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This Potato Leek Soup is a creamy blended soup that will fill you right up made with staples from your kitchen. Great for a fast dinner or an appetizer to start off a gorgeous meal with guests. Save some leftovers! You’ll be craving more of this incredibly comforting soup.
Easy Potato Leek Soup Recipe
This is one soup that I’m asked about often, and I am finally sharing my recipe with you. I am such a big fan of soups! I know some nay-sayers will claim this bowl of happiness and warmth is not a meal, but I beg to differ. My goal when I’m making a pot of soup is not just great flavor, but ensuring that it’s filling as well.
This soup, loaded with potatoes and leeks, then blended to a creamy and hearty consistency, will be guaranteed to have everyone at the table satisfied after they enjoy a bowl. Just look at that list of ingredients! I didn’t even have to go to the grocery store to make this soup, and I bet you won’t either.
- Leeks – Find some nice and large ones.
- Butter – I prefer to use unsalted to have control over the sodium.
- White onion – For a mild onion flavor. Shallot would also work.
- Chicken broth – You can use vegetable broth instead, especially if going for a vegetarian soup.
- Potatoes – Yukon gold or Russets.
- Bay leaf – Fresh or dried. I used about 3 because mine are quite small.
- Salt and pepper – To taste.
- Milk – Any type you have handy.
- Parsley – Freshly chopped.
How to make potato leek soup
- Cook the leeks: Wash the leeks well and coarsely chop them. Melt the butter over medium heat in a Dutch oven. Add the leeks and onion, and cook for about 10 minutes until the leeks soften. Stir occasionally.
- Cook the potatoes: Add the broth, potatoes, bay leaf, salt, and pepper. Bring the soup to a boil over high heat, then reduce to a simmer. Cook for 20 minutes or until the potatoes are fork-tender.
- Finish the soup: Discard the bay leaf. Use an immersion blender or standing blender and blend until the soup is smooth. Taste for seasoning. Stir in the milk and serve garnished with freshly chopped parsley.
Can I put anything else in my soup?
Load this soup right up! Your kitchen, your rules. For this recipe, I wanted to keep it true to the name. It’s simple but still has deep comforting flavor. Pack your soup with veggies or meats like these:
- Chicken, cooked and shredded
- Ground meats, cooked
What to serve with potato leek soup
You know me! I don’t think I can enjoy a bowl of soup without some good bread to accompany it. You can also make a simple and bright salad to serve with the soup. This recipe is made hearty with potatoes, so it can be enjoyed as a meal on its own.
Freshly baked bread:
Can I make this recipe in advance?
Absolutely! In fact, this soup tastes even better the next day once the flavors have had a chance to hang out. I would make this soup 1-2 days ahead of time. Feel free to store it directly in the pot you made it in, as long as the pot has a lid that fits snug.
How to store leftovers
If you have lots of leftovers, you can keep the soup in the pot you made it in with a lid. Otherwise, transfer your leftovers to an airtight container. They’ll last 2-3 days in the fridge. Reheat in the microwave, or over medium heat on your stovetop.
You can also keep this soup in the freezer. Leftovers will last 3 months. Letting the soup thaw overnight in the fridge will make reheating easier, however it’ll turn out just find if you reheat it straight from frozen.
Check out these comforting soup recipes:
- Sausage and Bean Soup
- Easy Tortellini Soup
- Flu Fighter Chicken Noodle Soup
- Egg Roll Soup
- Chicken Potato Soup
- Creamy Potato Soup
- Chicken Gnocchi Soup
- Broccoli Cheddar Soup
- 3 large leeks (dark green stems removed)
- 2 tablespoon butter
- 1 large white onion (chopped)
- 5 cups chicken broth (low sodium or no sodium added, more or less depending how thick or thin you like your soup)
- 2 pound potatoes (Yukon or Russets, peeled and diced in 1 inch pieces)
- 1 bay leaf
- salt and pepper to taste
- ½ cup milk
- 2 tablespoon fresh parsley (chopped)
- Wash leeks carefully and coarsely slice them.
- In a medium Dutch oven melt the butter over medium heat. Add the leeks and onion and cook for about 10 minutes until the leeks ore softened, but not browned, stirring occasionally.
- Add the broth, diced potatoes, bay leaf, salt and pepper. Increase the heat to high until the soup comes to a boil. Reduce the heat to low simmer and cook for 20 minutes or until the potatoes are cooked through and are fork tender.
- Discard the bay leaf. Use an immersion blender or standing blender to blend the soup until smooth or desired consistency. Taste for seasoning and adjust as necessary.
- Stir in the milk and garnish with parsley. Serve with a dollop of sour cream if preferred.
- If you have lots of leftovers, you can keep the soup in the pot you made it in with a lid. Otherwise, transfer your leftovers to an airtight container. They’ll last 2-3 days in the fridge.
- Reheat in the microwave, or over medium heat on your stovetop.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.