Leek Potato Soup

(3 customer reviews)




Indulge in the comforting warmth of classic Leek Potato Soup, a timeless favorite that’s both hearty and satisfying. This recipe combines simple yet wholesome ingredients to create a creamy blend of flavors that will tantalize your taste buds and warm your soul. This soup will surely become a staple in your culinary repertoire, perfect for chilly evenings or as a light lunch.


  • Three large leeks, white and light green parts only, thinly sliced
  • Three medium potatoes, peeled and diced
  • One onion, finely chopped
  • Two cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup milk or heavy cream
  • Two tablespoons butter
  • Two tablespoons of olive oil
  • Salt and pepper to taste
  • Chopped chives or parsley for garnish (optional)


  • Prepare the Leeks: Trim off the leeks’ roots and dark green tops, then slice them thinly. Rinse the sliced leeks thoroughly under cold water to remove any dirt or grit trapped between the layers.
  • Sauté the Aromatics: Heat the butter and olive oil over medium heat in a large pot or Dutch oven. Add the chopped onion, minced garlic, and sauté until soft and fragrant, about 5 minutes.
  • Add the Leeks and Potatoes: Stir in the sliced leeks and diced potatoes, and continue to cook for another 5 minutes, allowing the vegetables to soften slightly.
  • Simmer the Soup: Pour the vegetable or chicken broth, ensuring that the leeks and potatoes are fully submerged—season with salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the potatoes are tender and easily pierced with a fork.
  • Blend the Soup: Once the potatoes are cooked, remove the pot from the heat. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until soft, then return it to the pot.
  • Add the Milk or Cream: Stir in the milk or heavy cream, adjusting the amount to achieve your desired level of creaminess. Return the pot to the stove and warm the soup over low heat, stirring occasionally, until heated.
  • Serve and Garnish: Ladle the hot Leek Potato Soup into bowls and garnish with chopped chives or parsley, if desired. Serve immediately, accompanied by crusty bread or your favorite soup accompaniment.


You’ve created a velvety-smooth Leek Potato Soup bursting with flavor and comfort in just a few simple steps. Whether enjoyed as a starter, a light meal, or a cozy dinner option, this soup will surely delight your senses with its rich aroma and creamy texture. Warm up from the inside out with each spoonful of this delicious homemade creation.

3 reviews for Leek Potato Soup

  1. Buhari

    This leek potato soup recipe is now a staple in my kitchen. The combination of tender leeks and creamy potatoes creates a velvety texture that is simply irresistible. The flavors are perfectly balanced, and it’s so easy to make. It’s become my go-to comfort food on chilly evenings.

  2. Salihu

    The instructions were easy to follow, and the ingredients are readily available. The soup turned out incredibly flavorful, with the leeks imparting a subtle sweetness that complemented the creamy potatoes beautifully. It’s both comforting and satisfying, making it perfect for a cozy meal at home.

  3. Rukayat

    I’m blown away by how delicious this leek potato soup turned out! As someone who enjoys cooking but is often short on time, I appreciate how quickly this recipe comes together. The aroma as it simmers on the stove is simply heavenly. The soup itself is rich and creamy, with the leeks adding a delicate depth of flavor. It’s the ultimate comfort food for me, especially when paired with a crusty loaf of bread.

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