Potato Leek Soup
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A French classic, this creamy potato leek soup is quick, easy, and comforting.
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 omelette and basic vinaigrette, because it’s an essential base soup in French cuisine. Add watercress to make potage au cresson, serve it chilled to make Vichyssoise, or top it with oven-fried bacon, fried leeks, fresh herbs, or diced vegetables. There are endless variations – just use your imagination (or whatever you have in the kitchen) to make it your own. Potato leek soup is simple to make and can be served as an appetizer, a side dish alongside a Reuben sandwich or wedge salad, or as a stand-alone lunch.
What You’ll Need 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.
Once the leeks are clean, roughly chop them — you should get about five cups of chopped leeks from four large leeks.
To make the soup, melt the butter in a Dutch oven or large soup pot, then add the chopped leeks and garlic.
Cook, stirring occasionally, until soft and wilted.
Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper.
Bring to a boil.
Then cover, reduce the heat, and simmer for 15 minutes, or until the potatoes are tender.
Fish out the bay leaves and thyme sprigs.
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.)
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.
Bring to a simmer, then taste and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh thyme, chives, or anything you like.
Video Tutorial
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Potato Leek Soup
A French classic, this creamy potato leek soup is quick, easy, and comforting.
Ingredients
- 3 tablespoons unsalted butter
- 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
- 3 cloves garlic, peeled and smashed
- 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
- 7 cups chicken or vegetable broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup heavy cream
- Chives, finely chopped, for serving
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
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- Per serving (6 servings)
- Serving size: about 1-1/2 cups
- Calories: 454
- Fat: 24 g
- Saturated fat: 14 g
- Carbohydrates: 49 g
- Sugar: 10 g
- Fiber: 5 g
- Protein: 12 g
- Sodium: 828 mg
- Cholesterol: 78 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn!
This soup is out of this world! Very refined and elegant! Loved it!!! Is it possible to cut up the potato’s the night before so I can prepare it early the next day? Will they turn brown?
Thanks again!
Elise
Hi Elise, so glad you like the recipes! If you want to cut the potatoes and the night before preparing the soup, I would store them submerged in water as that should prevent browning.
Didn’t even know what leeks were until my step-mom gave me a ton. First recipe I saw with leeks. AMAZING. Simple and so creamy. I will definitely keep this recipe, and might start buying leeks myself!
Delicious! This recipe is a keeper! My family loved it!
This is amazing…made today and my picky mother loved it. I added a can of cannelini beans and just a small handful of ground Italian sausage. EXCELLENT…
Ooh that sounds like a great addition!
Thank you for sharing this recipe. I loved it! I did swap a cup of half and half for the heavy cream to cut calories and because the soup was already extremely thick before adding the half and half. It still tasted great. I had two helpings tonight and want more but am trying to exhibit some self-control.
🙋♀️ Just found your recipes and pot leek is first one I tried. It was so easy to follow. I like how you set up the page. I can’t wait to try more recipes. I did add a couple stalks of celery to mine . I have to have celery in my soup. And a sprinkle of celery salt after I added cream. I did what you said only add the cream a little at a time and it worked out well. Used a little lesss than a cup. I can’t wait to get started on a few more of your gems. Thanks
Delicious. I made it exactly to the recipe and it worked out perfectly. Will make it a regularly!
Wanted to try a leek soup- this sounded like a “pure” start, and due to holidays I had everything in the fridge except 2 more leeks. Velvety and delicious! I will make it again, but curious to add chopped kale on another batch because I am yet to find a meatless soup I like kale in. Trying to go meatless…
I made this today, but only had two leeks and three baking potatoes, so I added celery and a shredded carrot, a little extra garlic and did not peel the potatoes. Fresh thyme and bay leaves from the yard. I only used 32oz broth. It needed something, so I added the juice of a lemon before adding milk. This gave it a fresh tangy flavor, and highlighted other flavors. Great texture. Served with a little shredded cheddar and pepper. We loved it!
Delicious, hearty, and easy! Thank you so much!
I made this the other day and it was delicious! To make it more tasty, I added some baked applewood smoked bacon bits. Also, I cut up and then boiled some creamer potatoes in chicken broth, removed the skin and added the chunks of potato to the soup to add some more texture.
Topped with chives- wow! It was a hit in my house.
This recipe sounded delicious. I made it exactly as written, but it was so bland. Literally, no flavor at all. Not potato or leek or garlic or cream. Zip, nada. I added turmeric and onion powder and even truffle butter…still, nothing. I Will not make it again.
Have you checked you don’t have Covid?
I made this last night and also found it tasteless. I was able to make it palatable by adding boursin, more salt and pepper and reducing. I do not have Covid.
Made this soup for supper yesterday and it was delicious! Very easy to make. Will definitely make it again.
Very tasty and wanted to eat another !
Easy and delicious! First time I’ve ever cooked with Leeks. I’m a southern cook so not a lot of recipes I grew up with had Leeks. Love your easy to follow recipes with pictures.
I have no idea how this got such great reviews. Followed it to the letter, and it tastes like nothing really. A bit earthy. But not much taste.
I just made this today and it is delicious! It is going on my “staple list” of recipes to make. I hadn’t worked with leeks before, but you made it easy.
I never write reviews but had to! With all the time in the world on my hands during covid I have started making A LOT of soups and this is hands down the best one yet. Made it vegetarian (broth) but am obsessed and will 10000% make it again! Already sent the recipe to friends and I had to put a bowl aside for myself for lunch tomorrow so my boyfriend didn’t eat it all.
Thanks for a legendary recipe, Jenn!
Made this for dinner tonight to serve with Holiday Ham! I didn’t use all of the cream and think you could get away with using about half of it. I used russet potatoes because I had a surplus. They worked fine although I would use the Yukon gold next time. The finished product was amazing especially for a soup that didn’t require a lot of prep work. My husband characterized it as a “delicacy!” This is a soup that I would proudly serve to guests.
THANK YOU for sharing this recipe. I made this last night and it was so so GOOD! I can’t wait to have some for breakfast. I am vegan and so I did not use the heavy cream and and used coconut cream instead. My son doesn’t like coconut and so I poured about half of the soup into another pot and added a few tablespoons of the coconut cream and boy was it delicious! My kids loved the soup without the addiction of the heavy cream/ coconut cream. If you’re thinking about making this MAKE IT! You won’t be disappointed.
Dear Jenn, I just want to thank you for developing and sharing this recipe. I’ve made it twice now and it is so delicious. I love Leek and Potato soup, but never made it this good. Thanks for the keeper!
What’s another 5 star review when this chef and recipe already have about 800? Superb soup, in my opinion. We actually finished it without the cream because the dog ate it. Sorta, spilled on the floor, she lapped it up. The soup is really good. Just had a baguette with it. And, best part, more for a couple days.
Absolutely delicious! Have been craving this soup for a while and this recipe hit the spot. I’m not into heavy cream soups so substituted the heavy cream for 1/2 cup of half and half and it was superb. Many thank yous!
I made this, I loved it, I’m making it again. And I shared this recipe with a friend who also loved it. I used creme fraiche instead of cream.
Thank you for sharing this recipe. I couldn’t stop trying it the whole time. I veganized it by using almond milk instead of cream. My husband had two bowls and called me a Master Chef! It was delicious! I also took the advice of another and added a pinch of nutmeg.
This was delicious and easy to make! I used vege broth instead. My family loved it!
This soup was not as thick as I was expecting– nice flavour though! We paired it with crusty bread and smoked cheddar. When asked if I should make this recipe again our 19 year old son said “YES!!” So it looks like Potato Leek Soup will be making a repeat appearance at our place.
Thank you Jenn for your daily cooking inspiration!
This is a home run for sure! Absolutely delicious, thank you Jenn.
This soup was excellent .
I and my family love this soup, I left the Thyme in the soup rather than removing it (bit fiddly but I picked the leaves off the stems before adding them) everything else I followed to the letter. I made it again and had a couple of tablespoons of Celriac / Potato mash left over from the previous night so threw then in, was gorgeous! Thanks Jenn.
I followed your receipe EXCEPT I used canned evaporated milk because I had no cream AND added 1 tablespoon of sour cream. It was wonderfully tasty and with a slight jump in taste. Next week, I will try yours exactly making sure I have the cream. Thank you.
Followed recipe exactly and it was delicious!
I think I would add some carrots and onions in addition to the leeks. I used dried thyme and perhaps fresh might taste better. I don’t love thyme but a necessary ingredient. I also enjoy spice so I might add a wee bit of hot sauce. It was thick and it was tasty without cream but, I will add cream tonight to see the difference. I made a large amount so easy to divide up for non-dairy eaters.
does Yukon gold make much of a diference compared to Russet
Hi Diane, the Yukons will just make the soup a little creamier. 🙂
This soup is excellent. I used ‘better than bouillon’ seasoned vegetable for the broth.
Can you replace the cream with coconut milk?
Hi Terri, Several readers have commented that they have and have been happy with the result. Hope you enjoy if you try it!
I just made this soup tonight… everyone at home looooved it. Thank you for sharing this recipe. It was delicious!
This is a nice recipe. However, I used at least one cup less broth, and only added cream in my own bowl while serving. My husband prefers a thicker soup, and never adds cream. If anyone found the soup bland, I would recommend using less broth. Remember to cut back on the salt.
Delicious! Made this soup with the intention of canning it but there wasn’t much left to can. I opted for a vegetarian / vegan soup so used vegetable broth, margarine instead of butter and added more Russet potato instead of cream. Even though our garden is covered up for winter the thyme is still green & growing which was so fun to snip some fresh for the soup. Gifted my vegan friend with a jar & she loved it.
Can’t wait to make some of your other soups to can!
Hi Cathyann, So glad you enjoyed it! Just a heads up that I haven’t designed any of my recipes with canning in mind so I’m not sure that they would be safe candidates for canning.
I made this for a thanksgiving appetizer last week- delicious! Fried crispy shallots made a delicious garnish.
Can you freeze this soup?
Yes — see the bottom of the recipe for freezer-friendly instructions. Enjoy!
I used your recipe but added my vodka chopped ginger (1”cube)
Montreal spiced bacon ends (1/2cup )
Sauté mushrooms in butter
3 small shakes of Tabasco sauce ( small )
Was 😋 yummy
Wendy, when did you add the vodka spiced ginger? I just happened to have some brewing in the fridge. Also, what is Montreal bacon ends?
Thanks. Will definitely add these to my soup when I make it.
Hi Wendy…
I live in Montreal and I have never heard of Montreal spiced bacon ends..what is it.?
Sounds interesting , nor do I know what vodka ginger is? Do tell!
Merci et thank you!
I am always in search of good soup recipes. This one is a keeper. I made it last night and it got rave reviews from my family! I typically modify recipes, but found this one to be just right as specified. Beware you won’t be able to stop eating this soup. It’s that good.
Made this for a soup and salad lunch I had for Halloween with my extended family – they LOVED it. The dutch oven was scraped clean!!! (And trust me, my family has a terrible combination of both snobby foodies and the pickiest “what’s-that-green-thing” eaters) It was everything I wanted it to be. Thanks again Jenn!!
Yummy soup. Easy to make. I used chicken broth because I didn’t have vegetable. Added 1/2 onion and 1 extra garlic cuz we love it. Will make again for sure.
Due to the current pandemic, I discovered 2 days ago I would be cooking Thanksgiving dinner for my wife, and my internationally-traveling epicurean daughter. I, the 63-year-old Dad with minimal cooking skills. I asked what my daughter would like, and she said more than anything, potato leek soup. Fortunately, found your wonderful website and this wonderful recipe.
Shopping I went, but admittedly would have had no idea what a “leek” looked like except for seeing it in your 1st photo on this page. Followed directions, just eaten, and my daughter stated this was “perfect” and not just because it was dad making it. She’s having a 2nd bowl as I write this! Thank you so very much! You made me look like I know how to cook!
Love the story – you’re a great Dad!
Delicious
This recipe is a keeper. I’ve tried countless Potato Leek Soup recipes over the years. This version is by far my favorite due to its ease and time it takes to prep. It’s delicious as a stand alone soup but also a perfect base for all sorts of vegetable add ins. My family’s been on a nut kick recently so I’ve lightly toasted some ground filberts (hazelnuts) for tonight’s topping – just a sprinkle. Tomorrow maybe a small handful of crumbled herb chicken sausage.
I can’t thank you enough for creating so many of the recipes we live by. Too often I forget how much creative work goes into the making a good recipe. Big, BIG Thank You!
Useful quick recipe for rank amateur cook. Substituted sour cream and yoghurt for sour cream and it worked quite well. Ditto celery salt for thyme and chives, though that might be less than perfect. Eating with pumpernickel and butter after appetizer of radishes. Rather pleased with myself and with the recipe
Absolutely delicious! Made it with home grown leeks. So very tasty. Definitely a keeper.
We would eat this soup every day if we could. This is my favorite leek/potato soup recipe. I always double or triple it, planning on freezing some of it, but we never seem to have enough left to freeze. The only thing I alter is the broth, as I’m a vegetarian. It’s simply delicious.
All of Jenn’s recipes are amazing. When I look for a recipe, I’ll check here first (and her cookbook). Since I’m a vegetarian it’s difficult for me to pick out and cook meat based recipes for my family to enjoy, but not any more. I am confident they’ll love it. Everything we’ve ever made from once upon a chef isn’t just perfect, it’s the best we’ve ever had.
💛
This is a great recipe! Thank you. My boyfriend is from Louisiana and has to add bacon yum yums (drippings) to everything. I cooked the leeks and some onions in a small amount of drippings very briefly before I added to the pot. I also used less cream as I was concerned it may have diluted the flavor. The soup had a great consistency …not too thin, not too thick. Will definitely make again.
excellent. I added a few dollops of truffle oil. Sooo good
My goodness this was an amazing soup! I followed your recipe to the T and can’t wait to make it for some friends soon.
Amazing. Wouldn’t change a thing!!!