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side view shot of potato leek soup with a dollop of sour cream and garnished with parsley in a bowl
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4.60 from 5 votes

Potato Leek Soup

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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: potato leek soup
Servings: 6
Calories: 197kcal



  • 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.


  1. 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.
  2. Reheat in the microwave, or over medium heat on your stovetop.


Serving: 1bowl | Calories: 197kcal | Carbohydrates: 30g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 82mg | Potassium: 910mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 26mg | Calcium: 108mg | Iron: 6mg