Creamy Leek and Potato Soup Recipe with Fresh Herbs

Leek & Potato Soup is a classic creamy soup made with sautéed leeks, a touch of garlic and tender potatoes. A few simple ingredients blend into something truly special — perfect for a cosy lunch or served with crusty bread for a warming dinner.

On chilly evenings this creamy, filling leek and potato soup is hard to beat. Serve it with a generous slice of bread for dipping.

You can make the soup vegetarian by using vegetable stock, or use chicken stock for a richer flavour. Homemade chicken stock elevates the dish, but good-quality store stock or stock cubes will work well too.

📋 Ingredients

• Leeks – 3 large leeks (or 4–5 small). Use the white and pale green parts (about 750g sliced). Leeks can hide grit, so separate the layers and rinse thoroughly.
• Floury potatoes – varieties like Maris Piper or red-skinned Rooster work best. Floury potatoes break down more smoothly than waxy types and give a creamier texture.

📺 Watch how to make it

Full recipe and detailed steps are in the recipe card below.

1. Gently soften the chopped onion and sliced leeks in butter over medium heat. Add minced garlic and seasoning (salt, pepper and optionally garlic salt) and cook briefly.
2. Add the chopped potatoes and stock, bring to the boil, then simmer for about 20 minutes until the potatoes are tender.
3. Reserve a couple of spoonfuls of the cooked leek-and-potato mixture for topping, if you like.
4. Carefully blend the soup until just smooth — avoid over-blending or the potatoes can turn gluey.
5. Stir in the cream, warm through, then adjust seasoning to taste.

6. Ladle the soup into bowls and top with the reserved potato-and-leek spoonfuls. Finish with chopped chives, a swirl of cream and a grind of black pepper.

This simple French-style soup tastes rich thanks to butter and cream, but remains easy to make.

🍽️ What to serve it with

• Warm, crusty artisan bread is my favourite accompaniment.
• For extra indulgence, scatter crisp bacon over the top before serving.

🍲 More fantastic soups

Soups

French Onion Soup

Soups

Creamy Cauliflower Soup

Soups

Roasted Vegetable Soup

Soups

Broccoli Cheese Soup

Soups

Tuscan Style Chicken Soup

Soups

Spicy Parsnip and Sweet Potato Soup

Frequently Asked Questions

Stay updated with new recipes.

Leek and Potato Soup Recipe

A classic creamy soup with sautéed leeks, garlic and tender potatoes. Simple ingredients blended to make something extra special.

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Servings: 6

Course: Lunch, Soup

Cuisine: French

Ingredients

• 60g (4 tbsp) unsalted butter
• 1 small onion, finely chopped
• 3 large leeks, white and pale green parts sliced
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp celery salt
• 1/2 tsp black pepper
• 450g (1 lb) floury potatoes, peeled and chopped into bite-size pieces
• 1 litre (4 cups) chicken or vegetable stock
• 60ml (1/4 cup) double/heavy cream

To serve

• 2 tbsp double/heavy cream
• 2 tbsp freshly chopped chives
• Good pinch black pepper

Instructions

1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and leeks and cook for 5–7 minutes, stirring often, until softened.
3. Add the garlic, salt, celery salt and pepper and cook for a further minute.
4. Add the potatoes and stock. Stir, bring to the boil, then simmer for 20 minutes, until the potatoes begin to fall apart. Turn off the heat.
5. Using a slotted spoon, remove two scoopfuls of the potato-and-leek mixture to a small bowl for topping the soup (optional).
6. Carefully blitz the remaining soup with a stick blender or in a hot-proof blender until just smooth.
7. Return the soup to the pan with the cream and heat gently for 2–3 minutes until hot. Adjust seasoning.
8. Spoon into bowls, top with the reserved potato/leek mixture, drizzle a little cream, and scatter chopped chives and black pepper.

Notes

*Floury potatoes: Use floury varieties such as Maris Piper or Rooster for a creamier texture — they break down more smoothly than waxy potatoes.

Make ahead: Cool quickly, cover and refrigerate for 2–3 days. Reheat gently, stirring until hot.

Freezing: Cool, cover and freeze. Defrost overnight in the fridge and reheat in a pan until piping hot.

Nutrition

Calories: 213 kcal | Carbohydrates: 21 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 8 g | Cholesterol: 41 mg | Sodium: 701 mg | Fiber: 2 g | Sugar: 4 g

Nutrition information is approximate and should be used as a guideline.

This post was first published in Oct 2020 and updated in Jan 2025 with a video and minor housekeeping.

Some links in the original post were affiliate links. The nutritional information provided is approximate.

---