Potato Leek Soup
Potato Leek Soup
5 from 1 vote
Craving comfort in a bowl? Look no further than our creamy Potato Leek Soup. Delightfully rich yet effortlessly easy to prepare, this dish makes for a versatile meal that can be tweaked to suit different tastes. Ideal for both weeknight dinners and special occasions.
Potato Leek Soup

Potato Leek Soup—a classic concoction that has graced tables for generations. Originating from Europe, this dish has variations spanning from the coasts of Ireland to the culinary hubs of France. Though traditional recipes may differ, the core elements remain the same: potatoes, leeks, and a rich, creamy base. 

The difficulty of this recipe lands on the simpler side of the culinary spectrum. You won’t need any avant-garde techniques or specialized kitchen gadgets to pull it off. All it takes is a pot, a few basic ingredients, and a bit of time. 

In terms of variations, we’ve seen it all. Some enjoy adding a sprinkle of cheese on top, while others throw in a handful of crispy bacon.  

Vegetarians have the option of using non-dairy cream and vegetable stock to suit their dietary requirements. It’s a dish that allows for a lot of creative liberty, making it perfect for anyone wanting to experiment. 

We love this recipe for its incredible balance of flavours. The potatoes offer a starchy base, absorbing the savoury notes from the vegetable stock.  

The leeks provide a subtle onion-like sweetness, adding depth and complexity. Meanwhile, the cream serves as the velvet hammer, pulling all these different elements into a harmonious blend of deliciousness. 

A unique thing about Potato Leek Soup is its seasonal flexibility. It serves as a comforting warm dish in the winter but can also be enjoyed chilled during the hotter months. This makes it a year-round staple in our kitchen. 

Of course, the best thing about this recipe is how it transforms simple, everyday ingredients into something extraordinary. We promise, once you try this, you’ll be reaching for seconds in no time.  

Whether you’re cooking for family or hosting a formal dinner party, our Potato Leek Soup always hits the mark. And the fact that it can be whipped up in under an hour? That’s just the cherry on top. 

What Ingredients to Use & Why 

Embarking on the culinary journey of Potato Leek Soup, one quickly realises that every ingredient serves a distinct and irreplaceable purpose. While the recipe might seem straightforward, each component contributes to the symphony of flavours and textures that make this dish so appealing.  

Let’s delve into each ingredient and explore why they’re essential, along with suitable alternatives if you wish to get creative. 

Potatoes: These starchy vegetables form the body of the soup, adding creaminess and thickness to the overall dish. Opt for high-starch varieties like Russet or Maris Piper for an ultra-creamy result.  

If you’re looking to switch things up, sweet potatoes can be an interesting alternative. They bring in a different dimension of sweetness and colour to the dish. 

Leeks: This allium vegetable brings a milder, more sophisticated onion flavour to the table. They blend exceptionally well with potatoes, enriching the soup with a unique, aromatic character.  

If you’re out of leeks, a mix of green onions and white onions could serve as a makeshift substitute, although the flavour profile will shift slightly. 

Onion: Enhancing the leeks, onions contribute a touch of pungency and sweetness. They also help in building a more complex flavour base when sautéed with garlic. Shallots could be an alternative here, bringing a slightly softer, more delicate taste to the mix. 

Garlic: These small but mighty cloves elevate the flavour profile, adding a slight spiciness and robust aroma to the soup. If you’re not a fan of garlic, it’s possible to replace it with a smidgen of garlic powder, or even asafoetida for a more subdued undertone. 

Vegetable Stock: As the liquid base, vegetable stock imparts a deep, savoury flavour to the dish. Chicken stock or even a simple water-and-bouillon combination could work if you’re not strictly vegetarian. 

Butter and Olive Oil: These fats are used for sautéing the onions and garlic, making them aromatic and translucent. The butter adds a velvety texture, while the olive oil brings in some fruity notes. You could switch to all butter or all olive oil depending on your preference. 

Single Cream: The addition of cream takes this soup from good to luxurious. It rounds out all the flavours and contributes to a silky mouthfeel. Dairy-free cream or coconut milk could be used as an alternative for those with dietary restrictions. 

Salt and Black Pepper: These are classic seasonings that bring out the natural flavours of all the other ingredients. Depending on your taste, other spices like nutmeg or paprika could add an interesting twist. 

Fresh Chives: Used primarily for garnish, chives add a slight oniony yet more herbaceous flavour and a pop of colour to the final dish. Parsley or dill could also do the trick if you’re looking to substitute. 

Having dissected each ingredient, it’s evident that the sum is truly greater than its parts. Every element brings something unique to the table—texture, aroma, depth, or colour—making the end result a comforting bowl of goodness that’s hard to resist. 

How to Achieve the Perfect Creamy Texture in Potato Leek Soup 

When we’re talking about Potato Leek Soup, texture is everything. A soup that’s too thin can lack depth, while a too-thick soup might feel like you’re eating a bowl of mashed potatoes.  

So, what’s the secret to achieving that creamy, velvety texture that we all crave? It’s a combination of ingredient selection and technique. 

Firstly, the choice of potatoes is crucial. High-starch varieties like Russet and Maris Piper are best for this soup as they break down easily during cooking and contribute to a creamier texture. They absorb the flavours from the stock and the aromatics, becoming soft and easy to blend. 

The blending process is another essential aspect. We recommend using an immersion blender to puree the soup directly in the pot. This allows you to better control the consistency.  

If you don’t own an immersion blender, a regular countertop blender will work just fine, though you may have to blend in batches. 

Another pro tip is to add the cream after you’ve pureed the soup. This allows you to assess the soup’s texture and consistency more accurately before introducing the cream. Remember, the cream should enhance, not overpower. It’s all about balance. 

Last but not least, the sautéing step shouldn’t be overlooked. The butter and olive oil in the recipe not only add flavour but also contribute to the soup’s luscious texture.  

When onions and garlic are sautéed until translucent, they blend more seamlessly into the soup, offering their sweet and aromatic profile without introducing unwanted texture. 

The road to achieving the dreamy creaminess in your Potato Leek Soup is a mindful combination of ingredient choices and cooking techniques. 

The Seasonal Versatility of Potato Leek Soup 

Potato Leek Soup is more than just a winter comfort dish; it’s incredibly versatile and can adapt to any season. The nature of the ingredients, the presentation, and even the temperature at which you serve the soup can make it either a hearty winter meal or a light summer appetizer. 

In colder months, the soup serves as a soul-warming dish. Its creamy texture and depth of flavour from ingredients like vegetable stock and leeks make it a cosy choice. It pairs well with crusty bread, creating a fulfilling meal that combats the chill in the air. 

As we transition into spring, the fresh chives used for garnish can come straight from your garden or local farmers’ market.  

It’s a way to bring in a burst of freshness to the dish, adding both flavour and a pop of vibrant green colour. You might even choose to make the soup a bit lighter by reducing the amount of cream added. 

When summer rolls around, consider serving this soup chilled. Yes, you heard us right. A chilled Potato Leek Soup makes for a refreshing appetizer or light meal. You can even enhance the summer vibe by adding a squeeze of lemon juice for a citrusy kick. 

Come autumn, think about adding some seasonal herbs like rosemary or thyme. These herbs bring a different aromatic complexity to the soup, aligning well with other autumnal dishes like roast meats or pumpkin-based sides. 

Regardless of the season, Potato Leek Soup remains a dependable dish in our culinary repertoire. Its adaptability makes it a true year-round staple that can be adjusted to suit various temperatures and flavour preferences. 

Elevate Your Potato Leek Soup with the Right Garnishes 

Let’s talk garnishes, those finishing touches that can elevate a simple bowl of Potato Leek Soup to gourmet status. While our base recipe uses fresh chives for garnish, there are myriad other ways to add an extra layer of flavour and visual appeal. Here’s the lowdown on some of our favourite garnishes. 

Croutons aren’t just for salad; they can add a crunchy texture contrast to your creamy Potato Leek Soup. Homemade is always better, and making your own croutons allows you to control the seasoning. Cut up some day-old bread into cubes, toss them in olive oil and your favourite herbs, then bake until golden. 

Sour cream or Greek yogurt are another popular choice. A dollop of either gives the soup a tangy twist and also looks quite pretty. If you prefer a vegan alternative, a swirl of coconut cream not only adds a tropical note but also contributes to the dish’s aesthetics. 

Cheese can be an excellent addition too, especially if you’re serving the soup as a main course. Grated Parmesan, cheddar, or even a sprinkle of blue cheese can bring an entirely new dimension to the dish. 

Don’t overlook fresh herbs other than chives. Parsley, cilantro, or even a sprig of thyme can add both colour and a burst of freshness. Alternatively, for a more exotic touch, consider a sprinkle of za’atar or a drizzle of pesto. 

Remember, garnishes aren’t just for show. They can dramatically change the taste profile of your soup, making each spoonful a delightful surprise. So get creative and don’t be afraid to experiment! 

Boosting the Nutritional Profile of Your Potato Leek Soup 

While Potato Leek Soup is undoubtedly delicious, it’s also worth noting that it can be a nutritionally balanced meal with just a few tweaks. Here are some tips on how to make your soup healthier without compromising on taste. 

Consider substituting some of the potatoes with cauliflower. It’s a lower-carb option that blends seamlessly into the soup, offering a similar creamy texture. Cauliflower also has a neutral flavour that allows the leek and other aromatics to shine through. 

Speaking of aromatics, garlic and onions not only provide flavour but also boast health benefits like anti-inflammatory properties. Don’t skimp on these; they’re good for you! 

Olive oil is another ingredient in our recipe that brings its own set of health benefits, including healthy fats. If you’re focused on a healthier lifestyle, you could opt to use only olive oil and omit the butter. 

We use vegetable stock in our recipe, but for an added health kick, why not go for a homemade bone broth? Rich in minerals and collagen, bone broth can give your immune system a boost. 

Lastly, spices like turmeric or ginger can be added for both flavour and health benefits. They are known for their anti-inflammatory properties and can add a subtle complexity to the soup. 

Incorporating these elements can make your Potato Leek Soup not just a comfort food but also a nutrient-packed meal. When it comes to health, every little bit counts. 

Making Potato Leek Soup in Different Types of Cookware 

When it comes to making Potato Leek Soup, the cookware you choose can have a considerable impact on the end result. While we’ve prepared our recipe in a standard stovetop pot, there are several other methods worth exploring, each with its own unique set of benefits. So let’s dive in! 

The pressure cooker is an excellent choice for those in a rush. It cuts the cooking time significantly, making it a quick and convenient option. Additionally, the high pressure helps the flavours meld together, resulting in a more robust taste. 

Slow cookers offer the opposite benefit: time. Letting the soup cook low and slow allows the flavours to develop fully, creating a rich, complex taste profile. Simply dump the ingredients in the morning, and by dinner time, you’ll have a perfectly simmering pot of Potato Leek Soup waiting. 

For those who want to add a smoky depth to the soup, cooking it over an open flame or a grill could be a unique approach. Fire-roasting the vegetables before adding them to the stock can impart a beautiful smoky flavour to your soup. 

The good old-fashioned Dutch oven never disappoints. Its thick walls provide consistent heating, making it ideal for simmering your soup to creamy perfection. Cast iron versions also add a little extra iron to your meal! 

Finally, for a touch of elegance and ease, a double boiler can be an unexpected but effective cooking medium. It offers gentle, even heating, reducing the risk of overcooking or burning, particularly when you add the cream. 

The Vegan Take on Potato Leek Soup 

There’s no reason Potato Leek Soup can’t be enjoyed by everyone, including those who follow a vegan diet. Here are some suggestions to transform our traditional Potato Leek Soup recipe into a fully plant-based delight. 

Start by replacing the butter with vegan margarine or additional olive oil. Either works as a 1:1 substitute and will sauté your onions and garlic just as effectively. 

When it comes to the cream, there are several plant-based alternatives that can still provide that silky texture we all crave. Coconut milk is a popular choice, adding a subtle, exotic note to the soup.  

Almond or cashew cream are other good options, as they offer a nutty undertone without overpowering the other flavours. 

For the stock, make sure to use a robust vegetable broth. Given that you’re omitting animal-based products, a hearty vegetable broth will ensure your soup still packs a flavour punch. 

Some might want to add protein to the soup, and tofu or tempeh make excellent additions. Simply cube and sauté them before adding to the soup. They’ll absorb the soup’s flavours and provide a satisfying bite. 

Fresh herbs like chives, parsley, and basil are already vegan-friendly and should be used liberally. They’ll add freshness, colour, and an additional layer of flavour to your vegan Potato Leek Soup. 

How Freezing Affects the Quality of Potato Leek Soup 

Preserving our scrumptious Potato Leek Soup for later use is a common concern for many. Freezing is an obvious choice, but understanding how it impacts the quality of your soup is essential. Here’s the breakdown. 

Firstly, the potato component presents an initial hurdle. Potatoes tend to become grainy when frozen and then reheated. It’s not a deal-breaker, but something to keep in mind. The texture might not be as perfect as freshly made, yet it remains palatable. 

Leeks, on the other hand, freeze quite well. You may notice a slight loss in texture but, overall, they maintain their flavour. If you’ve properly sautéed them before freezing, you’re in even better shape as the process helps to lock in the taste. 

The cream content is another point of consideration. Dairy can separate when frozen, leading to a less-than-ideal texture upon reheating. One workaround is to omit the cream when preparing the soup for freezing, adding it fresh when you’re ready to serve. 

Spices like black pepper and salt can become more potent when frozen. It’s advised to season lightly before freezing, and adjust the seasoning when reheating the soup. 

A crucial final step is the freezing method. Air is the enemy here. Utilising vacuum-sealed bags or airtight containers minimises freezer burn and maintains the quality of your Potato Leek Soup as much as possible. 

Incorporating Potato Leek Soup into a Balanced Diet 

While we often enjoy Potato Leek Soup as a standalone dish, incorporating it into a balanced meal plan offers various benefits. Here’s how you can go about it. 

Start with portion control. Our Potato Leek Soup is quite rich, particularly due to the cream content. By serving it in smaller portions, you can enjoy its richness without overindulging. 

To accompany the soup, consider adding a side of grilled chicken or tofu for protein. It offers a contrasting texture and extra protein, which creates a more rounded meal. 

Vegetables like steamed broccoli or a side salad can add freshness and fibre. Moreover, they are light enough not to overpower the flavours of the Potato Leek Soup. 

Grains like quinoa or brown rice can be served on the side or even added directly into the soup for a more filling option. They add a different texture and more fibre, turning your soup into a complete meal. 

Lastly, a fruit-based dessert can be a wonderful finale. The natural sweetness pairs beautifully with the rich and savoury tones of the Potato Leek Soup. Fresh fruit salad or a light sorbet can be a refreshing end to your meal. 

Check Out These Other Recipes 

If you’ve savoured every spoonful of my potato leek soup and are yearning for more comforting soups to warm your soul, then you, my friend, are in for a treat!  

Imagine wrapping your hands around a bowl of rich tomato soup; the tanginess of the tomatoes combined with a dash of cream will make you feel like you’ve just received the culinary equivalent of a hug. It’s like an embrace for your taste buds, trust me. 

Now, let’s talk about lentil soup, shall we? Oh, the heartiness of lentils combined with earthy spices is like a cosy blanket on a chilly day.  

It’s got that homey vibe that’ll make you think of family gatherings and laughter. If you’ve been under the weather or just need a bowl full of comfort, this one’s a must-try. 

Ah, and who can resist the fusion of flavours in a chicken corn soup? Imagine biting into tender chicken chunks and sweet corn kernels, floating in a broth that’s like liquid gold. It’s a combo that not only warms you from the inside but makes your whole day a little brighter. 

Of course, let’s not forget about the bread. Because what’s soup without its loyal companion, right? Let me tell you, my garlic bread is not your average slice.  

It’s a symphony of garlic, butter, and herbs toasted to crispy perfection. And if you’re craving something a bit more classic, my French bread will transport you straight to a quaint little boulangerie in Paris. Yes, the one with the dreamy, yeasty aroma wafting through the air. 

A journey of soups and breads that’ll have you swooning from the very first bite. Now, I’d absolutely love to hear your thoughts on these. Drop your comments below and let’s keep this delicious conversation going! 

Potato Leek Soup

Potato Leek Soup

by Nabeela Kauser
Craving comfort in a bowl? Look no further than our creamy Potato Leek Soup. Delightfully rich yet effortlessly easy to prepare, this dish makes for a versatile meal that can be tweaked to suit different tastes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine French
Servings 4
Calories 390 kcal


  • 500 g Potatoes Peeled and diced
  • 300 g Leeks Washed and sliced
  • 1 Onion Chopped
  • 2 cloves Garlic Minced
  • 1 litre Vegetable Stock
  • 2 tbsp Butter
  • 2 tbsp Olive Oil
  • 150 ml Single Cream
  • Salt To taste
  • Black Pepper To taste
  • Chives For garnish


  • In a large pot, heat the butter and olive oil over medium heat.
  • Add the chopped onion and garlic. Sauté for about 3-4 minutes until they become translucent.
  • Add the sliced leeks and diced potatoes. Cook for another 5 minutes, stirring occasionally.
  • Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for about 20-25 minutes or until the potatoes are tender.
  • Using an immersion blender, carefully blend the soup until smooth and creamy.
  • Return the soup to the stove and stir in the single cream. Heat it gently without boiling.
  • Season the soup with salt and black pepper according to your taste.
  • Serve hot, garnished with fresh chives.
  • Enjoy your delicious Potato Leek Soup!


When using the immersion blender, be cautious as the soup will be hot. You can also let it cool slightly before blending for safety.
This soup pairs wonderfully with crusty bread or a simple salad for a complete meal.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 390kcalCarbohydrates: 40gProtein: 5gFat: 25gSaturated Fat: 12gTrans Fat: 0.2gCholesterol: 57mgSodium: 1075mgPotassium: 746mgFibre: 5gSugar: 7gVitamin A: 2341IUVitamin C: 36mgVitamin D: 0.2µgCalcium: 96mgIron: 3mg
Keyword Cooking, Food, Healthy, Leek, Potato, Recipe, Vegetables, Vegetarian, Winter
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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