If you have ever craved a comforting, velvety, and deeply satisfying bowl of goodness, Potato Leek Soup is exactly what you need. This classic dish combines the tender sweetness of leeks with the creamy heartiness of Yukon gold potatoes to create a soup that feels like a warm hug in a bowl. Every spoonful offers a perfect balance of flavors enhanced by a touch of garlic, a hint of lemon, and a luscious finish of Parmesan cheese. Whether served as a simple starter or a main meal, Potato Leek Soup is endlessly versatile and bound to become your go-to comfort food during chilly days or anytime your soul calls for something soothing and delicious.

Ingredients You’ll Need

The magic of Potato Leek Soup lies in its simplicity. Each ingredient is carefully chosen for its contribution to the soup’s rich taste and creamy texture, making the whole process straightforward and utterly rewarding. These basics ensure that every bite bursts with freshness and depth.

Unsalted butter: Provides a rich base for sautéing leeks without overpowering their delicate sweetness.
Leeks: The star vegetable, giving the soup its distinctive mild onion flavor and subtle earthiness.
Garlic: Adds a warm, aromatic layer that uplifts the overall flavor profile.
Fine sea salt: Enhances and balances each ingredient’s natural taste.
Freshly ground black pepper: Offers a gentle kick and complexity to the savory soup.
Yukon gold potatoes: Ideal for their creamy texture and buttery flavor, they make the soup satisfyingly thick and smooth.
Vegetable or chicken broth: Creates the liquid base, contributing depth without overwhelming the delicate flavors.
Bay leaf: Infuses a subtle herbal note during simmering.
Freshly grated Parmesan cheese: Adds umami richness and a touch of saltiness to perfect the soup’s creaminess.
Fresh lemon juice: Brightens the overall flavor and cuts through the richness beautifully.
Heavy cream: Optional but recommended for a silky, luxurious finish.
Chopped fresh chives or scallions: Provide a fresh, vibrant garnish that adds color and a mild oniony crunch.

How to Make Potato Leek Soup

Step 1: Sauté the Leeks

Start by melting unsalted butter in a large pot over medium heat. Once melted, add the thoroughly rinsed and sliced white and light green parts of the leeks. Cook them gently for 6 to 8 minutes, stirring occasionally to ensure they soften evenly without browning. This process releases their natural sweetness, creating the fragrant and flavorful foundation of the soup.

Step 2: Add Garlic and Seasonings

Next, stir in minced garlic along with fine sea salt and freshly ground black pepper. Cook for just about a minute until the garlic becomes aromatic, making sure not to burn it. This step layers in more complexity and warmth, elevating your Potato Leek Soup before adding the main ingredients.

Step 3: Simmer the Soup

Now is the time to add the diced Yukon gold potatoes, your choice of vegetable or chicken broth, and the bay leaf. Bring the mixture to a gentle simmer before lowering the heat to maintain a steady, low heat. Cover the pot and let everything cook for 15 to 20 minutes until the potatoes reach tender perfection, ready to melt into the soup’s creamy body.

Step 4: Remove Bay Leaf and Blend

After simmering, fish out the bay leaf and discard it. Using an immersion blender, blend the soup right in the pot until smooth and silky. If you prefer a little texture, blend just half of the soup and stir it back in, giving you a lovely combination of creamy and chunky consistency cherished in Potato Leek Soup.

Step 5: Add Parmesan and Lemon

Stir in copious amounts of freshly grated Parmesan cheese and a splash of bright lemon juice. The cheese brings savory umami richness, while the lemon juice adds a balancing zing that brightens every spoonful. Then pour in heavy cream if you want that extra silky smooth finish and adjust salt, pepper, or lemon juice to taste. This step transforms your soup into a true bowl of comfort and sophistication.

Step 6: Serve

Ladle your freshly made Potato Leek Soup into warm bowls and garnish liberally with chopped fresh chives or scallions alongside a crack of black pepper. This adds a pop of vibrant color and a gentle onion crunch, making every bite exciting. Now, dive in and enjoy the fruits of your delicious labor!

How to Serve Potato Leek Soup

Garnishes

Garnishing isn’t just about looks—it adds texture and flavor contrasts that make Potato Leek Soup even more enticing. I love using chopped fresh chives or scallions because they bring a fresh, mild sharpness that complements the creamy soup beautifully. A sprinkle of extra Parmesan or a small drizzle of good olive oil also works wonders if you want a little extra indulgence.

Side Dishes

This soup shines as a meal on its own but pairs wonderfully with crusty bread like a baguette or sourdough, perfect for dipping into every silky spoonful. A simple green salad with a light vinaigrette helps balance the richness of the soup, while roasted vegetables or a cheese plate can turn your soup experience into a full gourmet spread.

Creative Ways to Present

If you’re looking to impress guests or just have fun, try serving Potato Leek Soup in elegant ramekins topped with crispy bacon bits, toasted pumpkin seeds, or a dollop of herb-infused crème fraîche. For a rustic vibe, serve it in mini bread bowls that double as edible dishes. No matter how you present it, Potato Leek Soup always delivers warmth and comfort.

Make Ahead and Storage

Storing Leftovers

Potato Leek Soup keeps wonderfully well in the refrigerator for up to 3 days. Transfer any leftovers into an airtight container once cooled to preserve the fresh flavors and creamy texture. When you’re ready to enjoy it again, just gently warm it on the stove, stirring to bring back its luscious consistency.

Freezing

This soup freezes beautifully, making it convenient for busy days. Allow the soup to cool completely before pouring it into freezer-safe containers or heavy-duty freezer bags. Potato Leek Soup can be stored in the freezer for up to 3 months. Just be sure to leave some space for expansion and label your containers with the date.

Reheating

To reheat, thaw frozen Potato Leek Soup overnight in the fridge if possible. Warm it slowly on the stovetop over low to medium heat, stirring regularly to prevent scorching and to restore its creamy texture. If the soup thickens too much, simply add a splash of broth or cream to reach your desired consistency before serving.

FAQs

Can I leave the potatoes unpeeled in Potato Leek Soup?

Yes, peeling potatoes is optional. Yukon gold potatoes have thin skins that soften well during cooking, adding extra texture and nutrients. Just make sure to wash them thoroughly before dicing.

What can I use instead of heavy cream in the soup?

If you’re looking for a lighter alternative, you can substitute heavy cream with whole milk or half-and-half. For a dairy-free option, coconut milk or cashew cream can provide creaminess without overpowering the flavors.

Is Potato Leek Soup suitable for vegetarians?

Absolutely. Use vegetable broth instead of chicken broth and skip the Parmesan or replace it with a vegetarian-friendly cheese to keep the soup flavorful and satisfying.

How do I get a chunkier texture in my Potato Leek Soup?

When blending, purée only half of the soup and gently stir it back in. This technique retains some potato bits and leek slices for a heartier, more rustic texture.

Can I prepare Potato Leek Soup in advance for a dinner party?

Definitely! Potato Leek Soup often tastes even better after the flavors meld overnight. Prepare it a day ahead, refrigerate, and reheat gently before serving. Just add fresh garnishes at the last minute for the best presentation.

Final Thoughts

Potato Leek Soup is a timeless recipe that never fails to comfort and delight, no matter the season. Its perfect combination of simple ingredients and elegant flavors makes it both approachable for newcomers and cherished by seasoned home cooks. I encourage you to make a big pot, enjoy the cozy moments it brings, and share it with those you love—because nothing beats a warm bowl of homemade Potato Leek Soup to nourish body and soul.

Potato Leek Soup Recipe

Print Recipe

★★★★★

5.1 from 26 reviews

This comforting Potato Leek Soup recipe combines tender Yukon gold potatoes with mild, sautéed leeks and a touch of garlic, simmered in flavorful broth and finished with Parmesan cheese, lemon juice, and cream for a rich, velvety texture. Perfect as a cozy appetizer or light meal, garnished with fresh chives or scallions.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmering and blending
Cuisine: French-inspired
Diet: Vegetarian

Ingredients

Scale

Soup Base

2 tablespoons unsalted butter
3 large leeks, white and light green parts only, sliced and rinsed well
4 large cloves garlic, minced
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper

Main Ingredients

2 pounds Yukon gold potatoes, peeled and diced
4 cups vegetable or chicken broth
1 bay leaf

Finishing Ingredients

1/2 cup freshly grated Parmesan cheese, plus extra for topping
2 tablespoons fresh lemon juice
1/3 cup heavy cream
Chopped fresh chives or scallions, for garnish

Instructions

Sauté the leeks: In a large pot, melt the unsalted butter over medium heat. Add the sliced leeks and cook for 6 to 8 minutes, stirring occasionally, until the leeks are soft but not browned, releasing their sweetness.
Add garlic and seasonings: Stir in the minced garlic, fine sea salt, and freshly ground black pepper. Cook for about 1 minute until the garlic is fragrant but not browned to maintain its delicate flavor.
Simmer the soup: Add the peeled and diced Yukon gold potatoes, vegetable or chicken broth, and the bay leaf to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
Remove bay leaf and blend: Discard the bay leaf from the pot. Use an immersion blender to purée the soup until smooth, creating a creamy texture. For a chunkier consistency, blend only half of the soup or blend in batches and mix.
Add Parmesan and lemon: Stir in the freshly grated Parmesan cheese and the fresh lemon juice until the cheese melts into the soup smoothly. Then, add the heavy cream and stir to combine. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as desired.
Serve: Ladle the hot soup into bowls and garnish with chopped fresh chives or scallions. Optionally, sprinkle additional Parmesan cheese on top and finish with a twist of black pepper. Serve immediately and enjoy the comforting flavors.

Notes

Peeling the potatoes is optional. Leaving the skins on adds extra texture and nutrients.
For a lighter version, substitute heavy cream with whole milk or a plant-based alternative.
Use vegetable broth to keep the soup vegetarian; chicken broth adds a richer flavor.
To store, cool soup completely and refrigerate in an airtight container for up to 3 days.
The soup can be frozen for up to 3 months. Reheat gently on the stove to prevent curdling.