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.
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.
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.
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.
- 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: Add the stock and seasoning. Simmer for 20 minutes.
Three: Take the soup off the heat and blend it to a smooth consistency. Add the cream and stir to combine.
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.
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.
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.
Yes, if you use vegetable stock then this is a delicious vegetarian soup.
To make this soup vegan, simply fry the vegetables in oil and omit the cream, or use a vegan friendly alternative.
Yes, providing you have used a gluten free stock, then this is a naturally gluten free soup.
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.
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.
• 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
If you’ve tried this potato and leek soup recipe, let us know how you got on in the comments below.
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Leek and Potato Soup
- 2 teaspoon Butter
- 3 Shallots - peeled and finely diced
- 2 Leek - sliced
- 400 g (14 oz) Potato - chopped
- 1 pinch Sea salt and black pepper
- 700 ml (3 cups) Vegetable stock
- 2 tablespoon Single cream
- Chives - chopped; optional
- 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 and black pepper. Stir well to combine. Serve topped with Chives (optional).
- 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.
Lauren Vavala @ DeliciousLittleBites
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!
Great post! This looks delicious!
Best recipe ever! Such a hit!
So glad you enjoyed it. It's a favourite here.