Save A creamy, comforting classic featuring tender potatoes and leeks, perfect for a cozy meal on a budget.
I first made this potato leek soup on a rainy afternoon when I wanted something both simple and nourishing. The gentle flavors reminded me of classic French comfort food and became a favorite for chilly nights.
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Ingredients
- Leeks: 3 large, white and light green parts only, cleaned and sliced
- Potatoes: 800 g (about 1.75 lbs), peeled and diced
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Vegetable stock: 1 liter (4 cups), gluten-free if needed
- Whole milk or cream: 250 ml (1 cup)
- Unsalted butter: 2 tbsp
- Salt: 1 tsp, or to taste
- Ground black pepper: ½ tsp
- Bay leaf: 1
- Nutmeg (optional): Pinch
- Chopped fresh chives or parsley (optional): For garnish
- Croutons (optional): For garnish
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Instructions
- Melt butter and sauté aromatics:
- Melt the butter in a large pot over medium heat. Add the leeks and onion. Sauté for 5–7 minutes until soft but not browned.
- Add garlic:
- Add the garlic and cook for 1 minute until fragrant.
- Add potatoes and liquids:
- Stir in the potatoes, bay leaf, salt, and pepper. Pour in the vegetable stock and bring to a boil.
- Simmer:
- Reduce heat, cover, and simmer for 20–25 minutes, until potatoes are very tender.
- Purée soup:
- Remove bay leaf. Use an immersion blender to purée the soup until smooth, or blend in batches.
- Add milk or cream:
- Return to low heat. Stir in the milk or cream and a pinch of nutmeg if desired. Heat gently. Do not boil. Adjust seasoning to taste.
- Serve:
- Serve hot, garnished with chives, parsley, or croutons.
Save This soup quickly became our go-to family meal during colder months. My kids especially love topping their bowls with extra chives and crunchy croutons.
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Required Tools
Large soup pot, knife and cutting board, immersion blender or regular blender, ladle
Allergen Information
Contains dairy (butter, milk or cream). For dairy-free, use plant-based alternatives. Always check that your stock is gluten-free if needed.
Nutritional Information (per serving)
Calories: 220, Total Fat: 7 g, Carbohydrates: 34 g, Protein: 5 g
Save 
This soup comes together easily and warms you from the inside out. A classic dish everyone will love.
Recipe Guide
- → What type of potatoes work best?
Starchy potatoes like Russets or Yukon Golds are ideal as they break down smoothly, creating a creamy texture.
- → Can I make this dairy-free?
Yes, substitute butter and milk with plant-based alternatives to maintain creaminess while keeping it dairy-free.
- → How do I achieve the best leek flavor?
Use the white and light green parts, clean thoroughly, and sauté gently until soft to develop their sweetness.
- → Is it possible to freeze leftovers?
Yes, cool completely and freeze in airtight containers. Reheat gently to preserve texture and flavor.
- → What garnishes enhance the dish?
Chopped fresh chives, parsley, or crunchy croutons add color and texture contrast to the smooth base.
