Save The first time I made potato leek soup, it was completely by accident. I had a surplus of leeks from an overambitious farmers market run and potatoes that were starting to sprout. Now it is become my go-to comfort meal, especially on those gray rainy Sundays when you need something warm and forgiving.
Last winter, my sister came over during a particularly brutal cold snap. She was skeptical about a soup made mostly of potatoes, but after one bowl she was asking for the recipe. That is the thing about this dish, it is deceptively simple but somehow manages to feel luxurious.
Ingredients
- Unsalted butter: Butter adds richness that olive oil alone cannot achieve
- Olive oil: Prevents the butter from burning and adds a subtle fruity note
- Large leeks: The white and light green parts are sweet and mild, perfect for this soup
- Yellow onion: Provides a flavor base that complements the leeks beautifully
- Garlic: Freshly minced garlic gives a fragrant kick that transforms the whole pot
- Yukon Gold potatoes: These are my absolute favorite because they break down slightly for natural thickness
- Celery: Adds subtle savory depth without being overpowering
- Vegetable broth: Low sodium lets you control the salt level completely
- Whole milk: Cream makes it decadent but milk keeps it everyday friendly
- Bay leaf: This single leaf adds an aromatic background note that somehow makes everything taste homemade
- Fresh thyme: Earthy and bright, thyme is perfect with potatoes and leeks
- Black pepper: Freshly cracked pepper adds warmth and complexity
- Kosher salt: Essential for bringing out the natural sweetness of the vegetables
Instructions
- Build your flavor base:
- Melt the butter with olive oil in your large soup pot over medium heat. Add the sliced leeks and diced onion, cooking them slowly until they are soft and translucent but not browned, about 5 to 6 minutes.
- Add the aromatic vegetables:
- Stir in the minced garlic and diced celery. Sauté everything together for just 2 minutes until you can smell the garlic throughout your kitchen.
- Add potatoes and seasonings:
- Add your diced potatoes, bay leaf, fresh thyme, salt, and pepper to the pot. Pour in the broth and bring everything to a gentle boil.
- Simmer until tender:
- Reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes. The potatoes should be very tender when pierced with a fork.
- Purée to your preference:
- Fish out and discard the bay leaf. Use your immersion blender to purée the soup until completely smooth, or leave it slightly chunky if you prefer more texture.
- Add the creaminess:
- Stir in the milk or cream and gently reheat the soup. Taste and adjust the seasoning if needed.
- Optional additions:
- If making seafood chowder, fold in cooked seafood and heat through for 2 to 3 minutes. For bacon garnish, simply crumble it over individual bowls.
- Finish and serve:
- Ladle the hot soup into bowls and garnish with chopped fresh chives or parsley. Serve immediately with crusty bread.
Save This soup has become a staple in my house because it is never the same twice. Sometimes I add corn for sweetness, other times I top it with bacon for smokiness. That flexibility is what makes it special.
Making It Your Own
The base recipe is vegetarian and dairy adaptable, which means it works for almost everyone at your table. I love that about it. One time I made it for a vegan friend by swapping butter for olive oil and using coconut milk, and honestly it was still fantastic.
Texture Choices
Sometimes I leave the soup slightly chunky instead of puréeing it completely smooth. Both ways are delicious, but the chunky version feels more rustic and homey while the smooth version feels like something from a bistro.
Serving Suggestions
I have found that a simple green salad with bright vinaigrette cuts through the richness beautifully. A crisp white wine like Sauvignon Blanc also pairs wonderfully, especially if you add seafood.
- Crusty bread is non negotiable for soaking up every last drop
- The soup actually tastes better the next day as flavors meld
- Double the batch because it freezes beautifully for busy weeks
Save There is something deeply satisfying about making something so comforting from such simple ingredients. It is a reminder that good food does not need to be complicated.
Recipe FAQ
- → Can I make potato leek soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld. Prepare up to 3 days ahead, refrigerate, and gently reheat before serving. You may need to add a splash of broth or milk when reheating.
- → What's the best potato variety for this soup?
Yukon Gold potatoes are ideal because they become creamy when blended while maintaining subtle texture. Russets work too but yield a thicker consistency. Avoid waxy varieties like red potatoes.
- → How do I clean leeks properly?
Slice leeks lengthwise and rinse under cold water, fanning layers to remove hidden grit. Alternatively, slice them first, then place in a bowl of cold water and agitate—dirt settles to the bottom.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Cool completely before transferring to airtight containers. Note that cream-based versions may separate slightly upon thawing—simply reheat while whisking vigorously to restore smoothness.
- → What can I serve with potato leek soup?
Crusty bread, garlic croutons, or cheesy toast make perfect accompaniments. A crisp white wine like Sauvignon Blanc or a light Chardonnay complements the creamy texture beautifully.
- → How do I achieve the smoothest texture?
Use an immersion blender directly in the pot for convenience, or purée in batches using a regular blender. For restaurant-quality silkiness, press the puréed soup through a fine-mesh sieve before adding the milk or cream.