Potato Leek Soup

5 stars based on 85 votes

potato-leek-soup

It rained, sleeted and snowed all day last Saturday, and I loved it every minute of it. The kids stayed in their pajamas and watched movies all day, my husband made a roaring fire (and filled our house with smoke, but that’s another story) and I made a big pot of Potato Leek Soup. What better way to spend a blustery October day?

Potato Leek Soup, or Potage Parmentier, is a French classic. It’s one of the first dishes I learned to make in culinary school, right after a proper omelet, because it’s an essential base soup in French cuisine. Add watercress for Watercress Soup, serve it chilled for Vichyssoise, or top it with bacon, fried leeks, fresh herbs or diced vegetables. There are endless variations — just use your imagination to make it your own.


Potato-leek-soup-2

It’s simple to make, but first you have to deal with the leeks. They’re notoriously sandy and dirty, and very good at hiding it, so be sure to wash them well. Start by cutting off and discarding the root ends and thick dark green parts.

Potato-leek-soup-3

Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that’s tucked inside.

Potato-leek-soup-4

To make the soup, melt the butter in a large soup pot, then add the chopped leeks and garlic and cook until soft and wilted. They’ll start off looking like this.

Potato-leek-soup-5

And end up looking like this.

Potato-leek-soup-6

Next, add the potatoes, stock, bay leaves, thyme, salt and pepper. Bring to a boil, then cover and simmer for 15 minutes, until potatoes are tender.

Potato-leek-soup-7

Purée the soup with a hand-held immersion blender (or in a regular blender) until smooth.

Potato-leek-soup-8

Finally, add the heavy cream. You can reduce the amount if you’d like but I wouldn’t leave it out completely. Cream makes the soup wonderfully silky, rich and smooth. Just add it little by little until the soup tastes good to you.

Potato-leek-soup-9

Bring to a simmer, then taste and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh thyme, chives or anything you like.

potato-leek-soup-1

Potato Leek Soup

Servings: 6

Ingredients

  • 3 tablespoons unsalted butter
  • 4 leeks, white and light green parts only, roughly chopped
  • 3 cloves garlic, peeled and smashed
  • 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
  • 7 cups low sodium chicken or vegetable broth (best quality such as Swanson)
  • 2 bay leaves
  • 1 sprig fresh thyme, plus more for garnish if desired
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup heavy cream
  • Chives, finely chopped (optional)

Instructions

  1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  2. Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  3. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
  4. Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 420
  • Fat: 23g
  • Saturated fat: 13g
  • Carbohydrates: 47g
  • Sugar: 4g
  • Fiber: 5g
  • Protein: 11g
  • Sodium: 512mg
  • Cholesterol: 70mg

Reviews & Comments

  • Can I freeze this soup after cooking it!

    - Lise McCaffrey on September 23, 2016 Reply
    • Hi Lise, this soup can be frozen, but add the heavy cream when you’re reheating the soup.

      - Jenn on September 23, 2016 Reply
  • 5 stars

    Just made this soup and it was a hit! Will definitely add this to my meal rotation. Followed your recipe, only adding a little fresh nutmeg at the end, perfect!

    - Heide on September 22, 2016 Reply
  • 4 stars

    Use 2 ENTIRE Leeks!
    I recently went to a farm where you harvest your own veggies. I harvested 2 beautiful leeks with all their greens still attached. I don’t know why every leek recipe has you throw out the wonderful green leaves. I tasted the green leaf and it tasted just like the white portion. So, long story already too long, I used 2 entire leeks instead of 4 leeks that this recipe calls for. The soup tasted so good that my very picky 3 and 2 year old kids gobbled it up. Oh, and most of the nutrients in plants are in their green leaves so do your selves a big favor and use the entire leek and save yourselves some $ too.
    My husband prefers to have soups without the dairy (he saves he can savor the ingredients better) so I leave the cream out and add it to our bowls. If you are serving to folks who can’t do dairy, this is a great way to serve this soup.
    To help amp up the flavor of this soup, add a big dollop of Organic Better than Bouillon chicken base. It’ll add a nice rice flavor.

    - Jamie on September 19, 2016 Reply
  • 5 stars

    This is an excellent recipe! I recently went to Ireland and had delicious potato leek soup made by a professional chef and this recipe tastes just like it!

    - Kathryn on September 4, 2016 Reply
  • Just wondering is the 420 calories for all 6 servings or just for 1 serving?

    - Aheff on August 30, 2016 Reply
    • Hi Aheff, it’s 420 calories per serving.

      - Jenn on August 30, 2016 Reply
  • 5 stars

    Wonderful. My only addition is fried bacon (who doesn’t love the taste?). Also added at the end some green onions after puréeing. Love the added texture. A sprinkle of cayenne added a little oomph. Definitely will make again.

    - JohnRascal on July 23, 2016 Reply
  • 5 stars

    So good! Its so easy to make too. I made it in a cast iron pot and had it on the stove all day,the n added the cream at the end. Wonderful!!

    - Tracey on July 16, 2016 Reply
  • 5 stars

    Jenn, do you know if this soup would freeze well? I’m trying to find some great recipes to prepare and have frozen for after having a baby. Other than this recipe, do you have others that you would suggest? (I have loved everything I’ve tried from your website).

    Thanks for your time and help!!

    PS – this is one of my family’s favorite soups!

    - Jennifer Monson on July 13, 2016 Reply
  • 5 stars

    Excellent soup! Made it 4 times already. My kids love it.

    - Anna Philip on July 13, 2016 Reply
  • 5 stars

    Amazing recipe! We followed the recipe right up until the blending-decided it would be great without it, whole family of picky eaters loved it!

    - Myusername on June 25, 2016 Reply
  • Please could you verify the equivalent measurement for the chicken broth of 7 cups. How does this translate to the uk measurements
    Thank you :o)

    - Charlotte on June 21, 2016 Reply
    • Hi Charlotte, I’ve added metric conversions for all necessary ingredients in the recipe. To find them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Enjoy!

      - Jenn on June 21, 2016 Reply
  • 5 stars

    making tonight, smells great so far! One question.. Where is that beautiful placemat/napkin? from? I love it!

    - cookin'mama on June 16, 2016 Reply
    • Glad you like it. It’s from Pottery Barn (but it’s pretty old, so not sure they still carry it)!

      - Jenn on June 17, 2016 Reply
  • 5 stars

    The recipe is great! Can I use creme fraiche instead of heavy cream? Any differences between these two types of cream? Thx.

    - Chloe Tang on June 13, 2016 Reply
    • Hi Chloe, Creme fraiche is thicker, but it should work here. Enjoy!

      - Jenn on June 15, 2016 Reply
  • 5 stars

    Absolutely yummy recipe and really easy!

    - Monique on June 8, 2016 Reply
  • 5 stars

    I have made this soup twice, it’s a great recipe, plus it is so simple to make. Thank you for sharing!

    - Nicole on May 30, 2016 Reply
  • 5 stars

    Hi there, I’m wondering if you take out the bay leaves and thyme before blending? I’m going to try this soup out this week. Thank you :)

    - Nat on May 28, 2016 Reply
    • Yes Nat, you take both out before blending. Enjoy!

      - Jenn on May 28, 2016 Reply
  • 5 stars

    I made this soup for dinner tonight and the whole family loved it, including our kids (ages 5-9)! I didn’t have a sprig of fresh thyme, so I put in ~2 tsp dried thyme leaves. I used salted butter for sauteing the vegetables, and chicken bullion for my stock base, so I reduced the salt to 1/4 tsp. And I used 1% milk instead of the cream. It turned out delicious!

    - Judy Small on May 13, 2016 Reply
  • 5 stars

    Can this potato/leek soup be frozen?

    - Dolores Kirby on May 3, 2016 Reply
    • Sure Dolores, the soup can be frozen; just add the heavy cream when you’re reheating the soup. Hope you enjoy it!

      - Jenn on May 4, 2016 Reply
  • 5 stars

    Awesome for a cold rainy spring day in Santa Fe! I added some fresh celery leaves and used herbs de Provence, a pinch of rosemary, and a pinch of sage. I substituted 1/2 cup of milk mixed with 1/2 cup of half &half instead of heavy cream and it was just as tasty and a little lighter. My family of four kept eating until it was all gone!

    - BRAD on May 1, 2016 Reply
  • 5 stars

    This soup is absolutely delicious. I actually think it tastes better on the second day once all the ingredients get time to meld together. I like to add a pinch of crumbled bacon and cheddar cheese to the top. Yum! I have frozen this soup with the heavy cream in single batches. I find you just need to whisk the soup when reheating and it all comes back together. I will be making this for years to come.

    - Sandy D on April 30, 2016 Reply
    • 5 stars

      Thanks for the info, Sandy D. I added the cream in accordance with the recipe. I now have a giant vat of soup with no possible way to eat it all. I’m relieved to know that I can freeze it even with the cream added in. This soup was the perfect vehicle for all the leeks I’ve gotten in my CSA share. At the suggestion of my boyfriend, I added bacon and some cheddar cheese. Really delicious.

      - Katherine O on August 29, 2016 Reply
  • 5 stars

    Excellent potato soup. I used non-fat half and half instead of heavy cream. I think the Yukon potatoes are the very best to use in this recipe. Delicious!

    - Betty on April 24, 2016 Reply
  • 5 stars

    This recipe turned out great, and I already had a great potato leek soup recipe that I was hesitant to deviate from today. I used a teaspoon of dried thyme in an infuser ball since I didn’t have fresh. I also used half and half because it’s hard to find cream without carrageenan in my area. I simmered for at least 30 minutes after adding half and half. It seemed to really help the flavor in addition to thickening the soup.

    - Mallory on April 6, 2016 Reply
  • Can you freeze this soup?

    - Donna Reid on April 4, 2016 Reply
    • Yes, this soup can be frozen, but add the heavy cream when you’re reheating the soup. Enjoy!

      - Jenn on April 5, 2016 Reply
  • 5 stars

    My French friend came to stay with me for a couple of weeks; this is only thing he ever requested more of next meal! haha

    - Danielle on March 28, 2016 Reply
  • 5 stars

    Delicious!

    - Caroline on March 26, 2016 Reply
  • 5 stars

    Best potato leak recipe I have cooked. Thank you for sharing!

    - Lee on March 22, 2016 Reply
  • 5 stars

    Being a novice cook, I really appreciated the step-by-step photos of how to make this delicious (!) leek soup, especially which part of the leek to use. I admit to being a novice cook, but I am am not a novice in good eating—and this IS a great recipe. Love the idea of not skimping on cream!
    —Once Upon A Time Novice Cook NO MORE (thanks to Once Upon A Time Chef!!!)

    - LLB on March 7, 2016 Reply
  • 5 stars

    Made this soup tonight for the first time. Loved how it came together so easily, and my husband and daughter enjoyed it.

    - Ciara on March 3, 2016 Reply
  • 4 stars

    Excellent- added 5 pieces of bacon- perfect.

    - Paul on March 2, 2016 Reply
    • 5 stars

      Thanks Paul for the tip! wow! delicious! bacon is a tasty treat to put in any hearty soup y’know!

      - johnathan on April 2, 2016 Reply
  • 5 stars

    Great soup especially for a ill one and elderly Children like it also with some added side crunch I found(celery or others) I did not add a thing different to it except my own chicken stock… :D enjoy

    - nancy on February 28, 2016 Reply
  • 5 stars

    Very tasty & satisfying meal.

    - Justina on February 20, 2016 Reply
  • 5 stars

    five stars!

    - Kate on February 14, 2016 Reply
  • this is the best recipe and this is my favourite soup now! My family and guests loved it! Thank you from all of us!

    - Kate on February 14, 2016 Reply
  • 5 stars

    Looking for a recipe I made in the 80’s and this was the closest! Added a splash of lemon juice at the end…heavenly!

    - Jeannie D on January 22, 2016 Reply
  • 5 stars

    I had bought leeks a few days ago and came home to look up a recipe to use the leeks. I found this one, thought I’d give it a try, plus I had all the ingredients. Made it, was very easy, and it was amazing. Family loved it, no leftovers.

    - Brafberi on January 21, 2016 Reply
  • 5 stars

    Excellent! My entire family raved!

    - Shelley on January 20, 2016 Reply
  • 5 stars

    Made this tonight and it was yummy! My husband asked for seconds! Quick, easy and great for a cold winters night.

    - Frances on January 19, 2016 Reply
  • 4 stars

    Just made this too! Easy, quick and delicious. We’re headed out for a long weekend in NYC and plan to let this sit in the fridge for a nice dinner for when we come home! Yum!

    - Erin on January 13, 2016 Reply
  • 5 stars

    Another fantastic and simple, clean recipe. I have yet to make any tweaks to any of your recipes–and I live with a bunch of well qualified food critics. THANKS AGAIN!!!

    - Joy on January 10, 2016 Reply
  • 5 stars

    Thank you. Just made your version today and it is the best.

    - Maria on January 9, 2016 Reply
  • I tried this soup and it was delicious! On a whim I decided to add some fresh rosemary to it…it was a really nice touch I thought. Also when it came time to serve, I had some grated Romano cheese on the table that people could sprinkle on the soup if they wished.

    - Els Lizarzaburu on January 9, 2016 Reply
  • 5 stars

    This is absolutely delicious! My 9 year old very picky son loved it! I’ll definitely make this again.

    - Tracy on January 7, 2016 Reply
  • 5 stars

    I made this last winter and my boyfriend begged me to make it again (it’s his favorite). I’m making it tonight again so perfect for cold Canadian winter days! I like using the chicken broth to it, as it adds such a nice flavor to the creaminess. This one is definitely on my top 5 favorite soup list!

    - Stephanie on January 6, 2016 Reply
  • I made this soup today and it was delicious! Thank you for sharing!!

    - Naomi on January 1, 2016 Reply
  • 5 stars

    Absolutely amazing! Used heavy whipping cream, created a creamy texture. Best soup I have ever made.

    - Bridget on December 20, 2015 Reply
  • In your leek soup recipe you say to use 2 lbs. of potatoes… how many cups of 1/2″ chopped potatoes does this equal? Is it really necessary to use Yukon Gold?

    - Gail on December 19, 2015 Reply
    • I think it should be about 4 – 5 cups, but I would based it on the weight of the potatoes. The Yukon Gold potatoes add a nice creaminess to the soup, but you could use other potatoes if you prefer.

      - Jenn on December 20, 2015 Reply
    • 5 stars

      I used red potatoes and didn’t even need cream, but I still used 1/2 and 1/2. Very creamy and delish!

      - Tracy on January 7, 2016 Reply
  • 5 stars

    I am making this soup right now, and I cannot wait to taste it!! I am following this recipe exactly and my home smells wonderful! I already know its going to taste excellent and my family will love it, thank you so much!!

    - Katy on December 10, 2015 Reply
  • 5 stars

    Very nice. I substituted Earth Balance and organic coconut milk for the dairy, used my own chicken stock and thyme. Both delicate and flavorful. Thanks.

    - Jackie on December 8, 2015 Reply
  • 5 stars

    I liked the leek soup! And it is all turned out good! I as well having a good rainy day and enjoying this luxurious soup with my hubby!

    - Ksusha on November 30, 2015 Reply
  • 5 stars

    First time making this and family loved It. So good I am going to make it again.

    - Linda Newman on November 28, 2015 Reply
  • 5 stars

    I made this for Thanksgiving and it’s really good. I saw that it only serves 6 so I made it with 3lbs of potatoes (mix of red and yellow as I couldn’t find yukon gold) and about 7 or 8 leeks (the ones I got were pretty skinny) since there will be more people. I wanted to top it with bacon so I cooked the bacon in the Dutch oven first where I will be cooking the soup then wiped off the grease and proceeded with the recipe. I added 4 14.5oz cans of broth and one cup of water. I used a blender as I don’t own an immersion blender. I finished it off with only about 3/4 c of cream (I didn’t measure but I thought the soup consistency was good enough for me with that amount). The end result was very good. I saw one commenter added vinegar for an acidic kick so I added about a tsp of red wine vinegar in my bowl and that was also good. It’s all about your preference. The soup as is is really tasty and everyone liked it. I won’t hesitate to make it again.

    - Katrine on November 28, 2015 Reply
  • 4 stars

    Wonderful recipe. Made it tonight and it was lovely!

    - Prissy Muskoka on November 26, 2015 Reply
  • Can I make the soup exactly as is (i.e. with the cream) and reheat a couple days later?

    - ewittman on November 24, 2015 Reply
    • Yes, feel free to make it ahead and refrigerate.

      - Jenn on November 25, 2015 Reply
    • 5 stars

      Not only can one refrigerate it, one can freeze it. We’ve done this twice now with leftover soup. As is typical with a frozen soup, it looks a bit odd when it first thaws. But after heating and stirring, it’s delicious.

      - Gordon on January 17, 2016 Reply
  • 5 stars

    What a fun and easy recipe! The only thing I did different was add more butter when initially cooking the leeks and garlic. Delicious!

    - Elise Glassett on November 22, 2015 Reply
  • 5 stars

    We got leeks in our farm share and I had no idea what to do with them. Coincidentally, we also got potatoes, thyme, and parsley (not in the recipe but it worked really well).

    The only other thing I did differently was use a hand held masher instead of a blender, giving it more texture.

    YUM. This will definitely be a new winter staple.

    - Amanda on November 16, 2015 Reply
  • 5 stars

    After a recent visit to my local farmers market I was inspired by a bunch of beautiful leeks I purchased. Without fail, you provided the perfect vehicle for a culinary masterpiece in the form of your Potato Leek soup recipe. I followed your recipe as listed, and it was magnificent. Once Upon a Chef is my “Go To” for no fail recipes. Your site is regularly recommended to friends.

    - Juliane McDavid on October 29, 2015 Reply
  • 5 stars

    Turned out perfect!!!

    - Conni Angsten on October 25, 2015 Reply
  • 5 stars

    So I want to add either bacon or ham, do you suggest pre-cooked meat and just tossing in at the end?

    - Jill on October 25, 2015 Reply
    • Hi Jill, I would cook the bacon separately until nice and crisp, and then serve it as a garnish on top of the soup.

      - Jenn on October 27, 2015 Reply
    • 5 stars

      Agree with Jenn, cook, drain and crumble the bacon first before adding it. Otherwise it will be rubbery. Of course if one really wants to ramp it up, use bacon grease to saute the leeks and garlic!

      - Gordon on November 17, 2015 Reply
  • 5 stars

    I have made several from this site and each one has been spot on exactly as written. The author does a great job with seasoning, which I think can be difficult for a home cook, and it really makes a difference.
    This soup is delicious and my family loved it.

    - PEB on October 21, 2015 Reply
  • 5 stars

    Made exactly as published and turned out wonderfully. Added a tad of garlic-pepper blend to kick it up a notch. Leftovers are even better. What a beautiful soup that’s extremely easy to make with minimum ingredients. Next time, might sprinkle some bacon bits or bacon-seasoned croutons. Yum. Cant wait

    - JohnRascal on October 18, 2015 Reply
  • 5 stars

    I have made this soup twice in two weeks because my whole family LOVES it – even my daughter who hates everything I make! I belong to a CSA and received more potatoes than what was called for in the recipe so I added a few more leeks, an onion, and more broth. I started out rendering bacon and using the fat instead of butter, then saved the bacon as a garnish. I also used part veg broth and part chicken broth. Added dried thyme at the end and less cream to keep it a little lighter. I have made many potato leek soups before, which were just eh. This one is fabulous!

    - Carissa on October 13, 2015 Reply
  • 5 stars

    I made this soup the other night and loved it. It is easy to make and comes out creamy and flavorful. I had some smoked salmon which I placed on the bottom of the bowl, poured the soup over and topped with fresh dill. The combination was divine.

    - Kathy Y. on October 10, 2015 Reply
  • can I freeze this soup ……should i freeze before adding the cream or can I freeze after adding cream??

    - Elaine on October 5, 2015 Reply
    • Hi Elaine, Yes, best to freeze before adding the cream.

      - Jenn on October 6, 2015 Reply
  • 4 stars

    Made exactly as written except had red potatoes on hand. Delicious! Made a TON of soup, wish I had only added cream to the small portion we ate so it would keep and reheat better. Guess I’ll just have to share with a friend! :)

    - Leslie on September 24, 2015 Reply
  • 4 stars

    This soup is good, but it desperately needs a kick, in the form of an acid. I had no white wine on hand, so I added white wine vinegar capful by capful. At about 1/4 cup (maybe less), I had hit exactly the right note. I did have to simmer the recipe down, too.

    - Angelica on September 20, 2015 Reply
  • 5 stars

    Great tip on how to cut leek – I didn’t know! :) My 1-year-old loves this recipe!

    - Gabi on August 31, 2015 Reply
  • 5 stars

    Wonderful recipe!

    - Susan on August 18, 2015 Reply
  • 3 stars

    It was okay but I feel the potato overpowered the leek flavor and wasn’t thick enough for my liking

    - Faith on July 23, 2015 Reply
    • Agree

      - Carol on January 12, 2016 Reply
      • 5 stars

        Mine was perfect in all ways. Not to thick or too thin. Used russets because I had them plus one cup of whipping cream. Incredible soup. Looking forward to using the potatoes recommended. The hand held immersion mixer produced a lovely silk finish. Thanks for sharing this recipe.

        - Pat on April 15, 2016 Reply
  • 5 stars

    Delicious, reminds me of my nana’s. My guests did to stop saying mmmmm with each spoonful. Thank you for a wonderful recipe. I will make again and again .

    - Carole on July 16, 2015 Reply
  • 5 stars

    Roughly how many calories are in this meal per serving??

    - Deborah on May 30, 2015 Reply
    • Hi Deborah, Check back on the page; I’ve added the nutritional data. Hope that helps :)

      - Jenn on June 2, 2015 Reply
  • 5 stars

    This is the best potato leek soup I have ever made. My husband called it a Masterpiece. Thank you so very much.

    - Jill on May 17, 2015 Reply
  • 5 stars

    So.Good. I never used to put thyme or garlic in my potato & leek before so when I saw this recipe I was excited to try it. Especially good with home grown ingredients! Yum.

    - bec on May 14, 2015 Reply
  • Hi Jenn,
    Can I make this soup a few days ahead and then just reheat with the cream before serving? Also would your cheddar soda bread match this for a lunch meal?
    Thanks, Mandy.

    - Mandy on April 14, 2015 Reply
    • Hi Mandy, Yes and yes :)

      - Jenn on April 14, 2015 Reply
  • 5 stars

    Thanks for this recipe Jenn. Now that my sons are away at college, I am constantly looking for recipes that are good for just my husband and I. This is a great one. It’s delicious and filling enough for those cold days and yet quick and easy enough so not to fluster the busy cook. I’m signing up for your newsletter immediately!

    - KCofNJ on April 13, 2015 Reply
  • 5 stars

    Outstanding. Classic. Perfection. (And the recipe makes a generous amount of soup.)

    - Pam on March 31, 2015 Reply
  • 5 stars

    It is simply THE BEST! My 20 year old son can’t get enough of it. I serve with crusty bread which I rub with EVOO, sliced garlic & cover w/ whatever cheese I have on hand & broil until bubbly. Yum. Now, I have to double the recipe so there are leftovers for him & friends!

    - Cindy on March 30, 2015 Reply
  • 5 stars

    This recipe is amazing!! It cannot be easier. And the flavor is really spot on.

    - Luis on March 24, 2015 Reply
  • 5 stars

    This soup is a great one for people who live alone and don’t want to make too much. It has a great flavor and it sits well in the fridge for a few days.

    Once I followed the recipe and it was delicious and gone that meal.

    Once I only had certain items available and I was leaving town soon so I didn’t want to go grocery shopping before I left. While different it still turned out great. I ate the whole thing myself for 5 days and never tired of it. I had chopped frozen leek from Trader Joes’s which was under the amount of leek needed so I added a couple chopped sweet onions and sauteed together. I only had red potatoes and put them in skins and all. I didn’t have any heavy whipping cream – I wish I did as it is delicious, but I added some milk and it made for a lighter soup. Jenn’s recipes are amazing and already perfected and I feel bad stretching this one as much as I did, but it turned out really great.

    - Christina on March 19, 2015 Reply
  • 5 stars

    Wow! This soup is super easy to make and tastes amazing! Cut no corners. Less then hour from start to finish. Will make this again and again!

    - Lisl on March 5, 2015 Reply
  • Hi, tried and liked it! Question: leeks come in various sizes especially in different regions. For 4 leeks in the recipes, roughly how many cups when chopped please? Thank you.

    - Irene on March 3, 2015 Reply
    • Hi Irene, One leek is approx. 2 cups. Hope that helps!

      - Jenn on March 5, 2015 Reply
      • Hey Jenn –

        Just wanted to clarify, did you mean that FOUR leeks is two cups? I’ve never yielded 2 entire cups from one individual leek. Maybe the leeks you are getting are much much bigger than mine (but just picked up my CSA share and some more from my market and about 6 leeks are just under 2 cups). Was hoping to clarify how many for this particular recipe. Did you mean 8 cups of chopped leeks for this?

        - Cynthea on October 19, 2015 Reply
        • Hi Cynthea, Where are you seeing 2 cups? 4 standard leeks will work just fine.

          - Jenn on October 20, 2015 Reply
  • I don’t eat dairy , can I use almond milk , as I can’t use the cream ?

    - Nicci on February 21, 2015 Reply
    • Hi Nicci, Yes but I would taste it first before adding it; you may find that you’re happy with it as is.

      - Jenn on February 21, 2015 Reply
  • 5 stars

    I made this soup a few weeks back but didn’t have thyme so used a madras curry powder, it was wonderful, my youngest grandson just kept eating it!!! I am making again and wondered if I could add mushrooms, if yes then how would I do it.

    Thanks
    Lin

    - Lin on February 19, 2015 Reply
    • Glad you all enjoyed it, Lin. You can sauté the mushrooms and add them at the very end.

      - Jenn on February 19, 2015 Reply
  • 5 stars

    Loved this soup! Love the original and wanted to see if there was a way to get the smoky bacon taste without adding the bacon itself. A touch of smoked paprika to the bowl when served was heavenly.

    Coldest day of the winter was no match for this yummy comfort food.

    - Jen on February 15, 2015 Reply
  • 5 stars

    This soup is absolutely wonderful. I give it a five stars for sure…worth the try! Yummy!

    - Sylvie Major on February 8, 2015 Reply
  • 4 stars

    Try adding 4-5 cloves of minced roasted garlic to the soup for extra flavor.

    - Craig on January 29, 2015 Reply
  • 5 stars

    Just made this tonight and it was absolutely divine! Thank you so much!

    - Erin Fesperman on January 28, 2015 Reply
  • This is my third time, although a little time consuming I love making it!!!! I also add bacon to the pot then in the bowl with the onions I add bacon crumbs and a teaspoon on shredded cheese.
    To make it healthier and have something a little different I add broccoli on the next day.

    - Bonita Sanchez on January 19, 2015 Reply
  • 5 stars

    I made this for my lunch and it was wonderful! I had to sub russet potatoes – I’m sure Yukon Gold’s are creamier, but I had no complaint about the russets. Also used my own homemade chicken broth. I added a splash of white balsamic for an “acid” and thought that really upped all of the flavors. Also topped with some bacon crumbles.

    On top of being delicious, it is easy!

    - Liz on January 11, 2015 Reply
  • Can I use red skinned potatoes? Or will it change the consistency/flavor?

    - Lana on January 7, 2015 Reply
    • Hi Lana, I think it would be ok.

      - Jenn on January 8, 2015 Reply
  • Hi Jenn,
    Not sure if the top green leafy part of the leek can be eaten. Should I discard them or cook them?
    Also, do you think cauliflower go well with potato? If yes, how many grams of cauliflower should I add to this recipe? Thanks in advance for your help.

    - helen on December 30, 2014 Reply
    • Hi Helen, You want to use the white and light green parts only; discard the the dark green tops. Cauliflower is a good substitute for potatoes. I would not add it in addition to the potatoes or the balance of flavors will be off, but you can substitute some of the potatoes with cauliflower.

      - Jenn on December 31, 2014 Reply
  • 5 stars

    Just made potato leek soup tonight and it was just fabulous. What a great base it would make as well. We talked about varying it by adding ham, or corn and chicken or bacon bits with some potato chunks. I am so happy I found your site. Tomorrow I’m trying your Caesar dressing.

    - Culleoka on December 26, 2014 Reply
  • 5 stars

    I just wanted to let you know how much we love this soup. I serve it with homemade croutons. My kids get so excited when they see the ingredients in the fridge because they know what’s for supper. Thank you for a great recipe.

    - Laura Gay on December 19, 2014 Reply
  • Hi,

    What happens if I don’t have thyme? Is it ok if I leave that out? Thx!

    - Sammy on December 16, 2014 Reply
    • Hi Sammy, Might just be a little bland. You can add other herbs if you have them.

      - Jenn on December 16, 2014 Reply
  • 5 stars

    The soup is perfect on a cold rainy day. It’s thick and hearty. I wouldn’t change the recipe in anyway!

    - Cool tree on December 14, 2014 Reply
  • I have one very large leek…how can I make potato leek soup using only one leek?

    - Linda on November 29, 2014 Reply
    • Hi Linda, I think it would work if you cut the recipe in half. Otherwise you might have to add an onion or some shallots so the soup doesn’t turn out bland.

      - Jenn on November 29, 2014 Reply
  • 5 stars

    I first tried this soup as an appetizer at my rehearsal dinner and loved it. This recipe was easy to follow and turned out delicious! We will make this one again. So far I’ve made the hummus and this soup, up next for Thanksgiving is the French Apple Cake!

    - Julie Fluegel on November 24, 2014 Reply
  • Can you prepare this soup ahead of time and freeze it?

    - Kerri bilyeu on November 16, 2014 Reply
    • Hi Kerri, Yes, it’s fine to make the soup ahead of time and freeze. It may separate a bit when you defrost it but should come together again when you reheat it. Hope you enjoy!

      - Jenn on November 16, 2014 Reply
  • 5 stars

    I made this soup for my family and it was delicious! My husband is from Paris so I am often hesitant to make French recipes (unless they come from his mother!) because they are not authentic enough for him. However, he gave this soup 5 stars and we enjoyed leftovers for a few days. I love your recipes and I have shared your website with friends!

    - Patrice on August 30, 2014 Reply
  • I’ll be glaԀ to be a visitant of those unadulterated site!
    , thanks for that reɑson гare іnformation!

  • This is excellent, and adaptable to have-in-the-garden accents. I originally made this on our first crisp day while our parsley was still lovely — it was substituted for the chives. Simple, delicious, and great for leftovers.

    - Jean on November 14, 2013 Reply
  • My sons favorite. Although at the end i add back some diced potatoes to make it a little more substantial for him. Perfection!

    - kelly almasy on November 7, 2013 Reply
  • My daughter, who is a vegetarian, loves this soup. I first learned to make this soup from “The vegetarian 5 ingredient gourmet” by Nava Atlas. My daughter requests this soup all the time, I just delighted to try different way to enhance this soup and it turned that she love love it so….much. Thank you so much for your guidance..

    - Doreen on September 12, 2013 Reply
  • I live in southern California where it’s a rare occasion if it rains. However; when it does I make this! I actually made this dish this past Thursday and I served it with turkey/pesto panini’s. Kids LOVED. The only thing I changed is the salt and pepper amount. Kids like or more hearty!

    - Ashley N on March 9, 2013 Reply
  • I participate in a food coop – bountifulbaskets.org – and I just happened to get potatoes and leeks this week. I made this soup with your cornbread, and it was fantastic. I like chunky soups, so I didn’t puree it; and it tasted absolutely wonderful. Thank you for all of your fabulous recipes, Jenn. I brag about you all the time — how you’ve turned me into such an amazing cook/baker. Couldn’t have done it without you!! :)

    - Wendy L. on February 22, 2013 Reply
    • Thank you, Wendy! So nice to hear!

      - Jenn on February 24, 2013 Reply
  • Do pre-cooking the leeks give the soup more flavor than just cooking them with the potatoes?

    - keith on February 10, 2013 Reply
    • Hi Keith, I always cook my onions or leeks in butter before adding the other ingredients. It helps them mellow out and develop nice flavor.

      - Jenn on February 10, 2013 Reply
  • I was looking to jazz up the way I make potato leek soup and I stumbled onto your bolg and onto this soup. It was fantastic! Great recipe!

    - Marcella on December 12, 2012 Reply
  • Great soup, made it over the THanksgiving holiday. My sister is lactose intolerant so I left out the heavy cream at the end, everybody loved it. Thanks so much

    - Theresa on November 25, 2012 Reply
  • Making this tonight!! Found you on Pinterest :) Thanks for the recipe!!!!

    - The Redneck Princess on October 23, 2012 Reply
  • I love potato leek soup, I’m in heaven!!!!
    I just add a bit of crispy bacon and some shredded cheese to top it off. So good.

    - Liz on October 2, 2012 Reply
  • This recipe is perfection. It is sooo reliable and so good. I started adding a dash of truffle oil to it and it took to to the next level – amazing! Highly recommend! We eat this as a main with a crusty bread and love it!

    - CareyS on June 20, 2012 Reply
  • Hello. I followed this recipe exactly and it is sooooo good – light, yet hearty and satisfying. We sprinkled Parmesan/Romano cheese on top to add a little subtle salty, tangy taste. My husband and daughter had 3 bowls each. Now I have to try some of your desserts. Thanks for inspiring me to get excited about cooking!!! =)

    - Heidi on April 5, 2012 Reply
  • I can’t believe I haven’t made this yet, but I have to say that leek is my favorite vegetable! And leek soup is one of the best!

    - Claudia on March 5, 2012 Reply
  • When there are so many recipes out there for a particular dish, I love finding one that stands out as simple and delicious. This will now be my go-to for this soup (and is the primary reason why I’m now looking for a great immersion blender for my kitchen!).

    - Cynthia on March 2, 2012 Reply
  • This is now my default recipe for potato soup. My husband said I should make this at least every few weeks. We all love it.

    - Donna on March 1, 2012 Reply
  • This traditional soup is one of my all time favorites. I had always used the recipe in my joy of cooking, but since I love your recipes so much, I decided to try this one out. I think the thyme really gave it what it needed.

    - Rachel on March 1, 2012 Reply
  • I love soups and can’t wait to try this one :o)

    - Lorraine on March 1, 2012 Reply
  • I had added this to my soup list when you first posted this. Today was the perfect chilly, rainy day for soup. Made this and it is as awesome as it looks in those pictures! Love all the vegetarian recipes that you post :).

    - Sri on January 17, 2012 Reply
  • Well, I made this soup tonight (with chicken broth) and my husband loved it! He added bacon bits and a little more black pepper and ate it as a meal. Thank you so much!!

    - Kim on December 26, 2011 Reply
  • Either one is fine, Kim :)

    - Jennifer on December 22, 2011 Reply
  • You listed chicken stock in the recipe, but the picture shown is chicken broth. Which should it be or doesn’t it make a difference?

    - Kim on December 22, 2011 Reply
  • Just an update. I made this soup when my daughter came home for Thanksgiving and it was a big hit. Best potato soup I ever made. She took the remainder home with her. This one is a keeper!

    - Ellen on November 28, 2011 Reply
  • My daughter is home for Thanksgiving and has requested Potato Leek soup to take back to VA. I’m going to make this on Saturday so she can have it for dinner on Sunday when she gets back to VA. I enjoy your blog very much. Thanks for sharing your recipes.

    - Ellen on November 24, 2011 Reply
  • I adore this soup. I first learned to make it by watching Juila Child. I’d forgotten about it through the summer. Thanks for the reminder!

    - Linda in KS on November 3, 2011 Reply
  • This looks heavenly! I love potato soup :)

    - Ashley @ Wishes and Dishes on November 3, 2011 Reply

Add a Review or Question

Hungry for More?

Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

Your email address will never be used for any other purpose.
Curious? See a sample newsletter.