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Potato Leek Soup is creamy, savory, and oh so satisfying. It is an easy to make classic that pairs beautifully with an artisan bread, and is sure to become a family favorite. 

Potato leek soup in a large pot.

Does anyone else memorize their favorite recipes? You know, the recipes that you make so often that one day you realize you just so happen to know it by heart? This is one of those recipes. We’ve been making this exact potato leek soup recipe for more than 10 years now, and are confident that we will continue making this recipe for at least another 10 years.  We’re quite picky about our potato soups,  so we know you’ll love this one. 

It really would be much easier to just pick up a can of soup from the store, but store bought soup does not compare to this made from scratch flavor. Honestly though, you’d be surprised at how easy soup recipes are to make. Sure, chopping your veggies can take some time, but that’s about all the skill this recipe requires. If you can dice and stir, you are good to go!

  • What kind of potatoes should I use for potato leek soup?

    This recipe works best with yukon gold potatoes. These golden potatoes have a thin skin so no peeling is required. This recipe also works with red potatoes or peeled russet potatoes.

  • What is the best way to clean leeks?

    Slice off the top dark green part where it begins to branch out, leaving only the white and light green stalk. Slice off the bottom root end. Slice the stalk in half lengthwise to reveal the layers of the leek. Rinse under cold water to remove any dirt. Rinse the dark green portion as well, if using.

  • What part of the leek do you cook with? What do you do with the green part of leeks?

    Recipes will designate whether you should be working with the whole leek, just the white stalk portion, or the dark green leaves. Most commonly, you will only use the white and light green stalk portion of the leek. The dark green leaf part of the leek is full of flavor. It is edible, but requires a much longer cooking time than the white portion of the leek. It can be used to make stock or used to wrap fish. If you desire to sauté it, ensure that it sautées for a long period of time to soften.

Potato leek soup in a stock pot.

If you liked this recipe, you may also be interested in these other delicious soup recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Potato leek soup in a large pot.
Potato Leek Soup is a simple, flavorful soup that is total comfort food. This creamy potato leek soup recipe is sure to become a family favorite.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Ingredients
  • 1/2 cup salted butter
  • 2 leeks sliced, white and pale green parts only
  • 1 quart chicken broth
  • 2 tablespoons cornstarch
  • 4 cups diced yukon gold potatoes
  • 2 cups heavy whipping cream
  • 2 teaspoons salt divided
  • 1/2 teaspoon pepper
Instructions
  • Melt butter in a large pot over medium heat.
  • Cook leeks in butter and 1 teaspoon salt about 10 minutes. Stir frequently.
  • Stir cornstarch into leek mixture. Slowly add in broth and stir to dissolve cornstarch mixture.
  • Add potatoes, 1 teaspoon salt, and pepper and bring to a boil.
  • Reduce heat and add cream and simmer 30 minutes until potatoes are tender. Serve hot
Notes

Nutrition

Calories: 511kcal | Carbohydrates: 23g | Protein: 5g | Fat: 45g | Saturated Fat: 28g | Cholesterol: 149mg | Sodium: 1535mg | Potassium: 707mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2135IU | Vitamin C: 28mg | Calcium: 117mg | Iron: 4.6mg
Course: Main Dish, Soup
Cuisine: American
Keyword: Potato Leak Soup
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Kimberlyn S
April 13, 2020 7:37 pm

5 stars
This is my second time making this soup within a few weeks. It’s absolutely delicious!! Yum!!

Kimberlyn S
May 11, 2020 6:15 pm
Reply to  Kimberlyn S

I believe this is my fourth time making this soup now over the past couple months. I’ve used whipping cream, half n half, and creamy cashew milk and it’s all come out great. It’s so good I even added a little kale this past time for color.

Kimberlyn S
June 27, 2020 8:55 pm
Reply to  Kimberlyn S

Made this delicious soup again tonight probably my fifth or sixth time. Yes it was hot outside so I had the air conditioner on a little cooler while making it. We thoroughly enjoyed it.

Kimberlyn S
December 20, 2020 6:22 am
Reply to  Kimberlyn S

I’ve made this soup at least once a month now. I use what I have on hand as long as I have leeks and the correct potatoes I can wing it. I’ve used heavy whipping cream, half n half, creamy cashew milk, even fat free milk. I add a little extra corn starch depending what I use to thicken it a bit. I also have used low sodium broth veggie, chicken, or vegan. This past time I used vegan broth and added no milk type product because it’s creamy. I also used a plant based butter and added a little… Read more »

November 30, 2020 11:07 am

Absolutely love this! Thank you!

I have taken on the responsibility of cook for my mother and I. She is a pescatarian so I substituted vegatable broth. We both have high blood pressure so I also substituted HEAVY CREAM with half and half.

The only actual additional flavor was Sriracha because we both LOVE spicy foods!

I have subscribed to get more recipe ideas. I LOVE to cook and even more LOVE finding unique recipes.

Thank you everyone for your ideas and additional suggestions!

Brother Dave
November 21, 2020 4:05 pm

4 stars
It was a little thinner than I hoped for. I mixed extra cornstarch and broth to thicken it. Could have used 2 more cups of potatoes. It was delicious that heavy cream making the difference.

Heather Heitkamp-Brown
July 2, 2020 6:22 pm

4 stars
Very rich. I should have read 1/2 cup butter then add two cups heavy cream=rich.
It’s delicious though, if you’re mentally prepared. I added more potatoes to make it a little thicker, and pureed it.

Amanda
May 2, 2020 6:00 pm

5 stars
Delicious!! Thank you!

Brides
April 23, 2020 7:28 pm

This is a family favorite and a new staple in my dinner options! Today is my 5th time cooking it and I can’t make it without sharing some with my mother in law!!

Brenda Cressman
February 1, 2020 4:12 pm

5 stars
Delicious! My first attempt at Potato Soup and I am extremely pleased. Love all the Stay at Home Chef recipes!

Andrea Gouff
January 14, 2020 6:55 pm

5 stars
So yummy!! Even my picky eaters likes it!! Thank you!

January 10, 2020 11:25 am

5 stars
It is a very nummy soup. I’m going to try to make it only I will use more broth instead.

Olga
January 10, 2020 8:48 am

5 stars
I love so many of these recipes I find myself turning to it daily

Debbi
January 10, 2020 12:46 am

I love this recipe except I will use veggie broth as I don’t eat meat. Thank you

Lilita
January 10, 2020 12:29 am

5 stars
Can’t wait to make this

Neida
January 9, 2020 10:14 pm

Excelent and delicious

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