Name: Easy Leek and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 tbsp butter; 3 leeks – trimmed and thinly sliced; 4–5 russet potatoes – peeled and cubed; 3 cloves garlic – minced; 8 cups low-sodium chicken or vegetable broth; 1 tsp salt; ½ tsp black pepper; ¼ tsp cayenne (optional, for a gentle kick); ⅔ cup half & half (or heavy cream for extra richness); 2 tbsp chives – chopped, for garnish

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When the weather cools down, there’s nothing more comforting than a warm bowl of homemade soup. This potato and leek soup recipe is creamy, flavourful, and simple enough for a weeknight dinner, but also feels special enough to serve to guests. With just a handful of wholesome ingredients—leeks, potatoes, garlic, and broth—you’ll have a cozy pot of soup ready in under an hour.

Whether you’re looking for a nourishing lunch, a starter for a dinner party, or a make-ahead meal for busy days, this recipe will become a staple in your kitchen.

Why You’ll Love This Potato and Leek Soup

Simple ingredients – Made with pantry and fridge staples.
Velvety smooth texture – Pureed potatoes give the soup a naturally creamy base.
Customizable – Use chicken or vegetable broth, add cream for richness, or leave it dairy-free.
Make-ahead friendly – Perfect for meal prep or freezing in portions.

How to Clean a Leek

Leeks have a mild onion-like flavour that makes them perfect for soups, but they’re also notorious for trapping dirt and grit between their layers. Here’s the best way to clean them before cooking:

Trim the ends – Cut off the root end and the tough dark green tops (you’ll use the white and light green parts for this soup).
Slice lengthwise – Cut the leek in half lengthwise so you can access the inner layers (as seen in the image above).
Rinse thoroughly – Fan open the layers and rinse under cold running water, rubbing away any dirt or sand.
Chop and soak (optional) – If you’re slicing leeks into half-moons, place the pieces in a bowl of cold water. Swirl them around so any grit sinks to the bottom, then scoop the leeks out with your hands or a slotted spoon.

Tip: Don’t just rinse the outside — leeks grow in sandy soil and almost always hide dirt inside. Taking the time to wash them well ensures a clean, grit-free soup.

Ingredients You’ll Need

3 tbsp butter
3 leeks – trimmed and thinly sliced
4–5 russet potatoes – peeled and cubed
3 cloves garlic – minced
1 tsp salt
½ tsp black pepper
¼ tsp cayenne (optional, for a gentle kick)
8 cups low-sodium chicken or vegetable broth
⅔ cup half & half (or heavy cream for extra richness)
2 tbsp chives – chopped, for garnish

How to Make Potato and Leek Soup

Sauté the aromatics – In a large pot, melt the butter over medium heat. Add the sliced leeks and garlic, cooking until soft and fragrant (about 5–7 minutes).
Add potatoes and broth – Stir in the cubed potatoes, salt, pepper, and cayenne if using. Pour in the broth and bring everything to a boil. Reduce heat, cover, and let simmer for 20 minutes, or until the potatoes are fork-tender.
Blend until smooth – Use an immersion blender to puree the soup right in the pot, or carefully transfer in batches to a blender. Blend until silky smooth, leaving some chunks if you prefer texture.
Finish with cream – Return soup to low heat, stir in the half & half, and let warm through for 3–5 minutes.
Garnish and serve – Ladle into bowls and top with fresh chives. Serve hot with crusty bread.

Tips and Variations

Make it vegan – Use olive oil instead of butter and skip the cream, or swap in a splash of oat milk or cashew cream.
Chunky style – Blend only half the soup and stir it back in for a heartier texture.
Add toppings – Try crispy bacon, shredded cheddar, or a swirl of sour cream.
Freeze for later – Let the soup cool completely before transferring to airtight containers. Freeze for up to 3 months.

What to Serve with Potato and Leek Soup

This cozy soup pairs beautifully with:

Warm sourdough or crusty baguette
Herb and cheese scones—I made these ones from Sally’s Baking, subbing bacon for ham, and they were absolutely divine!
A simple green salad
Grilled cheese sandwiches for a comforting meal

Potato and Leek Soup FAQs

Can you freeze potato and leek soup?
Yes! Let the soup cool completely, then transfer it into airtight containers. Freeze for up to 3 months. When reheating, thaw overnight in the fridge and warm gently on the stove. If it separates slightly, just stir well or blend again before serving.

Can I make potato leek soup dairy-free?
Absolutely. Skip the butter and cream, and use olive oil and a splash of oat milk, coconut milk, or cashew cream instead. It will still be velvety and delicious.

What type of potatoes are best for leek soup?
Russet potatoes give a creamy, smooth texture when blended, but Yukon Gold potatoes also work beautifully and have a slightly buttery flavour.

Can I make this soup ahead of time?
Yes, potato leek soup keeps well in the fridge for 3–4 days. Just reheat on the stovetop and add a splash of cream or broth to refresh it if needed.

Do I need to peel the potatoes?
For the smoothest texture, yes. If you prefer a more rustic soup, you can leave the skins on, just be sure to scrub them clean.

Final Thoughts

This creamy potato and leek soup is the ultimate bowl of comfort food. It’s simple, hearty, and adaptable to your taste, making it a recipe you’ll turn to again and again. Whether enjoyed on a chilly evening or made ahead for easy lunches, it’s a timeless classic worth adding to your kitchen rotation.