Leek and Potato Soup Recipe

This leek and potato soup is smooth, velvety, and gently sweet from the leeks, with a satisfying, creamy body from the potatoes. It is an easy, reliable soup that tastes like it simmered all afternoon, but it comes together quickly on a weeknight. I finish it with a small splash of cream (optional) and a handful of crisp oven croutons for contrast. Total time is about 55 minutes, and it is very beginner-friendly.

Ingredients

For the soup

• 3 large leeks (about 600g), white and light green parts only
• 1 medium onion, finely chopped
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped (optional)
• 650g potatoes (Maris Piper, Yukon Gold, or King Edward), peeled and diced
• 1 litre vegetable or chicken stock, preferably hot
• 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
• 1 bay leaf
• 150ml double cream or whole milk (optional, to finish)
• 1 1/2 tsp fine salt, plus more to taste
• Black pepper, to taste

For crunchy croutons (optional)

• 2 thick slices crusty bread (sourdough is great), cut into 1.5cm cubes
• 1 tbsp olive oil
• 1/4 tsp fine salt
• 1/4 tsp dried thyme (or a pinch of fresh thyme leaves)

To serve (optional)

• Chives, finely sliced
• Extra black pepper
• A swirl of cream or a drizzle of olive oil

How to Make Leek and Potato Soup

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a small tray with baking paper so the croutons crisp evenly and do not stick.
• Prep the leeks properly: Slice the leeks, then place them in a large bowl of cold water and swish well to release any grit. Lift the leeks out (do not pour the sandy water back over them) and drain thoroughly.
• Mix and bake the croutons: Toss the bread cubes with olive oil, salt, and thyme. Spread on the tray in a single layer and bake for 10 to 12 minutes, turning once, until crisp and golden. Set aside.
• Start the soup base: In a large saucepan or Dutch oven, melt the butter with the olive oil over medium-low heat. Add the leeks and onion, then cook gently for 10 to 12 minutes until soft and sweet. Stir often and keep the heat low so they do not brown.
• Add the potatoes and stock: Stir in the garlic (if using) for 1 minute. Add the diced potatoes, hot stock, thyme, bay leaf, and salt. Bring to a gentle simmer.
• Cook until tender: Simmer uncovered for 15 to 20 minutes, or until the potatoes are very soft when pierced with a knife. Remove the bay leaf and thyme sprigs.
• Blend (mix) until smooth: Use a stick blender to blend the soup directly in the pot until silky. If using a countertop blender, cool the soup for 10 minutes first, blend in batches, and vent the lid so steam can escape.
• Finish, cool slightly, and assemble to serve: Stir in the cream or milk (if using) and warm gently over low heat. Taste and adjust salt and pepper. Ladle into bowls, then top with chives, black pepper, and a handful of crunchy croutons.

Tips

How do I clean leeks so the soup is not gritty?

Slice first, then wash. Leeks trap sand between their layers, so soaking the sliced leeks in cold water and lifting them out is far more effective than rinsing under the tap.

How do I keep leek and potato soup from tasting bitter?

Bitter notes usually come from browning the leeks or using very dark stock. Cook the leeks over medium-low heat until soft, not golden, and use a mild stock. A small splash of cream also rounds out any sharp edges.

Why did my soup turn gluey after blending?

Over-blending can make potatoes gummy, especially with a high-speed blender. Blend only until smooth, and avoid blending for several minutes straight. A stick blender is very forgiving here.

How can I make it thicker or thinner?

For a thicker soup, simmer a few minutes longer before blending, or add an extra 100g of potato. For a thinner soup, add a splash of hot stock or milk until it is exactly the consistency you like.

Can I make this without cream?

Yes. The potatoes make it naturally creamy. Finish with whole milk, a drizzle of olive oil, or simply leave it as is and season well.

Serving Suggestions

• Serve with buttered crusty bread or a toasted cheese sandwich.
• Add a simple green salad with a sharp vinaigrette to balance the richness.
• Top with crispy bacon bits or pan-fried mushrooms for a heartier bowl.
• Make it dinner-worthy with roasted chicken, salmon, or sausages on the side.

Storage

Room temperature

Cool the soup quickly and do not leave it out for more than 2 hours (1 hour if your kitchen is warm). Transfer to containers once it stops steaming.

Refrigerator

Store in an airtight container for up to 4 days. Reheat gently on the hob over low heat, stirring often. If the soup thickens in the fridge, loosen with a splash of stock or water.

Freezing

Freeze for up to 3 months. For best texture, freeze before adding cream, then stir cream in after reheating. Defrost overnight in the fridge, or thaw in a saucepan over low heat, stirring regularly.

Nutrition

• Calories: 240 kcal
• Carbohydrates: 26 g
• Protein: 4 g
• Fat: 14 g
• Saturated fat: 8 g
• Sodium: 650 mg

Disclaimer: Nutrition values are estimates and will vary based on stock, dairy, and portion size.

FAQs

Leek and Potato Soup Recipe

Recipe by Milli RoseCourse: Soup, Lunch, DinnerCuisine: British, French-inspiredDifficulty: Easy

Servings

6

bowls

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Calories

240

kcal

55

minutes

A smooth, creamy leek and potato soup with buttery leeks, tender potatoes, and optional crisp oven croutons. Easy, cozy, and perfect for lunch or dinner.

Ingredients

• 3 large leeks (about 600g), white and light green parts only, well washed and thinly sliced

• 1 medium onion, finely chopped

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 2 garlic cloves, finely chopped (optional)

• 650g potatoes (Maris Piper, Yukon Gold, or King Edward), peeled and diced

• 1 litre vegetable or chicken stock, hot

• 2 sprigs fresh thyme (or 1/2 tsp dried thyme)

• 1 bay leaf

• 150ml double cream or whole milk (optional, to finish)

• 1 1/2 tsp fine salt, plus more to taste

• Black pepper, to taste

Directions

• Wash and slice the leeks, then prep the onion, garlic, and potatoes.
• Melt butter with olive oil in a large pot. Add leeks and onion and cook gently until soft, 10 to 12 minutes.
• Stir in garlic (if using) for 1 minute, then add potatoes, thyme, bay leaf, salt, and stock.
• Simmer uncovered until potatoes are very tender, 15 to 20 minutes.
• Remove bay leaf and thyme sprigs. Blend until smooth using a stick blender or countertop blender.
• Stir in cream or milk (if using). Warm gently, then adjust salt and pepper.
• Serve hot with chopped chives and croutons if you like.

Notes

• Cook the leeks gently without browning to keep the flavour sweet and the soup pale.
• For the smoothest soup, blend while warm, then pass through a sieve (optional).
• Cool slightly before blending in a countertop blender, and never fill it more than halfway.