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When cooler weather hits Texas, I reach for a few staples: soft sweaters, thick socks, and this simple leek and potato soup recipe. It’s everything I crave in a bowl, smooth, savory, and deeply comforting. In this post, I’ll share the story behind my version of this classic soup, walk you through how to make it from scratch, and answer common questions like whether to sauté the leeks first (yes!) or how to reheat leftovers without ruining that silky texture.
Whether you’re cooking on a budget or just craving something that tastes like a hug, this one’s for you.
In this Article
Key Takeaways: What You Need To Know
- Leek and potato soup recipe is a cozy, easy-to-make classic using minimal pantry staples.
- Sautéing leeks before simmering builds a deeper, slightly sweet base.
- Blending gives it that ultra-smooth restaurant texture, but chunky works too!
- It’s naturally vegetarian and can be made vegan or dairy-free.
- Freezes beautifully and reheats like a dream.
What Makes This Leek and Potato Soup Recipe So Special?
What’s the story behind this soup?
This leek and potato soup recipe has roots in my mom’s kitchen. She made it every winter, usually after a Sunday Costco run, bags of Yukon Golds and long-stalk leeks rolling around the trunk of the car. Her version was simple: butter, onions, potatoes, and whatever milk we had on hand. No fancy tools, just a pot and a wooden spoon.
Now, in my own kitchen just outside Austin, I’ve kept that simplicity but added a little chef-y touch, caramelizing the leeks, seasoning in layers, and finishing with just a splash of cream. This soup became a staple when my daughter was a baby because it’s soft, nourishing, and adaptable. Plus, it pairs perfectly with air fryer waffle fries for an easy, feel-good dinner.
What ingredients do you need?
For a classic potato and leek soup recipe, you don’t need much. Here’s what I use almost every time:
| Ingredient | Notes |
|---|---|
| Leeks | Use the white and light green parts only |
| Potatoes | Yukon Gold or Russets work beautifully |
| Garlic | Just a clove or two, sautéed gently |
| Butter or olive oil | Your call! Butter adds richness |
| Broth | Veggie or chicken broth, depending on your mood |
| Salt + Pepper | Always layer your seasoning |
| Cream (optional) | A splash of heavy cream or cashew cream |
Don’t forget to serve it with crusty bread, or something crispy, like zucchini fritters.
Is it really that easy to make?
Yes! The beauty of leek and potato soup is that it’s forgiving. Here’s the basic method:
- Sauté the chopped leeks and garlic until soft.
- Add diced potatoes, broth, salt, and pepper.
- Simmer until everything is tender.
- Use an immersion blender (or regular blender) to get your desired texture.
- Swirl in cream if using, and adjust seasoning.
This is the kind of soup you can make on autopilot once you’ve done it once.
If you’re a soup lover like me, this one sits right next to my pumpkin soup as a fall go-to.
How Do You Prepare Leeks for Potato and Leek Soup?
Should you cook leeks at the start of the soup?
Yes, always start with the leeks. Sautéing them builds a sweet, mellow base that makes this leek and potato soup recipe shine. Think of leeks like onions, but gentler. They’re earthy with a soft, grassy note that disappears into the background once simmered, but not if they’re rushed.
I like to slice them thin and rinse them thoroughly (they trap dirt like nobody’s business). Then I sauté them in butter or olive oil until they collapse and go translucent, about 10 minutes on medium-low heat. They shouldn’t brown, just soften and release their natural sweetness.
By the time you add your potatoes and broth, the kitchen already smells like home.
How do you clean and chop leeks properly?
This part trips people up, but once you do it once, it’s second nature.
Here’s how I prep leeks for soup:
- Slice off the root end and the tough dark green tops. Save those for stock if you like.
- Halve the leek lengthwise to expose the layers.
- Fan them out and rinse thoroughly under cold water, dirt loves to hide inside.
- Slice into thin half-moons or rings.
Done. That’s your base ready.
If you’re going for a chunky potato and leek soup, keep your leeks in thicker rounds for texture. For silky soup, go thinner so they melt away.
And yes, you can cook them in a crockpot too (more on that in Part 3).
Leeks bring flavor and soul to this dish. They’re humble but powerful, kind of like the hash browns I make in the air fryer: simple ingredients that turn magic when cooked right.
What Kind of Potatoes Work Best for Leek and Potato Soup?
How do potatoes change the texture of leek and potato soup?
Potatoes are the backbone of this leek and potato soup recipe. They bring that rich, velvety body without needing heavy cream. When cooked down and blended, potatoes thicken the soup naturally, giving it that silky restaurant-style finish.
But not all potatoes are equal in soup.
For this potato and leek soup recipe, I use Yukon Golds or Russet potatoes. Yukons are my go-to, they’re buttery and soft but hold together nicely during cooking. Russets break down more, which is great for a smoother texture.
Avoid waxy potatoes like red or fingerling, they don’t break down the same way and can make the soup a bit gluey.
How do you prep potatoes for this soup?
Keep it simple. Peel and chop the potatoes into even-sized chunks so they cook evenly. You don’t need tiny dice, just about 1-inch cubes will do.
Here’s how I do it:
- Peel 4–5 medium Yukon Gold potatoes.
- Chop into chunks, roughly the size of a large dice.
- Add them to the pot after the leeks have softened.
Then pour in your broth, season with salt and pepper, and simmer until those potatoes are fork-tender. That’s usually around 20–25 minutes.
If you’re like me and keep waffle fries in the freezer at all times, you could serve this soup with crispy fries for a cozy, carb-friendly dinner.
Can you make potato leek soup without blending?
You sure can! I’ve made this leek and potato soup both ways: blended and rustic. When you skip the blender, it turns into a chunky potato and leek soup recipe, almost like a stew. The leeks soften and float like ribbons, and the potatoes give you little bites of texture.
But if you’re aiming for a smooth, café-style potato leek soup, blending is the way to go. An immersion blender is my best friend here, it makes the process quick and mess-free.
For the record, this soup pairs beautifully with a warm slice of zucchini bread on the side. Trust me.
So to recap: potatoes make the magic happen. Choose the right kind, chop evenly, and let them simmer gently with those sweet leeks. That’s the soul of any good leek and potato soup recipe.
Can You Make This Leek and Potato Soup Recipe in a Crockpot?
How do you cook leeks in a crockpot?
If you’re short on stovetop time, this leek and potato soup recipe works beautifully in the crockpot. It’s hands-off, smells amazing, and makes dinner feel effortless.
Here’s how to adapt the potato and leek soup to a slow cooker:
- Prepare the leeks like usual, slice and rinse thoroughly.
- If you have time, sauté them in a skillet with butter until soft. This boosts flavor, but you can skip this step if needed.
- Add leeks, peeled potatoes, broth, garlic, salt, and pepper to the crockpot.
- Cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are soft.
- Blend directly in the crockpot with an immersion blender for that classic smooth texture.
- Stir in a splash of cream, milk, or your favorite dairy-free alternative.
This slow cooker version of the leek and potato soup recipe is perfect for busy weeknights, meal prep Sundays, or when you’re juggling work and little ones (been there!).
I love setting it up in the morning and serving it with Alexia sweet potato fries or toasted sourdough when the sun dips.
Is this leek and potato soup recipe vegan or gluten-free?
Absolutely, this leek and potato soup recipe is naturally gluten-free and incredibly easy to make vegan.
Here’s how:
- Vegan version: Swap butter for olive oil and skip the cream or use cashew cream or coconut milk.
- Gluten-free: It already is! No flour, no thickeners. Potatoes give the soup its luscious body.
For a plant-forward dinner, I love pairing this soup with something fresh from my Mediterranean diet recipes collection, like a chickpea salad or a tomato-cucumber bowl.
Real-Life Reader Review
“This leek and potato soup recipe saved my week! I tossed everything in the crockpot before work and came home to a house that smelled like comfort food heaven. It was creamy, flavorful, and my toddler even asked for seconds. Thanks, Abby!”
— Lauren G., Dallas, TX
This kind of feedback is exactly why I started EATWELLWELL. Food should be simple, satisfying, and stress-free.
How Do You Reheat Leek and Potato Soup Without Ruining It?
How do you reheat potato leek soup so it stays creamy?
Reheating this leek and potato soup recipe is easy, if you do it gently. Because it’s made from blended potatoes, reheating too fast or too hot can cause the texture to break, turning silky soup into something… gluey. Not what we want.
Here’s the best way to reheat this cozy classic:
- Stovetop (Best Method)
- Pour the leftover leek and potato soup into a saucepan.
- Warm over low to medium heat, stirring occasionally.
- Add a splash of broth or water if it’s too thick from chilling.
- Don’t boil, just gently warm it up.
- Microwave (Quick Fix)
- Transfer to a microwave-safe bowl.
- Cover loosely to avoid splatter.
- Heat in 30-second bursts, stirring in between, until warmed through.
- Add liquid as needed to loosen it up.
- Thermos Method (for Lunch)
- Heat it in the morning and pour into a preheated thermos.
- It’ll still be warm and velvety by lunchtime. Perfect with zucchini bread or crackers.
This potato and leek soup recipe holds up for up to 5 days in the fridge. Just store it in an airtight container. I even freeze it in single portions for those “I need comfort NOW” days.
Can you freeze this leek and potato soup recipe?
Yes, and it freezes beautifully.
Once cooled, ladle the leek and potato soup into freezer-safe containers or silicone cubes (great for portioning). It’ll keep well for up to 3 months.
To reheat from frozen:
- Thaw in the fridge overnight.
- Then warm on the stovetop with a bit of extra broth or plant milk to revive that smooth, dreamy texture.
If you’re planning to freeze it, you might want to skip the cream until after reheating. Add it in fresh for best results.
This leek and potato soup recipe is one of those meals that tastes even better the next day. The leeks deepen in flavor, and the potatoes settle into the broth like they’ve found their forever home.
Reheat gently, serve with love, and maybe pair it with red Thai curry on night two if you’re craving something bold to contrast the soft warmth of this soup.
How to Serve This Leek and Potato Soup Recipe Like a Pro
What goes well with a leek and potato soup recipe?
If you’ve made this leek and potato soup recipe, you already know how comforting it is on its own. But serving it with the right sides and toppings? That’s where it turns into a full-on dinner experience.
Here are some of my favorite pairings that elevate this leek and potato soup recipe from a starter to a soul-satisfying meal:
- Crispy croutons or roasted chickpeas for crunch
- A drizzle of olive oil or swirl of cream right before serving
- Shredded cheddar, crumbled feta, or vegan parm for richness
- Fresh chives or parsley for color and zip
- Air fryer hash browns as a crunchy topper (yes, really!)
- Warm bread or zucchini fritters on the side
- A quick green salad or marinated tomatoes for freshness
The beauty of this leek and potato soup recipe is its flexibility. It plays well with crispy, creamy, spicy, or savory, so whatever mood you’re in, it adapts.
Can this leek and potato soup recipe be a main dish?
Absolutely. This leek and potato soup recipe isn’t just a side show, it’s the main event. It’s filling, full of fiber, and has just enough richness to feel indulgent without being heavy.
Want to bulk it up even more?
- Add a handful of baby spinach or kale at the end for greens
- Stir in cooked lentils or white beans for protein
- Top with a poached egg (trust me, it’s a moment)
- Pair with waffle fries for a fun family-friendly twist
And if you’re serving it to guests? Ladle it into wide bowls, top with a swirl of cream and a few toasted pumpkin seeds. Add a slice of zucchini bread on the side. Done. You’ve just made restaurant-quality dinner with pantry staples.
This leek and potato soup recipe makes eating well so easy, it’s cozy, nourishing, and endlessly adaptable. You can make it in big batches, serve it fresh, freeze it for later, or dress it up when friends drop by unexpectedly.
Coming from someone who lives for simple meals that feel special, this leek and potato soup recipe is one of the few I make again and again without changing a thing.
Leek and Potato Soup Recipe
Equipment
- 1 Large soup pot Heavy-bottom preferred
- 1 Cutting board For prepping leeks/potatoes
- 1 Immersion blender Or standard countertop blender
Ingredients
- 2 tbsp butter or olive oil for sautéing
- 2 leeks white/light green parts sliced & cleaned
- 2 cloves garlic minced
- 1 tsp salt or to taste
- ½ tsp black pepper or to taste
- Group 2: Soup Body
- Amount Unit Ingredient Notes
- 4 cups Yukon Gold potatoes peeled and diced
- 4 cups vegetable broth or chicken broth
- ¼ cup heavy cream optional or dairy-free alternative
Instructions
- Prepare the leeks. Trim, slice, and wash the leeks thoroughly to remove dirt.
- Sauté the base. In a large soup pot, heat butter or oil over medium heat. Add leeks and garlic. Sauté until soft and fragrant, about 10 minutes.
- Add potatoes and broth. Stir in diced potatoes and broth. Season with salt and pepper.
- Simmer. Bring to a gentle boil, then reduce to simmer. Cook uncovered for 20–25 minutes until potatoes are fork-tender.
- Blend. Use an immersion blender to purée the soup until smooth. Leave some chunks if preferred.
- Finish. Stir in heavy cream if using. Taste and adjust seasoning as needed.
- Serve. Ladle into bowls and garnish with herbs, cheese, or croutons if desired.
Notes
- To make this leek and potato soup recipe vegan, use olive oil and unsweetened plant milk or cashew cream.
- Soup can be stored in the fridge for up to 5 days or frozen for 3 months.
- Use yellow potatoes (Yukon Golds) for the creamiest texture.
- Pair with zucchini fritters or sweet potato fries for a complete meal.
Nutrition
FAQs About the Leek and Potato Soup Recipe
What is Mary Berry’s leek and potato soup?
Mary Berry’s leek and potato soup recipe is a British classic, often made with simple ingredients: leeks, potatoes, butter, and stock, sometimes finished with cream. Her version keeps things traditional: gently cooked leeks, soft potatoes, and no extra fuss. It’s similar to this recipe, but I like to layer a little more flavor by caramelizing the leeks and finishing with optional toppings like chives or cheese.
If you’re looking for a more customized version (or one with Texan flair), my homemade leek and potato soup recipe is a great place to start.
Can you eat potato leek soup every day?
Yes, and I have. This leek and potato soup recipe is light enough for lunch, filling enough for dinner, and honestly perfect with leftovers. It’s low in fat (unless you load up on cream), naturally gluten-free, and can be vegan with just a couple tweaks.
Need a little variety? Pair it with crispy sweet potato fries one day, or a slice of zucchini bread the next. You’ll never get bored.
Should you cook leeks at the start of a soup?
Always. Cooking leeks at the start is essential for building flavor in any leek and potato soup recipe. Sautéing them in butter or olive oil softens their sharpness and brings out their sweetness. That’s the heart of this soup. Raw or undercooked leeks will give your soup a harsh, green bite, not what you want when you’re going for cozy.
If you’re cooking in a crockpot, try to sauté them first before tossing them in. If not, just slice thin and make sure they get plenty of slow simmer time.
How do you make potato leek soup?
To make a potato leek soup, sauté chopped leeks in butter, add diced potatoes and broth, and simmer until tender. Blend for a smooth texture, then finish with cream if desired.
How do you cook leeks in a crock pot?
Slice and rinse leeks, then add them to the crockpot with potatoes and broth. Cook on low for 6–7 hours. Blend before serving for a creamy texture.
What is Mary Berry leek & potato soup?
Mary Berry’s leek and potato soup is a classic British version made with leeks, potatoes, butter, and stock. It’s blended until smooth and typically finished with cream.
Can you eat potato leek soup?
Yes, potato leek soup is perfectly safe and healthy to eat. It’s naturally gluten-free and can be made vegan or vegetarian with simple swaps.
How do you reheat potato leek soup?
Reheat potato leek soup gently on the stovetop or in the microwave. Avoid boiling, and add broth if it thickens too much after refrigeration.
Should you cook leeks at the start of a soup?
Yes, cooking leeks at the start helps release their flavor and sweetness. Sautéing first gives depth to the soup and prevents bitterness.
Final Thoughts: Why This Leek and Potato Soup Recipe Belongs in Your Rotation
After years of making this leek and potato soup recipe in tiny apartments, big family kitchens, and even on a camp stove once, it’s become my cold-weather essential. It’s a recipe I reach for when I want something warm, homemade, and unfussy.
It’s one of the reasons I started EATWELLWELL, to help folks find meals that comfort without complicating life. Just good food, done simply.
Whether you’re feeding a picky toddler, meal-prepping for the week, or just need something warm after a long day, this leek and potato soup recipe has you covered.
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