This Potato Leek Soup is a delicious meal that combines simple flavors to create a meal that everyone will beg to see on the table this week. It’s utterly scrumptious!
Another more kid-friendly idea is making our Easy Potato Soup Recipe, which has no leeks. Or go with this classic Easy Chicken Noodle Soup from Scratch.
Table Of Contents
My Potato Leek Soup is a very simple soup made with potatoes, leeks, broth, and heavy cream. It is also called Vichyssoise when served cold, but I prefer my soups hot. This delicious dish is perfect in winter.
- TASTE: This Potato Leek Soup has a sweet, oniony flavor from the leeks and a smokiness from the bacon. It also has a rich, creamy base.
- TEXTURE: Creamy and smooth, this soup also has chunks of potato, leeks, and bacon.
- TIME: This recipe will take an hour and 20 minutes.
- EASE: This is such an easy dish to make. It’s perfect for lunch, dinner, or next-day leftovers.
What You’ll Need
- Bacon- This ingredient adds salty, smoky flavor to this Potato Leek Soup that’s so delicious.
- Leeks- This vegetable has a sweet oniony flavor that makes it the perfect addition to soup.
- Potatoes- Russets and baking potatoes cook the best in soup. Choose ones with a high starch content to help thicken the soup.
- Chicken Broth- This is the base of the soup and adds flavor.
- Heavy Cream- This makes it creamy and rich.
- Oregano- Fresh oregano adds an earthy, slightly minty flavor that pairs well with the rest.
- Seasonings- Salt and White Pepper are used for extra flavor in this soup.
Add-ins and Substitutions
- Make it lighter- Substitute Half & Half or fat-free Half & Half for the cream in this recipe to make it a little lighter.
- Skip the bacon- For a vegetarian soup, skip the bacon and use vegetable broth.
- Add other vegetables- Prepare this soup with celery, carrots, broccoli, spinach, and other vegetables for a chunkier soup.
- Make it dairy-free- If you prefer not using dairy, all you need to do is substitute the cream for a plant-based option, such as coconut cream.
How to Make Potato Leek Soup
- Cook the bacon. Cut the bacon into small pieces and cook it in a stockpot over medium-high heat. Once the bacon is crispy, transfer it to a plate lined with paper towels.
- Prep the leeks. Trim off the root ends of each leek. Then cut off the darker green part and discard. Cut the remaining pieces in half length-wise and then into small strips.
- Soak them. Soak the sliced leeks in a bowl of water to remove all of the dirt and debris. Once the leeks have soaked for about 20 minutes, remove them from the water using a slotted spoon and transfer to a paper towel.
- Saute the garlic. Heat the bacon pot over medium heat and add the garlic, making sure to stir constantly so it doesn’t burn. You may need to add additional oil.
- Add the leeks and oregano. Before the garlic browns, add the leeks and oregano in carefully. Then cook them over medium-low heat for about 20-25 minutes.
- Prep and add the potatoes. Meanwhile, wash, peel, and cut the potatoes into cubes. Then add the potatoes, water, and chicken broth to the bowl of leeks and cook over medium-high heat until they come to a boil. Bring the heat back to a simmer and cook for another 35 minutes.
- Season and blend. Add the salt and blend the soup to a smooth purée using an immersion blender or hand blender. Then add the cream and white pepper and give the soup a final blend. Serve.
Pro Tip: When you make this soup, use an immersion blender, or hand blender. It will save you from using your blender and washing extra dishes.
- Soak up some of the bacon fat- Once the bacon is done cooking, place it on a paper towel-lined plate to absorb the excess bacon fat. Too much will make your soup oily.
- Don’t overcook the leeks- You don’t want the leeks to brown. The goal is to soften them so that they release as much moisture as possible.
- Carefully add the leeks to the pot- Be careful when adding the leeks to the hot oil. When the water from the leeks makes contact with the hot oil, quite a few droplets of oil will splash up.
- Use an immersion blender- This will save you dishes and make blending this soup a snap.
If your potato leek soup seems slimy it might be because the potatoes were blended too much. Doing this can release too much starch into the soup, where it bonds and become gelatinized.
It’s up to you if you want to peel the potatoes. Russet potatoes are usually peeled, like the ones in this Potato Leek Soup, but others like red and white potatoes can be used with the skin on.
This Potato Leek Soup is so hearty and warming, it goes great with other dishes. Serve it as a side dish or pair it with salad, veggies, or bread.
- Bread: Serve this soup with some Rustic Bread (overnight), Sourdough Bread, Focaccia Bread or Buttery Brioche Bread with butter.
- Proteins: Make it the side dish to Cast Iron Ribeye Steak, Air Fryer Chicken Thighs, Pork Crown Roast, or Panko Crusted Salmon.
- Salad: Pair it with a salad, such as this Spinach Salad, Cucumber Radish Salad, Cucumber Tomato Feta Salad, or Tomato Garlic Salad.
- Sides: Serve this Potato Leek Soup alongside some Crispy Air Fryer Broccoli, Air Fryer Brussels Sprouts, Bacon Wrapped Asparagus, or Roasted Acorn Squash.
Make This Recipe in Advance
Make ahead: You can prepare the bacon ahead of time and then make the soup. Or you can prepare the soup and then store it in the fridge until you’re ready to eat it.
Storing: Store any leftovers of this Potato Leek Soup in an airtight container in the refrigerator for up to 4 days.
Freeze: Cream-based soups generally don’t freeze very well, so it’s best to only make what you can enjoy in a few days.
More Tasty Soups!
Full Recipe Instructions
Potato Leek Soup
- 1 stockpot
- 3-4 strips of bacon
- 3 Leeks
- 3 garlic cloves minced
- 6 russet potatoes
- 4 cups chicken broth
- 1 cup water
- 1 tsp oregano chopped (optional)
- 2 1/2 tsp salt or to taste
- 1 cup half and half or heavy cream
- 1/4 tsp white pepper
- Cut the bacon into small pieces and cook in a stockpot over medium-high heat. Once the bacon is crispy, transfer it to a plate lined with paper towels.
- Trim off the root ends of each leek. Then cut off the darker green part and discard. Cut the remaining pieces in half length-wise. Then slice each leek into small strips.
- Soak the sliced leek in a bowl of water. This will allow all of the dirt and debris from the leeks to fall to the bottom of the bowl.
- Once the leek has soaked for about 20 minutes, remove it from the water using a slotted spoon and transfer it to a paper towel.
- Turn the pot of bacon grease to medium heat and add the garlic, making sure to stir constantly so it doesn't burn. You may need to add additional oil to the pot. It really depends on how much grease the bacon let out.
- Before the garlic browns, add the leeks and oregano in. Be careful when adding the leeks to the hot oil. When the water from the leeks makes contact with the hot oil, quite a few droplets of oil will splash up.
- Cook the leeks on medium-low heat for about 20-25 minutes. You don't want the leeks to brown. The goal is to soften them so that they release as much moisture as possible.
- Meanwhile wash, peel, and cut the potatoes into cubes.
- Add the potatoes, water, and chicken broth into the bowl of leeks and cook over medium-high heat until it comes to a boil. Bring the heat back to a simmer and cook for another 35 minutes.
- Add the salt and blend the soup to a smooth purée using an immersion blender or hand blender.
- Add the cream and white pepper and give the soup a final blend.
This recipe was originally posted August 25, 2015, we’ve tweaked it a bit since then.
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Barbara Z says
Do you have a cookbook?
Hi Barbara 🙂 No, I don’t currently have a cookbook. Maybe in the future 🙂
Vaya of Valya's Taste of Home says
Looks delish. I love my soup hot too.
Thank you Valya! 🙂
I LOOOOOVE potato soup! I’ve never tried it with leeks though….what is the differences between leeks and green onions? Thanks!
Anna, I believe leeks are a bit milder than green onions. Some say they have a sweeter flavor as well.