freezer bags flat to save space and for quicker thawing.
  • Stir occasionally while reheating to ensure even heat.

Recipe Variations & Serving Suggestions

Try adding bacon. Cook crispy bacon and crumble it on top for extra flavor and crunch.

For a vegan twist, use vegetable broth and skip the butter. You can also add coconut milk for creaminess.

Cheese lovers can add a handful of grated cheese. Cheddar or Parmesan works well.

Add a zingy twist with a dash of white wine vinegar or a squeeze of lemon juice.

Garnish Ideas:

  • Chopped chives
  • Fresh parsley
  • A dollop of sour cream
  • Croutons for extra crunch

Serving Suggestions

Serve your soup with a side of crusty bread. It’s perfect for dipping.

Pair it with a light salad for a complete meal.

Potato leek soup is delicious served in bread bowls. Just hollow out a round bread loaf and pour in the soup.

Offer some hot sauce on the side for those who like a bit of heat.


Benjamin Happy Muncher

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.