I used to feel nervous tackling leek and potato soup until I found the perfect, foolproof recipe. Living a busy life, I wanted a cozy, quick dinner that felt comforting without complexity. This silky, creamy leek and potato soup is my go-to for chilly nights, and I’ll walk you through every step—especially how to clean those tricky leeks—for soup that’s smooth and delicious every time.
Table of Contents
Why This is The Best Leek and Potato Soup Recipe
- Absolutely No Grit, Guaranteed: My careful leek-cleaning method ensures every bite is dirt-free.
- Unbelievably Creamy (With a Secret): Using Yukon Gold potatoes and a splash of heavy cream creates that perfect silky texture.
- Endless Customization: Suitable for vegan, lighter, or loaded versions depending on your mood and pantry.
- Quick and Easy: You’ll have delicious, comforting soup on the table in under an hour.
The Secret to Grit-Free Soup: How to Clean Leeks
Leeks can hide dirt that ruins the silky texture, so cleaning them properly is key.
- Trim the Leeks: Cut off the root end and the tough dark green tops, keeping only the white and light green parts.
- Slice the Leeks: Slice them lengthwise, then roughly chop crosswise into half-inch pieces.
- Rinse in Water: Place the chopped leeks in a large bowl of cold water. Swirl them gently with your hands—the dirt will sink to the bottom.
- Lift and Drain: Use a slotted spoon to lift the leeks out, leaving grit behind on the bottom of the bowl.
I’ve created an infographic and a short video to make this step foolproof, so cleaning leeks will never feel intimidating again.
Ingredients for Leek and Potato Soup
- 3 tablespoons vegetable shortening
- 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
Ingredient Notes
Yukon Gold potatoes are my favorite for this soup because they give a creamy texture without turning gummy, unlike other varieties. The white and light green parts of leeks provide a delicate onion flavor while remaining tender. Both leeks and potatoes are also known as food sources of iron and a surprising source of potassium. Vegetable shortening helps soften the leeks perfectly without browning.
How to Make Leek and Potato Soup (Step-by-Step)
- Melt shortening and soften leeks: Melt the vegetable shortening 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 heat to avoid browning.
- Add potatoes, broth, and seasoning: Add potatoes, broth, bay leaves, thyme, salt, and pepper. Bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes until potatoes are very soft.
- Remove herbs and purée: Fish out thyme sprigs and bay leaves. Purée the soup with a hand-held immersion blender until smooth. (See note if using a standard blender.)
- Add cream and adjust: Stir in heavy cream and bring to a simmer. Taste and adjust salt and pepper as needed. Simmer longer if too thin; add water or broth if too thick. Garnish with chives.
Note: If using a standard blender, don’t fill it more than halfway. Leave the hole in the lid open and cover loosely with a kitchen towel to vent steam. Blend in batches and return soup to a clean pot.
Expert Tips for the Silkiest Smooth Soup
- Blender Choice: Immersion blenders let you purée directly in the pot, minimizing cleanup. Stand blenders yield very smooth texture but be careful with hot liquids to avoid splattering.
- No-Waste Leek Top Broth: Don’t toss the dark green tops of leeks. Simmer them with leftover vegetable peelings for a robust broth that you can freeze and use in soups.
- Control Texture: If the soup is too thick after blending, adjust by adding warm broth in small amounts until you reach the desired consistency.
Recipe Variations (Vegan, Lighter & More!)
| Variation | How to Make It | What It Tastes Like |
|---|---|---|
| Creamy Vegan | Use soaked cashews or white beans blended with broth instead of cream | Rich and velvety without dairy, with a subtle nutty sweetness |
| Lighter & Healthy | Swap heavy cream for Greek yogurt or cannellini beans | Tangy, creamy, and lighter on calories |
| Loaded | Add crisp bacon bits and shredded cheese before serving | Savory, hearty, and indulgent |
What to Serve with Leek and Potato Soup
Elevate your meal with these delicious pairings:
- Simple kale Caesar salad for a fresh, crisp contrast
- Grilled cheese sandwich or panini for melty comfort
- Roasted shrimp for a protein-packed option that adds sweetness and texture
Toppings and Garnishes That Elevate Your Soup
Forget plain chives—try these to make your soup extraordinary:
- Crispy fried leeks for crunch and onion flavor
- Homemade garlic croutons for a toasty bite
- Swirl of herb oil like parsley or basil for freshness
- Bacon bits for smoky richness
- Drizzle of chili crisp to add heat and texture
Check out the “toppings bar” photo for inspiration!
How to Store, Freeze, and Reheat
Store leftover soup in an airtight container in the fridge for up to 3 days. Freeze the soup without cream for up to 3 months. To reheat, defrost in the fridge overnight. Warm the soup over medium heat until hot, then stir in the cream and bring to a simmer before serving for best texture and flavor.
Troubleshooting Leek and Potato Soup
| Problem | Solution / Reason |
|---|---|
| My soup is gritty | Leeks weren’t cleaned properly. Rinse chopped leeks thoroughly in water to remove dirt. |
| My soup is gummy/gluey | Potatoes were overcooked or the wrong kind used. Use Yukon Gold for creaminess without glue. |
| My soup is too thin | Simmer longer without lid to reduce or add more potatoes next time. |
| My soup is too thick | Add warm water or stock gradually, stirring until desired consistency is reached. |
Leek and Potato Soup FAQ
What’s the difference between Leek and Potato Soup and Vichyssoise?
Leek and potato soup is served hot, while Vichyssoise is chilled and often includes additional cream.
Can I make this soup in an Instant Pot?
Yes, sauté the leeks and garlic on the sauté setting, then add remaining ingredients and cook under pressure for 10 minutes before puréeing.
Can I make this in a Slow Cooker?
Absolutely. Sauté the leeks separately, add all ingredients except cream to the slow cooker, cook on low for 6-8 hours, then blend and stir in cream before serving.
Conclusion
This leek and potato soup is a simple, comforting classic that fits perfectly into any busy weeknight. Its creamy texture and warm flavors make it a hug in a bowl for any day you need a little extra comfort. I love topping my soup with crispy fried leeks! What’s your favorite topping for leek and potato soup? Let me know in the comments below!
Leek and Potato Soup
Ingredients
Equipment
Method
- Melt the shortening in a large soup pot over medium heat; add leeks and garlic and cook, stirring, until soft but not browned, about 10 minutes.
- Add potatoes, broth, bay leaves, thyme, salt, and pepper; bring to a boil, cover, reduce heat, and simmer until potatoes are very tender, about 15 minutes.
- Remove thyme and bay leaves; puree the soup with an immersion blender until smooth (or carefully blend in batches).
- Stir in the heavy cream and return to a gentle simmer; adjust seasoning and thin or thicken to desired consistency. Garnish with chives to serve.
- Blender safety: If using a standard blender, fill only halfway, vent the lid, cover with a towel, and return blended soup to a clean pot.
- Freezer-friendly: Freeze soup without the cream for up to 3 months; thaw in the fridge, reheat, then add cream and simmer before serving.
