22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Potato Leek Soup

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

A French classic, this creamy potato leek soup is quick, easy, and comforting.

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 and basic vinaigrette, because it’s an essential base soup in French cuisine. Add watercress to make potage au cresson, serve it chilled to make Vichyssoise, or top it with bacon, fried leeks, fresh herbs, or diced vegetables. There are endless variations – just use your imagination (or whatever you have in the kitchen) to make it your own. Potato leek soup is simple to make and can be served as an appetizer, a side dish alongside a sandwich or salad, or as a stand-alone lunch.

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 Dutch oven or 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.

Video Tutorial

potato leek soup

You May Also Like

Potato Leek Soup

A French classic, this creamy potato leek soup is quick, easy, and comforting.

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 ½-inch pieces
  • 7 cups chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • ¼ 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: 454
  • Fat: 24 g
  • Saturated fat: 14 g
  • Carbohydrates: 49 g
  • Sugar: 10 g
  • Fiber: 5 g
  • Protein: 12 g
  • Sodium: 828 mg
  • Cholesterol: 78 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.

See more recipes:


  • Loved this easy, luscious soup! I made extra and delivered to friends…they loved it too, so I passed on your recipe👍
    Thank you!😋
    Linn M

    • — Linn Mihaylo on September 21, 2023
    • Reply
  • This soup was excellent.

    • — Kristina on September 21, 2023
    • Reply
  • Beautiful soup! And so simple to make. Love all your recipes…

    • — Maritza on September 19, 2023
    • Reply
  • Outstanding. This is the best soup I’ve ever made. Not exaggerating. It changed my life. I made a few adjustments. 1. 3/4 cup of heavy cream instead of a full cup 2. I used some of the darker leaves on the leeks and it was fine 2. I did not peel some of the potatoes and it was great 3. I used 3 bay leaves and 4 sprigs of thyme. In my opinion, this soup is amazing when paired with crusty multigrain bread. I used multigrain ciabatta for dipping. Also, I grated some pecorino cheese on top and sprinkled parsley instead of chives because I did not have them. Also, fresh thyme is a non-negotiable. It lends such a depth of flavour to this dish. I even sprinkled extra on top of each bowl. This is one I will return to over and over again.

    • — Jordan on September 15, 2023
    • Reply
  • I made this recipe with a couple alterations. I used olive oil and butter for sautéing. I used low sodium chicken broth for broth. It turned out well, I topped with a little shredded cheese, chives and bacon crumbles. Tasted like a liquid baked potato with everything, so yummy.

    • — Teresa on September 4, 2023
    • Reply
  • This soup was amazing. Well done on an absolutely perfect recipe.

    • — Robyn on September 3, 2023
    • Reply
  • Perfect, added a bit more chicken flavour but that was all.No leftovers

    • — Brenda Ramsay on September 1, 2023
    • Reply
  • Loved it!

    • — Maureen on August 26, 2023
    • Reply
  • I tried the soup and instead of thyme I added in oregano and skipped the parsleys. It came out really well. Thank you .

    • — Tisha Mariat Thomas on August 23, 2023
    • Reply
  • First time I made Leek/Potato soup and it is unbelievable easy…..
    I purred it with milk as I had no cream and it was very good…..
    For sure I will make again…

    • — Georgina on August 15, 2023
    • Reply
  • Excellent recipe, I used filtered bacon grease rather than butter to saute the leeks, for a loaded baked potato flair. I also added tiny diced celery and carrots to increase veggies in recipe. It’s a family favorite…didn’t use bay leaves-allergic

    • — T Wease on August 7, 2023
    • Reply
  • I looked at a few recipes for potato leek soup and found yours to be the easiest to follow and make. It’s so good, and I like to add bacon to mine just for the little extra kick of flavour. It’s a big hit at home.

    • — Donna P. (Ontario, Canada) on July 31, 2023
    • Reply
  • I picked your recipe to make leek soup for the first time ever! It turned out to be fabulous!
    Thank you so much.
    Heather (from Canada 🤗)

    • — Heather on July 24, 2023
    • Reply
  • This is THE BEST EFFING recipe I’ve EVER used for potato leek soup. Thank you so much!!

    • — Melony on July 20, 2023
    • Reply
  • Lovely, thank you. Made it in a potjie rather than a Dutch Oven. Works very well.

    • — Hazel on July 3, 2023
    • Reply
  • Didn’t have cream on hand so used a blend of fat free 1/2&1/2 and buttermilk. Terrific substitution and a little less fat. Great recipe.

    • — Steve H on July 2, 2023
    • Reply
  • This soup was amazing!!! After getting the soup started on the stove, I had to leave for a baseball game. I poured all the ingredients into a crockpot and put it on high for about 2.5 hours. Then I used my immersion blender and then added the cream. Best soup ever! Thank you for this recipe. I’ll be making this many, many more times!

    • — Kimberly on June 28, 2023
    • Reply

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.