Easy Potato Leek Soup at Home

Potato leek soup is a classic, comforting soup in French cuisine. The creamy texture of the potatoes blends so beautifully with the mild sweetness of the leeks, creating a perfectly balanced bowl of comfort.

This soup is one of those cozy, heartwarming dishes that always make me feel at home. It’s such a satisfying soup; simple, nourishing, and full of flavor.

You can pair this soup with a fresh green salad, especially one topped with crisp apples or pears for a refreshing contrast. It can also be served alongside warm crusty bread, garlic toast, or a buttery croissant to soak up every bit of the creamy goodness.

For a heartier meal, potato leek soup can be enjoyed with roasted chicken, grilled salmon, or a slice of savory quiche. It also complements cheese platters beautifully, adding a smooth and mellow note next to sharp cheddar or brie.

Here’s how to make the potato leek soup:

A velvety, comforting potato leek soup that’s creamy, affordable, and incredibly easy to make. With simple ingredients and a classic flavor, this recipe delivers perfect results every time; smooth, hearty, and delicious.

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Calories: 260 kcal per serving
• Cuisine: French
• Course: Side

Ingredients

• 3 large leeks (white and light green parts only), sliced
• 2 lbs potatoes, peeled and diced
• 3 tbsp butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth or vegetable broth
• 2 cups water
• 1 cup heavy cream (or half-and-half)
• 1 tsp salt (more to taste)
• 1/2 tsp pepper
• 1 bay leaf
• Chives or parsley for garnish

Instructions

1. Prepare the Leeks: Slice leeks and rinse thoroughly to remove dirt between layers.
2. Sauté Aromatics: In a large pot, melt butter over medium heat. Add leeks, onion, and garlic. Cook 6–7 minutes until soft and fragrant.
3. Add Potatoes & Liquids: Stir in potatoes, broth, water, bay leaf, salt, and pepper. Bring to a boil.
4. Simmer: Reduce heat to low and simmer 20 minutes, or until potatoes are very soft.
5. Blend the Soup: Remove bay leaf. Use an immersion blender to blend until smooth. (Or carefully blend in batches.)
6. Add Cream: Stir in heavy cream and warm through. Adjust consistency with extra broth if needed.
7. Serve: Ladle into bowls and top with chopped chives or parsley.

Nutrition (per serving)

• Calories: 260
• Protein: 4 g
• Fat: 14 g
• Saturated fat: 8 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 530 mg

Notes

• For extra flavor, sauté leeks longer until lightly golden.
• To make it dairy-free, use olive oil and coconut milk instead of butter + cream.
• The soup thickens as it cools, thin with broth when reheating.
• Yukon Golds make the soup extra creamy, but Russets also work well.