Leek and Potato Soup: A Comforting Classic for Every Season
Introduction
Creamy, hearty, and soul-warming, leek and potato soup is a timeless dish that blends simple ingredients into a bowl of comfort. Whether you’re looking to use up winter veg, prep ahead for weekday lunches, or warm up after a day in the garden, this soup delivers every time.
Made with just a handful of pantry staples — leeks, potatoes, stock, and cream or milk — leek and potato soup is easy to customise, naturally vegetarian, and can be made dairy-free or vegan with ease.
In this guide, you’ll learn how to make a classic leek and potato soup, discover flavour variations, serving suggestions, nutritional insights, and more.
Classic Leek and Potato Soup Recipe
🥣 Ingredients (Serves 4–6)
- 2 tbsp butter or olive oil
- 2 large leeks, trimmed, cleaned, and sliced
- 1 medium onion, chopped (optional)
- 3–4 medium potatoes, peeled and diced
- 1 litre (4 cups) vegetable or chicken stock
- 100ml (⅓ cup) double cream, milk, or dairy-free alternative
- Salt and freshly ground black pepper to taste
- Optional garnish: chives, croutons, grated cheese
🥄 Method
- Prepare the leeks: Cut off the dark green tops and root ends. Slice the leeks lengthways, rinse thoroughly to remove dirt, and slice into half-moons.
- Sauté the aromatics: In a large saucepan, melt butter (or heat oil) over medium heat. Add the leeks (and onion if using) and cook gently for 8–10 minutes until softened but not browned.
- Add potatoes and stock: Stir in diced potatoes, then pour in the stock. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
- Blend the soup: Use a hand blender to puree the soup until smooth, or leave it chunky if preferred. For an ultra-smooth texture, use a countertop blender in batches.
- Add cream and season: Stir in cream or milk. Season with salt and pepper to taste.
- Serve and garnish: Ladle into bowls and top with your favourite garnish.
Flavour Variations
| Variation | Ingredients/Changes |
|---|---|
| Vegan Version | Use olive oil, plant-based milk/cream |
| Chunky Farmhouse Style | Skip blending — leave potato and leek pieces whole |
| Cheesy Leek & Potato | Stir in 50g grated cheddar or stilton |
| Bacon Topped | Add crispy bacon lardons before serving |
| Herbed Soup | Add thyme, parsley, or bay leaf while simmering |
| Spicy Kick | Add pinch of cayenne, mustard powder, or chilli flakes |
How to Clean and Prep Leeks
Leeks often hide soil between their layers. Here’s how to clean them properly:
- Trim off the root end and dark green tops
- Slice leeks in half lengthwise
- Fan out layers and rinse under running water
- Pat dry and slice as needed
This ensures no gritty surprises in your soup.
What Type of Potatoes Are Best?
For a creamy texture, use starchy or all-purpose potatoes:
| Potato Type | Best Use |
|---|---|
| Maris Piper | Fluffy and blends smoothly |
| King Edward | Soft and buttery |
| Yukon Gold | Slightly waxy, holds shape if left chunky |
| Red potatoes | Use for chunkier soups (less suitable for smooth blends) |
Can You Make Leek and Potato Soup Ahead?
Yes! It stores and reheats beautifully.
🧊 Storage:
- Fridge: Store in a sealed container for up to 4 days
- Freezer: Freeze for up to 3 months (without cream preferred)
🔥 Reheating:
- Gently reheat on the stove over medium heat
- Stir in cream/milk after thawing, not before freezing
- Add water or stock to loosen if thickened
Nutritional Benefits
Leek and potato soup is nourishing and satisfying, especially when made with minimal cream.
| Nutrient | Source | Health Benefit |
|---|---|---|
| Vitamin C | Leeks, potatoes | Immune support |
| Fibre | Leeks, potatoes | Gut health and digestion |
| Potassium | Potatoes | Heart and muscle function |
| Folate | Leeks | Supports red blood cells and metabolism |
| Low fat | With minimal oil or cream | Suitable for light meals |
For a lower-fat version, omit cream and use olive oil and skimmed milk.
What to Serve with Leek and Potato Soup
| Serving Option | Why It Works |
|---|---|
| Crusty bread or sourdough | Adds crunch and chewiness |
| Cheese toasties | Makes it a more filling main course |
| Side salad | Balances out with freshness |
| Bacon crumble | Adds texture and a salty punch |
| Herb croutons | Easy garnish, adds crunch |
It’s perfect as a starter, a light lunch, or a comforting dinner.
Best Time of Year to Make It
Leek and potato soup is best in autumn and winter, when:
- Leeks are in season (UK: October to April)
- Root vegetables are abundant
- Comfort food cravings are real
But it’s also light enough to serve as a spring or summer lunch when made without cream.
Can You Make Leek and Potato Soup in a Slow Cooker?
Yes — and it’s incredibly easy.
🐢 Slow Cooker Method:
- Add all ingredients except cream/milk
- Cook on low for 6–7 hours or high for 3–4 hours
- Blend and stir in cream before serving
It’s a fantastic prep-ahead meal for busy weekdays.
Conclusion
Leek and potato soup is a timeless comfort food — simple, nourishing, and endlessly adaptable. Whether served smooth and elegant or rustic and chunky, it brings out the best in humble vegetables.
Make a big batch on the weekend and freeze portions for cosy, satisfying meals all season long. With just a few fresh ingredients and a little love, you’ll always have a bowl of warmth ready when you need it.
Top 10 Questions and Answers About Leek and Potato Soup
1. Can I make leek and potato soup vegan?
Yes — use olive oil and plant-based milk or cream.
2. Can I freeze leek and potato soup?
Yes, ideally without cream. Add cream after thawing.
3. How do I make it creamy without dairy?
Blend until smooth and add unsweetened oat, almond, or soy milk.
4. Can I leave it chunky?
Absolutely — just skip blending and enjoy it farmhouse-style.
5. Is leek and potato soup healthy?
Yes — it’s low-calorie, fibre-rich, and full of vitamins.
6. What’s the best way to thicken the soup?
Blend some or all of the potatoes. No flour needed.
7. Can I add other vegetables?
Yes — try adding parsnips, carrots, or celery for extra depth.
8. What herbs go well with leek and potato soup?
Thyme, parsley, bay leaf, dill, or chives.
9. Can I make it in a slow cooker?
Yes — cook on low for 6–7 hours, blend, then add cream.
10. What’s the best potato to use?
Maris Piper, King Edward, or Yukon Gold for creamy texture.