Potato Leek Soup

Tested & Perfected Recipes

A French classic, this creamy potato leek soup is quick, easy, and delicious!

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.

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 potage au cresson, 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.

What You’ll Need To Make Potato Leek Soup

how to make potato leek soup

How To Make Potato Leek Soup

Potato leek soup is 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. 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.

how to make potato leek soup

Once the leeks are clean, roughly chop them — you should get about five cups of chopped leeks from four large leeks.

how to make potato leek soup

To make the soup, melt the butter in a large soup pot, then add the chopped leeks and garlic.

how to make potato leek soup

Cook, stirring occasionally, until soft and wilted.

how to make potato leek soup

Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper.

how to make potato leek soup

Bring to a boil.

how to make potato leek soup

Then cover, reduce the heat, and simmer for 15 minutes, or until the potatoes are tender.

how to make potato leek soup

Fish out the bay leaves and thyme sprigs.

how to make potato leek soup

Then purée the soup with a hand-held immersion blender (or in a regular blender) until smooth.  (If using a standard blender, 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.)

how to make potato leek soup

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 deliciously silky, rich, and smooth — just add it little by little until the soup tastes good to you.

how to make potato leek soup

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

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Potato Leek Soup

A French classic, this creamy potato leek soup is quick, easy, and delicious!

Servings: 6
Prep Time: 25 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour 5 Minutes


  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
  • 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
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup heavy cream
  • Chives, finely chopped, for serving


  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, broth, 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.
  5. Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Serving size: about 1-1/2 cups
  • Calories: 420
  • Fat: 23 g
  • Saturated fat: 13 g
  • Carbohydrates: 47 g
  • Sugar: 4 g
  • Fiber: 5 g
  • Protein: 11 g
  • Sodium: 512 mg
  • Cholesterol: 70 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • This soup is so incredibly yummy! I didn’t even blend it – just left it chunky and delicious. I will DEFINITELY be making this recipe again!!

    • — Kate on June 14, 2021
    • Reply
    • Oh, I did do a few things different.
      1. Used the leafy dark green part of the leeks, sautéed them slowly in 1/4 cup butter to tenderize them before adding to the soup.
      2. I put everything in a crockpot and cooked on high for six hours, adding the cream at the end.
      3. Used miso broth.
      4. Left the peel on the potatoes for a “rustic” quality, since I wasn’t planning to blend at the end.

      • — Kate on June 14, 2021
      • Reply
  • Very bland….no taste idk what to add to give it taste

    • — Murielle on June 5, 2021
    • Reply
  • I’ve made this several times now. Some things I do a little differently: I’ll use vegetable or chicken stock or both; whatever I happen to have on hand. I add carrots when adding the potatoes. I don’t blend everything up completely, leaving some chunks. I add crushed red pepper and smoked paprika. I top with a little bit of cheese to the bowls (and the suggested chives). Serve with toasted bread that I rub with garlic and it’s delicious! I’m not even much of a potato person!
    Oh, and I tried tying the herbs up with twine last time to save on playing hide-and-seek. It worked out somewhat. The bay leaves stayed in but the thyme ended up working itself loose since the leaves come off.

    • — Kellie on June 1, 2021
    • Reply
  • Delicious, easy,with excellent instructions

    • — Lisa on May 29, 2021
    • Reply
  • This soup is wonderfully easy to make and deliciously creamy.

    • — Britty on May 29, 2021
    • Reply
  • This soup is so good. I only found this recipe two weeks ago and it’s 90 degrees here but I’ve already made it twice.

    • — Madeline on May 28, 2021
    • Reply
  • this came out really tasty. tysm for sharing the recipie :))

    • — Ruby on May 17, 2021
    • Reply
    like an inexperienced cook, I over blended the soup & MADE GLUE! Please remind people to Pulse their Blender not turn it all the way on. Soup ruined. 😢

    • — Corey on May 12, 2021
    • Reply
  • I made this for our Mother’s Day brunch, along with your spinach and Gruyère quiche, and your Baby Spinach Salad with Berries, Pecans & Goat Cheese in Raspberry Vinaigrette. What a perfect trio. I am not sure if I’ve ever made another soup that received more “oohs and ahhs” than this. It is both hearty and delicate, elegant and interesting, with the toppings of chopped chives, thyme leaves, and a little crumbled bacon. Thank you Jenn.

    • — Colleen on May 11, 2021
    • Reply
  • The first time I made it as written except used salted butter and dried thyme. Very good. Subsequently for the vegans I used avocado or olive oil and vegetable stock. I couldn’t tell the difference. For the meat lovers just throw in a little cubed ham.

    • — Gerald Schwartz on May 4, 2021
    • Reply
  • Made this wonderful soup yesterday and it is delicious! I made only one change and it was mechanical…rather than using either blender method, I lightly mashed the potatoes as I wanted more texture. Served with Cheddar Jalepeno Cornbread. Raves from the entire family!

    • — Cindie P. on May 3, 2021
    • Reply
    • I just throw in chunks of cooked potato for texture. Today’s batch I added some chopped cooked baby bella mushrooms and served it with roasted garlic bread and whole grain seed bread.

      • — Gerald Schwartz on May 4, 2021
      • Reply
  • Delicious and comforting!

    • — Kelly on April 30, 2021
    • Reply

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