Lunch · Vegetarian · One pot · Make ahead · Fall

Potato Leek Soup

Name: Potato Leek Soup
Prep time: 25 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: 3 tbsp unsalted butter; 5 cups roughly chopped leeks, white and light-green parts only, from about 4 large leeks; 3 garlic cloves, peeled and smashed; 900 g Yukon Gold potatoes, peeled and cut into ½-inch pieces; 7 cups lower-sodium vegetable broth; 2 bay leaves; 3 fresh thyme sprigs; ½ tsp fine salt, plus more to taste; ¼ tsp ground black pepper; 1 cup 35% whipping cream, divided; 2 tbsp finely snipped fresh chives; water, only if needed to thin

Leeks and Yukon Gold potatoes simmer with thyme before blending into a smooth soup. A little cream and fresh chives finish six generous bowls for a cool-weather lunch.

Recipe by Tasty Recipes

Published 2026-09-14

1 hr 10 min6 servings

Timing breakdown · 4 timed stages

Allow about 70 minutes: 25 minutes preparation, roughly 40 minutes on the stove and 5 minutes for careful blending. Judge the potatoes by tenderness; larger pieces or a slower stove need longer.

Preparation: 25 min
Cooking: 40 min

Cooking Step 2: 10 minutes
Cooking Step 3: 15 to 20 minutes
Preparation / waiting Step 4: 5 minutes
Resting / cooling Step 5: 3 to 5 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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Smooth pale potato and leek soup in a cream bowl with a thin cream swirl, snipped chives and black pepper

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How to make Potato Leek Soup

01
Trim the leek roots and dark greens. Split lengthwise, separate the layers and rinse away all grit. Drain, chop and measure 5 cups. Prepare the potatoes.
02
Melt the butter over medium-low heat. Add leeks and garlic; cook for about 10 minutes, stirring, until soft without browning.
03
Add potatoes, broth, bay leaves, thyme, salt and pepper. Bring to a boil, cover and lower the heat. Simmer gently for 15 to 20 minutes, until the potato pieces are very soft.
04
Remove from the heat. Discard both bay leaves and all thyme stems. Let vigorous bubbling subside. With the immersion-blender head submerged, blend in short bursts until smooth. Stop the motor before lifting it. Allow about 5 minutes for this step.
05
Reserve 2 tablespoons of cream for serving. Stir the rest into the soup and heat gently for 3 to 5 minutes. Taste for seasoning. Add a little water if thicker than you prefer.
06
Divide into six bowls. Finish each with a teaspoon of the reserved cream and an equal share of the chives.

Recipe questions

How do I keep grit out of the soup?

Rinse between the leek layers before chopping. Dirt can sit well inside the stalk, so washing only the outside is not enough. Use the white and light-green portions measured in the ingredients.

Which potatoes should I use?

Yukon Gold potatoes suit a smooth puree. Cut them evenly and simmer until very soft before blending. James Peterson’s leek-and-potato soup method also uses Yukon Gold potatoes for a pureed version.

How can I adjust the thickness?

For a thinner soup, stir in a small amount of water and check the seasoning again. To thicken it, simmer gently uncovered before adding the cream, allowing extra cooking time.

How should I store and reheat it?

Refrigerate promptly in shallow containers within 2 hours, at 4°C (40°F) or colder. Cover once chilled and use within 2 to 3 days. Reheat only the portion needed to a full rolling boil while stirring, reaching at least 74°C (165°F). Discard reheated leftovers that remain uneaten.

Can I freeze a batch?

Freeze the cooled soup base before adding cream, for up to 3 months. Thaw in the refrigerator, reheat thoroughly, then add the cream. Label the container with the date and leave expansion space.

What can I serve alongside it?

Our roasted cabbage steaks make a warm vegetable side, while apple cabbage slaw adds a crisp contrast. This soup uses vegetable broth and contains milk from the butter and cream.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.