Creamy Potato Leek Soup
Made with just five basic ingredients, this Creamy Potato Leek Soup is my take on Julia Child’s classic recipe. Serve this cozy, easy soup recipe with crusty bread for a hearty winter meal!
Making this Creamy Potato Leek Soup
I have a tendency to complicate things sometimes. I usually over think and stew about things. Life, issues, even silly things like food.
I like complex flavors and enough taste bud stimulation to keep me coming back for more. And sometimes I forget that the simplest of recipes can be just as tasty.
I thought it was about time I try making Julia Child’s Leek and Potato Soup. I’ve eaten it before, but just never made it myself.
Even though I truly enjoy sitting down to a more decadent meal, a simple family dinner is really where the best family time happens.
There’s no huge mess to worry about cleaning up afterward. No mounds of dishes to do. No hours to spend preparing the meal. Just simple ingredients, good food and wonderful company.
The Easiest Potato and Leek Soup
“Leek and Potato Soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base…change the formula a bit, add carrots… or anything else you think would go with it.”
– Mastering the Art of French Cooking, by Julia Child
Tools Needed to Make Potato Leek Soup
This comforting soup is super simple to make, so you’ll only need a few kitchen tools to prepare it. Here’s what I recommend having on hand before getting started:
- Measuring Cups and Spoons – to measure the ingredients.
- Potato Peeler – to peel the skins off of the potatoes.
- Cutting Board and Sharp Knife – to cut the leeks.
- Large Pot – a large soup pot or heavy bottom dutch oven will work best for cooking the creamy soup.
- Potato Masher – to mash the vegetables after cooking. Alternatively, a food mill or blender may be used.
Creamy Potato Leek Soup Ingredients
This potato and leek soup is simple, at only 5 ingredients, but still satisfying on a cold fall night with a big hunk of baguette to dip in the soup.
- Potatoes
- Leeks
- Water
- Heavy cream
- Salt
For the complete ingredient list and detailed instructions to make this easy leek potato soup, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Potato Leek Soup
With just five ingredients, you can rest assured that this vegetarian potato leek soup is incredibly easy to make!
- Simmer the potatoes and leeks in the water, partially covered, for 40 minutes or until the vegetables are tender.
- Mash the vegetables in the soup with a fork or puree.
- Season to taste – I added a bit of fresh ground pepper.
- Off heat, before serving, stir in the cream. Garnish with parsley or chives, if desired.
The above is simply a quick summary of this potato leek cream soup. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Recipe Tips
- As written, this is a vegetarian potato leek soup recipe because it uses water and vegetable stock to boil the potato and leek mixture.
- For extra flavor, substitute vegetable broth or chicken broth in place of the water. Want to try your hand at making homemade stocks? Here are my recipes for chicken stock and vegetable stock.
- To season with fresh herbs, try adding a thyme sprig or bay leave to the pot as this simple soup cooks.
- Do you prefer a completely smooth, blended soup? You may use an immersion blender to puree the potato and leek mixture after it cooks.
- If using a standard blender instead of a hand blender, you’ll likely have to blend the soup in batches. Additionally, you’ll need to hold a kitchen towel on top of the blender to hold the lid down because the hot soup can cause the blender lid to pop open.
Creamy Potato Leek Soup FAQs
Got questions about how to make this recipe for creamy potato leek soup? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
What type of potatoes should I use?
In her book, Julia doesn’t specify what type of potatoes should be used when making creamy potato soup with leeks. When I make this I typically use russet potatoes or a mixture of russet and Yukon gold potatoes.
How do you cut leeks for soup?
Whenever you cook with leeks, it’s very important that you prepare them correctly. Leeks grow in sandy soil, and they often trap lots of dirt between their layers.
It is important to know that you only use the pale green and white part of the leeks and discard the dark green tops. I recommend following my tutorial on How to Clean Leeks before beginning this potato leek soup recipe.
How to Store Potato Leek Soup
Leftover soup can be stored in an airtight container in the fridge for up to five days.
I imagine you could freeze the soup as well since it uses a high-fat dairy and is mostly water and vegetables. Just note that the texture of the soup may change after being frozen!
Potato Leek Soup Adaptations
As simple and as satisfying as this recipe is, this classic potato leek soup would be a wonderful soup base for other creamy soups like Julia mentions in her book.
I’m thinking broccoli and cheese would be delicious stirred in for a simple creamy broccoli cheese soup. Julia suggests watercress, carrots, string beans, broccoli, cauliflower, or anything else you think would go with it. Smart lady she was!
Likewise, you’re welcome to add additional seasonings to the soup, if desired. Try it once with just some salt and black pepper though and garnish with fresh chives – you’ll be amazed at how flavorful the soup tastes as is!
Try the Best Potato Leek Soup!
Next time you’re looking for a simple soup recipe to make, give this cozy potato leek soup a try!
Did this recipe become a new family favorite? Leave a comment below and give it a review for others to see what you thought of this comforting soup.
On Instagram? Share your photo and tag me @goodlifeeats #goodlifeeatsrecipes. I’d love to see your photo of this easy leek potato soup!
More Pureed Soup Recipes:
Jalapeños add a little heat to this Spicy Black Bean Soup. Garnish with sour cream and lime juice for a flavor-packed vegetarian soup you’ll want to make all winter long!
Served with a large salad and a crusty slice of bread, this Roasted Red Pepper Soup can be a delicious and warming meal all on its own!
This is a quick and healthy Vegan Tomato Bisque that’s made with protein-rich quinoa. Lower in fat and loaded with nutrients, this is a delicious soup and family friendly!
In this Roasted Butternut Squash Soup, roasted butternut squash and garlic are pureed with onion, carrot, broth, and half and half for a silky smooth, creamy texture. Top it with bacon and sage for perfection.
This Roasted Cauliflower Soup is thick, creamy, and flavorful without being loaded down with heavy cream. I served the cauliflower soup with bacon for added flavor!
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Have you ever had leek and potato soup?
Creamy Potato Leek Soup
As simple and as satisfying as this soup is, I can only imagine how yummy it would be when used as a soup base like Julia mentions. I’m thinking broccoli and cheese would be delicious stirred in.
Ingredients
- 3 to 4 cups (or 1 lb.) peeled, sliced or diced potatoes
- 3 cups or 1 lb. thinly sliced leeks, including the tender greens
- 1 quarts water
- 1 quart vegetable stock*
- 2 teaspoons salt
- 6 tablespoons heavy cream
Instructions
- Simmer the potato and leek in the water, partially covered, for 40 minutes or until the vegetables are tender.
- Mash the vegetables in the soup with a fork or pass through a food mill (I pureed because I don't have a food mill). Season to taste - I added a bit of fresh ground pepper.
- Set aside uncovered until just before serving, then reheat to a simmer.
- Off heat, before serving, stir in the cream. Garnish with parsley or chives, if desired.
Notes
Ingredient Notes
*For extra flavor, substitute vegetable broth or chicken broth in place of all of the water.
How to Cut Leeks for Soup
Whenever you cook with leeks, it's very important that you prepare them correctly. Leeks grow in sandy soil, and they often trap lots of dirt between their layers.
I recommend following my tutorial on How to Clean Leeks before beginning this potato leek soup recipe.
How to Store Potato Leek Soup
Leftover soup can be stored in an airtight container in the fridge for up to five days.
I imagine you could freeze the soup as well since it uses a high-fat dairy and is mostly water and vegetables. Just note that the texture of the soup may change after being frozen!
This recipe was adapted from Mastering the Art of French Cooking, Vol. 1
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 130Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 593mgCarbohydrates: 19gFiber: 3gSugar: 2gProtein: 4g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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