Creamy, cozy, and simple, this potato leek soup recipe is the ultimate comfort dish you can make with just a few ingredients.
Published: October 7, 2025 by Lea.
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What Is Potato Leek Soup
Potato leek soup is a creamy, comforting dish that originated in France, where it’s known as “Potage Parmentier.” It’s one of those timeless recipes that proves how good simple ingredients can taste.
Potato leek soup is made from sautéed leeks and potatoes cooked until soft, then blended into a smooth, creamy soup. It’s mild, cozy, and full of flavor without needing many ingredients. Traditionally, it’s made with butter, broth, and cream, though you can also make it lighter with milk or keep it dairy-free.
What You’ll Need for This Potato Leek Soup
For this potato leek soup, you’ll need leeks, potatoes, garlic, butter, chicken stock, thyme, cream, salt, and pepper. The leeks add a light onion taste, and the potatoes make the soup smooth and creamy. Butter and garlic give flavor, while thyme adds a nice fresh touch. The cream makes it rich and silky, and some homemade croutons with chopped chives on top make it look and taste even better.
[Measurements are posted in the recipe card below the instructions.]
How to Clean and Prep Leeks
Leeks can hide a lot of dirt between their layers, so cleaning them well is really important. Begin by cutting off the roots and the dark green tops. Slice the leeks in half lengthwise and rinse them under cold water, gently separating the layers to remove any hidden dirt or sand. Once they’re clean, they’re ready to be cut and cooked.
How to Make Potato Leek Soup Step by Step
1. Wash the leeks very well, slice them thinly, and peel and dice the potatoes into small cubes. Rinse the diced potatoes under cold water to remove excess starch, then set them aside.
In a large pot, melt the butter over medium heat. Add the garlic and leeks, and cook for about 5 minutes until the leeks soften and smell fragrant.
2. Stir in the diced potatoes, chicken stock, thyme, salt, and pepper. Mix well and bring everything to a boil.
Lower the heat to medium-low and let the soup cook for about 20 to 25 minutes, or until the potatoes are soft and the leeks are fully cooked.
3. Remove the thyme sprigs, then blend the soup using a hand blender until smooth and creamy.
Stir in the cream and taste to adjust salt and pepper. If the soup is too thick, you can add a little more stock or water.
4. Pour into bowls and top with chopped chives and a few homemade croutons.
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Frequently Asked Questions:
Can I Freeze Potato Leek Soup?
Yes, potato leek soup freezes really well. Just let it cool completely before transferring it to airtight containers or freezer bags. Leave a little space at the top since the soup will expand as it freezes. It can stay frozen for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge. For best results, add the cream only after reheating, not before freezing, so the texture stays smooth.
How to Reheat Potato Leek Soup
Reheat your soup gently on the stove over medium-low heat, stirring often. If it has thickened too much, add a splash of water or stock to bring it back to a creamy consistency. You can also reheat individual portions in the microwave, just do it in short bursts and stir in between.
What to Serve with Potato Leek Soup
This soup pairs perfectly with warm grilled bread or homemade croutons. You can also serve it with a simple grilled cheese sandwich. If you’re making it for guests, top it with extra chives, a drizzle of cream, or even crispy bacon bits.
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Potato Leek Soup
Ingredients
- 500 g Potatoes (3 medium)
- 2 Large Leeks
- 1 Garlic Clove
- 1 Tbsp Unsalted Butter
- 4 Cups Chicken Stock
- ½ Cup Cream (Cooking or heavy cream)
- 2 Fresh Thyme
- 2 tsp Salt
- ½ tsp Black Pepper
- Croutons, fresh chives, and extra cream for garnish
Instructions
- Wash the leeks very well, slice them thinly, and set aside. Peel and dice the potatoes into small cubes, then rinse them under cold water to remove excess starch. In a large pot, melt the butter over medium heat. Add the garlic and sliced leeks, stirring often, and cook for about 5 minutes until the leeks are soft and fragrant.
- Add the diced potatoes to the pot along with the chicken stock, thyme, salt, and pepper. Stir everything together and bring to a boil.Lower the heat to medium-low and let the soup cook for about 20 to 25 minutes, or until the potatoes are soft and the leeks are fully cooked.Remove the thyme sprigs, then blend the soup using a hand blender until smooth and creamy.
- Stir in the cream, taste, and adjust salt and pepper as needed. If the soup is too thick, add a little more water or stock until it reaches your preferred texture.Pour the soup into bowls and top with chopped chives and homemade croutons.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
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