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Easy Potato and Leek Soup

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This Easy Potato and Leek Soup Recipe combines the comforting warmth of tender potatoes with the subtle sweetness of leeks and lots of fresh garlic in a vegetable broth!

Leek and potato soup in serving bowl.

Easy Potato and Leek Soup Recipe

This cozy and easy potato and leek soup blends sweet leeks with earthy potatoes for a comforting soup dish.

A pinch of cayenne pepper adds a spicy kick while an abundance of potatoes adds creaminess, because this potato and leek soup is made without cream!

It’s an ideal way to enjoy a nutritious, vegetable-rich meal that’s both simple to prepare and satisfying. Serve it with a side of crusty bread to embrace the joy of homemade potato and leek soup!

How to Make Potato and Leek Soup (with photos)

A full and detailed recipe card is at the bottom of this post.

Sauté Onion: Heat two tablespoons of butter in a large soup pot over medium-high heat, add onion and sauté for 5 minutes or until translucent.

Add Garlic: Stir through the minced garlic and sauté for 1 minute.

Cook Leeks: Add leeks and the remaining 1 tablespoon of butter and cook for 5 minutes until tender and translucent, maintaining medium-high heat.

Incorporate Potatoes: Add the cubed potatoes and cook for a further 5 minutes, stirring well.

Add Liquid: Pour in the vegetable broth, it should be enough to just cover the vegetables. Season with salt and pepper.

Bring to Boil: Increase the heat, put the lid on, and bring to a boil. Once boiling, reduce the heat to low and simmer for 30 minutes, with the lid on, until potatoes are tender.

Cooking potato and leek soup in large soup pot.

Blend Soup: Remove from the heat and blend the soup in batches in a food processor or blender until smooth and thick. Or use an immersion blender directly in the soup pot.

Finalize Soup: Return the blended soup to the pot. Over medium heat, stir in the cayenne pepper and season with salt and pepper once again. Bring to a boil, then remove from the heat. Garnish with fresh parsley and enjoy!

Blending cooked potato and leek soup in food processor.

Expert Tips

  • Blending: When blending the hot potato and leek soup, do it in batches, and don’t overfill your blender. Opening the lid slightly or using a towel to cover it can prevent pressure buildup.
  • Creamy Texture: For an even creamier texture, add a splash of cream or coconut milk after blending. Adjust the consistency according to your preference by adding more or less liquid.

Can I use other types of potatoes in this soup?

Yes, you can use other types of potatoes, but golden potatoes provide a nice balance of creaminess and flavor. Starchy potatoes like Russets or red potatoes are also good alternatives.

Can I add other vegetables to this soup?

Absolutely! Feel free to add carrots, celery, or even spinach for added nutrition and flavor. Just keep in mind that adding more vegetables may require adjusting the amount of broth and seasoning.

Spoon scooping up potato and leek soup from bowl.

Storage Instructions

  • Store: Cool the soup to room temperature, then transfer it to an airtight container. Refrigerate for up to 3-4 days.
  • Freeze: For longer storage, freeze the soup in airtight containers or heavy-duty freezer bags for up to 2-3 months. Leave some space for expansion when freezing in containers.
  • Reheat: Thaw overnight in the refrigerator if frozen. Reheat on the stove over medium heat, stirring occasionally, until hot. You may need to add a little water or broth if the soup has thickened too much during storage.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Easy potato and leek soup recipe in serving bowl with soup spoon above.

Easy Potato and Leek Soup

Samantha Pickthall
This Easy Potato and Leek Soup Recipe combines the comforting warmth of tender potatoes with the subtle sweetness of leeks and lots of fresh garlic in a vegetable broth!
5 from 1 vote
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine French
Servings 8 people
Calories 127 kcal

Ingredients
 
 

  • 3 Tbsp unsalted butter
  • 1 large purple onion, peeled and roughly chopped
  • 5 garlic cloves, peeled and minced
  • 2 large leeks, chopped into 1 inch lengths with green tips removed
  • 3 medium sized golden potatoes, peeled and chopped into large cubes
  • 4 cups vegetable broth
  • Small pinch cayenne pepper
  • Salt and pepper, to taste
  • Fresh parsley, to serve

Instructions
 

  • Sauté Onion: Heat two tablespoons of butter in a large soup pot over medium-high heat, add onion and sauté for 5 minutes or until translucent.
  • Add Garlic: Stir through the minced garlic and sauté for 1 minute.
  • Cook Leeks: Add leeks and the remaining 1 tablespoon of butter and cook for 5 minutes until tender and translucent, maintaining medium-high heat.
  • Incorporate Potatoes: Add the cubed potatoes and cook for further 5 minutes, stirring well.
  • Add Liquid: Pour in the vegetable broth, it should be enough to just cover the vegetables. Season with salt and pepper.
  • Bring to Boil: Increase the heat, put the lid on, and bring to a boil. Once boiling, reduce the heat to low and simmer for 30 minutes, with the lid on, until potatoes are tender.
  • Blend Soup: Remove from the heat and blend the soup in batches in a food processor or blender until smooth and thick. Or use an immersion blender directly in the soup pot.
  • Finalize Soup: Return the blended soup to the pot. Over medium heat, stir in the cayenne pepper and season with salt and pepper once again. Bring to a boil, then remove from the heat.
  • Serve: Garnish with fresh parsley and enjoy!

Notes

  • Store: Cool the soup to room temperature, then transfer it to an airtight container. Refrigerate for up to 3-4 days.
 
  • Freeze: For longer storage, freeze the soup in airtight containers or heavy-duty freezer bags for up to 2-3 months. Leave some space for expansion when freezing in containers.
 
  • Reheat: Thaw overnight in the refrigerator if frozen. Reheat on the stove over medium heat, stirring occasionally, until hot. You may need to add a little water or broth if the soup has thickened too much during storage.

Nutrition

Calories: 127kcalCarbohydrates: 21gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 481mgPotassium: 405mgFiber: 2gSugar: 3gVitamin A: 754IUVitamin C: 20mgCalcium: 31mgIron: 1mg
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