Last Updated on 11 July, 2026 by Elby | The Tasteful Pantry
Potato and leek soup is a universally loved and easy to prepare dish. This velvety, flavour-packed soup is ideal for warming up on a cold winter evening, but can be enjoyed all year round. Or why not try it chilled for something a little different?!
In French potato and leek soup is known as potage parmentier or, in its chilled form, vichyssoise. The dish is rustic, affordable and uses readily available ingredients – it’s also a great way to go waste-free by using those older potatoes. While initially a peasant meal, over time it has evolved into a globally celebrated dish, embraced for its simplicity and flavour.
More popular winter warming soups
- Potato Soup with Caramelised Onions
- Creamy Chicken and Corn
- Chicken Chilli
- Tomato, Bacon and Bean
- Spicy Thai Pumpkin
The Ingredients You’ll Need
Creating the classic potato and leek soup is as straightforward as the ingredient list:
- Potatoes: Well, it just wouldn’t be the same without!
- Leeks: The star of the dish, leeks bring a sweet, onion-like flavour.
- Garlic: For that extra touch of flavour.
- Stock: Vegetable stock forms the soup’s flavourful base.
- Butter: For sautéing the leeks and adding depth.
- Cream: For extra richness and creaminess.
- Salt and pepper: To season to perfection.
How to Make Potato and Leek Soup
- Prepare the leeks: Slice and rinse the leeks thoroughly to remove any grit.
- Sauté the leeks: In a large pot heat butter then gently cook the leeks until soft and fragrant.
- Add garlic and potatoes: Stir in the garlic, then add the diced potatoes.
- Stir in stock: The stock should cover the potatoes. Bring to a boil, then simmer until the potatoes are tender.
- Blend: Use an stick blender to puree the soup until smooth.
- Season and finish: Season with pepper and stir in the cream. If necessary also add some salt. Serve hot with crusty bread or chill for a refreshing summer version.
Potato and Leek Soup Serving Ideas and Alternatives
Potato and leek soup is a canvas for creativity:
- Toppings: Garnish with fried shallots, crispy diced bacon, crumbled croutons or fresh herbs like thyme, chives or parsley, but don’t use so many additions that you lose the soup flavour.
- Inclusions: Add some chopped celery with the potato to bulk up both the quantity and nutrients, and for some additional natural saltiness.
- Pairings: Serve alongside a thick slice of crusty sourdough or even some damper.
- Dairy-free: Swap the butter for oil and switch out the cream for coconut milk or coconut cream.
Whether you’re cooking for a family dinner, meal-prepping for the week, or looking for an elegant starter for a dinner party, potato and leek soup is the perfect choice. Simple yet sophisticated. It’s a recipe you’ll return to time and time again, a classic that never goes out of style!
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Potato and Leek Soup
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 20 grams unsalted butter
- 1 large leek - thinly sliced (discard the dark green leaves)
- 2 cloves garlic - chopped
- 600 grams potatoes - peeled and diced into 1.5cm pieces
- 750 ml vegetable stock
- 120 ml cream - thickened
- ¼ tsp pepper
- salt - to taste
Instructions
- Melt the butter in a large pot and sauté the leek for 3 minutes, or until soft and starting to brown. Stir in the garlic and cook for a further minute.
- Add the potatoes and cook for a further 6 minutes, stirring occasionally.
- Pour in the stock and simmer for 20 minutes, or until the potato is tender when tested with a fork. Remove from the heat
- Using a stick blender, blend the soup until smooth.
- Stir in the cream and pepper. Add a little salt if necessary. Serve and enjoy!
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
Super easy to make, quick, convenient and most importantly – delicious! Will definitely make this again.