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Hungry Healthy Happy » Recipes » Soup

Potato and Leek Soup

Published: Sep 14, 2021 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 43 Comments

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Diet: Gluten Free / Low Fat / Vegetarian
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A bowl of leek and potato soup with a text title overlay.

Potato and Leek Soup is about as comforting and warming as it gets. It's such a classic creamy French soup, and one that everyone should know how to make. Hearty potatoes blended with sautéed leeks makes this an easy, but impressive, soup that the whole family will love. A delicious filling lunch, served with crusty bread.

A bowl of soup with cream drizzled on it next to some sliced bread.

When soup season rolls round, this is one of the first ones that we make. It's cheap to make, the kids love it and it is fuss-free. What's not to love?

Whilst tomato soup will always have a special place in my heart, there is just something about a bowl of Potato and Leek soup that nothing else can compare to. It's creamy, really filling, and the ultimate pick-me-up - especially when served with a big chunk of bread. 

It's also a great way to use up leeks when they are in season. Why not also try our Chicken and Leek Pie and Creamy Leek Pasta.

Jump to:
  • Why you will love it
  • Ingredients needed
  • How to make leek and potato soup - Step by step
  • Health benefits of this soup
  • How to cut a leek
  • What to serve it with
  • Storage
  • FAQs
  • Extra tips
  • More soup recipes
  • Recipe
  • Feedback

Why you will love it

  • Budget friendly - This is the ultimate budget friendly soup. Potatoes are cheap to buy, and when leeks are in season so are they. They are the two bulk ingredients in this soup, making it perfect for when money is tight.
  • Creamy -This creamy and delicious soup tastes far more indulgent than it is. When the potatoes are blended they make the soup really creamy. Then we add just a little creamy to take it to the next level.
  • Comforting - It really doesn't get much more comforting than leek and potato soup. Serve it with a chunk of crusty bread and you have yourself the perfect winter comfort food.

Ingredients needed

Delicious food doesn't have to be complicated and this potato and leek soup proves that. Just a few ingredients that you probably already have in your kitchen, and you can have yourself a hearty and warming soup.

All the ingredients needed for this recipe with text overlay labels.
  • Potatoes - You can use any potatoes you already have, or the cheapest ones you can buy if you want to make this a really budget friendly meal. However, we find floury potatoes like Rooster or Maris Pipers are best because they are really creamy once blended. Other potatoes can get a bit 'gluey' once broken down after cooking for a long time.
  • Leeks - Make sure that you wash these really carefully, as the dirt can get right down the leaves. If you really struggle to get leeks, then you could use use more onions. But it wouldn't have the same flavour.
  • Shallots - You could use a small brown onion, but we really love the sweetness that leeks add.
  • Butter - You could use oil to sauté the potatoes, leek and onion. However we find that butter gives it a richer flavour.
  • Chives - These add so much flavour to the soup. However you could leave them out if you wanted to, or swap them for fresh parsley. You could cook the soup with some fresh thyme in too.
  • Single cream - This adds some extra creaminess to the soup, without adding a lot of extra calories. You could leave it out though, as the blended potatoes have lots of creaminess. You could also swap it for creme fraiche.
  • Vegetable Stock - Try to use the best quality vegetable stock you can buy, as you will really taste the difference. If making it for young children, use a low salt stock.

A full ingredients list with measurements is in the recipe card below.

How to make leek and potato soup - Step by step

One: Add the butter to the pan and heat on medium/high heat. Once melted, add the shallots, leeks and potatoes. Cook until softened - about 5 minutes.

Two shot collage of sliced leeks and chopped potatoes in a pan, before and after cooking.


Two: Add the stock and seasoning. Simmer for 20 minutes.

Stock added to the pan.


Three: Take the soup off the heat and blend it to a smooth consistency. Add the cream and stir to combine.

Two shot collage of blended soup in a pan, then with cream drizzled into it.

Health benefits of this soup

We love a soup that is packed with nutrients and this definitely is. Potatoes get a bad reputation, but when cooked the right way, they are healthy.

They are low in fat, sodium and cholesterol, they have nearly half of your daily vitamin C and they are a great source of potassium - even more than a banana. They are full of fibre and magnesium, and they are filling too. On top of this, they are also suitable for almost any diet, from vegan to gluten free. I am not sure what more you could want?

As for leeks, they have lots of health benefits too. They are a good source of vitamins A, C and K and also contain iron and fibre.

How to cut a leek

Don't be put off making this soup because you don't know how to cut leeks, as they are actually really simple to cut once you know how.

Firstly, trim the root off. You can then careful peel back the layers to make sure they aren't full of dirt. Then slice them in half lengthways and and separate and wash all the layers thoroughly.

Then slice off the dark green bit off and then slice up the rest of the leek to use in the soup. Don't discard the dark green bits though, as they can be used to make a delicious homemade stock.

A bowl of leek and potato soup in front of some sliced bread.

What to serve it with

To give our leek and potato soup a bit of texture, we love serving it with some crunchy croutons on top. We make our own easy croutons by chopping up some bread in to squares and drizzling over a little olive oil and a sprinkle of garlic granules and dried herbs. Put them in the oven for about 5 minutes to crisp up. Perfect for adding to soups and salads.

You could keep it simple and serve the soup with some French bread fresh from the oven. Garlic bread is also great to dip in it, and that is a favourite with our kids.

This time, we served it with our Garlic and Rosemary Focaccia, which is a really easy and delicious homemade bread that goes perfectly with leek and potato soup.

Storage

Store: If you have leftovers of this soup, it will store in an air tight container in the fridge for up to 2 days.

Freeze: This soup freezes really well. We usually make a double portion and either save some for the kids or we wait until it has cooled, put in freezer bags and then lay it flat in the freezer.

Defrost: To defrost, simple take out of the freezer and leave to defrost thoroughly.

Reheat: You can then heat it through in a pan.

A bowl of soup next to a large round focaccia loaf.

FAQs

Is Leek and Potato Soup vegetarian?

Yes, if you use vegetable stock then this is a delicious vegetarian soup.

How to make vegan leek and potato soup

To make this soup vegan, simply fry the vegetables in oil and omit the cream, or use a vegan friendly alternative.

Is it gluten free?

Yes, providing you have used a gluten free stock, then this is a naturally gluten free soup.

Can I make it ahead?

Yes, you can make this in advance and then leave it to cool in the pan, cover and refrigerate the whole pan. Then, when you want to serve it you can put the whole pan (uncovered) on the hob and heat it through.

What herbs go well with leek and potato soup?

We used chives, as we find that the onion flavour goes really well with the leeks. However you could use fresh thyme or parsley instead.

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Extra tips

• We have used vegetarian stock to keep this soup vegetarian, however you could swap it for a really good quality chicken stock to give it a richer flavour.
• If you are making this for your children, then use a low salt stock and don't season the whole soup, just do individual bowls if wanted.
• If you want to make this look more presentable, then you can reserve some of the cooked leeks and then serve them on top of the soup with herbs.
• You don't have to add the single cream, as the potatoes as really creamy. However we feel it gives it something a little bit special.
• You can easily double this recipe if you wanted to make it for more people.
• The key to the perfect leek and potato soup is to not over blend it. This can result in a really gluey soup (no matter what potatoes you use), as blending it activates the starch in the potatoes.
• If you are using a jug blender to blend this soup, then wait until it has cooled first as you could crack the jug if it is too hot.
• If you don't use floury potatoes, you might need to use a cornflour slurry to thicken the soup. However this isn't essential.
• Make this soup more indulgent by sprinkling some cooked chopped bacon on top.

More soup recipes

  • A bowl of parsnip soup with cream drizzled over it.
    Parsnip Soup
  • A bowl of Roasted Red Pepper and Tomato Soup with a slice of buttered bread
    Roasted Red Pepper and Tomato Soup
  • A bowl of asparagus soup topped with cream, croutons and Parmesan
    Asparagus Soup
  • Creamy Roasted Cauliflower Soup in a bowl drizzled with cream and oil, topped with herbs.
    Creamy Roasted Cauliflower Soup

If you’ve tried this potato and leek soup recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

A bowl of leek and potato soup topped with cream and seasoning.

Leek and Potato Soup

By: Dannii Martin
Potato and Leek Soup is about as comforting and warming as it gets. Hearty potatoes blended with seasonal leeks in this creamy soup.
A circular logo saying GF.
Gluten Free
the words low fat in a white circle.
Low Fat
An illustration of a v-shaped plant.
Vegetarian
4.89 from 34 votes
Pin Print Save recipe Saved!
Course: Lunch
Cuisine: British, French
Prep: 5 minutes mins
Cook: 25 minutes mins
Total: 30 minutes mins
Servings: 2 people
Calories: 301kcal
Allergens:
An illustration of a carton of milk.
Dairy

Ingredients

  • 2 teaspoon Butter
  • 3 Shallots - peeled and finely diced
  • 2 Leek - sliced
  • 400 g (14 oz) Potato - chopped
  • 1 pinch Sea salt
  • 1 pinch Ground black pepper
  • 700 ml (3 cups) Vegetable stock
  • 2 tablespoon Single cream
  • Chives - chopped; optional

Instructions

  • Add 2 teaspoon Butter to the pan and heat on medium/high heat. Once melted, add 3 Shallots, 2 Leek and 400 g Potato. Cook until softened - about 5 minutes.
  • Add 700 ml Vegetable stock and seasoning. Simmer for 20 minutes.
  • Take the soup off the heat and blend it to a smooth consistency. Add 2 tablespoon Single cream and 1 pinch Sea salt. Stir well to combine. Serve topped with Chives (optional).

Recipe Tips

  • We have used vegetarian stock to keep this soup vegetarian, however you could swap it for a really good quality chicken stock to give it a richer flavour.
  • If you are making this for your children, then use a low salt stock and don't season the whole soup, just do individual bowls if wanted.
  • If you want to make this look more presentable, then you can reserve some of the cooked leeks and then serve them on top of the soup with herbs.
  • You don't have to add the single cream, as the potatoes as really creamy. However we feel it gives it something a little bit special.
  • You can easily double this recipe if you wanted to make it for more people.
  • The key to the perfect leek and potato soup is to not over blend it. This can result in a really gluey soup (no matter what potatoes you use), as blending it activates the starch in the potatoes.
  • If you are using a jug blender to blend this soup, then wait until it has cooled first as you could crack the jug if it is too hot.
  • If you don't use floury potatoes, you might need to use a cornflour slurry to thicken the soup. However this isn't essential.
  • Make this soup more indulgent by sprinkling some cooked chopped bacon on top.

Nutritional Information

Serving: 1portion | Calories: 301kcal | Carbohydrates: 53g | Protein: 7g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 1495mg | Potassium: 1143mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2516IU | Vitamin C: 53mg | Calcium: 102mg | Iron: 4mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Fay says

    December 17, 2022 at 1:07 pm

    5 stars
    Lovely!

    Reply
  2. Lauren Vavala @ DeliciousLittleBites says

    October 11, 2018 at 7:05 pm

    5 stars
    My mom used to make a potato and leek soup. She used to tell me leeks were like onions, but not really onions, so that I would eat it. I actually loved it but haven't tried making it since those days - definitely saving this recipe. It reminds me so much of hers!

    Reply
  3. Molly McDonald says

    November 09, 2017 at 11:52 am

    Great post! This looks delicious!

    Reply
    • Js says

      January 09, 2023 at 5:34 pm

      5 stars
      Best recipe ever! Such a hit!

      Reply
      • Dannii says

        January 10, 2023 at 9:07 am

        So glad you enjoyed it. It's a favourite here.

        Reply
  4. Jacqueline Meldrum says

    November 06, 2017 at 9:08 pm

    5 stars
    It's definitely soup time of year, although I do eat it all year I definitely eat more of it when the temperature drops. I love the look of your soup and it's nice to have a recommendation of a good shop bought soup too.

    Reply
  5. Lubka Henry says

    November 03, 2017 at 7:59 pm

    5 stars
    A freshly made at home soup would always taste better, but it's good to know that this Heinz soup is so close to it. Sometimes you just need something delicious when on the go.

    Reply
  6. Linda Hobbis says

    November 02, 2017 at 3:00 pm

    5 stars
    We keep stocks of Heinz Tomato and Chicken soups at home because they're a lunchtime staple but we haven't tried these fresh ones. I'll look out for them.

    Reply
  7. Yaya says

    November 02, 2017 at 1:46 pm

    Heinz soups are always a staple in our home and you can't go wrong with them really. They are affordable and tasty, just as you showed. This soup looks so good! x

    Reply
  8. Chrissy Faery says

    November 01, 2017 at 8:40 pm

    5 stars
    Mmm! Can't beat a nice bowl of soup on a cold, winter's day! Leek and potato is my favourite too - although I always have to make it myself as I'm still searching for a vegan-friendly tinned version! xx

    Reply
  9. Elizabeth says

    November 01, 2017 at 8:12 pm

    5 stars
    Love the sound of this soup! Can't beat Heinz either. Tried a few other brands and it's just not the same.

    Reply
  10. Lilinha says

    November 01, 2017 at 7:48 pm

    5 stars
    Yummy, I love leek and potato soup. I never thought about adding chives to it, but will definitely be doing it from now on!

    Reply
  11. kirsty says

    November 01, 2017 at 3:45 pm

    5 stars
    I love heinz soup but I only eat the Tomato or chicken flavours.I have seen these advertised and they look delcious!

    Reply
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My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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