Potato Leek Soup is an easy, hearty soup made with only a few wholesome ingredients. It’s packed with flavor but light enough for chilly spring days. No cream is needed to make this soup satisfying and a family favorite!
Potato Leek soup is a simple French classic recipe.
It’s very easy to make and uses only 5 wholesome ingredients.
This soup recipe is a family favorite.
It’s perfect in the cold weather months and light enough to be perfect for chilly spring days too.
When cooked the broth is incredibly delicious.
The potato slices break easily with a spoon for eating.
It’s a rich, satisfying soup without any cream!
The recipe is made of ingredients you may have in your kitchen already!
- Unsalted Butter
- Russet Potatoes
- Unsalted Chicken Stock
It may seem a conflict to use Unsalted Chicken Stock then to add salt.
This helps control the exact salt amount in the recipe for best results.
If you want to use Low Sodium Chicken Stock, leave out the salt and ‘salt to taste’ once the recipe is prepared.
Leeks can vary in size sometimes very dramatically.
This recipe needs 4 cups of leeks which would require 4 medium leeks.
If choosing larger leeks, fewer will be needed (aproximately 2).
How to Clean Leeks
Leeks are a member of the onion family and have thin layers like an onion.
The white portion is grown in the ground and can have silty soil between the layers.
Once the green portion is cut off the white section, rinse the white portion in water or soak it briefly.
This recipe slices the leeks so when sliced if silt is still present place the slices in a colander and rinse them to remove the soil.
Often I find the leeks are clean when I buy them and this isn’t necessary.
PRO TIP: Use a Mandoline Slicer
A mandoline slicer is perfect for this recipe.
The thickness of the slices can be set on the slicer and all slices are identical in thickness.
It makes fast work of the slicing.
I suggest using a mandoline slicer with a guard.
The guard goes over the food being sliced so your fingers are never near the blade!
The leeks and potatoes for this recipe were sliced with a mandoline slicer.
You can see from the photos they are all uniform in thickness.
A sharp knife can also be used.
How to Make Potato Leek Soup – Step-by-Step
Preparing the leeks and potatoes
Clean and slice the leeks thinly to yield 4 cups (photos 1-2).
Peel and slice the potatoes into 1/4-inch thick slices (slicing across the width of the potato) (photos 3-4).
Making the Soup
STEP 1: Melt butter in a heavy stock pot or Dutch oven (photo 5).
STEP 2: Add the potatoes and leeks (photo 6). Saute for 5 minutes (photo 7).
STEP 3: Add the chicken stock and salt (photos 8-9); bring to a boil. Reduce to simmer. Cover and cook for 35 minutes (photo 10).
How to Thicken the Soup
If you’d prefer a thicker soup, use an immersion blender to puree the soup to your desired thickness.
Alternatively it could be passed in batches through a regular blender too.
Storing Potato Leek Soup
Store in an airtight container for up to 3 days.
Store in an airtight container leaving 3/4-inches between the top of the soup and the top of the container for expansion when frozen.
Store for up to 3 months. Thaw in the refrigerator.
Make it a Meal!
- Cheddar Bay Biscuits
- Easy Beer Bread
- Salt & Pepper Roasted Chicken Thighs
- Lemon Herb Roasted Cornish Game Hens
- Instant Pot Turkey Breast
- French Ham and Cheese Omelet
- Traditional French Chocolate Mousse
More Soup Recipes You’ll Love!
- Mexican Green Chile Steak Soup (Caldillo)
- Homemade Chicken Soup
- Potato Corn Chowder
- Tomato Soup
- Chicken Tortilla Soup
- Instant Pot Potato Soup
Potato Leek Soup
- 4 tablespoons (1/2 stick) Unsalted butter
- 4 Leeks cleaned, with green leaves removed and sliced thinly across the leek (yield 4 cups)
- 1 ½ pounds Russet potatoes peeled and sliced, slice 1/4-inch thick across the potato
- 6 cups Unsalted Chicken Stock*
- 1 tablespoon Salt
- Melt butter in a Dutch oven or heavy stock pot. Add leeks and potatoes and sauté for approximately 5 minutes.
- Add the chicken stock and salt, bring to a boil. Reduce heat to a simmer. Cover and cook 35 minutes.
Originally published: December 23, 2010