Potato Leek Soup

This creamy potato leek soup recipe is comforting and delicious! Easy to make with simple ingredients, it's one of our favorite fall and winter meals.

Let’s make potato leek soup! Now that it’s fall, I’ve been bringing home tall, lush leeks from the farmers market nearly every week. This potato leek soup recipe is my favorite way to use them.

It’s creamy, rich, and flavorful, filled with the delicate, oniony leeks, buttery yellow potatoes, garlic, and thyme. Easy to make with simple ingredients, it’s exactly the kind of warming, veggie-forward fare I crave throughout the fall and winter.

You can make this potato leek soup recipe in two ways. First, you have the option to make a quick broth using the dark green tops of the leeks. Lightly sweet and aromatic, it adds amazing depth to the soup. If you’re short on time, don’t worry—regular vegetable broth also works here.

I love to pair this soup with slice of crusty bread, a grilled cheese sandwich, or a simple green salad for a comforting meal. I hope you enjoy it too!

Potato Leek Soup Ingredients

Here’s what you’ll need to make this classic potato leek soup recipe:

• Potatoes, of course! Yellow potatoes, such as Yukon Gold potatoes, are best in this recipe. They have a butterier, richer flavor than russet potatoes, and they give the soup a lovely creamy texture.
• Leeks – You’ll just need the white and light green parts for making the soup. You could discard the dark green tops, but instead, I recommend using them to make a quick leek top broth (recipe below). It adds wonderful depth of flavor to this soup!
• Butter – For sautéing the leeks. Vegan butter works here too.
• Garlic – For savory depth of flavor.
• Fresh thyme – Its earthy, citrusy, woodsy flavor adds freshness to the soup.
• Milk or cream – For richness. Heavy cream is traditional in potato leek soup, but we’ve had great results with 2% and whole milk too. A non-dairy option like oat milk could even work!
• Fresh lemon juice – Optional, but delicious! I love the bright, tangy finish it gives to the soup.
• And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Potato Leek Soup

The first step in this potato leek soup recipe is prepping the leeks. Leeks have a dirty secret: even if they look clean on the outside, their inner layers can hold a LOT of grit and sand. You don’t want it all to go into your soup!

• To wash the leeks, cut off the dark green tops.
• Then, cut the dark tops and the light root ends in half lengthwise.
• If you’re making the leek top broth, rinse both parts under cool running water, gently separating the layers as you rinse to remove any dirt. If you’re skipping the broth, feel free to discard the tops.

While you’re at it, chop the potatoes (no need to peel!), grate the garlic, and bundle the thyme. You’re ready to cook!

Next, make the broth, if you’re using it. It comes together in a quick 30-minute simmer on the stovetop. You can find the complete recipe with measurements at the bottom of this post.

Then, get going on the potato leek soup. Sauté the leeks in the butter until tender, turning down the heat if they start to brown. Add the potatoes, garlic, broth, and thyme and simmer until the potatoes are tender, about 20 minutes.

Puree the soup in an upright blender (you may need to work in batches), or use an immersion blender to blend it directly in the pot. Stir in the milk or cream and lemon juice, if using.

Season to taste with salt and pepper.

Ladle the soup into bowls and serve with a drizzle of olive oil, freshly ground black pepper, and fresh chives on top. Enjoy!

Find the complete recipe with measurements below.

More Soup Recipes to Try

If you love this leek and potato soup, try one of these homemade soup recipes next:

• Butternut Squash Soup
• Broccoli Cheddar Soup
• Tomato Soup
• Cabbage Soup
• Cauliflower Soup
• Or any of these 35 Best Soup Recipes!