If you’re looking for a classic winter comfort food soup recipe, with a nod to spring (hello, leeks), then this easy potato leek soup recipe is the perfect solution. Made in one pot on your stovetop and ready in just 30 minutes, this is a lovely potato soup recipe with leeks that’s traditional, super flavorful, and easy to make. Potato leek soup is a classic French soup but unlike many traditional French recipes, this one is very forgiving! It’s hearty, earthy, and just rich enough without feeling heavy. I love serving this soup with chives, parsley and fresh thyme and of course bread or rolls. Although you can get creative and add some crispy bacon bits, shredded cheese, or whatever suits your fancy. Fun fact: As written, this soup is naturally gluten free and if you use vegetable broth rather than chicken broth and plant-based milk, you can keep it vegan.
What’s a Leek Anyway?
Leeks are part of the genus Allium, making them a cousin to onions, shallots, garlic, and chives. Wild leeks are sometimes referred to as ramps. They have a mildly sweet flavor, and while I have read that some people eat them raw, I can’t imagine that! You eat the whiter or lighter green parts and discard the dark green tops. Spring is their natural season, although with modern food supply chains, you can find them year round if you look.
How To Clean Leeks
Leeks often have dirt or sand that can enter this edible whiter/lighter part so you will want to slice the tops off, then slice down the center, then slice or chop across. Rinse in a strainer before cooking as sand and dirt often make their way into the inner layers of the leek. There are all kinds of internet tutorial videos how to clean leeks that exist and if you’re curious, check one out. And even more ‘foolproof ways to clean leeks’ including swirling just the base (white side) in a bowl of water. But I like this method because I then place my little pile of leeks in a colander and rinse thoroughly under cold running water.
Ingredients Needed
This traditional potato leek soup recipe is made with common fridge and pantry ingredients including:
Unsalted butter All-purpose flour Leeks Onions Salt Black pepper Cloves garlic Chicken broth Russet potatoes Fresh thyme (or bay leaves) Whole Milk Fresh chives or fresh herbs, for garnishing
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Creamy Potato Leek Soup
With just about 10 minutes prep time and another 20-25 minutes cook time, this soup takes about 30-35 minutes total time. 4 cups of leeks is about 3 leeks (trimmed). 4 cups of potatoes is about 2 large potatoes. And 2 cups of chopped onion is about 1 medium onion. The great thing about soups is you’re not making a picky pastry recipe and you have a ton of leeway if you have a bit more (or less) of a certain ingredient.
More Easy Potato Soup Recipes:
Stovetop Baked Potato Soup – In this loaded baked potato soup, potatoes are baked until tender before being simmered with garlic, milk, cheese, sour cream, bacon, and green onions! Onions: Sweet onion or Sweet Vidalia onions are my favorite for this soup, but you can use yellow or white onion if you prefer. Ratios: The ideal potato/leek ratio for this soup is 50/50. Although you can adjust the quantities as desired, but for me this ratio has the best flavor balance. Seasoning (salting): Seasoning the leeks and onions helps them sweat, bringing a deeper flavor into the soup. Garlic: Adding garlic for just 1 minute while sauteeing brings optimal flavor to the soup and prevents bitterness. Broth: Chicken broth is my favorite although vegetable broth, chicken stock, or diluted bouillon can also be used. I use reduced sodium broth and add additional salt at the end. Potatoes: Russet potatoes are my favorite for this soup because they soften and fall apart on their own more so than waxier potatoes like Yukon gold potatoes or red potatoes do. However, use your favorite potato. I recommend peeling them. In the Freezer: Store leftovers in the freezer for up to 3 months. Thaw and reheat gently. To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed. But you can use your stove, whatever is best suited for you. Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Loaded Cheesy, Bacon, Corn, and Potato Chowder – Loaded with all the good stuff! Bacon, cheese, and more! Hearty, comforting, fast, and easy! A dinnertime favorite that’s perfect for busy nights! Loaded Cheesy Chicken Potato Chowder – Potatoes, chicken, carrots, corn and more! Thick, creamy, rich, and wonderfully cheesy! Fast and easy comfort food that everyone loves! Easy Slow Cooker Potato Soup — This LOADED potato soup is reminiscent of your favorite LOADED baked potato recipe, but conveniently made in your Crock-Pot! In each bite there are tender potatoes amidst a creamy and cheesy broth, topped with crispy bacon bits, green onions, and topped with cheddar cheese for a COMFORT FOOD delight! Loaded Zuppa Toscana Soup — This COPYCAT version of the Olive Garden classic can be made either on the STOVETOP, INSTANT POT, or SLOW COOKER!! A comforting classic Tuscan kale soup that’s loaded with bacon, sausage, potatoes, Parmesan, cream, and more!! Jalapeno Popper Soup — If you like jalapeno poppers, you’re going to LOVE this EASY soup that’s ready in 30 minutes! Hearty, comforting, loaded with bacon, potatoes, and jalapeno in a creamy, cheesy, rich broth! The PERFECT cold weather recipe the whole family will adore!
