Leek and Potato Soup is one of the most versatile soups ever! Serve it hot with cheese or chilled and it turns into Vichyssoise!
Leek and potato soup is a classic French soup. I love the versatility of it. It’s also the perfect base for other soups.
How to make Leek and Potato Soup
Besides being super easy, leek and potato soup require just a few basic ingredients. I always keep cartons of chicken and beef broth on hand for soups and stews. In addition to potatoes, you’ll need a leek or two. That’s pretty much it. It’s also very budget friendly and can feed a family of four for just a few dollars. (This post was originally posted on September 16th, 2011 and has been updated to contain nutritional information. As an Amazon Affiliate, I earn commission on qualifying purchases.)
If you’ve never cooked with leeks before, try and find them in your super market next time you go.
After cleaning and slicing the leek, sauté over a medium low heat. Cover and “sweat” or cook the onions for a few minutes, or until translucent and soft.
Add cubed potatoes and broth. Season with kosher salt and white pepper. Bring to a boil and reduce heat. Cover and simmer until potatoes are tender.
Puréeing the soup
There are two ways to do this. The first is by using a blender. The second is using an immersion blender.
Using a blender
I prefer to blend my soups whenever possible. You’ll get a much smoother consistency than with a hand blender. This is the preferred method used in restaurants. If you use a blender, there are a few safety tips you should be aware of. First, make sure to fill the blender only 1/3 of the way. Especially if the soup is hot. Next, place a towel over the lid and hold the lid down with one hand, while blending. Many kitchen accidents happen because the heat of the soup, and the force of the blender can propel the lid, resulting in burns and a huge mess!
Using a stick or immersion blender
If you’re in a hurry, don’t own a blender, or don’t mind a chunkier soup, using an immersion blender will work. Keep the immersion blender submerged while pulsing to avoid splatters.
Season the soup to taste
Nearly all of my recipes contain the phrase, “season to taste”. This is a common culinary term. While it’s best to always season at the beginning, I tend to start with less salt and then check after blending for a final seasoning.
Always use white pepper!
White pepper is always used in light colored sauces and soups like a bechamel or hollandaise where the specks of black pepper would be noticeable in the sauce or soup. White pepper has a distinctively different taste and is much finer than black pepper.
How to clean a leek
Leeks can be dirty! To clean a leek, slice vertically, and then really swish it around in water to get all the dirt out from in between the leaves. If you’re planning on using leek for something other than soup, slice into rings first and then swish in water to remove the dirt.
What’s the difference between a leek and an onion?
Leeks and an onion, while in the same family, really taste different. A leek is more subtle in flavor. Unlike a green onion, you won’t want to use all of the green part. But don’t throw the green leaf or “sheath” away. The green part of the leek is perfect for making a Bouquet Garni. After cleaning the leek, remove the uppermost green section, and keep the lightest green to white portion.
Can onion be substituted for leeks?
Yes! While the flavor of a leek is similar to onion, it’s more mild, so use fewer onions if you haven’t any leeks.
How can I make leek and potato soup vegan or vegetarian?
Instead of using chicken broth, substitute vegetable stock. In place of the butter, use olive oil.
What is Vichyssoise?
Vichyssoise is chilled leek and potato soup with a generous addition of cream. To make vichyssoise, use less chicken or vegetable stock. After blending and chilling the soup, add heavy cream until it’s the correct consistency.
Using Leek and Potato Soup as a Base for Other Soups
Baked Potato Soup
Instead of blending the leek and potato soup, use an immersion blender and puree it, leaving large chunks of potatoes. Add sour cream, shredded cheese, diced bacon and chives.
Chunky Vegetable Soup
You can also use this recipe as a starting point and add diced broccoli, carrots, kale, spinach or corn. Cook until vegetables are tender and puree.
Leek and Potato Soup
Ingredients
- 1 leek cleaned and sliced thinly. (see notes)
- 2 pounds potatoes peeled and chopped
- 2 Tablespoons unsalted butter
- 2 Tablespoons Olive oil
- 2 quarts chicken broth or vegetable broth for vegetarian
- white pepper to taste
- salt (I like Redmond's Real salt)
Instructions
- In a large stock pan, heat butter and olive oil over a medium heat. Sauté leeks 3 or 4 minutes. Then cover, reduce heat to medium low, and "sweat" for an additional 5 minutes. When you "sweat" onions, you are letting them cook and soften, rather than caramelize and brown.
- Add the chopped potatoes and chicken broth.
- Cover and cook until the potatoes are soft when you poke a fork into them, about 20 minutes.
- Use an immersion blender or puree the soup in batches in a blender. (See notes) If you use an immersion blender, you'll get a chunkier, more rustic soup. Or puree it in a blender, for a more elegant soup.
- If it's too thick, add more chicken broth or some milk or cream.
- Season with salt and white pepper.
Sharon and Denise @BeBetsy says
Leek and potatoe soup IS delicious and perfect for fall! Yours looks wonderful.
thanks for the inspiration!
Cynthia says
Thanks Sharon and Denise!
Joanne T Ferguson says
G’day! What a warm and welcoming dish on a cold winter’s night! YUM!
Cheers! Joanne
Heidy L. McCallum says
This is a fantastic soup recipe, I love the fact it’s cost efficient as well!
Lauren says
This looks delicious! Thanks for linking it up at the Taste Creations linky party! I am pinning this to our board! We’d love it if you could link up at our next Taste Creations linky party on March 1 — we will be featuring potato recipes!
Terri Steffes says
Thank you for joining up on our Taste Creations link up! This dish is amazing and I am going to be trying it soon. Thanks again!
Lauren @ Lauren Caris Cooks says
What a fantastic recipe! Leek and potato soup has been one of my favourites for ages! Thank you for linking it up to the Taste Creations party! We hope you will join us again on the 7th March when we will be featuring potatoes!
Cynthia says
Will do! Thank you!
Dorothy at Shockingly Delicious says
Oh, how wrong you are. I DEFINITELY want to eat at your house on “Cream of Refrigerator Soup” night!
Marye says
Potato soup is a favorite around here, I need to try this!
allie @ Through Her Looking Glass says
I love the versatility of this delicious soup Cynthia. It’s such a simple recipe. I’ve always heard if you have potatoes in the house, you can eat. And this recipe is definitely proof of that. I love the program Emma participated in and I’m sure those lessons will go with her for life. Have a great day!
Marshie Boswell says
I love that you are teaching your daughter those entrepreneurial skills! My daughter’s 2 now and I can’t wait to do stuff like this with her!
Also, YUM!
Cynthia says
Well, you’ve got to start them young! 😉 I started both of my girls in the kitchen at around 4…I even let them start cutting with real knives! I’d give them pretty safe cutlery, then we
graduated to paring knives, then to chef’s knives with assistance. My youngest is 15, and she has been using a chef’s knife on her own since she was about 8.
Sarah Walker Caron (Sarah's Cucina Bella) says
This is my favorite soup, and almost identical to how I make it (the only real difference is that I add a smidge of hot sauce too). So tasty! So economical
Cynthia says
My husband would like it that way!
Christina | Christina's Cucina says
One of my all time favorite soups, but then it’s a standard soup in the UK, not so much here in the US. I wish more people would learn how lovely leeks are! And you’re so right about it being a “base” recipe. I use it all the time!
Cynthia says
Yes, I wonder that too! It’s a staple in France as well!
Danielle says
This looks perfect for winter. I love it. I love the flavor of leeks, so really I’m all about using them in anything. I am a sucker for cream however. I’m sure this doesn’t need it, but I don’t think I could help adding just a smidge!
Yang says
Looks yummy and so easy to make. My husband would love a leek and potato soup!
Tessa Simpson says
So simple, and so comforting!! I love the simplicity! Thanks for sharing with us!
Joni Gomes says
Such a classic! This soup will never go out of style.
Megan Stevens says
Mmmm, potatoes and leeks are so comforting!! I love the idea of using this soup as a base for another, too.
Jean says
So perfect on a chilly day! Looks so comforting.
Yvonne says
One of my son’s favorite soups is leek and potato, but now that my husband are keto I no longer make it. I will be sharing this simple recipe for him so that now he can be empowered and make it himself!
linda spiker says
yum! I love leeks in soups! Beautiful recipe!
Emily @ Recipes to Nourish says
Some of the best soup combo flavors EVER in my opinion. 🙂 This sounds so good! I wish I had some.
Monique says
Such a classic delicious soup, YUM! I loved the Business Town story too, gave me a good giggle 🙂
Cynthia says
Lol…We can laugh NOW!
Kimberly @ The Daring Gourmet says
Potato and leek have always been two of my favorite ingredients and I couldn’t live without either of them. I love creamy-textured soups like this and it’s such a winning flavor combo!
Carrie | Clean Eating Kitchen says
I can’t get enough soup in this cold weather! This is such a classic flavor pairing, can’t wait to give your version a go!
Cynthia says
Definitely is a classic…but so easy too!
Kim Beaulieu says
I love leeks so I’m in love with this soup. It’s so versatile which is amazing.
Cynthia says
It is so versatile! That’s what I love about it!
Easy Prep Ahead Meal Plans @ 20 Dishes says
You have taken two of my favorite ingredients to make soup with and combined them together. I love potato soup but I usually put green onions in my recipe. I will try this out for sure.
Cynthia says
I agree…so simple and yet so delicious!
Katie Mae @ Nourishing Simplicity says
I love leeks in my potato soup! I never thought of using it as a base for so many other soups though!
Cynthia says
I usually just use fewer potatoes so that the other veggies can shine!
Mira Richard-Fioramore says
I feel like I’m starting to catch a cold so this is perfect!! Thank you 🙂
Cynthia says
Soup is so perfect for when you’re feeling a bit out of sorts isn’t it!?
Christina Shoemaker says
Such a great base for SO MANY RECIPES! I for one can never resist a potato soup so count me in for dinner on all your cream of refrigerator days! 😉
Cynthia says
yes it is!
Danielle says
Such a classic recipe – and now I really, really want a bowl of this soup. Delicious!
Leslie says
Business Town seems like one of those school projects your daughter will always remember – and that you made soup every day is a seriously super-mom move! Leek and potato soup is such a lovely soup, and you’re totally right, it can become refrigerator soup very easily (and I’m sure it’s delicious, even if the veggies have seen better days!)
Cynthia says
we’re still taking about business town 10 years later!
Tatiana says
Easy soup for busy days! I will keep the recipe to use on weekdays for my kids lunch ( they love healthy soups 🙂
Cynthia says
my daughters both learned to make this soup at a very young age! It’s their “back pocket” meal!
mimi rippee says
What a lovely soup. I use leeks a lot – they’re just so sweet and versatile. Great video!
Cynthia says
thank you mimi…I think more europeans use them than americans.
Carol S. says
Really delicious soup that was simple to make. Hubby approved, too!
Cynthia says
Thank you! I appreciate your comments!