Potato Leek Soup

Tested & Perfected Recipes

A French classic, this potato leek soup is creamy, easy, quick, 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. What better way to spend a blustery cold 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 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 potato leek soup is creamy, easy, quick, and delicious!

Servings: 6


  • 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

  • I think the finished product was too one-dimensional. I added crab and drizzled each bowl with sherry. The LAST thing I would ever do to this recipe would be to top with chives. Not necessary at all.

    • — Juliebug0401 on September 21, 2019
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  • I followed the recipe to a T and was disappointed not to be able to taste the leek at all. The thyme was far too overpowering and I think the ratio of potatoes to leeks means that the leeks aren’t going to shine.

    • — Francesca on September 5, 2019
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  • Delicious!
    This recipe is relatively easy and fast, too. I don’t have an immersion blender so i blended my batches in Ninja bullet. 10 seconds or so for each batch on ‘extract’. The texture is so smooth and creamy! I love cream soup, but this time it did not need cream.

    With the little bit of soup I had leftover, I mixed in some grated cheddar til melted. Yum!

    • — Kathleen on August 18, 2019
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  • 2nd time making this recipe and I feel like a rockstar! Delicious

    • — JoAnn Hammer on August 13, 2019
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    • Always perfect

      • — Jenny on August 23, 2019
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    • Make this at least twice a month! Even my 6 year old LOVES it. Cut back on the leeks a little depending on how big they are. Added spinach right at the end for extra iron. Definitely a family favorite!

      • — Katy Clauer-Campbell on September 16, 2019
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  • I added chicken thighs to the first step and sautéed them with the leeks. It was a big hit! I was surprised at how much soup it made.

    • — Michelle on August 10, 2019
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  • I make this soup quite often but this recipe is the best out of all I have used!!!

    • — PP on July 28, 2019
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  • I made this today and it turned out great! I added some salt and white pepper but that’s all, it didn’t need any adjustments. Thank you!

    • — Valerie Moore on July 25, 2019
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  • We tried this recipe and it turned out wonderful! The only changes I made was to use crushed tyme and left it in the soup and to add to small onions as I used only 3 leeks rather than the 4 recommended.


    • — Daniel Pusztai on July 20, 2019
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  • My husband made this to use up some leeks we had in the fridge…OMG so very good….it’s become our new “soup”, the kids and we LOVE it! I’m getting ready to make again and that’s what brought me here to write a review. Easy to make and tastes very good!

    • — Janice Pompeo on July 14, 2019
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  • Lovely, easy soup for Australian winter. I added some parsley and celery for extra veg but great recipe without these extras. Many thanks.

    • — Gail P. on July 11, 2019
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  • Very easy and full of flavor.

    • — Donna olsen on July 10, 2019
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  • Delicious soup. Not bland like potato/leek soup can sometimes be. Lovely thick soup for winter here in Australia. Please can we have more winter soup recipes (no chilli or cayenne ideally).
    I also love your asparagus and lemon soup. Big thank you. Caroline

    • — Caroline on July 9, 2019
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  • I just made this soup for the first time using this recipe and it exceeded my expectations! I can’t believe how delicious and easy it was! I am obsessed! This will be my new go soup recipe!

    • — Thalia on July 8, 2019
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  • Delicious. I used 3 medium sized leeks and small potatoes purchased the day before at a farmers’ market. 1.5 Tbs butter and 1.5 Tbs olive oil. I added garlic the last minute of cooking the leeks. I read the reviews and went with 4 cups chicken bone broth and 1 cup water. After the potatoes were cooked, I roughly chopped up kale and added that. No cream or milk. No blending. We had sprouted leek seeds (those were new to me, ty farmers’ market!) to sprinkle on top.

    • — Jeri on July 8, 2019
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  • I made it. It’s easy to make and delicious. My new favorite soup dish.
    ***** 5 stars

    • — Debra on July 5, 2019
    • Reply
  • Fantastic & quick recipe. Now a family favourite! Thanks

    • — Dustin P on July 1, 2019
    • Reply
  • I made it last night and it went out so tasty, even though I’m not a good cook. Simple, easy and delicious. My family loved it.

    • — Ana on June 14, 2019
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  • I made this tonight and used coconut oil instead of butter, and at the end added about 200ml coconut milk. For garnish I chopped some fresh basil and sprinkled it over the top with a dusting of smoked paprika. There is none left. Jerry T Cape Town

    • — Jerry on June 13, 2019
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  • I decided to buy leeks today since they were on sale. It has been raining here for three days and it is cool, so I wanted soup and sandwich for supper. Leeks- 4 medium size and Yukon gold potatoes. I cooked the leeks and garlic in bacon grease and butter. Added Italian herbs, dried onions, onion powder, garlic powder, salt and pepper to the leeks and garlic to bloom. Removed from pan. Added the peeled potatoes and cooked in chicken broth until tender. Put the leeks and garlic back into the pan and cooked together for a few minutes. Removed half and put in Ninja to puree’ and added back to pot. Added a 1/2 cup of heavy cream and one tablespoon of salted butter, 1/4 teaspoon of black pepper and heated thru. It is perfect! My 81 year old mother in law likes it partially chunky, so I make it that way for her. My husband and MIL likes to add shredded cheese of any kind to it and I always make garlic butter sesame toast to go with it. A wonderful recipe I make again and again. Thank you Jenn! 🙂

    • — Tammy in S.C. on June 12, 2019
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  • It was a rainy day and I just wanted something warm and cozy for supper. This is such an easy but delicious dish i’ll Be adding to my go to! 🙂

    I added a bit of white cheddar to the pot, and it made for a lovely added sharpness and texture.

    • — Jennifer on May 20, 2019
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  • Delicious recipe exactly as is. I suggest investing in some high quality butter for the best flavor.
    I did sprinkle it with bacon because, well, bacon.

    • — Elyse on May 14, 2019
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  • Absolutely DELICIOUS!! Made this for dinner tonight and will definitely be adding your recipe to my favorite box. I used my home made chicken broth and added some chopped kale. I can’t wait to make this again! Thanks so much for sharing this recipe ♡

    • — Jennifer R. on May 13, 2019
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  • Lovely soup! I left mine chunky (didn’t purée), and it was absolutely delicious. I’ll be looking for more recipes on your website!

    • — Kristen on May 1, 2019
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  • Hi Jenn,

    I just wanted to tell you that this soup is a staple in our home. I love making it and everyone enjoys eating it, including my husband who must eat gluten free. I can’t say enough great things about this recipe!

    Thanks so much!

    • — Lee-Anne P. on April 28, 2019
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  • This is my favorite soup! I make it just as suggested and, it’s prefect every time. I freeze in serving size bowls that microwave when my craving hits!

    • — Dana Moorman on April 25, 2019
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  • This soup was absolutely fabulous – it’s now become one of our family faves!
    Appreciated the tip about washing the leeks thoroughly…..you’re right…..they’re very sandy and dirty 🙁
    Your recipes never fail me – thanks very much for all the hardwork and effort you put into sharing them. I always have the utmost confidence that a recipe you post will turn out amazing!!

    • — Xena on April 19, 2019
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    • ❤️

      • — Jenn on April 19, 2019
      • Reply
  • Lived this recipe. Read the reviews and added crispy bits of bacon and chives for garnish.

    • — Barbara Middlemist on April 13, 2019
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  • This recipe is outstanding! I’ve made it a few times now, and find that adding a couple of pats of unsalted butter towards the end makes the soup even better. Also, instead of the chopped chives, I prefer fresh thyme leaves sprinkled over the top just before serving.

    • — Ellen on April 11, 2019
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    • I made this soup today… It was so easy and quick and refreshing after a tiring day at work…. Loved your butternut soup as well…. Added shredded chicken, coz I made broth from scratch …

      • — Beatrice Nandwa, Kenya on July 29, 2019
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  • This soup is phenomenal! So much flavor with such simple ingredients- I always double the recipe because it goes so quickly in my home.

    • — Jenifer Weaver on April 11, 2019
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  • This is my go to soup 12 months of the year. Easy and delicious hot or cold.
    A keeper!!!

    • — Evie on April 11, 2019
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  • This soup is packed with flavor. I would definitely not use store bought broth though. It is so easy to make a big batch and freeze it. Homemade chicken broth intensifies every recipe you use it in. Also, I sauteed the leeks by themselves, and tossed in the garlic for the last couple of minutes. Garlic can get ruined so easily.

    • — Colin Miller on April 11, 2019
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  • Amazing and simple. I substituted cashew milk to go dairy free added diced ham for a little extra flavor. Rock Star results.

    I’m still trying to find one of Jenn’s recipes that isn’t a 5 star! I”ll keep trying.

    • — Patrick D on March 21, 2019
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  • What a wonderful soup! I make this often, and in larger batches so that I can share with neighbours.

    A few notes:

    1. I always increase the quantity of leeks; and I simmer them for a longer time–40 minutes or so. The heat is adjusted so they do not brown. If I have a leftover shallot or onion, I will add it to the pot to simmer along with the leeks. At the end of 40 or 50 minutes the leeks are very soft and wilted, their liquid exuded.

    2. I add 6-8 sprigs of fresh thyme, but I tie them together with butcher’s twine. After the potatoes have cooked, it’s very easy to retrieve the thyme stems. Usually the delicate leaves have all fallen from the stems and they flavour the soup.

    3. I think the Yukon Gold potatoes are an excellent choice for this soup: they add a nice colour and give the soup a hefty “body”.

    Thank you Jenn. This recipe has nurtured many people!

    • — Elaine Brown on March 21, 2019
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  • I made this last night for a family dinner. It was excellent !!!! Very, very tasty indeed !!!
    Everyone loved it. I did, however, tweak it a bit. I added some nice dashes of Worcestershire sauce and I added 2 shallots chopped in with the leeks. I also sprinkled the chives on top with some finely shredded cheddar cheese !! It was sooo good. Planning on making it again very soon for friends.

    • — Jude on March 20, 2019
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  • Jenn, this is an excellent soup and another winning recipe from you! My daughter and son-in-law don’t like soup but this changed their minds – they were bummed it didn’t make more. I added crumbled crisp bacon at the end; also used half and half instead of heavy cream. Appreciated your tip on cleaning leeks, they do have a lot of dirt inside. Thanks again.

    • — Daryl on March 7, 2019
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  • It’s extremely simple, easy to get ingredients (I even swapped the leaves with dried mixed herbs), fool-proof and extremely delicious. My whole family loves it! Thanks!!

    • — Nadia on March 3, 2019
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  • Simply fantastic. Good enough for company. Had to season with quite a bit of S&P to my tastes at the end, but take it slow – add it little by little until you get it just right.

    • — JJ W on February 22, 2019
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  • This is a good basic recipe, but the proportions are off. 7 cups of broth is way too much for four leeks and will be flavorless. I made it again, cutting the proportion of the broth to four cups and adding a shallot with the leeks and it was to die for.

    • — Quinn on February 18, 2019
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  • Fantastic dish
    I have made it many times and find adding paprika, bacon, sausage, peppercorns, sour cream & milk (in lieu of heavy cream), a small carrot, horseradish really shapes the flavors well.

    • — Bill M on February 18, 2019
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  • This soup is amazing! I used salted butter and chicken stock, but otherwise followed it to a tee. This will become a staple in my house.

    • — Lorraine on February 18, 2019
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  • Beautiful flavoured soup. Will be making again and again.

    • — Julie Jones on February 13, 2019
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  • I thought it was good, but this one didn’t get the incredible, ravenous reception that my One Upon a Chef efforts usually produce (this being my 6th OUAC dinner). I followed the recipe precisely and was told it was “pretty good” but kind of bland. I guess it was a little on the bland side, even though I liked it. I think next time I would add some nutmeg, more black pepper, and maybe some bacon grease to give it a more aggressive mix of flavors. Also wondering if a couple of tablespoons of potato starch might make it more potato-y and interesting.

    • — Larry on February 8, 2019
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  • Fantastically tasty! I used red potatoes instead of Yukons, half-and-half instead of heavy cream, and homemade chicken bone broth, because those were what I had on hand. I’m definitely bookmarking this one!

    • — Carrie on February 3, 2019
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  • Just had a bowl of leftover soup. Added both fried bacon bits and a dash of Worchester sauce. Both contributed nice additional flavors. I like lots of flavor.

    • — Ken Kiefer on February 2, 2019
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  • This is, hands down, the best use of leeks and the best recipe for potato leek soup I’ve tried. I don’t change a thing. Thanks for a great recipe!!

    • — wendi george on February 1, 2019
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  • I made the potato leek soup last night and it was a hit at the office today. I made extra potatoes that I didn’t blend into the soup just for the flavor. I will make this soup often!!

    • — Karen B on January 28, 2019
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  • Absolutely delicious! Everyone loved it!

    • — Leona on January 25, 2019
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  • This is delicious! I didn’t have quite 2# of potatoes (used russet) and the taste was more oniony, and it was a tad thin. And I only added 1/4 cup of cream, but it was delicious. Next time I put entire 2# of potatoes and the taste was more of potato, and a little thicker. Both were perfect, depending if you want a more leek taste or more potato, a thinner or thicker soup.

    • — Cindy on January 25, 2019
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  • This soup was amazing!! My entire family loved it so much. I followed the recipe exactly and it came out great. I added some crispy bacon bits on top and served it with Jenn’s Roasted Beet salad (with some warmed up rotisserie chicken pieces in it) and french bread. It was the perfect winter dinner on a cold night. My kids liked it so much my son ate it for breakfast and my daughter took some to school for lunch. Thanks Jenn! Another great recipe.

    PS… I really recommend buying an immersion blender (you can get one for $20) Its makes cooking/blending soup SO easy with much less mess!

    • — Jane on January 23, 2019
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  • Great recipe. Delicious.

    • — Michael Carrington on January 22, 2019
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  • This is a great recipe. I used a homemade chicken stock which added extra richness. Really simple and delicious. Enjoy!

    • — Mike on January 20, 2019
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  • I’m an experienced cook and this is the bomb recipe for a French-inspired potato leek soup. I use homemade stock and add bacon or oven-fried prosciutto to each serving. Trust me.

    • — Trish Morille on January 20, 2019
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  • I tried this soup since leeks were on sale at my local store for 77 cents. I already had bay leaves on hand, so to get the rest of the ingredients, it was less than $10 to make a huge pot of this soup. Like another reviewer, I began my soup by rendering some bacon (about 5 strips) in the bottom of my dutch oven. I removed the bacon, left the fat, then followed the recipe from there. I did stray by doing the following, I used regular salted butter and regular chicken broth, then just added half a teaspoon of salt when I added the potatoes. I also used three bay leaves and an extra sprig of thyme (it wasn’t a very big extra sprig). That was, with the bacon fat at the beginning, was enough to add more richness and bold flavor to the recipe. The soup came out fantastic and the entire house smelled delicious. I added a loaf of crusty french bread to complete the dish, and I had a fantastic lunch that will provide for plenty of leftovers in the coming week. It was relaxing and easy to make this soup while it was cold and snowing outside. Thanks for sharing such a great recipe!

    • — Eve on January 20, 2019
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  • Amazing recipe. The flavor is fantastic if you follow the directions. I did add a little bit of the bacon grease (cooked a few strips of bacon to top the soup off) to the pan when I was sauteing the leeks. It gives it a tad bit more flavor. 5 stars for sure.

    • — Tim Good on January 12, 2019
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    • I did the same as well! It gives the soup such a rich flavor!

      • — Eve on January 20, 2019
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  • This was fantastic! Added some chopped bacon at the end. Also only used about 5 cups of broth. So good!

    • — Jen on January 4, 2019
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  • Can I give this 6 stars!! I served this at our New Years day party and it was a hit. Everyone wanted the recipe. I doubled the recipe and only change was that I used dried thyme and added about 1 cup Velveeta cheese.

    • — Terry Rae on January 2, 2019
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  • This year the leeks did exceptionally well in the garden. I often go to your site for new recipes so was happy to find your potato leek soup. We made lots of soup and it freezes very well. I love your site and the recipes are easily followed with your descriptions and pictures. It’s a beautiful site and my first go to site when looking for something different for supper since I usually always have the ingredients required. Thank you!

    • — Debra on December 30, 2018
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  • I have made this soup several times. I like to use chicken stock and instead of dairy cream I use coconut milk. I finish it with a squeeze of lemon. It’s easy and delicious. Thank you for sharing.
    Peace 🤗

    • — Mimi on December 26, 2018
    • Reply
  • Second time making this. Family was very impressed with it! Made for a happy Christmas! 🙂 so delicious 5 stars!

    • — Taylor R on December 25, 2018
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  • I’ve made this recipe several times and it is my favorite soup ever! It’s just so perfect every time and so easy to make!!! I don’t usually leave reviews but I felt that I had to for this one. I do use vegetable broth instead of chicken and I don’t use low sodium. I always add more salt to it too, to my liking. Thank you for this wonderful recipe!!!

    • — Juliet on December 22, 2018
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    • Very yummy soup! I’ve made ‘as is’ and it’s delicious, but tonight I added onion, celery, spinach and zucchini with the leeks. Substituted natural yogurt for the cream and it was delicious. Thank you! 😊

      • — Jenny on May 19, 2019
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  • So so good and love the blue le creuset pot!

    • — Kat on December 20, 2018
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  • Soup was delicious, but it was still lacking something so I added 1 white onion chopped and sauted then blended it in.. made a big difference..
    would make again just would add the onion to the recipe when doing the leaks

    • — Michelle on December 15, 2018
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  • Made this exactly as per recipe, topped with crispy bacon. This, with a baguette, was a Friday night success!
    My shortcut to the leeks was a bag of frozen chopped leeks from Trader Joe’s – 5 cups, and no hassle!

    • — Tanuja on December 15, 2018
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  • I made the recipe almost exactly as is. I added 3 chopped celery stalks with the leeks because I had them laying around and I wanted to use them up. When the soup was almost finished I tasted it and was pretty disappointed. It was VERY bland. But, after adding what felt like a pound of salt (more like a tablespoon, but I didn’t measure), and the heavy cream, I found that it actually tastes pretty amazing.

    I’m eating it right now with a little dill for the garnish, because I love some dill. It reminds me of my grandmother. I’m also thinking about all the things I can do with this recipe. It’s perfect as is, but would make a great base for other things. So, anyone who thinks the recipe is bland – season to taste! Don’t be shy with the salt and pepper or whatever other seasonings you like. They make all the difference in the world.

    • — Sarah Jerose on December 14, 2018
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  • I’m a long-term fan and have been making your recipes for several years now. I would love to make this soup for a holiday potluck. If I make it the night before, what is he best way to heat it up the next day (my office only has microwaves and not a stovetop)? I do have a crock pot though… Thanks!

    • — Nina on December 10, 2018
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    • Hi Nina, A crockpot sounds perfect. 🙂

      • — Jenn on December 11, 2018
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    • I made this 3 days ago but left out the cream. Yesterday I heated it in a crockpot for a gathering and once hog a bed the cream. It was perfect!!

      • — Terry Rae on January 2, 2019
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  • Made this today and loved it!!! Creamy and flavourful! Thanks so much for the suggestion about freezing .. I removed half the soup before the cream was added for freezing. This will be perfect for the holidays!

    • — Christine on December 8, 2018
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  • Hello Jenn, I love cooking with your recipes! This weekend I want to make Leek Soup, do you think the soup would still be very good if I don’t blend the vegetables and they remain in the soup since my dad likes his soup with a bit of chunks! Love this recipe already,, thnx Jenn!!!

    • — Nora on December 3, 2018
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    • Sure, Nora – but you may want to increase the amount of vegetables a bit so you have enough to thicken the soup.

      • — Jenn on December 3, 2018
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  • I’m guessing, perhaps, that the reviewer below is a new cook and that is the reason she in unaware as to why unsalted butter is recommended. Since manufacturers routinely add salt to their products, it is difficult for the home cook to judge just how much additional salt to add. Did they add 1 teaspoon? 2 teaspoons? Who knows. We all have different preferences as to how much salt we want in our foods and by having unsalted butter it is really the only way the home cook can control the amount of salt in the final product. I hope this helps. I’m just sorry Angela had such poor results with what is, to my family, a terrific soup.

    • — ggt on December 2, 2018
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  • Making exactly as per recipe including weighing potatoes at store, simmering to maybe get some flavour before adding cream. I used Western Family chicken broth, no salt added. Why would you specify unsalted butter and then add salt? It’s as thick as cream, still very bland. I’m not impressed, guessing you delete the bad reviews, going by the salt content in canned food I imagine you flavour with salt. Very disappointed.

    • — Angela Squires on November 25, 2018
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    • I always wonder why people have to write such nasty comments. Why not just express your disappointment about the recipe without adding such a malicious comment that bad reviews were probably deleted? Guessing you’re a VERY unhappy person.

      • — psychiatric physician on December 4, 2018
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    • Unfortunately I had the same experience – this soup is very bland. Salt won’t salvage it; it needs something else for flavour.

      • — Dee on December 12, 2018
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    • By using unsalted butter, you can control the amount if salt you use. That’s why in baking, recipes always call for unsalted butter, then add what seems like a huge amount.
      This is a large recipe, so it can take on a lot of salt. Most of the flavour in a broth comes from salt so I have little doubt your soup was as bland as you say.
      I used salted butter and regular broth, and it hardly needed salt at all. I love thyme, so I used dry, and I hate bay leaves, so I omitted those.
      Everyone’s tastes are different, but this is an excellent base soup. But don’t make the mistake if thinking you can add all ingredients with no salt and still have the flavour you’re looking for.

      • — staceyg on December 15, 2018
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  • This came out so well, I’ve made a few times. My family loves it and now request it for family events. This year, I’m bringing it for Thanksgiving. You are absolutely right! It is the perfect base soup to enhance and create more varieties. To spice things up, I added red pepper flakes and a few more garlic cloves. For Thanksgiving dinner, I’m adding Italian sausage and kale for our own version of Zuppa Toscana! 😉 Yum!

    • — Tanisha Shontae on November 21, 2018
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  • Have made this three or four times now and have always received rave reviews. I love the flavour and texture, can’t say enough about it, I really appreciate the recipe Thank You.

    • — Rick on November 21, 2018
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  • Excellent and so simple to make!

    • — Paula on November 13, 2018
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  • Excellent recipe, followed it to a T. Thank you!

    • — Julia on November 10, 2018
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  • Perfection! Simple, easy, delicious.

    • — Caitlin on November 10, 2018
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  • This is by far the best potato & leek soup I’ve found and the only modification if that I omit the thyme (not a fan) but otherwise it’s now my go to “potato” soup! I can even sneak the leeks past my bf! Thank you very much for this delicious recipe 👍🏻

    • — Wendi on November 9, 2018
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  • This was easy to make and delicious!

    • — Emily on November 7, 2018
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  • I made this soup and sauteed a bit of carrot also with the leeks and garlic. I like carrot for the added color and texture because I do not blend this soup at all.

    • — Marcia Adatto on November 2, 2018
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  • Love this recipe! If you happen to be missing an herb, who cares, it still comes out amazing!

    Great flavor, and my guests are always impressed!

    • — Mary on October 30, 2018
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  • Thank you so much for this wonderful recipe. I was at loss with what to do with the leeks from my CSA share. This was perfect. I did not make changes to any of the ingredients but needed to cut it in a half as it is just for one and it is perfect!.. Plenty to freeze as well. I will definitely look to you for more wonderful recipe ideas!
    Thank you

    • — Angela Swift on October 30, 2018
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  • This soup is Fantastic!!!!! Im even going to serve this at our College!!!! Yummmmm!!!! Delicous!!!

    • — Stephanie Hebert on October 29, 2018
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  • Amazing!! So yummy 😋

    • — Anna Grieci on October 27, 2018
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  • My CSA had leeks this week, which I had never cooked with (too nervous about the grittiness). But I knew I could trust cleaning instructions on this site. Long story short: I am now enjoying some exceptionally tasty potato-leek soup on a rainy afternoon. Thanks for providing recipes that always work!

    • — Jennifer on October 25, 2018
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  • This was by far the best potato soup I have ever tasted!!! I am vegetarian so used veggi broth instead of chicken. Absolutely easy and so tasty. Thanks!!

    • — Kim on October 22, 2018
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  • Hi,

    I finally made today but after all the time spent obtaining the ingredients, making stock, cleaning leeks, waiting for the soup to cool bc I don’t have a hand one so I had to do in batches.

    My family loved the creamy “chicken soup” that I made. I think I used too much stock, one and a half pints that I canned myself.

    I’m glad they liked it but is the chicken taste supposed to be so prominent?

    Thank you for your help and they did love so is a win but if wanted chicken soup would make easier on myself.

    I would appreciate any advice bc I refuse to buy premade chemical stock so it’s hard to know correct amount to use.

    Have a great day

    • — Kim on October 21, 2018
    • Reply
    • Hi Kim, I wouldn’t think that using your own stock should make the soup more chicken-y tasting. The one thing that I can think of is that perhaps you added too much salt to your stock. Sorry I can’t be more helpful!

      • — Jenn on October 24, 2018
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  • The soup is delicious!

    • — Karen on October 17, 2018
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  • 5 Stars! Made this last night with leeks just dug out of the garden….so delicious! Only change was using veggie broth instead of chicken broth, and we thought it was divine! A perfect recipe!

    • — janie on October 16, 2018
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  • Wow – simple to make and absolutely delicious. I used dried thyme as didn’t have fresh – added cream to just half and will freeze the other. Makes a lot – my husband and I are both taking for lunch tomorrow with loads left over.

    • — Jayne on October 15, 2018
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  • Finally made this recipe over the weekend. Yummy perfection and a big hit with everyone. Served with mild Italian chicken sausages on toasted French bread and red grapes.

    • — Julie on October 15, 2018
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  • This is one of my go to soups to make as soon as fall begins – made my first batch last night. It is so delicious and easy to make. I always make extra, freeze it and reheat on stove top. Yummy. My family loves it. Thank you for sharing!

    • — teresa on October 14, 2018
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  • This soup is amazing! And so easy. I make batches and freeze it. My family loves it. Thank you for sharing!

    • — tkelly on October 14, 2018
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  • This was really, really good. It was just the thing to make and eat on a chilly fall day. What I loved about making it was that I used store bought broth – I used the chicken. When I have made soup in the past, by the time I make the stock and the soup I no longer want to eat it. I followed the recipe exactly with two exceptions – I did not use low sodium broth – I used the regular; and at the end I added about half a cup of cream. Just delicious and easy to make.

    • — Tom Rudd on October 14, 2018
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  • Hi Jenn, love your recipes and looking forward to trying this one out! Just curious to ask, how does your Le Creuset fare with the stick blender in your photo above? We have a new cast iron pot and scared to use the stick blender for the soup! Thanks heaps Jenn

    • — Melissa on October 13, 2018
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    • It actually works fine – the pots are quite sturdy and the immersion blender doesn’t hurt it. Hope you enjoy the soup!

      • — Jenn on October 15, 2018
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      • Thanks Jenn, the soup was hearty and just perfect with garlic bread for a chilly night, love your recipes! Officially the first meal cooked in our new pot, and thanks for letting me know about the immersion blender, it’s so kind how you replied my question 🙂

        • — Melissa on October 20, 2018
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        • 😊

          • — Jenn on October 20, 2018
          • Reply
  • Years ago I had a recipe (now lost) for Potato Leek Asparagus soup and it was delicious! If I wanted to add Asparagus to this recipe at what point would I do so?

    • — Laura on October 11, 2018
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    • Hi Laura, If you’re going to purée everything together, you can go ahead and just add it with the potatoes.

      • — Jenn on October 12, 2018
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  • Loved your recipe! Made it twice. The second time I added 1/2 cauliflower and 1/2 potatoes to make it a little healthier. No one knew the difference! Keeper for sure!

    • — Shelley on October 8, 2018
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    • love the idea of adding cauliflower to save calories!!

      • — Deb on October 11, 2018
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  • This soup is amazing! Super easy to make and lots of leftover! Perfect family meal.

    • — Alicia on October 8, 2018
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  • This soup was perfect for our dinner on a cool, fall day. Used dried thyme instead of fresh sprigs , still had great flavor!

    • — Angela on October 6, 2018
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  • This soup is amazing. It is creamy and filling, yet you want to eat more because it is just so good. My five year old loves it and always wants seconds.

    • — Ann on October 5, 2018
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  • This recipe is absolutely delicious! Like previous reviewers, I too, added bacon and garnished with fresh chives; my family loved the soup. The recipe is very easy to follow and simple to make.

    • — Donna Z on October 4, 2018
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  • This soup is absolutely DELICIOUS!! It is so flavorful, yet not too heavy. It makes for a perfect meal! I topped it with a little crumbled bacon and fresh chives, as well as served it with fresh sourdough. Mom and kid approved!!

    • — Elizabeth Wilson on October 4, 2018
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  • This is my favorite soup recipe, so easy and so good. The only thing I do differently is add a few more potatoes. It freezes great, too.

    • — Margaret on October 4, 2018
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  • This soup is so quick and simple to make. It’s a favorite with my kids and is a great one to add lots of toppings to like chives, bacon, cheese. It really fills you up and makes you feel warm on a cold fall or winter day. I highly recommend it. I make it at least 4 times during the cold months of the year!

    • — christina ross on October 4, 2018
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  • This is the best potato leek soup I have ever made! I’ve made it multiple times for myself and for the family I work for. Once, I told my mom and dad I would bring dinner over for a spontaneous meal together. I told dad what it was and he sounded disappointed (he wants meat w/ every meal). When I served it, he proceeded to eat the soup cautiously, looked up at me in surprise and said, “this is good!” He had to have seconds. And then he wanted to keep leftovers!
    And now I only use Yukon gold potatoes for any recipe with potatoes. Yum!

    • — Xavy on October 4, 2018
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  • Wicked wicked good ! Thank you!!

    • — charli on October 3, 2018
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  • This soup comes together quickly but is the type of thing you can make that will impress your friends and family! Love the silky texture and the taste of the leeks is wonderful! It is reminiscent of a potato onion soup my grandmother used to make when I was a child and instantly brings me back…Comfort in a bowl!

    • — Adriana L on October 3, 2018
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  • it was great and then i dumped too much heavy cream in! sigh. wonder what to do now.

    • — gen on September 23, 2018
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    • Hi Gen, how did the soup turn out?

      • — Jenn on September 25, 2018
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  • Super good! I added bacon as well.
    Thank-you for sharing your recipe

    • — Kyla on September 23, 2018
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  • Really lovely soup! I used veggie broth to make it vegetarian.

    • — Wendy on September 22, 2018
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  • I made this last night and it was delicious. MUCH better than the soup I bought at the store last week. Good flavor and texture. Easy to follow directions. I think it will be a fall staple at my house.

    • — Rachel on September 22, 2018
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  • This soup was so easy to make and very delicious! I added a little sharp white cheddar as a garnish

    • — Margo on September 18, 2018
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  • I have a bumper crop of leeks this year and am wondering if this soup freezes well.

    This soup is wonderful!

    • — Kim Sturdy on September 7, 2018
    • Reply
    • Sure, Kim – but I’d wait to add the cream until you’re reheating it. Enjoy!

      • — Jenn on September 11, 2018
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  • Absolutely outstanding. I served with fresh chives and garlic butter croutons. Thanks !

    • — Gail Elia on September 3, 2018
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  • Will it taste as good if russet potatos are used instead?

    • — Amanda on August 25, 2018
    • Reply
    • Hi Amanda, it’s fine to use russets here; the soup will just be a bit less creamy.

      • — Jenn on August 26, 2018
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  • This soup is now a family favourite! Delicious, hearty and perfect with crusty hot bread on a winter’s night.

    • — Scott Morton on August 23, 2018
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  • Absolutely delicious! Lots of chopping but other than that very easy. 5 Star!

    • — Marilyn Cane on July 19, 2018
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  • This recipe is fantastic, I’ve been using it for a while now. I finish it off with cheese, chives and crumbled bacon on top! Delish!

    • — Michelle on June 27, 2018
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  • Fantastic soup. Can be made quickly on a cold night. Also nice to leave some of the potato in small chunks to vary the texture. Good with a parsley garnish.

    • — Samantha on June 13, 2018
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  • Can you freeze it?

    • — Christina Barber on June 6, 2018
    • Reply
    • Yes, but I’d wait to add the cream until you’re reheating it. Enjoy!

      • — Jenn on June 6, 2018
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  • I followed this recipe exactly except I didn’t have chives to garnish it. It was excellent and everyone enjoyed it.

    • — Sheila on March 29, 2018
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  • Before trying this recipe, I hadn’t actually made Potato Leek Soup before, and only eaten it once a few years back. I like looking for new and fun recipes to cook for my parents and siblings, and this one was an absolute hit, especially with garlic bread for dipping. I’ll definitely be making this one on a regular basis.

    • — Brittany on March 28, 2018
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  • AWESOME RECIPE! I rarely follow recipes to a “T,” but I pretty much did with this one. Went the veggie stock route.

    To keep it a bit chunky, pulled out about half of the potatoes/leeks with a strainer and added with cream to the blender.

    Store was out of chives, so I minced some green onions and added to the bowl. This worked really nicely.


    • — Ben on March 25, 2018
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  • It’s a cold and rainy night here in northern CA and decided on making this soup since I had all the ingredients. This soup is delicious! My husband and 3 yr old twin sons loved it, as well as myself. Easy to make with outstanding results! Definitely a keeper!

    • — Shawn on March 21, 2018
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  • Can the potato leek soup be made in advance, but still on the same day it is to be eaten.

    • — Bobbi on March 18, 2018
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    • Sure, Bobbi – you can make it several days ahead if you like and reheat.

      • — Jenn on March 18, 2018
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  • this looks great and want to make it ahead but not freeze. Will it keep in the refrig for two days or so?

    • — Mimi on March 14, 2018
    • Reply
    • Sure – hope you enjoy it!

      • — Jenn on March 14, 2018
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  • Followed this recipe to the letter. Quite simply the finest tasting soup I have ever made, and I’ve made many. Don’t know why really, very simple ingredients, not difficult, but perfection! Thank you so much.

    • — Michael on March 11, 2018
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  • Is it ok to use vegetable stock instead of broth? Also, olive oil instead of butter?

    • — Michele Vernet on March 10, 2018
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    • Yes and yes – I think both will work just fine. Enjoy!

      • — Jenn on March 10, 2018
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  • Jenn, this really was amazing. I am a extremely seasoned cook and believe it or not have never made potato leek soup. This came up first when I searched and I’m sure glad it did. It’s just me so I will be freezing some to enjoy later. Didn’t change a thing (drives me crazy when people change 10 things about the recipe and then give a bizarre rating), it was perfect!

    • — Sandi on March 3, 2018
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  • I first tried potato leek soup at a restaurant and having liked it I looked online for a recipe. My first attempt at making Jennifer’s recipe was amazing – not only was I delighted so too was my husband! It has become a staple in our home. We often pair it with a sandwich for our evening meal. A slight adjustment to the recipe using only 3 leeks; I have made it with and without Thyme and it is wonderful with or without. A great recipe!

    • — Janet Scharf on March 2, 2018
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  • This is the soup that got me hooked on Jenn’s recipes! I wanted a simple recipe and this delivered beyond expectations. I didn’t even have heavy cream, just half & half and it turned out fabulous- very easy and fast and was perfect to warm us up from the cold, rainy day. Thanks Jenn!

    • — Kristen on March 1, 2018
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  • This is my go-to soup recipe for weekday/workday quick meals. I halve the recipe (for three of us) and the volume is perfect.

    I typically switch the recipe up a bit:
    – I’ll swap in a different strain of potato,
    – I usually double the amount of garlic,
    – I always add a decent splash of a dry white wine (Pinot Grigio, Sauv Blanc, etc) to the leeks and onions after they’ve sweated down some,
    – Instead of thyme and bay I usually add Herbes de Provence,
    – Once the soup has been pureed with my immersion blender, I add a dash of Trader Joe’s “21 Seasoning Salute” just before serving. Gives it a nice kick to cut through the starch and cream!

    (The great thing about a soup like this is its forgiveness… you don’t have to be accurate on the ingredient amounts… just eyeball it and adjust as needed!)

    • — Duffy A. on March 1, 2018
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  • This is without a doubt the best potato/leek soup recipe I’ve ever tried. Better yet…my wife wants this as part of our main dish “soup” repertoire and asks that I make it at least once a month!

    • — Tim on March 1, 2018
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  • Must you peel the yukon golds? I always thought their skin is pretty thin?

    • — Kerry on February 20, 2018
    • Reply
    • Hi Kerry, it won’t have huge impact on the recipe, but when you puree the soup, you may get little pieces of skin that don’t break up. That said, it will still be tasty!

      • — Jenn on February 21, 2018
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  • Why if using a standard blender (I used my vitamix) do I need to pour into a new pot?

    • — Megan on February 20, 2018
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    • Hi Megan, the new pot assumes that you won’t be able to puree the soup all at once and that you’ll need to do it in a few “batches” (so you don’t want to pour the pureed soup back into the pot with the soup that hasn’t yet been pureed). Hope that clarifies!

      • — Jenn on February 21, 2018
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  • Perfecto – or other foreign terms that mean ‘great. The second batch I made, I added a splash of white wine and fresh-squeezed lemon while adding the cream. Nice fresh kick.

    • — Dennis on February 6, 2018
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  • good basic. First time ever making.

    I had homemade strong chicken broth and still had to add penzey chicken broth.

    Just too weak taste but now okay!

    • — cindy on February 6, 2018
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  • Five stars! I picked up leeks and potatoes yesterday at the farm where I get my CSA box. And those leeks were SO clean! Didn’t have any heavy cream so used half-and-half. Plus I added 3-4 drops of Sriracha. Could even have added a few more. I was going to try to freeze the leftovers, but they’ll probably be gone in a day or two. Definitely making again!

    • — Beth on February 3, 2018
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  • I made this a couple weeks ago and it was wonderful. To make it dairy free, I used a can of full-fat coconut milk, and I only used my immersion blender lightly because we don’t like pureed soup. We loved it, and I gave some extra to some family who told me they loved it too. Wouldn’t change anything else about it!

    • — Lauren on February 1, 2018
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  • I’ve made this soup many ways. While following the recipe is best, this recipe can be made vegetarian or even veganized.
    It freezes well, but you’ll need to be gentle with it and add broth.
    Finally, if you have good freeze-dried chives, with good color, it is okay.

    • — Sarah Beauchamp on February 1, 2018
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  • Very easy to make and so delicious and flavorful! Will definitely be making it again

    • — Dee on February 1, 2018
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  • Easy to make and it was so unbelievably great tasting. I added crumbled bacon with chives to give it a slightly different flavor profile

    • — Robert (El Paso) on January 28, 2018
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  • This is a nice simple ingredient recipe. Outstanding. I didn’t have thyme whole leaves so I just used organic chopped thyme and sprinkled that in. I used half and half instead. Would recommend especially in those cold New England winters. Yum.

    • — Jason on January 27, 2018
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  • This soup is outstanding. Velvety smooth with wonderful flavor. For dietary reasons I do not use heavy cream , I substitute low fat half and half. It does not affect the texture or flavor at all. Thanks, Jenn.

    • — Gisela on January 25, 2018
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  • Can I use 1/2 & 1/2?

    • — Nan on January 24, 2018
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    • Sure, Nan, that will work. Enjoy!

      • — Jenn on January 24, 2018
      • Reply
  • Fantastic!

    • — Tina on January 23, 2018
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  • I made your potato leek soup and it was delicious! Even my 8 year old granddaughter had seconds! Thank you for a wonderful, easy recipe!

    • — Colette Dryden on January 18, 2018
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  • Hi jenn. I’ve been looking for a chocolate chip cookie recipe for years that is chewy crispy and chunky. Your recipe has it all. I made them a couple of days ago and they were instantly devoured .
    Thanks for the very precise step by step and the pictorials that go along with your recipes. That is an instant winner in my opinion.

    • — Tess moore on January 16, 2018
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  • Wonderful recipe! I followed exactly and garnished with cheddar cheese and chives. Perfect for the cold weather. I’m really happy I found your site. I see so many other recipes I want to try. Great job!

    • — Roxana on January 13, 2018
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  • Can I freeze this soup?

    • — Csaulnier on January 7, 2018
    • Reply
    • Yes, this soup freezes nicely, but I’d wait until you’re reheating it to add the cream. Hope that helps!

      • — Jenn on January 8, 2018
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  • Can you freeze this soup after adding the heavy cream?

    • — Beverly on January 4, 2018
    • Reply
    • Hi Beverly, if you haven’t already added the cream, that’s best and I would add it when you reheat the soup. If you’ve already added it, Yes, you can still freeze it; the cream may separate from the soup a little when it thaws, but just stir it well to recombine.

      • — Jenn on January 4, 2018
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  • Thanks for a great recipe! My only tweak was adding a dash of worstershire sauce. I will be making this again and will likely add a bit of crispy bacon or ham when served.

    • — Sherri on January 3, 2018
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  • Oh.My.God.
    I made this recipe as written. It’s a bit thick, but with a crab cake plunked on top (oh, yes I di-id!) it is SCRUMPTIOUS!

    • — Nicole on January 3, 2018
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    • I should add, the soup on its own is *amazing*. Having plunked said crab cake into the bowl, I wondered to myself, why bother making chowder at all? Soup+crab cake+parmesan, pepper shortbread on the side, and a glass of wine. Life is good!

      • — Nicole on January 3, 2018
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  • Is there a difference if you use vegetable broth or chicken?

    • — Holly Eberhard on December 24, 2017
    • Reply
    • Hi Holly, Chicken broth will definitely produce a more flavorful soup.

      • — Jenn on December 24, 2017
      • Reply
  • I will definitely try this version as it’s gotten so many excellent reviews! Thanks for sharing. 🙂 Only, in the instructions you mention that 4 large leeks make about 4 cups. But in the list of ingredients, you say 4 large leeks make about 5 cups. Um, which is it? Regardless, I’m going to buy 4 large leeks and put in the pot whatever amount it makes. 🙂

    • — Betty on December 23, 2017
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    • Thanks for catching that, Betty – it’s 5 cups and it has been corrected. 🙂

      • — Jenn on December 23, 2017
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  • Subbed 1:4 red for gold potatoes, didn’t have cream so mixed 1/2 C whole milk with 1/2 C Carbonara Sauce, and finished with Bacon crumbles. Easy, fast, delicious!!!

  • I made this last winter and loved it. Getting ready to make more as the weather is getting colder.

    Do you think coconut cream would work in place of the heavy cream? If so, can it be added before freezing? Thanks.

    • — Steven on December 12, 2017
    • Reply
    • Hi Steven, Glad you enjoyed the soup. I do think coconut cream would work, but it definitely would add a bit of coconut flavor to the soup. And yes, because it’s non-dairy, I think it would be fine to add it before freezing. Please LMK how it turns out!

      • — Jenn on December 13, 2017
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  • (Another!) fabulous recipe with great exposition of method for preparation–hopefully inspiring folks who have never tried leeks to experience there wonderful flavor. I prepared with homemade stock. To serve, I cubed some leftover country ham and placed in bottom of bowls and ladeled soup over and topped with shredded cheese.

    • — Leisa on December 9, 2017
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  • Jenn, thanks again. You never disappoint! This was a lovely, comforting soup on a cold day. Cheers!!

    • — Tammy on December 8, 2017
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  • Oh my gosh, this potato leek soup is positively delicious…the ultimate in comfort food. I prepared it as written: no tweaks, no substitutions, no additions, no changes of any kind. This recipe is definitely a keeper. Although it is not necessary, I purchased a large Le Creuset cast iron enameled pot specifically with this soup in mind. Wish I could give it more than 5 stars.

    • — Harriet on December 6, 2017
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  • I absolutely love this recipe. So quick to make and very delicious. There are only two of us so I love to take my leftover soup and package it in 2 serving size portions in freezer bags. I lay the bags flat, remove as much air as I can and then seal and place in the freezer flat. This takes up less space and makes a delicious dinner always on hand. Thanks for another great recipe.

    • — Sandra on December 4, 2017
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  • Excellent recipe! Always a favourite!
    I don’t blend it at the end though, I’ve tried it both ways and I prefer it a bit chunky instead of a smooth soup!
    I never though of putting bacon on top of the soup to serve it! I’m doing that today for lunch…yummy!!

  • This has become my favorite soup, it is easy to make and delicious. I found a great way to clean the leeks by standing them in a tall Tupperware pitcher after prepping them and letting soak a bit. Fill it to the top with water so the entire leek is submerged. After a while, remove rinse well, drain and finish cutting them for the soup. I also use my home made chicken stock instead of broth – seems to give a little more depth of flavor.

    • — Annette M. on December 2, 2017
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  • I made this tonight and it was lovely! I only had two large leeks, so I added a little bit of yellow onion, which I sauteed along with the leeks and the garlic. I used an immersion blender (so easy!) and it came out velvety and delicious. Thanks for another wonderful recipe, Jenn!

    • — Alison on December 1, 2017
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  • this soup is absolutely fabulous. It is easy to make and the flavor is incredible. I wouldn’t change a thing! That being said, I did add extra leeks the first time I made it because I had them. But, I have made the recipe a number of times and it is great as written.

  • I love to try new soup recipes and this one would be good any time of year. My granny used to make potato soup and this is a more elegant version. I followed the recipe exactly with the exception of the chives. We have a ninja blender and used that to puree the soup, I did keep some of the cut-up potatoes out of the blender and added them back to the soup with the cream for a little more texture. My husband liked the soup but prefers the texture in soup, to satisfy the chewing sensation. It also is a throwback to how Granny used to make it.

    • — Ruth Beckett on November 30, 2017
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  • Recipe was perfect. Make it exactly as written. I knew I had a busy night and would have only minutes to get dinner on the table once I got home. Earlier in the day, I made the soup up to the point where I puréed the soup with the immersion blender – stuck it in the frig – at dinner time I warmed up the soup and added the cream. Perfect dinner for a busy night!

    • — Val on November 30, 2017
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  • I have made this soup a number of times now. We just LOVE it and I gave it 5 stars because that is all I could, I would give it more if I could. Both easy and tasty dishes are a wonderful pairing :-D. I am so glad I stumbled upon this recipe when I received some leeks in a vegie box. Now I go looking for leeks to make this soup

    • — Anne on November 20, 2017
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  • Tried this and LOVED it. It’s very easy to make. The thyme and bay leaves really add a nice accent to the flavor. I will definitely make this again!

    • — Forrest on November 18, 2017
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  • This soup deserves more than 5 stars. I followed the recipe ingredients and steps exactly as written and it tastes fabulous.

    • — Harriet on November 18, 2017
    • Reply
  • Hi, can I make ahead and freeze?

    • — SUSAN DELORENZO on November 17, 2017
    • Reply
    • Sure, Susan – but I’d wait to add the cream until reheating.

      • — Jenn on November 19, 2017
      • Reply
  • So simple and tasty! I doubled the amount of thyme and pepper (we love it) and I also threw in a few roasted garlic cloves I had on hand. I didn’t have heavy cream and used 3/4 cup half and half which was good enough!

    • — Samantha on November 13, 2017
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  • Love it! It was not too rich and potatoes add to the soup made it so delicious,

    • — Sndra on November 12, 2017
    • Reply
  • Potato Leek soup is one of the most elegant and classic soups. A friend of mine who was a Master Chef owned his own restaurant. I always ordered his Potato Leek soup when he made it and it was nothing short of splendid and out-of-this world delicious.
    He has since passed, so I was never able to learn his secret ingredient..

    Have made this soup many times since and while it is very good, it never was as good as I remember in his restaurant.

    Well, a chef who works at a local Sur La Table here in town told me the secret:
    ..make the soup according to this recipe and add One Sardine to the soup when you are making it. Viola! That is indeed the one item to add to make this perhaps the finest soup possible..
    I hope that you do try it, it adds a subtle layer of depth and flavor that truly takes the soup to another level of spectacularness!


    • — Michael T. on November 11, 2017
    • Reply
    • Michael, did you leave the Sardine in or take it out before you puree? Probably a dumb question, but I’d hate to guess wrong and screw it up. Making this as a first course of a splendid New Year’s Eve dinner…

      • — Jodi on December 29, 2017
      • Reply
  • Just made it and I thought it tasted great. I used russets bec thars what I had. My husband brought home 4 huge leeks so I actually only used one bec after I washed & chopped it came to 4 cups. Used 1/2 & 1/2 the immersion blender worked great. Easier than putting in a blender. Planning on frizzling some leeks to garnish.

    • — Rebecca Gelman on November 11, 2017
    • Reply
    • Do you “frizzle” the white part of the leeks or Green for garnish? Sounds like a great addition of texture

      • — Samantha on November 13, 2017
      • Reply
      • @Samantha You use the white part. If you cook some bacon, cut the leek or I use shallots, put them on a tray, sprinkle a little sugar and bacon grease on them. Put in oven under broiler. Top on the soup. Very good. You won’t be disappointed.

        • — Marquita Hammeken on November 14, 2017
        • Reply
  • I was wondering if there is a big difference if you used russet potatoes instead of yukon gold. I have a bag of russets & want to use.

    • — Rebecca on November 11, 2017
    • Reply
    • Hi Rebecca, you can use russets here; the soup will just be a bit less creamy.

      • — Jenn on November 11, 2017
      • Reply
      • Thanks for ur quick reply. Yes just finished making. I see what u mean. Still tasted great.

        • — Rebecca Gelman on November 11, 2017
        • Reply
        • I wish I saw other reviews as I would of use more leeks!

          • — Rebecca Gelman on November 11, 2017
          • Reply
  • Omg this receipe is so good. I added extra garlic because I love it. Extra leeks because I didn’t want to waste them. This is probably one of the easiest soup receipes to make.

    • — Cori on November 11, 2017
    • Reply
  • Yummy soup! I already added the cream, Can I still freeze some? I saw in other reviews to wait to add cream if you want to freeze, but that was after I added it.

    • — Danielle on November 7, 2017
    • Reply
    • Hi Danielle, Glad you liked it! Yes, you can still freeze it; the cream may separate from the soup a little when it thaws, but just stir it well to recombine.

      • — Jenn on November 7, 2017
      • Reply
  • This soup was so easy to prepare. It came out so smooth and was packed with flavour. Will make over & over again!

    • — Katelyn on November 6, 2017
    • Reply
  • Loved this soup. Added a little extra garlic and fresh thyme then threw in some extra potatoes(leftover insides from potato skins) when it was time to blend. Came out perfect.

    • — Muffin on November 5, 2017
    • Reply
  • My leeks are enormous…got 4 cps from less than two…Is that enough or should I keep on slicing?

    • — carol on November 5, 2017
    • Reply
    • You could use up to 6 cups, Carol. A little extra won’t hurt :).

      • — Jenn on November 5, 2017
      • Reply
      • I used six cups and a little extra butter. The thyme that I know that I threw in my shopping cart never made it home with me, so I added 1/4 tsp dried thyme. Was that an appropriate substitution. Simmered it a little longer to thicken to my liking. How can anything so easy taste so good. Jenn, would love to share my minestrone recipe with you. Everyone says it is the best they have ever eaten. How can I go about doing that?

        • — carol on November 6, 2017
        • Reply
        • So glad you enjoyed it, Carol — and I’d love to try your minestrone! You can email it to me directly at [email protected]. Look forward to receiving it!

          • — Jenn on November 6, 2017
          • Reply
        • May I also have your minestrone soup recipe?
          [email protected]

          • — Marcia Monsiegneur on February 21, 2018
          • Reply
  • Really, really good. Recipe is simple and ingredients are affordable. I will definitely share this with others!

    • — Liz on November 4, 2017
    • Reply
  • Amazing recipe! My family loved it! Best leek soup recipe so far! Thank you!

    • — Antonela on November 3, 2017
    • Reply
  • Thank you for your wonderful recipes! I didn’t think of writing you I have ordered the book.
    Can’t wait til April!

    • — Josseline Wood on November 2, 2017
    • Reply
    • Thank you, Josseline! xo

      • — Jenn on November 2, 2017
      • Reply
  • Do you have a ballpark idea how the 4 cups of leeks would translate into pounds. The leeks I found are huge and I have no idea how many normal sized leeks each one corresponds to.

    • — Steve on November 1, 2017
    • Reply
    • Hi Steve, I’m guessing 4 cups of chopped leeks would be 3/4 to 1 lb.

      • — Jenn on November 2, 2017
      • Reply
  • Hi there
    It is pouring with rain, cold and miserable in Auckland New Zealand but I’ve just made your leek and potato soup for lunch. OMG it’s divine. I’ll be making twice the amount next time.

    • — Jill Oliver on October 22, 2017
    • Reply
  • Best potato leek soup I’ve ever had!

    • — Courtnee on October 21, 2017
    • Reply
  • I googled potato leek soup and found your blog. Great design and very easy to use.
    Looking forward to trying more of your recipes.

    • — Lori on October 20, 2017
    • Reply
  • Although I know using half and half is less fat, what other substitute can I use instead of cream? Looking forward to your cook book! Thanks for all your recipes. And, thanks for taking the time to answer.

    • — Renee on October 13, 2017
    • Reply
    • Hi Renee, You could try whole milk — the soup won’t be quite as rich and creamy, but it will work.

      • — Jenn on October 13, 2017
      • Reply
  • Love this soup. I moved to France and wanted to start cooking with the leeks I am seeing everywhere now. Merci beaucoup for sharing this recipe. Its a keeper.

    • — Elizabeth on October 12, 2017
    • Reply
  • Hi Jen,
    We have made several of your recipes and they are all fantastic. We make the classic hummus all the time! We had a potato leek soup at our rehearsal dinner. I had never had it before and it was amazing! We are going to make this tonight for dinner. I know it says it serves six, how much is a serving? A cup? Thanks!!

    • Glad you like the recipes, Julie! I’d estimate that a serving is approximately 1 1/2 cups.

      • — Jenn on October 9, 2017
      • Reply
  • Today your blog was my inspiration!
    I loved this soup, though next time I’ll put less thyme.
    Thank you!

    • — Ildi on September 24, 2017
    • Reply
  • This soup is spectacular! Very creamy and flavorful! I substituted 1 tsp. dried crushed rosemary for the thyme (I adore rosemary with potatoes) and only used 1/2 cup of half and half (instead of 1 cup of cream) and it was delicious. Thank you for the recipe!

    • — vertical_squirrel on September 23, 2017
    • Reply
  • I’ve never had leeks before saw them in the grocery and looked up recipes.This soup looked the best so I cooked it up tonight and it was wonderful.Didnt have fresh thyme so I used dried and a bit too much so everyone wants me to make it again and add to whats left but no thyme I will definitely find fresh thyme next time.This recipe goes into my collection.Thank you for sharing it,

  • So delicious! My husband is licking the bowl as I write this!

  • this soup is absolutly fantastic! I used light cream instead of heavy and it was delicious. Just harvested more leeks from the garden so I am making another batch to freeze tonight!

  • A fantastic and easy recipe that doesn’t require adjustments. Thank you! Hence the five stars. But, since I never make anything without tweaking it a little bit, I did the following: While some people enjoy creamed soups, I generally cook without dairy, so I added just under a quarter of a cup of cream and felt that that was more than plenty. I tasted it prior and felt that it was delicious even without the cream. I use organic, free range chicken broth, generally from Trader Joe’s as it’s reasonably priced. I also like to add a few tablespoons of white wine when sauteeing the leeks. There’s just something about white wine in a pan with any of the onion family. Adding the wine can change the way the leeks sauté, causing them to brown more easily, so wine can be added at the end instead if one is concerned. But browned leeks have their place, also! 😉

    • P. S., I only had half and half dairy, so that’s what I used. Next time I may try a little coconut cream.

  • This is my first time making potato leek soup. I only made it because my sister gave me a bunch of leftover leeks. Boy am I glad I did! This recipe is awesome! It was super simple to prepare and the flavor really wowed. Both my kids gobbled it up. I made it in my instant pot. I also threw three corn cobs (Cut the corn off) in the soup which made it sweet. Next time I’ll add caramelized leaks on top for flare as the recipe suggests. Totally will be making this again!

    • — Stephanie Schrodetzki
    • Reply
    • I am an instant pot newbie… have really only made rice and some vegetables in it. Am curious how making soup in it differs from cooking on the stovetop. Any help is much appreciated as I would like to use the instant pot more often!

  • Can this soup be frozen for later use or just cut the recipe in half for 2 people

    • Hi Michelle, you could halve it, but it freezes nicely. (Just wait until you’re reheating the soup to add the cream.)

    • I was able to freeze this soup. I made it last year and just had the last of it a couple of weeks ago. I froze it flat in a Ziploc bag and then removed it to vacuum seal it.

      • — Joe P on October 9, 2017
      • Reply
  • This is absolutely the best Potato Leek soup. I have tried many versions by other sites, but this one is the gold standard. I made this as an appetizer and served it in small glasses with tiny spoons, added a small amount of cream, drizzled with really good imported olive oil and freshly minced chives. Drew a toothpick through the cream and olive oil, which rested on top of this pale green soup, making a tear drop design. Oh…so very elegant. Everyone absolutely raved. As an added bonus, if you don’t add the cream or garnishes, you can put this in ziplock freezer bags and freeze to have at a later date, adding the cream and garnishes after warming it up for service. Elegance in an instant. Thank you.

  • Well done. This is the first time I have ever attempted to make a potato and leek soup. I stumbled upon your recipe on the internet it turned out fabulous. It’s a keeper.

  • My husband and I really enjoyed this soup. It’s the perfect mix of the two main ingredients. I gave some to the girls at work and everyone asked for the recipe! We used half and half because it’s what we had on hand and it was still deliciously creamy. Yum!

  • Great recipe and super easy. I modified it a little for my purposes. I used a hand masher because I wanted some whole potatoes. Also, I had whole milk on hand so I used a couple tablespoons. My husband loved his dinner tonight!

  • Hi Just about to make. It is going to be a hot day. Can you serve this chilled?

    • Yes definitely!

  • Those recipe was so good I just made the soup again. Delicious!

  • I know my way around a kitchen, BUT…before trying this recipe, I’d never bought a leek. Your step by step instructions made me see it wasn’t impossible, or even hard, to use them and avoid all the yucky grit. This not only brought your wonderful potato leek soup into our lives but also opened up a host of other leek containing recipes to me this winter.
    But wait, there’s more! I was recently diagnosed with Celiac’s disease and this wonderful, gluten free potato leek soup has become my substitute white sauce!
    Thanks, Jen, and please keep doing what you’re doing!

  • Loved this simple recipe! I added one nice sized shallot and used a half cup of evaporated milk, in lieu of the cream. Lovely texture and flavor. I made this over the weekend and served the last bowl last night so I am making another batch today!

  • I just made this recipe and it is delicious. I don’t have chives so I topped it with fresh crispy bacon bits. Fabulous!

  • Thanks for the recipe- I love how I don’t need to adjust the ingredients. Just perfect!

    • — christina purvis
    • Reply
    • Just made my first ever Potato Leek soup with your recipe! Delicious!!!! I’ll definitely make it again and again!

  • I have always wanted to make this soup and with your easy-to-follow directions and leeks in my frig, I decided to go for it. Upon completion, I was pleased that it looked like potato leek soup and it tasted delicious! I entertain a lot, so I think I will make this a day ahead, for my next dinner party, as the starter, to make my planning and prep easier and because the soup tasted even better the next day. Now that’s what I call a win -win!

    • — Isabella Frosini
    • Reply
  • I love this recipe. I have made it twice now and everyone loves it.

  • This a great version of potato soup! I made it exactly as written, with the exception of the chives. Instead, I topped it with some crumbled bacon.

  • I have been trying to successfully make this soup for years. And I have failed every time. This recipe was easy to follow & was simple to make. The only change I made was adding more fresh thyme. My husband and toddler loved it! And I was such a proud mama! Finally! I made this soup and it was not a hot mess. Thank you for sharing this. I will definitely make this soup again!

  • Hi Jenn,
    I just bought healthy leeks from Trader Joe’s and am excited about making your soup recipe. However, I have white potatoes~will that alter the taste of the soup in a negative vain? I don’t really like to deviate from a tried and true recipe!


    • Hi Kim, the Yukon golds make the soup a little creamier, but it will still be delicious with white potatoes. Hope you enjoy!

  • Hi Jenn,
    My father in law just gave me some beautiful leeks from his garden so I went straight to your website for a recipe and I love cream soups, but my tummy does not. Any suggestions?

    • Jodi, you could replace the cream with coconut milk or almond milk. Hope you enjoy!

  • This is a great recipe and very well written, I highly recommend it.

  • Very good! I like this soup a lot. Used half n half instead of whole cream, and did not use salt when cooking. Wanted to let us salt to our own preference. Also one person said too much black pepper (just right for me!) but you may want to just let others add their own and leave it out during cooking.

  • Great recipe–super easy too

  • Absolutely amazing! Creamy, tasty and delicious. Balance and flavor is divine. Spot on recipe. Perfect for an entree or a complete meal .

  • This was amazing!!! And a big hit with the kids too! So delicious! I’ll definitely be making this again and can’t wait to try your other recipes! Thank you for sharing! 🙂

  • I just made this today for dinner. It is delicious! This recipe is a keeper!

  • The ingredients call for broth but the directions say stock. Which is best to use, broth or stock? Thanks! I can’t wait to make it 🙂

    • Sorry for any confusion– I use broth here (but you could get away with either). Enjoy!

  • Just made this and it is lovely. I made a vegan version. Replaced the butter with olive oil spread and the cream with cashew butter.

  • I have some home made beef broth in the freezer I could use. Or would it be better to use chicken stock from the grocery store?

    • I think you could get away with it, but that it would be best with chicken stock.

      • Okay I will do the box chicken stock. Next time I have some home made chicken stock I will use it. I really should have both chicken and beef stock on hand all the time.

        • I have discovered the Knorr Homestyle Stock. It comes in small boxes containing four little tubs of stock base in gelatin form. It is even delicious all by itself. I use it all the time now.

          • I think it was America’s Test Kitchen that rated Knorr’s the best, but we have a hard time finding it, and it keeps getting harder to find. Swanson’s is pretty good though.

            • — Linda Winning
  • Ingredients???

    • Hi Michel, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, you can click the “recipe” button right under the recipe title.

  • I totally meant to freeze my soup before adding the cream, but forgot until I had already added the cream and ladled up a big bowl of it. I did let it cool completely in the fridge in 16 oz. containers prior to freezing and then reheated gently. I had no problems with separation. My mom was sick last week, I sent some to her. Today I am sick with a cold, and plan to have some for lunch. Guess it is time for another batch. This is a wonderful soup. My 2 1/2 year old grand daughter loves it with a little sharp cheddar grated into it.

  • Nice, thanks for the recipe! I wouldn’t of used the thyme, but it worked.
    I’ll make it again.

  • it’s wonderful, but how long will this last in the fridge?

    • Hi Ann, it should keep nicely for 3 – 4 days.

  • Delicious. It reminds me of the soup that Danny Meyer serves at hisNorth End Grill in NYC. A perfect soup for cold winter days.

  • Nothing the other reviews havent said! Delish!

  • I’ve made this soup four times now, and it’s one of my favorite recipes on this site. It’s so creamy and balanced, as well as super easy to make. While I’ve followed the recipe precisely in the past, I think I prefer regular broth (rather than low-sodium); however, I tend to like things a bit saltier, so if you’re the opposite then I’d advise you go the low-sodium route. I also weirdly like the soup finished using a regular blender rather than hand blender, but maybe I’m just weird…

    • Her Beef Stew recipe is to die for!!! 🙂

  • Love this soup, and have made it many times. I have a quick tip for people who want to save some time. I recently picked up frozen cleaned chopped leeks at a local Trader Joe’s. (Other markets may also sell). I defrost the leaks and squeeze the water out using a kitchen towel. I then proceed with the recipe. I hate cleaning leaks and usually end up with some sand so this really works for me. Hope it makes it easier for others to try this soup, it really is delicious.

  • If you have been waiting all your life for the right instructions to find heaven, congratulations! You have arrived at the correct webpage.

    Just follow all instructions, and voila! heavenly soup is ready 🙂

    Thank you very much!

  • It’s on the stove simmering right now!! Can’t wait to taste it! I will keep you posted!

  • thank you so much for this recipe!! perfect for a rainy day, and we actually omitted the cream completely (despite you saying not to) and it still tates so delicious! we used vegetable stock cubes and we also topped it with yummy bacon and onion. would definitely love to make again, thank you! 🙂

  • How about adding grated green cabbage to thicken it instead of cream?

    • Hi Pat- I don’t think that would work here–sorry!

  • The soup turned out very well. Extremely tasty. I followed your seasoning recommendations (what I was really researching for) but… I did something a bit different with the “large” ingredients. I used three Yukon Gold potatoes, a lesser amount of leeks, a mix of onions (1/2 large yellow, 1 large red, and 2 shallots), and fresh cut brown button mushrooms. I also left out the cream. In addition, I only blended the potatoes and an appropriate amount of broth. Hence, we had a soup that wasn’t too thin or too thick for our tastes and had some recognizable ingredients in it.

    I want to thank you for your presentation of this recipe. Outstanding!

  • Easy to follow instructions. Mine tasted just like the one in the picture. Beautiful creamy color, wide gamut of flavor.

  • Hello Jenn! I can not adequately express how happy I am with this recipe. I recently visited Scotland and we were served this soup a couple of times…. I fell in love. I am one of those pesky picky eaters when it comes to veggies, so this soup was a must as soon as I tried it. Your recipe was the first I tried and it’ll be the last because it was perfect. It transported me right back to Scotland and the fun I had. Very well put together cooking instructions and great photos to clarify. My friends ate seconds, so I know I wasn’t the only one in love. Thank you for sharing your passion with us.

  • Amazing! I used oil, rather than butter, fat free 1/2 & 1/2 and left out salt. Made it gluten free, low sodium, low fat and large flavour! Will make this again, for sure!

  • can i use sour cream instead of heavy cream in the Potato Leek soup recipe? I would think so, but just wanted your thoughts. Great website but kill the music video!

    • Hi Lynn, I think you could get away with sour cream here. Hope you enjoy!

  • This is one of my favorite soups (my family’s too)! For a little twist, I start my soup by cooking diced bacon until crispy (reserve some to top the soup before serving), drain most of the grease and then add the leeks. So delicious! Thanks for sharing your tasty recipes! 🙂

    • That’s what I did too with bacon! So good!

  • Thanks Jennifer, this guaranteed to please! I used frozen leeks from the garden and red potatoes, because that’s what I had on hand. No cream either, just a drizzle of half and half. I used white pepper and cut the recipe in half since I’m alone today and it’s raining! This is a great rainy day soup and I think tomorrow, when the sun is out, I can enjoy the leftover as a cool dish of vichyssoise!

  • Serving this as a starter for a New Year’s Eve dinner party in a couple days. I made it this evening and, dear lord, it’s delicious. It’s really clean and not overly hearty, so it should set off the meal nicely. Will serve with chives, parmesan crisps, and prosciutto (I have some from another recipe). Thank you thank you. Also, made with veggie stock (vegetarians) at dinner and it’s naturally gluten-free for me (celiac). Lovely starter for a somewhat challenging group of diners.

  • This is by far the best and easiest recipe available! I had to substitute half and half for the cream and use 2-3 quick shakes of powdered Thyme and it was still fantastic!

  • Just tried this yesterday, cooked it for my son and daughter in law as they are busy with the new baby. We all loved it. I did not have any fresh thyme, so added two shakes of dried. It was so delicious and creamy. None of it made it to the freezer, but I am going to make more and freeze it. Perfect for these cold winter days. Thanks for sharing your wonderful recipes with all of us.

  • Hi Jenn, just finished this with the homemade chicken stock from earlier this morning. As are all of your recipes, this is spot on! Some for lunch and and the rest as a first course on Christmas Eve. Happy holidays.

  • Jen, making this tomorrow…will serve for dinner, but I would like to freeze the rest and it will already have the cream in it. Will this present a problem? thanks, Carol

    • Hi Carol, Technically, it’s best to freeze it without the cream but it should still work. If it separates when you defrost it, it should come together again once reheated.

      • Did not separate, was absolutely wonderful. Another winner from my favorite chef. Thanks!

  • Made this as a quick and light dinner and my ten year old is now considering it for her birthday dinner! Simple and delicious. Thanks for the clear instructions on cleaning and chopping the leeks.

  • Is this one of those soups that tastes better the next day, or should I make it the day I’m serving it? Thanks!

    • Hi Deborah, I think this tastes great on the first day, but the flavors will have a bit more time to meld if eaten on the second day. Either day, I hope you enjoy!

  • I’ve been craving Vichyssoise like mom makes. This recipe is great and (believe it or not) slightly healthier than hers. Ate it warm tonight. Looking forward to it cold tomorrow. Thanks for this simple yet delicious recipe.

  • Using your well-rated recipe as a general guide, tonight’s version completed with 2% milk and bouillon cubes is deliciously satisfying. Thanks Jenn!

  • I made this for a soup party to give the really picky eaters in our family an option that didn’t involve chunks of things floating in broth. Pureed soups are a great way to hide ingredients! I just called it potato soup and never mentioned leeks, but the leeks are what make it. I served toppings on the side – crumbled bacon, chopped scallions and shredded cheddar. It was simple to make and delicious. I wouldn’t change a single thing about the recipe and can see this going into regular rotation.

  • Excellent soup! I made the recipe as written, using homemade turkey stock leftover from Thanksgiving. Garnished it with chives and crumbled bacon. Yum!

  • I want to double this recipe. What changes should I make to do so. Can’t wait to try it. Need reply ASAP.

    • Hi Chris, you wouldn’t need to make any adjustments to the recipe with the exception of doubling the ingredients. Hope you enjoy!

  • Can I use half and half

    • Yes– it won’t be quite as creamy, but it will still be delicious.

  • Absolutely excellent. I added one chicken bullion cube to the soup while simmering but otherwise made it as written. I topped it with some chives along with a little white cheddar and crumbled bacon.

  • Does this soup freeze well?

    • Yes, it freezes nicely. Just wait to add the cream when you’re reheating the soup.

  • can I use russets, since that’s what I have on hand??

    • Hi Donna, Sure– the soup won’t be quite as creamy, but it will still be good!

  • Excellent, soup. This recipe is a keeper.

  • Wow! I followed the recipe exactly and it’s perfect. I used homemade chicken broth from ina garten’s recipe and that added a depth of flavor. Delicious!

  • I am ready to make this soup with the YG potatoes and just-harvested leeks from the garden, but I’d like to skip the heavy cream and use plain no-fat Greek yogurt or skyr instead. What do you think?

    • Hi Marty, You can, but it won’t be as good and creamy :).

    • Hi Marty, when it comes to dairy I usually use less than what is called for to keep things lighter. I probably use about half the cream and the soup is still fantastic. I use YG potatoes and those help with the creaminess. But I would not substitute the cream for something else, just use less. Happy cooking!

  • This was easy and delicious. I had only 1 leek and 4 potatoes on hand, so I cut everything else down by a third. It was perfect. Thank you.

  • I had never had potato leek soup before. This was very tasty and fairly easy to make. My wife and I both enjoyed it. Another great recipe Jennifer! You have once again proven that your recipes are idiot proof. Thank you, thank you!

  • Outstanding! The bay leaves and thyme sprig were brilliant. Will definitely make this again. Next time, one more tsp of salt (Kosher) is the only supplement I will make.

    Thanks, as well, for your metric conversion data. I use metric in the kitchen when I bake and cook all the time.

    Great work! Thanks for making a Thursday night supper sensational.

  • Made you Potato-Leek Soup last night. It was exceptional.
    Thank you,

  • Can I use just water instead of a stock?

    • Hi Nafsin, I think the stock helps to give it flavor, so I’d suggest sticking with it. That said, if you use water instead, you’re likely to need to additional salt to the soup.

      • Great, thank you!

  • I had fresh leeks just waiting to be made into something delicious. This soup was an absolute hit! My husband couldn’t get enough of it. And, there is plenty left over for more meals! The flavours are so delicate and lovely. Truly, truly delicious. Thank you!

    • Advice from non-pro: Treat yourself to a scale. After struggling for years when questions like this arose, I ordered a kitchen scale (read reviews). So much easier! I used to hate recipes that gave weights of ingredients… now I wish all recipes would do so. (How much onion is called for by “2 onions”?)

  • How many large potatoes are there in 2 lbs

    • Hi Diane, it is really dependent upon the size of the potatoes– you mentioned large potatoes, so perhaps you’d need 2 to 3. Most grocery stores have scales that you can use to weigh your produce, so you may want to go that route.

  • Hi,
    Can this soup be frozen?

    • Yes Laurie– it freezes well; just wait until you’re reheating the soup to add the cream.

      • I have already added the cream. CAn I still freeze it?

        • Hi Jan, That should be fine. It may separate from the rest of the soup a bit, but just whisk it until combined.

  • Absolutely delicious! I consider myself a good chef and rarely follow a recipe exactly, but at the request of my spouse I provided this “traditional” and “”classic” puréed version. I did substitute half ‘n half for the heavy cream and reduced the stock to 6 cups, but other than using the addition of white pepper in the final seasoning, it is just a perfect recipe! Will definitely being adding it to my “go to” recipes to impress all my family and friends! Thanks for sharing Jenn!!

  • Fantastic recipe. I used half of everything because I’m single and modified it by stretching a cup of chicken stock with water, a smoked turkey neck, and a few veggies I had lying around. End result: AMAZING! “Smoky” potato leek soup – absolutely delicious!

  • I made the soup as written last evening for dinner. My husband loved it. Rather than add the cream I drizzled it on each bowl as a garnish. I needed to cook it down for at least 30 minutes because it was soooo thin. I had 8 cups left over which I froze in batches. Next time I will only use 5 or 6 cups of broth rather than 7.

    • Mine turned out to be quite thick but so delicious, even without any cream. 2 bowls are waiting to cool before going in the freezer! So easy. If you haven’t any fresh stock, just use the water that the potatoes and leeks have boiled in as it is full of flavour.

  • Delicious soup! Thank you for posting. I didn’t quite have enough leeks, so I used one shallot in place of one leek. One lesson I’ve really learned being in a CSA is working with what I’ve got on hand. I think that’s what was done in the ‘olden days’ anyway, and how you improve your own cooking skills.

    • These kinds of “reviews” really bug the heck out of me. What you made was SHALLOT soup! If you think you should just “work with what you have on hand”, why bother to look up recipes and then make something completely different than the recipe?

      • Cooking a meal is a gift of love one gives to their family and friends. It shouldn’t be a chore or a competition. Their is no reason to chide Janet. Few cooks paint by the numbers, anyway.

  • This was the best recipe, I have made a few other recipes in the past but was never really happy, until I found the this one yesterday. My kids loved it too.

  • I have made this wonderful soup several times for friends and family. I always have rave reviews. Thank you so much for the great recipe.

  • Delicious soup and so easy to make!
    Thank you so much for sharing your recipes.

  • Delicious! My family loved it, especially my 9 month. Will be adding this recipe to our fortnightly dinner rotation.
    Thanks for a great and simple recipe

  • This soup was super easy, quick AND delicious. Will definitely add to the recipe book for the future. Thank you!

  • I found it very bland, had to add onion powder, garlic powder, salt and shredded cheese…

  • Can I use Russet potatoes instead of Yukon Gold? I happen to have 5 lbs of them on hand… I so want to make this for dinner tonight!

    • Sure EK. The soup may not be quite as creamy with the russets, but it will still be good. Enjoy!

  • Can I freeze this soup after cooking it!

    • Hi Lise, this soup can be frozen, but add the heavy cream when you’re reheating the soup.

  • 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!

  • 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.

  • 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!

  • Just wondering is the 420 calories for all 6 servings or just for 1 serving?

    • Hi Aheff, it’s 420 calories per serving.

  • 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.

  • 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!!

  • 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!

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

  • 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!

  • 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)

    • 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!

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

    • Glad you like it. It’s from Pottery Barn (but it’s pretty old, so not sure they still carry it)!

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

    • Hi Chloe, Creme fraiche is thicker, but it should work here. Enjoy!

  • Absolutely yummy recipe and really easy!

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

  • 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 🙂

    • Yes Nat, you take both out before blending. Enjoy!

  • 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!

  • Can this potato/leek soup be frozen?

    • Sure Dolores, the soup can be frozen; just add the heavy cream when you’re reheating the soup. Hope you enjoy it!

  • 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!

  • 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.

    • 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.

  • 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!

  • 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.

  • Can you freeze this soup?

    • Yes, this soup can be frozen, but add the heavy cream when you’re reheating the soup. Enjoy!

  • 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

  • Delicious!

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

  • 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!!!)

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

  • Excellent- added 5 pieces of bacon- perfect.

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

  • 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… 😀 enjoy

  • Very tasty & satisfying meal.

  • five stars!

  • this is the best recipe and this is my favourite soup now! My family and guests loved it! Thank you from all of us!

  • 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!

  • 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.

  • Excellent! My entire family raved!

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

  • 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!

  • 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!!!

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

  • 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.

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

  • 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!

  • I made this soup today and it was delicious! Thank you for sharing!!

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

  • 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?

    • 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.

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

  • 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!!

  • 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.

  • 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!

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

  • 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.

  • Wonderful recipe. Made it tonight and it was lovely!

  • Can I make the soup exactly as is (i.e. with the cream) and reheat a couple days later?

    • Yes, feel free to make it ahead and refrigerate.

    • 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.

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

  • 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.

  • 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.

  • Turned out perfect!!!

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

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

    • 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!

  • 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.

  • 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

  • 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!

  • 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.

  • can I freeze this soup ……should i freeze before adding the cream or can I freeze after adding cream??

    • Hi Elaine, Yes, best to freeze before adding the cream.

  • 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! 🙂

  • 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.

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

  • Wonderful recipe!

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

    • Agree

      • 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.

  • 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 .

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

    • Hi Deborah, Check back on the page; I’ve added the nutritional data. Hope that helps 🙂

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

  • 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.

  • 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.

    • Hi Mandy, Yes and yes 🙂

  • 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!

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

  • 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!

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

  • 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.

  • 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!

  • 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.

    • Hi Irene, One leek is approx. 2 cups. Hope that helps!

      • 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?

        • Hi Cynthea, Where are you seeing 2 cups? 4 standard leeks will work just fine.

  • I don’t eat dairy , can I use almond milk , as I can’t use the cream ?

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

  • 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.


    • Glad you all enjoyed it, Lin. You can sauté the mushrooms and add them at the very end.

  • 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.

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

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

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

  • 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.

  • 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!

  • Can I use red skinned potatoes? Or will it change the consistency/flavor?

    • Hi Lana, I think it would be ok.

  • 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.

    • 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.

  • 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.

  • 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.

  • Hi,

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

    • Hi Sammy, Might just be a little bland. You can add other herbs if you have them.

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

  • I have one very large leek…how can I make potato leek soup using only one leek?

    • 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.

  • 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!

  • Can you prepare this soup ahead of time and freeze it?

    • 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!

  • 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!

  • 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.

  • My sons favorite. Although at the end i add back some diced potatoes to make it a little more substantial for him. Perfection!

  • 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..

  • 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!

  • 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!! 🙂

    • Thank you, Wendy! So nice to hear!

  • Do pre-cooking the leeks give the soup more flavor than just cooking them with the potatoes?

    • 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.

  • 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!

  • 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

  • Making this tonight!! Found you on Pinterest 🙂 Thanks for the recipe!!!!

  • 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.

  • 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!

  • 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!!! =)

  • 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!

  • 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!).

  • 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.

  • 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.

  • I love soups and can’t wait to try this one :o)

  • 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 :).

  • 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!!

  • Either one is fine, Kim 🙂

  • 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?

  • 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!

  • 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.

  • 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!

  • This looks heavenly! I love potato soup 🙂

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