Name: Best Potato Leek Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon butter 2 leeks, cleaned and sliced 1 small onion, diced 2 cloves garlic, minced 1 celery stalk, diced 1 carrot, diced 4 cups Yukon Gold potatoes, peeled and diced 4 cups vegetable or chicken broth; 0.5 cup heavy cream (optional); 0.5 teaspoon salt; 0.25 teaspoon black pepper 2 tablespoons fresh chopped parsley or chives

Creamy, hearty, and soul-warming, this Best Potato Leek Soup is the ultimate comfort food. With tender chunks of potato, mellow-sweet leeks, and a rich, velvety texture, every spoonful feels like a hug on a chilly day. It’s the kind of recipe you crave when you want something soothing yet nourishing—filling without being heavy.

Whether you enjoy it as a weeknight dinner or serve it as a starter at a cozy gathering, this soup is incredibly simple to prepare. No fancy ingredients or complicated steps—just wholesome, fresh vegetables, a bit of butter, and a swirl of cream. You can blend it until silky smooth or leave a few potato bits for extra texture.

Why You’ll Love This Potato Leek Soup

Comfort in a bowl: It’s rich, smooth, and warming.
Simple ingredients: Everything you need is probably already in your kitchen.
Customizable: Go fully creamy or rustic with chunks.
Meal prep friendly: Great for freezing and reheating.
Perfect year-round: Light enough for spring, cozy enough for winter.

What Kind of Potatoes Should I Use?

Yukon Gold potatoes are the top choice for this soup—they create a buttery texture without needing too much cream. Russet potatoes work well too but yield a slightly starchier result. If you prefer a chunkier, rustic finish, leave some skins on and go for red potatoes.

Ingredients for the Best Potato Leek Soup

To bring out the best flavor in this soup, each ingredient plays an essential role:

Leeks – The star of the show. They add subtle sweetness and depth. Clean them well!
Potatoes – Creamy Yukon Golds are best. They provide body and richness.
Garlic – Just a couple of cloves for background warmth.
Onion – Boosts the base flavor of the leeks.
Celery – Adds a fresh note and balances the texture.
Carrot – For sweetness and color contrast.
Butter – For sautéing and richness.
Vegetable or Chicken Broth – Forms the flavorful liquid base.
Heavy Cream (optional) – For velvety luxury.
Salt & Pepper – Essential for balance.
Fresh Herbs (like chives or parsley) – For finishing.

How To Make the Best Potato Leek Soup

Step 1: Prep the Leeks and Veggies

Start by slicing the leeks in half lengthwise and rinsing well to remove dirt between layers. Chop the white and light green parts. Dice your potatoes, onion, carrot, and celery.

Step 2: Sauté the Aromatics

In a large pot, melt butter over medium heat. Add leeks, onions, garlic, carrots, and celery. Cook for about 10 minutes until softened and fragrant.

Step 3: Simmer the Soup

Add diced potatoes and broth to the pot. Bring to a boil, then reduce heat and let it simmer until the potatoes are tender—about 20-25 minutes.

Step 4: Blend to Your Liking

Use an immersion blender to puree the soup directly in the pot, or carefully transfer to a blender for a smooth finish. Want it chunky? Blend just half.

Step 5: Add the Cream and Season

Stir in the cream if using, and season with salt and pepper to taste. Let it warm through, then taste and adjust seasoning as needed.

Step 6: Garnish and Serve

Ladle into bowls, top with chopped herbs, freshly ground black pepper, and maybe a few homemade croutons.

Serving and Storing This Potato Leek Soup

This recipe feeds about 6 people generously and works perfectly as a main dish or a starter. Pair it with crusty bread or a simple green salad.

To store, let the soup cool and transfer to airtight containers. It keeps in the fridge for 4 days or can be frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed to thin.