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.
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!
Heavy Cream Substitute:
We love using heavy cream in this soup, to make it extra thick and creamy and luxurious. If you are looking for a lighter soup, you can always substitute with half and half.
Is potato leek soup vegetarian?
While this soup does not contain any meat, it does include chicken stock. If you want to make this vegetarian, you can substitute with vegetable broth.
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.
Storage and Reheating Instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan on the stovetop over medium-low heat until warmed through.
If you liked this recipe, you may also be interested in these other delicious soup recipes:
Delicious, just like all of your recipes! My prep time was longer than 5 min. Gathering ingredients, cleaning & slicing leeks, and cutting up the potatoes was about 15 minutes. I am just mentioning it in case someone is in a rush. But don’t get me wrong, we all loved this soup! 🥣
Wonderful! Exactly what I was hoping for. I will make this again and again. I didn’t have heavy cream so just added about a cup of whole milk – worked out fine.
This was a wonderful soup. I added ham for my husband. Yummy
This is a delicious soup. It is also easy to make. I do substitute the heavy whipping cream for half n half. The whole family enjoys it.
This was the easiest, most delicious soup! I was so surprised at how great it turned out and it will definitely become a staple in my kitchen!
Very delicious 😋.
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!
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.
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.