Table of Contents
There’s nothing quite like a warm bowl of Potato Leek Soup to comfort the soul. This creamy, flavorful soup is a classic for a reason—it’s hearty, delicious, and perfect for any season. Whether you’re looking for a cozy meal on a chilly day or a light yet satisfying dish, this Potato Leek Soup is sure to hit the spot.
I remember the first time I tried Potato Leek Soup. It was at a small café in Paris, and the moment I took that first spoonful, I was transported. The creamy texture, the subtle sweetness of the leeks, and the earthy flavor of the potatoes were a revelation. Since then, I’ve been on a mission to perfect my own version of this timeless recipe, and I’m thrilled to share it with you today.
Get ready to cook up a pot of comfort with this easy-to-follow recipe for Potato Leek Soup.
What to Expect
- Time: Approximately 45 minutes
- Difficulty: Easy
Before You Begin
Before you start cooking, make sure you have all your ingredients prepped and ready to go. Chopping the leeks and potatoes ahead of time will make the process smoother. Also, ensure you have a large soup pot and either an immersion blender or a standard blender for puréeing the soup.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 3 tablespoons |
| Leeks, white and light green parts only, roughly chopped | 4 large (about 5 cups) |
| Garlic, peeled and smashed | 3 cloves |
| Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces | 2 pounds |
| Chicken or vegetable broth | 7 cups |
| Bay leaves | 2 |
| Fresh thyme sprigs | 3 |
| Salt | 1 teaspoon |
| Ground black pepper | ¼ teaspoon |
| Heavy cream | 1 cup |
| Chives, finely chopped, for serving | To taste |
Step-by-Step Guide
- Melt the butter over medium heat in a large soup pot.
- Add the leeks and garlic, cooking and stirring regularly until soft and wilted, about 10 minutes. Adjust the heat as necessary to avoid browning.
- Add the potatoes, broth, bay leaves, thyme, salt, and pepper to the pot. Bring to a boil.
- Cover the pot, reduce the heat to low, and simmer for 15 minutes, or until the potatoes are very soft.
- Remove the thyme sprigs and bay leaves. Purée the soup using a hand-held immersion blender until smooth. Alternatively, use a standard blender to purée the soup in batches.
- Add the heavy cream and bring the soup to a simmer. Taste and adjust the seasoning with salt and pepper as needed.
- If the soup is too thin, simmer until it thickens. If it’s too thick, add water or stock to thin it out.
- Garnish with finely chopped chives if desired.
Pointers for Perfection & How to Store
For an extra touch of flavor, consider adding a sprinkle of crispy bacon bits or a dash of nutmeg before serving. This Potato Leek Soup can be stored in the refrigerator for up to 3 days. If you want to freeze it, do so without the cream for up to 3 months. When ready to serve, defrost in the refrigerator and reheat on the stovetop before adding the cream.
For another delightful recipe, check out this Gluten Free Potato Buns Recipe.
Print
Potato Leek Soup: Creamy Comfort in a Bowl
- Total Time: 50
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Gluten-Free Potato Leek Soup is pure creamy comfort in a bowl. Inspired by the French classic ‘Potage Parmentier,’ it relies on the natural starch of potatoes—not flour—to create a velvety, rich texture. With the sweet, mellow flavor of sautéed leeks and fresh thyme, it’s an elegant yet simple dinner that warms you from the inside out.
Ingredients
— The Veggies —
3 large leeks, white and light green parts only
2 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes (Yukon Golds create the creamiest texture)
3 cloves garlic, minced
— The Soup Base —
3 tablespoons unsalted butter
4 cups chicken broth or vegetable broth (Ensure it is certified Gluten-Free)
1 teaspoon salt (plus more to taste)
½ teaspoon black pepper
2 sprigs fresh thyme (or ½ teaspoon dried thyme)
1 bay leaf
— The Creamy Finish —
½ cup heavy cream (or half-and-half)
Fresh chives, chopped (for garnish)
Crispy bacon bits (optional topping)
Instructions
1. Prep the Leeks (Crucial Step): Slice off the dark green tops and roots of the leeks. Slice the white/light green stalks in half lengthwise, then chop into half-moons. Place the chopped leeks in a large bowl of cold water and swish them around to loosen any hidden dirt. Let them sit for a few minutes so the grit sinks to the bottom, then scoop the leeks out into a colander.
2. Sauté: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the clean, drained leeks and a pinch of salt. Sauté for 8–10 minutes, stirring frequently, until they are very soft and buttery but not browned.
3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
4. Simmer: Add the peeled, diced potatoes, gluten-free broth, thyme sprigs, bay leaf, salt, and pepper. The liquid should just barely cover the vegetables.
5. Increase heat to high to bring to a boil, then reduce to low. Cover and simmer for 20–25 minutes, or until the potatoes are completely tender and fall apart when pierced with a fork.
6. Blend: Remove the pot from the heat. Fish out and discard the thyme sprigs and bay leaf.
7. Use an immersion blender (stick blender) to puree the soup directly in the pot until smooth and velvety. (Alternatively, transfer to a standard blender in batches—be careful blending hot liquids!).
8. Finish: Stir in the heavy cream. Taste and adjust seasoning with more salt or pepper if needed. If the soup is too thick, splash in a little extra broth.
9. Serve: Ladle into bowls and garnish with fresh chives and a drizzle of cream or olive oil.
Notes
Leek Cleaning: Leeks grow in sandy soil, and grit gets trapped between the layers. Do not skip the soaking step, or your soup will be crunchy (and not in a good way!).
Potato Choice: Yukon Gold potatoes have a buttery flavor and creamy texture perfect for this soup. Russets work too but will result in a fluffier, slightly grainier texture.
Dairy-Free: Substitute the butter with olive oil and use full-fat canned coconut milk (or a dairy-free creamer) instead of heavy cream.
Freezing: This soup freezes well *before* you add the cream. Thaw, reheat, and stir in the cream just before serving to prevent separation.
- Prep Time: 20
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4
- Sodium: 650
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 4
- Protein: 6
- Cholesterol: 45
Your Burning Questions Answered!
Can I use a different type of potato?
While Yukon Gold potatoes are recommended for their creamy texture, you can use Russet potatoes as a substitute.
- Can I make this soup vegan?
- Yes! Simply substitute the butter with olive oil, use vegetable broth, and replace the heavy cream with coconut milk or a dairy-free alternative.
How can I make this soup gluten-free?
This Potato Leek Soup is naturally gluten-free. Just ensure that your broth is certified gluten-free.
Dig In & Enjoy!
There you have it—a delicious, creamy Potato Leek Soup that’s sure to become a favorite in your household. Whether you’re serving it as a starter or a main course, this soup is a comforting classic that never disappoints. So grab a bowl, garnish with some fresh chives, and enjoy the warmth and flavor of this timeless dish. For more delicious ideas, follow me on Pinterest.