Classic Potato Leek Soup

Classic Potato Leek Soup is a silky, velvety blend of tender potatoes, buttery leeks, and fragrant herbs simmered together to create a rich and comforting bowl of warmth. It’s one of those humble yet elegant soups that can be served as a cozy family meal or as a refined appetizer at a dinner party.

Originally a French-inspired dish, this soup—also known as “Potage Parmentier”—is loved for its simplicity, smooth texture, and delicate flavor. Whether served hot on a chilly winter evening or chilled as Vichyssoise during summer, this soup never fails to impress.

Why I Love This Recipe

I love this recipe because it embodies the true essence of comfort food done simply but beautifully. The creamy texture of potatoes combined with the gentle sweetness of leeks creates a flavor that’s pure and soothing.

It’s budget-friendly, made with just a few ingredients, and yet feels luxurious and restaurant-worthy. Plus, it’s a fantastic way to highlight leeks — a vegetable that often doesn’t get the attention it deserves!

Why It’s a Must-Try Dish

• It’s a classic — timeless and elegant.
• Uses simple ingredients to create an incredibly flavorful dish.
• Naturally vegetarian and gluten-free (with easy vegan options).
• Perfect for any occasion — casual or fancy.
• Creamy, rich, and comforting without being heavy.

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 servings
• Calories: ~250 kcal per serving

Cuisine and Course

• Cuisine: French / European
• Course: Appetizer / Main Course / Soup

Ingredients

For the Soup

• 3 large leeks (white and light green parts only), cleaned and sliced
• 2 tbsp butter (or olive oil for vegan version)
• 1 medium onion, chopped
• 3 medium russet or Yukon Gold potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 2 cups water
• 1 cup heavy cream or milk (optional for creamy version)
• 1 bay leaf
• ½ tsp dried thyme (or 1 tsp fresh thyme leaves)
• Salt and freshly ground black pepper, to taste

For Garnish (Optional)

• Chopped chives or parsley
• Croutons or crispy bacon bits
• Drizzle of olive oil or cream

Simple Cooking Directions

1. Sauté leeks and onions in butter.
2. Add potatoes, broth, and herbs; simmer until tender.
3. Blend until smooth.
4. Stir in cream and season to taste.
5. Serve hot with garnish.

Step-by-Step Preparation Method

Step 1: Prepare the Leeks

1. Trim the dark green tops and root ends from the leeks.
2. Slice lengthwise and rinse thoroughly under running water to remove dirt.
3. Slice into thin half-moons.

Step 2: Sauté the Aromatics

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the sliced leeks and chopped onion.
3. Cook for about 8–10 minutes, stirring occasionally, until softened but not browned.

Step 3: Add Potatoes and Simmer

1. Add diced potatoes, broth, water, bay leaf, thyme, salt, and pepper.
2. Bring to a boil, then reduce heat to low.
3. Cover and simmer for 20–25 minutes, until potatoes are very tender.

Step 4: Blend the Soup

1. Remove the bay leaf.
2. Use an immersion blender to puree the soup directly in the pot until smooth and creamy.
   • (Alternatively, transfer to a blender in batches, but be careful with hot liquids.)

Step 5: Add Cream and Adjust Seasoning

1. Stir in cream or milk (if using) for a silky finish.
2. Taste and adjust seasoning with extra salt and pepper.

Step 6: Serve and Garnish

1. Ladle into bowls and garnish with chopped chives, crispy bacon, or a swirl of cream.
2. Serve warm with a side of crusty bread.

How to Serve

• Serve hot in bowls, drizzled with a little cream or olive oil.
• Add croutons for crunch or fresh herbs for a burst of color.
• Pair with a simple green salad or toasted baguette slices.
• For a special touch, serve in small cups as an elegant appetizer before dinner.

Additional Recipe Tips

• Cleaning leeks properly is key — they often hide dirt between layers.
• For extra richness, use half butter, half olive oil when sautéing.
• To make it extra smooth, strain the blended soup through a fine sieve.
• Add a splash of white wine when sautéing leeks for a gourmet touch.
• Soup thickens as it cools — thin with extra broth or milk when reheating.

Variations

• Vegan Version: Use olive oil instead of butter and coconut milk or cashew cream instead of dairy.
• Chunky Style: Blend only half the soup and leave some potato pieces for texture.
• Cheesy Twist: Stir in shredded cheddar, gruyère, or parmesan before serving.
• Garlic Potato Leek Soup: Add 3 cloves of roasted garlic for extra flavor.
• Chilled Vichyssoise: Chill the blended soup and serve cold with a swirl of cream.

Freezing and Storage

Refrigerator:

• Store in an airtight container for up to 4 days.

Freezer:

• Freeze in airtight containers or freezer bags for up to 3 months.
• Leave out the cream before freezing — add it when reheating for best texture.

Reheating:

• Reheat gently on the stovetop over low heat.
• Add extra broth or milk if it thickens too much.

Special Equipment Needed

• Large soup pot or Dutch oven
• Immersion blender (or standard blender)
• Ladle and whisk

FAQ

Q1: Can I use green parts of the leeks?
Only the light green and white parts are tender enough for soup; the dark green tops can be used for stock.

Q2: Can I make it dairy-free?
Yes! Replace butter with olive oil and cream with coconut milk or oat milk.

Q3: How do I make the soup thicker?
Simmer uncovered for a few minutes to reduce, or add one extra potato.

Q4: Can I use other vegetables?
Yes, add cauliflower or parsnips for extra body and flavor.

Q5: Can I use an Instant Pot?
Yes! Sauté leeks and onions, then pressure cook with potatoes and broth for 8 minutes, quick-release, then blend.

Conclusion

Classic Potato Leek Soup is a masterpiece of simplicity — creamy, comforting, and full of soul. It turns everyday ingredients into something truly special. Whether served as a cozy winter meal or an elegant starter, it delivers warmth, flavor, and nostalgia in every spoonful.

Once you’ve tasted this smooth, velvety soup, it’s easy to see why it’s been cherished for generations — it’s proof that the simplest recipes are often the most unforgettable.