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Easy Potato Leek Soup Recipe

This Easy Potato Leek Soup Recipe can be on your table in under 1 hour. Made with simple ingredients, this cozy potato leek soup is flavourful and delicious.

If you’re looking for a quick, simple and comforting bowl of soup that the whole family will love, this Potato Leek Soup is it! Made with just a few simple ingredients, you can have this soup on your table in under 1 hour.

About this soup:

This Potato Leek Soup is made with just 8 simple ingredients (including spices). It’s a creamy soup but without the addition of any dairy…there’s no heavy cream or cheese added! So easy and so good. Enjoy a bowl of this potato leek soup with with crusty bread.

The ingredient list:

  • potatoes
  • leeks
  • onions
  • garlic
  • broth
  • olive oil, salt + pepper

Potato Leek Soup Recipe Tips

  • LEEKS: Use 2 large clean leeks. Cut off the root end and the dark green parts, you only want to use the white part and light green parts of the leek (the dark green tops are too tough). Then wash the leeks thoroughly as they are very sandy and dirty. Make sure to pull open the top layers and rinse in between them.
  • POTATOES: Yellow or red potatoes work well for this soup (we love Yukon Gold potatoes). Russet potatoes also work well.
  • ONIONS: You can use any type of onion: sweet onion, yellow onion and even shallots.
  • BROTH: You can use chicken stock/broth or vegetable stock.
    • Make it a creamy vegan potato leek soup! You can make this soup vegan by using vegetable stock.
  • BLENDING THE SOUP: I find the easiest way to blend this soup is to use a hand blender/immersion blender and I just do it right in the soup pot. But you can also use a food processor or standing blender. If you choose to use a food processor or blender, let the soup cool slightly before blending it. Only blend the soup long enough to make it creamy, if you blend too long the soup can become gummy.
  • OPTIONAL TOPPINGS: This soup is perfect on it’s own. But feel free to add extra toppings, to individual servings, like sliced green onion, fresh herbs (dill is delicious) parmesan cheese, crumbled crispy bacon and even a dollop of sour cream. My boys also like to add hot sauce to their soup!
  • LEFTOVERS: Store leftovers in an airtight container in the fridge for about 3 days. Either reheat it on the stove or in the microwave.
  • FREEZING: This soup freezes well. Store in an airtight container in the freezer for up to 3 months. Thaw, then reheat in a pot on the stove.


Very simply put, they taste like mild green onions.

Honestly, because it doesn’t need it! The potatoes give it a creamy texture without having to use heavy cream.


Easy Potato Leek Soup Recipe

a top down image of potato leek soup

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This Easy Potato Leek Soup Recipe can be on your table in under 1 hour. Made with simple ingredients, this soup is flavourful and delicious.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop


Units Scale
  • 3 tbsp olive oil
  • 2 large leeks, sliced (the white and pale green parts only)
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 6 medium potatoes, peeled and chopped into 1/2 inch pieces
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 8 cups vegetable broth (or chicken broth)


  1. In a large pot on medium heat, heat up the olive oil. Then add the sliced leeks, onions, garlic and chopped potatoes. Season with salt and pepper. Sauté until the leeks are soft.
  2. Add the broth and cook on a low simmer for about 15 minutes, until the potatoes are soft and cooked.
  3. Use an immersion blender (or food processor) to blend the soup just long enough until it is smooth and creamy (just a minute or so). You don’t want to over blend it or it could become gummy in texture.
  4. Add the blended soup to bowls and serve!

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I hope you love this creamy potato leek soup recipe! Have a delicious day!

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