This Potato Leek Soup is everything you want in a cozy bowl: creamy, savory, and full of comforting flavors. It’s the perfect dish for cooler weather, made with tender potatoes and mildly sweet leeks that cook down to a silky texture.

A dash of cream or a dollop of sour cream on top brings a luscious finish, making it irresistibly smooth and filling. This soup is a classic that never goes out of style, bringing warmth and heartiness with every spoonful.

Pair it up with a crispy Grilled Sandwich for that ultimate lunch duo, or serve it alongside Spaghetti-Stuffed Garlic Bread to create a meal that’s sure to satisfy the biggest appetites. With just a few simple ingredients, this soup comes together in no time, making it a go-to for busy weeknights or a cozy weekend treat.

Why I Love This Recipe (And You Will Too)

A ladle of creamy soup is poured into a bowl and garnished with finely chopped chives for a fresh flavor boost. The bowl sits on the white marble cooktop, ready to enjoy as a warming, classic soup.

Simple Ingredients, Big Flavor: Just a few humble ingredients create a richly layered, comforting soup.
Cozy & Creamy: Perfect for chilly days, with a creamy texture that’s warming and satisfying.
Make-Ahead Friendly: This soup stores well, so you can enjoy it the next day with flavors even more melded and delicious.

Gather up your ingredients and get ready to savor a bowl of homemade comfort!

Potato Leek Soup Recipe

This creamy and comforting potato leek soup is the perfect balance of hearty potatoes and aromatic leeks. It’s great as a starter or main course, especially during chilly weather.

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Prep Time 25

Cook Time 40

Total Time 1 5

Course Soup

Cuisine French

Servings 6

Calories 454 kcal

Equipment

Large soup pot
Hand-held immersion blender (or standard blender)
Ladle
Wooden spoon
Knife and Cutting Board

Ingredients

3 tablespoons unsalted butter
4 large leeks white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic peeled and smashed
2 pounds Yukon Gold potatoes peeled and roughly chopped into ½-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chives finely chopped, for serving

Instructions

Prepare leeks and garlic: In a large soup pot, melt 3 tablespoons of unsalted butter over medium heat. Add the chopped leeks and smashed garlic cloves, cooking gently for about 10 minutes, stirring regularly. Make sure the leeks soften without browning.
Add potatoes and seasoning: Add the 2 pounds of diced potatoes, 7 cups of chicken or vegetable broth, 2 bay leaves, 3 thyme sprigs, 1 teaspoon salt, and ¼ teaspoon black pepper. Bring the mixture to a boil, then cover and lower the heat to a simmer. Cook for 15 minutes, or until the potatoes are very tender.
Blend and season: Remove the bay leaves and thyme sprigs. Use an immersion blender to purée the soup until smooth. (Alternatively, transfer the soup in batches to a regular blender, blending until smooth.) Stir in 1 cup of heavy cream, bringing the soup to a gentle simmer.
Adjust consistency: If the soup is too thick, add a little water or stock. If it’s too thin, let it simmer a bit longer to thicken.
Serve: Ladle the soup into bowls, garnishing with finely chopped chives for a fresh flavor boost.
Enjoy this classic, warming soup!