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This creamy potato leek soup recipe is easy to make with simple ingredients and always tastes so comforting.
Potato leek soup will forever and always be a favorite. ♡
It’s classic French comfort food made with the simplest of ingredients — tender potatoes, sweet leeks, a hint of garlic, and a splash of cream. I’ll admit I’m often tempted to toss some extra herbs or spices in too. But then I remember that this soup really shines in its simplicity — brightened with a squeeze of lemon, finished with a sprinkle of Parmesan, and topped with fresh chives.
It’s humble, it’s comforting, and it’s one of those soups our family finds itself coming back to back to again and again. Pair it with a crisp green salad and some crusty bread, and you’ve got a lovely meal that feels timeless and so satisfying. So bring home some potatoes and leeks and let’s make some soup!
Recipe Tips
Detailed step-by-step instructions are included in the recipe below, but here are a few extra tips to keep in mind:
Be sure to clean the leeks well. Leeks tend to trap dirt between their layers, so slice them first, then rinse thoroughly in a bowl of water.
Use an immersion blender if possible. It makes blending quick and easy, though a regular blender works fine if you blend in batches and vent the lid for steam.
Decide on your texture. I love this soup perfectly smooth. But if you’d like a more rustic texture, just purée half of the soup and leave the rest chunky.
Lighten up the dairy if you’d like. If you prefer a lighter soup, you can swap the heavy cream for milk or half-and-half.
Recipe Variations
Here are a few fun variations that you’re welcome to try with this recipe too:
Add herbs. Stir in fresh thyme, rosemary, or parsley for extra flavor.
Add greens. Stir in some fresh baby spinach, kale, or Swiss chard during the last few minutes of simmering.
Add protein. Top each bowl with crispy bacon or pancetta, or stir in some shredded rotisserie chicken.
Try different cheeses. Swap the Parmesan for Gruyère, sharp white cheddar, or Pecorino Romano.
Make it vegan. Use vegetable broth, skip the cheese, and finish with a drizzle of olive oil or coconut milk instead of cream.
More Potato Soup Recipes To Try!
Love a cozy bowl of potato soup as much as we do? Here are a few more recipes to try:
This creamy potato leek soup recipe is easy to make with simple ingredients and always tastes so comforting.
Ingredients
Scale
2 tablespoons unsalted butter
3 large leeks, white and light green parts only, sliced and rinsed well
4 large cloves garlic, minced
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled (optional*) and diced
4 cups vegetable or chicken broth
1 bay leaf
1/2 cup freshly grated Parmesan cheese, plus extra for topping
2 tablespoons fresh lemon juice
1/3 cup heavy cream
chopped fresh chives or scallions, for garnish
Instructions
Sauté the leeks:In a large pot, melt the butter over medium heat. Add the sliced leeks and cook for 6–8 minutes, stirring occasionally, until soft but not browned.
Add garlic and seasonings:Stir in the garlic, salt, and pepper. Cook for 1 minute until fragrant.
Simmer the soup:Add the potatoes, broth, and bay leaf. Bring to a simmer, then reduce the heat to low. Cover and cook for 15–20 minutes, or until the potatoes are tender.
Remove bay leaf and blend:Discard the bay leaf. Use an immersion blender to purée the soup until smooth (or blend in batches). For a chunkier texture, blend only half.
Add Parmesan and lemon:Stir in the grated Parmesan and lemon juice until smooth and melted. Add the cream or milk if using. Taste and add more salt, pepper or lemon juice as needed.
Serve:Ladle into bowls and top with chives or scallions and a twist of black pepper. Enjoy!
