If you’re looking for a cozy, comforting dish that’s as easy to make as it is delicious, this Simple Potato Leek Soup Recipe is an absolute winner. I remember the first time I made it on a chilly evening—it instantly felt like a warm hug in a bowl. It’s perfect for those days when you want something soothing without too much fuss in the kitchen.

What I love most about this Simple Potato Leek Soup Recipe is how the humble ingredients come together to create something truly special. The leeks add a gentle oniony sweetness, and the potatoes give it that silky, creamy texture without needing any cream. Whether you’re aiming for a light lunch or a starter for dinner guests, this soup always hits the spot.

Ingredients You’ll Need

Each ingredient in this Simple Potato Leek Soup Recipe plays its part to build those gentle, soothing flavors. I recommend choosing fresh, firm leeks and starchy Russet potatoes for the best results—these will give your soup the perfect texture and taste.

Leeks (white parts only): The star of the soup! Make sure to clean them thoroughly as they tend to trap dirt between layers.
Russet potatoes: Their starchy nature makes the soup creamy without any added dairy.
Butter: Adds richness and helps gently soften the leeks.
Garlic: Just a couple of cloves bring a subtle depth of flavor without overpowering.
Chicken broth or stock: I usually use homemade if I have it, but store-bought works great too. For a vegetarian option, swap in vegetable broth.
Water: Helps regulate the soup’s consistency – you can adjust this based on how thick you like your soup.
Dried thyme: A little herbaceous note that pairs beautifully with potatoes and leeks.
Salt and pepper: To taste—always good to start conservative and adjust at the end.

Variations

I like to play around with this Simple Potato Leek Soup Recipe depending on the season or what’s in my pantry. Letting you know a few easy tweaks that have worked really well for me encourages you to make it your own.

Adding cream or milk: For an extra velvety finish, I sometimes swirl in a splash of heavy cream or coconut milk just before serving. It makes the soup feel indulgent without complicating the recipe.
Herb swaps: If you don’t have thyme, rosemary or even a sprinkle of fresh parsley can brighten things up.
Vegetarian/vegan: Simply use vegetable broth and swap butter for olive oil to keep it plant-based.
Onion substitute: If you’re out of leeks, I’ve found that mild yellow onions can do the trick, but the taste won’t be quite the same.
Spice it up: A pinch of smoked paprika or a dash of cayenne stirred in at the end adds a warming kick.

How to Make Simple Potato Leek Soup Recipe

Step 1: Prep and Sauté Your Leeks

Start by trimming the roots and tough green tops of your leeks, then slice just the white and light green parts into rings. Leeks can hide a lot of grit, so washing them well in a big bowl of cold water is key—swish them around and drain to get rid of any dirt. Then, melt your butter in a heavy-bottom pot over medium heat and add the leeks along with the minced garlic. Slow-cook them for about 5-7 minutes until they’re softened and fragrant but not browned. This gentle sauté releases their delicate flavor and forms a great base.

Step 2: Add Potatoes, Broth, and Seasonings

Next, add your peeled and diced Russet potatoes to the pot. Pour in the chicken broth (or vegetable broth) along with a cup of water to thin it out slightly. Toss in the dried thyme, salt, and a pinch of pepper. Stir everything gently and bring to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for about 20 minutes, until the potatoes are tender when poked with a fork.

Step 3: Blend and Finish the Soup

When the potatoes are nice and tender, it’s time to get creamy. You can use an immersion blender right in the pot to puree the soup until smooth, or carefully transfer batches to a blender. I always leave a little texture because I enjoy a bit of chunkiness, but it’s totally up to you. Taste your soup and adjust salt, pepper, or broth to get it just right. If you want it thinner, stir in a bit more water or broth.

How to Serve Simple Potato Leek Soup Recipe

The image shows a creamy light yellow soup served in a white bowl placed on a white marbled surface. The soup has a smooth texture with a swirl of white cream gently mixed on top. Three golden-brown croutons sit near the center, slightly to the right, with a sprinkle of finely chopped green herbs and a little black pepper scattered around them. A small dark spoon rests inside the bowl on the left side, partially dipped in the soup. The lighting is soft, highlighting the warm tones and smooth texture of the soup. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For me, a sprinkle of chopped fresh chives or parsley on top really brightens the flavors and makes the soup feel special. Sometimes I add a drizzle of good-quality olive oil or a dollop of sour cream or Greek yogurt if I want a creamy tang. Crispy croutons or a few grinds of black pepper give added texture and interest.

Side Dishes

This soup pairs beautifully with crusty bread—think a warm baguette or some garlic toast to soak up every drop. I’ve also served it alongside a simple green salad or roasted veggies to round out the meal for lunch or light dinner.

Creative Ways to Present

Once, I made individual soups served in mini bread bowls for a casual dinner party—people loved tearing up the bread as much as eating the soup. For holiday gatherings, I’ve garnished with a sprinkle of crispy pancetta and fresh thyme sprigs to elevate the presentation. It’s a simple soup but with these touches, it feels a little fancy.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover Simple Potato Leek Soup Recipe in an airtight container in the fridge for up to 4 days. I’ve found it tastes even better the next day once the flavors have fully melded together. Just give it a good stir before reheating.

Freezing

This soup freezes well, which is great for busy weeks. I cool it completely and pour it into freezer-safe containers or heavy-duty zip bags. Personally, I like freezing it in smaller portions for quick lunches or dinners, and it keeps well for up to 3 months.

Reheating

When reheating your Simple Potato Leek Soup Recipe, I prefer warming it gently on the stove over medium-low heat, stirring often to avoid scorching. If the soup has thickened too much during storage, just add a splash of water or broth to loosen it up. Using the stove helps keep that fresh-from-the-pot taste better than microwaving in my experience.

FAQs

Can I use other types of potatoes for this Simple Potato Leek Soup Recipe?

Absolutely! Russets give the creamiest texture due to their high starch, but Yukon Golds or other waxy potatoes work too, though the soup might be a bit less silky and more chunky in texture.
Do I have to peel the leeks for the soup?

You don’t have to peel leeks like onions, but trimming the tough dark green tops is typical since they’re fibrous. Using only the white and light green parts gives the best flavor and texture for this soup.
Can I make this Simple Potato Leek Soup Recipe dairy-free?

Yes! Simply swap butter for olive oil or a plant-based margarine and use vegetable broth. The soup will still be creamy thanks to the potatoes.
How thick should the soup be?

That’s totally up to your preference! I like mine somewhere between a hearty puree and a smooth bisque. If it gets too thick, just add a little water or broth to reach your desired consistency.
Is this soup suitable for meal prep?

Definitely. It stores well in the fridge and freezer, making it a great option for quick lunches or dinners throughout the week.

Final Thoughts

This Simple Potato Leek Soup Recipe has been one of my reliable go-to comfort foods for years, and I’m confident you’ll find it just as satisfying and easy to make. It’s real food with simple ingredients, great flavor, and none of the fuss. The next time you want a little warmth and comfort—whether it’s a cold day or just a quiet night in—give this soup a try. I’m pretty sure it’ll become a favorite in your kitchen, just like it is in mine.

Simple Potato Leek Soup Recipe

Print Recipe

★★★★★

4.8 from 84 reviews

A comforting and easy-to-make Simple Potato Leek Soup featuring tender potatoes and mild leeks simmered in flavorful broth, perfect for a cozy meal.

Author: Mary
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Vegetables

3–4 medium-to-large leeks, white parts only, sliced
2 pounds Russet potatoes, peeled and diced
2 cloves garlic, minced

Liquids & Fats

2 tablespoons butter
4 cups chicken broth or stock (or vegetable broth for vegetarian option)
1 cup water

Seasonings

1/4 teaspoon dried thyme
1/2 teaspoon salt, or to taste
Pepper, to taste

Instructions

Prepare the leeks: Clean and slice the white parts of the leeks thoroughly to remove any dirt or grit, then set aside.
Sauté the leeks and garlic: In a large pot, melt the butter over medium heat. Add the sliced leeks and minced garlic, cooking gently until the leeks are soft and translucent, about 5-7 minutes.
Add potatoes and liquids: Stir in the diced potatoes, chicken broth (or vegetable broth), and water. Add the dried thyme, salt, and pepper to the pot.
Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 20-25 minutes or until the potatoes are tender when pierced with a fork.
Blend the soup (optional): For a creamy texture, use an immersion blender to puree the soup directly in the pot or transfer portions to a blender carefully. Alternatively, leave it chunky if preferred.
Adjust seasonings and serve: Taste the soup and add more salt or pepper if needed. Serve hot, optionally garnished with fresh herbs or a swirl of cream.

Notes

White parts of leeks are preferred as they are tender and mild; wash thoroughly to remove dirt.
Russet potatoes hold their shape well and give a creamy texture when blended.
Use vegetable broth to make the soup vegetarian.
For a richer soup, add cream or milk after blending.
Soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Keywords: potato leek soup, simple soup recipe, easy potato soup, comforting soup, gluten free soup