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bowl of leek and potato soup in a white bowl with an antique spoon on a blue napkin

Potato Leek Soup

This thick and creamy potato leek soup recipe is the perfect hearty soup for a chilly night. Leeks are sauteed with onions and garlic until their flavors are developed and then they are simmered with potatoes, broth, and herbs until tender.

Course dinner, lunch, Main Course
Cuisine American
Keyword leek and potato soup, potato leek soup
Prep Time 30 minutes
Servings 8 servings
Calories 215kcal
Author Amy


  • 2 leeks cleaned and chopped
  • 1 onion
  • 4 tbs butter vegan butter for vegan option
  • 3 cloves garlic
  • 3 large potatoes russets work great
  • 1 tbs flour all purpose or GF flour for those who are sensitive to gluten
  • 6-8 cups chicken broth vegetable broth for vegan option
  • 1/2 tsp salt
  • fresh pepper
  • small handful of fresh herbs basil, thyme, oregano or parsley would work well.
  • 1/2 cup heavy cream optional but delicious. Vegan option opt for cashew milk or almond milk.


  • Slice the leeks lengthwise and cut off ends. Slice dark green tops off.Run under cool water separating the different layers and washing thoroughly. Move to cutting board and slice.Step
  • In a large pot over medium low heat, add butter, chopped leeks and onions. Saute for 5 minutes or so until they are soft and started to turn color. Stirring occasionally.
  • After the leeks have been sauteing for about 3 minutes or so add in chopped garlic and continue to saute for a few more minutes.
  • Add in flour - regular or gluten free (if you are gluten free) and stir in. Allow to cook for 1-2 minutes.
  • While the leeks and onions are sauteing, peel and chop potatoes. Make sure to chop potatoes in an even thickness for consistent and even cook times. 
  • Add potatoes to the pot, chicken broth, herbs, and seasoning. Cover and bring to a boil. Boil for about 15 minutes until potatoes are fork tender.
  • Ladle soup into a blender only filling it about 1/2 to 3/4 of the way up. Place lid on and place towel on top to prevent splattering and burning. Puree until smooth and pour back into pot. Do this 2-4 times until soup is pureed to your liking. Or use a immersion blender and blend soup right in the pot.
  • Taste and salt if desired. 
  • If you want to add a little bit of cream or non-dairy milk you can at the end you can. Not necessary but delicious.


Serving: 1g | Calories: 215kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 866mg | Potassium: 788mg | Fiber: 4g | Sugar: 1g | Vitamin A: 767IU | Vitamin C: 32mg | Calcium: 82mg | Iron: 5mg