When the cooler weather appears, nothing is more comforting than a warm bowl of potato soup. This potato leek soup is a classic, and so easy to make! You soften chopped leeks in butter, then add diced potatoes, stock, and herbs, bring to a simmer and cook until the potatoes are done.
You don’t need any cream to make this soup creamy, just blend some or all of the soup to thicken. Simple, delicious, and satisfying. Enjoy!
Updated from the recipe archive. First posted 2003.
Potato Leek Soup Recipe
Save prep time by peeling and dicing the potatoes while the leeks are cooking in the second step.
You can use either Yukon gold or Russet potatoes for this soup. The Yukon golds will be creamier.
Ingredients
- 3 large leeks
- 2 Tbsp butter
- 4 cups chicken broth (or vegetable broth for vegetarian option)*
- 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces
- 1 1/2 teaspoons kosher salt plus more to taste
- Pinch of dried marjoram
- 1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- Sprinkle of Tabasco sauce or other red chili sauce
- White or black pepper to taste
*If cooking gluten-free, be sure to use gluten-free broth.
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