This easy leek and potato soup recipe is creamy, comforting and ready in about 30 minutes. Made in one pan with inexpensive everyday ingredients, it is the kind of simple lunch I come back to as soon as the weather turns colder. Even better, my kids love it too.
The potatoes make the soup naturally thick and creamy, so you only need a small amount of single cream - and you can leave it out altogether if you prefer. I usually make extra because it reheats so well, which means lunch is already sorted for another day.
For children, I use a low-salt vegetable stock and leave the final seasoning until the soup is in the bowls. Add some crusty bread or garlic bread for dipping and it becomes a really easy family lunch.
Recipe update: This recipe was originally published on 30 October 2017 and was fully retested in September 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
It's also a great way to use up leeks when they are in season. Why not also try our quick Leek Risotto, comforting Chicken and Leek Pie or our easy Creamy Leek Pasta?
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Jump to:
- Why You Will Love It
- Recipe Overview
- Ingredients and Substitutions
- How to Cut and Clean Leeks
- How to Make Leek and Potato Soup
- Variations
- Can You Make Leek and Potato Soup Without Cream?
- Is Leek and Potato Soup Healthy?
- Serving Suggestions
- Storage
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Soup Recipes
- Recipe
- Feedback
Why You Will Love It
- Quick and easy: It takes around 30 minutes from start to finish and everything cooks in one saucepan.
- Family-friendly: The flavours are mild, creamy and comforting, and you can use low-salt stock when cooking for younger children.
- Budget-friendly: Potatoes and seasonal leeks are inexpensive ingredients and make a surprisingly filling bowl of soup.
- Naturally creamy: Floury potatoes give the soup plenty of body, so the cream is optional rather than essential.
- Great for batch cooking: Make extra and freeze individual portions for easy lunches.
- Easy to adapt: Make it vegan, dairy free, richer with bacon or completely cream-free.
Recipe Overview
- Time: 5 minutes prep + 25 minutes cooking = 30 minutes total.
- Serves: 4.
- Difficulty: Easy - four simple steps and everything cooks in one saucepan.
- Texture: Smooth and creamy, even if you leave out the cream.
- Best potatoes: Floury varieties such as Maris Piper or Rooster.
- Equipment: A large saucepan and stick blender are all you need.
- Make ahead: Keeps in the fridge for up to 2 days and is freezer-friendly.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Potatoes - Floury potatoes are best for leek and potato soup because they soften easily and give the soup a naturally creamy texture. I usually use Maris Piper or Rooster potatoes.
Waxy potatoes will still work, but they do not break down in quite the same way and can give the soup a different texture.
The biggest thing to remember is not to over-blend the potatoes. Too much blending releases the starch and can turn an otherwise creamy soup sticky or gluey. - Leeks - Use fresh leeks that feel firm and wash them thoroughly, as soil can hide between all the layers.
The white and pale green parts have the softest texture for the soup. You don't need to waste the darker green tops: wash them well and keep them for homemade vegetable stock. - Shallots - Shallots add a gentle sweetness that works really well with the leeks. A small brown onion is a perfectly good substitute.
- Butter - Butter gives the vegetables a little extra richness. For a dairy-free or vegan leek and potato soup, use olive oil instead.
- Single cream - You only need a small amount of single cream to make the soup feel a little more indulgent.
It is completely optional. The blended potatoes already make the soup thick and creamy, so you can make this leek and potato soup without cream and still get a lovely texture.
Crème fraîche or a splash of milk can also be used instead. - Vegetable Stock - A good vegetable stock makes a big difference because this is such a simple soup.
If I am making it for the whole family, I use a low-salt vegetable stock and let everyone season their own bowl afterwards.
Chicken stock also works if you do not need the recipe to be vegetarian. - Chives (optional) - Chives are my favourite herb for leek and potato soup because their gentle onion flavour works so well with the leeks. Fresh parsley and thyme are both good alternatives.
How to Cut and Clean Leeks
Leeks can hide a surprising amount of soil between their layers.
Trim off the root, slice the leek lengthways and separate the layers slightly under cold running water. Once they are clean, slice the white and pale green sections.
Don't automatically throw away the darker green leaves. They are tougher, but they are excellent for adding flavour to homemade stock.
How to Make Leek and Potato Soup
- Soften the vegetables: Melt the butter in a large saucepan over a medium heat.
Add the shallots, sliced leeks and chopped potatoes and cook for about 5 minutes, stirring occasionally. You want the leeks to soften rather than brown.
- Add the stock: Pour in the vegetable stock and add a little black pepper.
Bring to a gentle simmer and cook for about 20 minutes, or until the potatoes are completely tender when pierced with a knife.
- Blend carefully: Take the saucepan off the heat.
Use a stick blender to blend the soup until smooth, stopping as soon as you reach the texture you want. Avoid blending for longer than necessary because over-blending potatoes can make the soup gluey.
⚠️ If you are using a jug blender, allow the soup to cool a little first and blend it in batches rather than filling the jug with very hot liquid.
- Finish and serve: Stir in the single cream, if using, then taste the soup and add salt and pepper as needed. Serve with chopped chives and plenty of black pepper.
💡 For extra texture, add homemade croutons, a little reserved sautéed leek or some crispy chopped bacon.
Variations
Dairy-free leek and potato soup - Cook the vegetables in olive oil instead of butter and leave out the cream, or use your favourite dairy-free alternative. Make sure your vegetable stock is suitable for vegans.
Family friendly - This is already a very mild soup, which is one reason it goes down so well in our house. When I am serving it to children, I use a low-salt stock and don't add much salt to the saucepan. Adults can add extra seasoning to their own bowls at the table.
You can also leave a little of the soup less thoroughly blended if your family prefers some texture. And if a bowl of greenish soup gets a suspicious look, garlic bread for dipping usually helps.
Leek and potato soup with bacon - Cook some chopped bacon until crisp and scatter it over the finished soup. I prefer keeping the soup itself vegetarian and offering bacon as an optional topping so everyone can have the same base recipe.
Chunky leek and potato soup - You do not have to blend the soup completely smooth. Blend only part of it and leave some soft potato and leek pieces for texture.
Can You Make Leek and Potato Soup Without Cream?
Yes. In fact, this is one of the easiest soups to make creamy without cream.
Floury potatoes naturally thicken the soup when they are cooked and blended, so simply leave out the single cream.
If you want a little extra richness without cream, you can add a splash of milk, an unsweetened dairy-free milk or a spoonful of dairy-free crème fraîche.
I like having the cream as an optional finishing touch rather than relying on it for the texture of the soup.
Is Leek and Potato Soup Healthy?
Leek and potato soup can make a filling vegetable-based lunch, particularly when it is made with plenty of leeks, potatoes and a lower-salt stock.
This version only uses a small amount of single cream for the whole pan, and you can leave it out completely. If you want to make the soup lighter, use olive oil instead of butter, omit the cream and choose a low-salt vegetable stock.
For a more substantial meal, serve it with wholegrain bread or another source of protein alongside it.
Serving Suggestions
There is nothing wrong with keeping it simple with a thick slice of crusty bread.
We also love it with homemade croutons. Cut bread into cubes, drizzle with a little olive oil and sprinkle with garlic granules and dried herbs, then bake until crisp. Or try my Air Fryer Croutons.
Garlic bread is always popular here, and homemade garlic and rosemary focaccia turns the soup into a more substantial lunch.
A little tip - when I have just a little leftover, not really enough for a bowl of soup, I turn it into a pasta sauce. It sounds odd, but it really works. Add some cream cheese to it and you have yourself a really cheesy pasta sauce.
Storage
How long does leek and potato soup keep in the fridge?
Allow the soup to cool, transfer it to an airtight container and keep it refrigerated for up to 2 days.
Can you freeze leek and potato soup?
Yes. This soup freezes really well, so I often make a double batch. Allow it to cool completely, portion it into freezer-safe bags or containers and freeze. I like laying freezer bags flat because they take up much less room once frozen.
How do you defrost leek and potato soup?
Defrost it overnight in the fridge before reheating.
How do you reheat leek and potato soup?
Reheat gently in a saucepan until piping hot. It will often thicken after chilling, so add a splash of stock or water if needed. If it has separated slightly after freezing, a good stir should bring it back together.
Dannii's Top Tips
- Use floury potatoes such as Maris Piper or Rooster for the creamiest result.
- Wash leeks thoroughly because soil gets trapped deep between the layers.
- Soften the leeks rather than browning them so their flavour remains sweet and delicate.
- Use a good-quality stock because there are only a few ingredients in this recipe.
- Use low-salt stock if serving the soup to younger children, then season adult portions separately.
- Use certified gluten-free stock to ensure this recipe is gluten free.
- Don't over-blend. Stop as soon as the soup is smooth.
- Use a stick blender if possible because it gives you more control than a jug blender.
- Keep the cream optional. The potatoes should provide most of the creamy texture.
- Make a double batch if you have a large enough saucepan - future you will be very pleased to find it in the freezer.
Troubleshooting Guide
|
Problem |
Likely cause |
Fix |
|
Soup is sticky or gluey |
The potatoes have been blended for too long, releasing too much starch. |
Unfortunately, you can't completely reverse this. Gently stir in a little warm stock to loosen the texture, but don't blend it again. Next time, stop blending as soon as the soup is smooth. |
|
Soup is too thin |
There may be a little too much stock, or the potatoes haven't thickened it enough. |
Simmer uncovered for 5-10 minutes to reduce it. If it is still too thin, add a little cooked potato and blend very briefly. |
|
Soup is too thick |
Too much liquid has evaporated, or the soup has thickened as it cooled. |
Stir in warm vegetable stock or water a little at a time until it reaches the consistency you like. |
|
Soup tastes bland |
Leek and potato soup has simple flavours, so weak stock or too little seasoning can make a big difference. |
Taste after blending and add salt and black pepper as needed. A good-quality stock and fresh chives also add plenty of flavour. |
|
Soup feels gritty |
Dirt may have remained between the layers of the leeks. |
Pass the soup through a fine sieve if needed. Next time, separate and rinse the leek layers thoroughly before slicing. |
|
Potatoes won't blend smoothly |
The potatoes aren't completely cooked. |
Return the soup to a gentle simmer until the potatoes are very soft when pierced with a knife, then blend briefly. |
|
Soup separates after freezing |
The small amount of dairy can separate slightly as it freezes and reheats. |
Reheat gently and stir well. For the best texture when batch cooking, you can also freeze the soup before adding the cream and stir it in after reheating. |
Frequently Asked Questions
I prefer to peel them for a very smooth soup. If you want a more rustic texture and the potato skins are thin and clean, you can leave them on.
Yes. Milk gives a lighter finish. Add it at the end and heat gently rather than boiling it aggressively.
Simply stir in a little more vegetable stock until it reaches your preferred consistency.
Chives are my favourite because their mild onion flavour works really well with the leeks. Fresh parsley is a good alternative, while thyme gives the soup a slightly more earthy flavour. If using dried thyme, add a small amount with the stock; fresh chives or parsley are best added just before serving.
More Soup Recipes
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 and use the hashtag #hungryhealthyhappy too.
Recipe
Easy Leek and Potato Soup
Recipe Video
Ingredients
- 2 teaspoons Butter
- 3 Shallots - peeled and finely diced
- 600 g (1 ⅓ lb) of Leek - sliced
- 400 g (14 oz) of Potatoes - peeled and chopped
- 1000 ml (4 cups) of Vegetable stock (low salt) - (use certified gluten-free stock to ensure this recipe is gluten free)
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- 2 tablespoons of Single cream - optional
- Fresh chives - to serve; optional
Instructions
- Soften the vegetables: Melt 2 teaspoons Butter in a large saucepan over a medium heat.Add 3 Shallots, 600 g of Leek and 400 g of Potatoes and cook for about 5 minutes, stirring occasionally. You want the leeks to soften rather than brown.
- Add the stock: Pour in 1000 ml of Vegetable stock (low salt) and add ½ teaspoon of Ground black pepper.Bring to a gentle simmer and cook for about 20 minutes, or until the potatoes are completely tender when pierced with a knife.
- Blend carefully: Take the saucepan off the heat.Use a stick blender to blend the soup until smooth, stopping as soon as you reach the texture you want. Avoid blending for longer than necessary because over-blending potatoes can make the soup gluey.
- Finish and serve: Stir in 2 tablespoons of Single cream, if using, then taste the soup and add ¼ teaspoon of Fine sea salt and pepper as needed. Serve with Fresh chives and plenty of black pepper.
Recipe Notes
- Use floury potatoes such as Maris Piper or Rooster for the creamiest result.
- Wash leeks thoroughly because soil gets trapped deep between the layers.
- Soften the leeks rather than browning them so their flavour remains sweet and delicate.
- Use a good-quality stock because there are only a few ingredients in this recipe.
- Don't over-blend. Stop as soon as the soup is smooth.
- Use a stick blender if possible because it gives you more control than a jug blender.
- Keep the cream optional. The potatoes should provide most of the creamy texture.
- Use low-salt stock if serving the soup to younger children, then season adult portions separately.
- Use certified gluten-free stock to ensure this recipe is gluten free.
- Make a double batch if you have a large enough saucepan - future you will be very pleased to find it in the freezer.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Fay says
Lovely!
Lauren Vavala @ DeliciousLittleBites says
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!
Molly McDonald says
Great post! This looks delicious!
Js says
Best recipe ever! Such a hit!
Dannii says
So glad you enjoyed it. It's a favourite here.
Yaya says
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
Lilinha says
Yummy, I love leek and potato soup. I never thought about adding chives to it, but will definitely be doing it from now on!
L dove says
Ooh this looks good! I love Heinz soups but haven't tried this one, I do love leek and potato though!
Rebecca Smith says
That soup looks delicious! I must admit that I love Heinz soup and if I buy tinned, it has to be Heinz - other brands just don't compare
hairwonderfulday says
Potato and chives are one of my favourite combinations. Where I am from , Lithuania, we dont have it in creamy consistency, but it is still delicious! xx
Helpful Mum says
This sounds absolutely delicious. I do love leek and potato soup. Will definitely try this recipe.
Melanie says
Ooo this looks like a lovely winter warmer just in time too as the cold snap has deffo hit in x