Leek and Potato Soup is a thick and creamy classic French Potato Soup that starts with garlic butter in which leeks are slowly sautéed to bring out the sweet flavour.
It’s simple to make, cosy and comforting yet also luxurious and elegant. I love how this Leek Soup can be Couch Food OR an elegant starter for a dinner party. Good food is a universal language!
Leek and Potato Soup
Though France might be the epicentre of Michelin star restaurants (second only to Tokyo!), where sauces come in the form of foam and dishes are given excessively fancy names, the heart and soul of French food is simple food made well. It’s rustic, cosy, and often generous on the butter and cheese.
Hence French food and I are very good friends. (Hello Quiche Lorraine, Gougeres, Potato au Gratin, French Onion Soup…to name a few of my best mates!)
Leek soup is another such example. (Though, shockingly, no cheese!). Few ingredients, prepared well, simple to make, and so enjoyable.
What goes in Leek and Potato Soup
Here what you need:
Leeks – essential for a LEEK soup!! 😂 Leeks are sweeter and have a more subtle flavour than onions. Though if you are desperate to make this an leeks are obscenely expensive / you can’t get your hands on them, substitute for regular onions (brown, white or yellow);
Potatoes – use starchy or all rounders, they fall apart when simmered which means less blending for creamy soup = less risk of gluey soup*. 🇦🇺Australia: Sebago (dirt brushed, most common potatoes), 🇺🇸US: Russet 🇬🇧UK: Maris Piper;
Broth – I choose chicken because it has more depth of flavour than vegetable stock/broth. But vegetable stock is also ideal here!
Creamy is optional. This soup is still thick and creamy even without, it just adds a luxurious mouthfeel.
* Common problem with Potato Leek Soups that call for blitzing to death until completely smooth. Power of blender = activates starch in potatoes = gluey. Same thing that happens if you use a food processor or blender for mashed potato!
How to cut leeks
Trim the root off. Take a peek and if you can see dirt in the layers, then split the leek in half and separate all the layers, wash them well, then slice per below.
If you don’t see dirt (like mine pictured above), cut your leeks as pictured below:
Cut off the dark green reedy top and discard (leftmost on leek above);
White end (and the very pale green part) – finely slice; and
Pale green middle part – peel off reedy outer layers and finely slice the softer middle part.
How to make Leek and Potato Soup
Leek are like onions – they have a pretty harsh raw flavour. So the key to a really great Leek Soup is to slowly sauté them in garlic butter until they transform and become soft and sweet. It’s kind of like caramelising onions for French Onion Soup – except we don’t take it as far.
After that, just plonk the potatoes and stock in, simmer until the potato is literally crumbling (the softer they are, the less blending we have to do = better soup texture, no risk of “gluey soup”).
Blitz, stir in cream and serve!
I like to serve mine with croutons. Just a teeny tiny sprinkle of crunchy buttery bread somehow magically makes any soup so much more fabulous.
And while this is a potato based soup, that still doesn’t stop me from tearing up hunks of crusty warm bread, slathering in butter and dunking into the soup.
Carb on carb fabulousness! – Nagi x
PS Or try one of these Soup Dippers – these existing on my website pretty much solely for the purpose of dunking into soups and stews.
Soup Dippers
Watch how to make it
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Leek and Potato Soup
Ingredients
- 2 tbsp (30g) butter
- 2 garlic cloves , large, finely minced
- 3 leeks , white and pale green parts only sliced thinly (about 2 cups) (Note 1)
- 1 kg / 2lb potatoes (Sebago/Russet/Maris Piper) , peeled a diced into 1"/2.5cm cubes (Note 2)
- 1.5 litre / 1.5 qt chicken or vegetable stock , low sodium (6 cups)
- 3/4 cup cream , heavy/thickened (sub milk)
- 1 tsp cooking salt / kosher salt (table salt – reduce by 25%)
- 1/2 tsp black pepper
Croutons
- 2 thick slices bread , torn into crouton size pieces
- 1 tbsp melted butter, or olive oil spray
- Salt
Garnish
- Chives , finely chopped
- Extra cream , for garnish
Instructions
- Sauté – Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
- Simmer 25 minutes – Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it's simmering gently. Simmer for 25 minutes or until potato is very soft and almost falling apart.
- Minimal blitz – Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).
- Season – Add salt and pepper, then stir through cream.
- Serve, drizzled with cream and sprinkled with chives and croutons.
Croutons
- Preheat oven to 180°C/350°F (160°C fan-forced). Drizzle bread with melted butter (or spray with oil). Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!
Recipe Notes:
- Australia – Sebago (dirty brushed / common washed potatoes you can get at any supermarket. Do not use red potatoes or new potatoes i.e. the ones that you use for potato salad because they are low in starch so will not break down as much when boiling to create a creamy soup)
- US – Russet
- UK – Maris Piper
- I use vegetable or chicken stock instead of water;
- Leeks are sautéed in garlic butter instead of just simmered in water
- I added garlic. Because in my world, where there is butter, there is garlic!
- I added croutons. Because buttery crunch + creamy leek soup = match made in heaven
Nutrition Information:
Originally published October 2015. Spiffed up March 2020 – most importantly, new Life of Dozer section added!
Life of Dozer
Cactus and Dozer is like me and chilli – I know it’s gonna hurt, but I just can’t resist.
Thanks Nagi. Bitterly cold in Launceston today. I didn’t have enough leeks so added finely chopped onion to take it to 2 cups, added a ham stock cube to the chicken stock for extra flavour. Pan-fried 6 rashers of bacon first and used the grease of that with the butter to cook the onions. Chopped up the bacon and added to the mix when finished. Absolutely delicious.
Just made this beautiful Leek and Potato soup.
Question, can l freeze it??
I’ve been making this for hubby to take to work just wondering if it freezes ok ? I usually make a batch on a Sunday for the week but would prefer to make and freeze . Also if I was to add bacon bones how much pls ?
Love ALL ur recipes Nagi x
Just luv your ideas for simple foods, but most importantly the healthy side of eating. Thank you, Nagi
Absolutely delicious! So easy too!! I added 1/2 cauliflower head because I had one, used a few less potatoes and little less stock and still turned out beautifully: thick and yummy!!
This was beautiful, the kids loved it too!
Another 5 stars Nagi, every one of your recipes is a hit. 11yr old and fussy (non soup eater) 14yr old loved it. Warm up us chilly Brisbane bodies (very cold winter – for up here). Thanks Nagi, B x
When it comes to this recipe, people should pay attentions when washing and cleaning leeks because people who have never cooked with leeks won’t know that sand can hide in the leaves all the way up. Thanks for this leek and potato soup recipe! When it’s done right is one of my favorites and your recipe is excellent.
Absolutely delicious! I added a bit more garlic and also some fried bacon at the end 🙂
Bacon makes it next level! N x
Wanting to make this for hubby’s work lunches . Is this freezable?
It’s a miserable rainy day here in Perth (Australia) so it called for soup – this recipe is yet again another winner for us. I’m yet to find a recipe of yours that we don’t love Nagi! My 2 fussy teens devoured it, went back for seconds & then told me to make it again. I forget to get some bread to make croutons so had to skip them – used some store bought garlic bread this time around – but look forward to making & including them next time.
Does this soup keep okay if you make it the day before?
Yes it does Leanne – just reheat gently on the stove. N x
Beautiful soup. Very satisfying. Everyone loved it. Thank you!
I am glad you liked it Carly!! N x
Absolutely delicious!! I have made a few recipes from here and they were all amazing and easy!! Thank you 😊
Loved by all family members, I added in some finely grated Parmigano Reggiano and a pinch of vegetta (just because). Miss fussy 15 year old has requested again with crumbled bacon on top. “Just like a liquid potato bake mum”.
OK that’s an AWESOME description!! N x
I have made a lot of recipes off here now including 3 soup recipes. This one was definetly my favorite. I didnt change anything except adding a few extra cloves of garlic. Really creamy & delicious. My potato hating 4 year old was horrified I was making a potato soup but once he tasted it he told me he now likes potatoes. Yay! Thank you.
Nagi you are my go to girl for any recipe that I am looking to cook and you never fail me with taste and ease. This was a beautiful and velvety soup. I did add some turmeric to get my daily dose but didn’t change the flavour much at all. Thank you for all your inspiration, for us home cooks.
Thanks Leanne!! So nice to hear from you! N x
Amazing! And I always thought I didn’t like soup until I tried your soup recipes! My husband had some dental work and had to have only soft foods/soup. Of course I turned to your recipes…I made this soup…amazing!! I also made your minestrone soup…I am now converted to a soup lover!! Thank you for these unbelievably yummy and easy recipes!
Soup is soooo good and good for you! N x
Yum!
Can I use bread crusts for my croutons.? Just have regular sliced white bread.
Hi Hayley – white bread will work fine for croutons! N x
Wonderful soup. I have been wanting to make a leek and potato soup for a few months.and when I am ready to try a new soup, I go to my iPad to check a few recipes and choose or combine from what I read. Doing this today, I found a perfect soup and a new chef to follow. Enjoyed reading your ideas about food and will use your leek and potato recipe in the future. Thank you!
I hope that you enjoy it Elaine! N x