Potato Leek Soup
Potato-Leek Soup is one of those classic soups that is simple, humble, and delicious. Delicious from the first bite to the last, this amazingly creamy soup uses leeks to create a subtle flavor. Don’t forget the garnish of bacon, cheese and onion – it’s the perfect topping to this restaurant-quality soup.

This is an incredibly easy recipe to make, and it all comes together in just one large soup pot—no fuss, just deliciousness!
Gold potatoes are my go-to for this recipe, as they create a naturally creamy texture, but russets work well too. Avoid waxy red potatoes, as they can get gummy during cooking.
The secret to achieving that silky, smooth consistency is to let the soup simmer slowly and blend it until perfectly velvety. Trust me, this recipe will have you coming back for seconds!

Ingredients
For the Soup
- Butter – I cook with salted butter
- Leeks – Sliced and washed thoroughly.
- Onion – Yellow onions, diced.
- Fresh thyme – Or a good pinch of dried thyme.
- Water
- Chicken base – I use Better Than Bouillon.
- Potatoes – Cut into 2-inch cubes, I love gold potatoes for this recipe.
- Heavy whipping cream
- Salt and pepper – To taste.

Optional Garnishes
- Cheddar cheese – Shredded.
- Bacon – Cooked and crumbled.
- Green onion – Sliced.
How To Make Potato Leek Soup
- Melt the butter in a large pot over medium heat. Add the sliced leeks and diced onion, sautéing for 8–10 minutes until soft and translucent but not browned. Stir in the thyme sprigs to release their aroma.
- Pour in the water and stir in the chicken base until fully dissolved. Add the cubed potatoes, ensuring they’re mostly covered by the liquid.
- Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 20 minutes, or until the potatoes are fork-tender. Remove the thyme sprigs and blend the soup in batches until smooth. Use an immersion blender if you prefer.
- Return the blended soup to the pot and stir in the heavy whipping cream. Adjust the seasoning with salt and pepper. If the soup is too thick, add a splash of water or cream until you reach your desired consistency.
- Ladle the soup into bowls and garnish with shredded cheddar, crumbled bacon, and sliced green onions if desired.
- Serve hot and enjoy!
Step-By-Step Process




Chef Jenn’s Tips
- Use only the white and light green parts of the leeks for the best flavor, and wash them thoroughly to remove any grit.
- Better Than Bouillon adds a deep, savory flavor, but any chicken base will work. Don’t use broth or it’ll dilute the soup.
- White or russet potatoes are great alternatives if you don’t have gold potatoes.
- Blend part of the soup and leave some chunks for texture if you prefer a chunkier style.
- To make it vegetarian, substitute the chicken base with a vegetable base.
Make It A Meal
This potato leek soup pairs beautifully with a crusty baguette or warm, buttered bread to soak up every bit of creamy goodness. Add a light salad with mixed greens and vinaigrette for a balanced meal. For an elegant touch, serve with a glass of chilled white wine or sparkling water.

Storage
This soup keeps wonderfully, making it ideal for meal prep or leftovers. Cool the soup completely and store it in an airtight container in the refrigerator for up to 4 days. To freeze, place the cooled soup in a freezer-safe container and freeze for up to 3 months. When reheating, thaw it overnight in the refrigerator if frozen and warm gently on the stovetop, adding a splash of water or cream to restore its velvety consistency.

Potato Leek Soup
Ingredients
For the soup
- ¼ cup butter I cook with salted butter
- 2 leeks sliced and washed well; you'll need about 4 cups of sliced leeks
- 1 cup onion diced
- 2 sprigs fresh thyme or a good pinch of dried thyme
- 6 cups water
- 2 tablespoons chicken base I use Better Than Bouillon
- 2 pounds potatoes peeled and cut into 2-inch cubes; I love gold potatoes for this recipe
- 1 cup heavy whipping cream
- salt and pepper to taste
Optional garnish
- ½ cup cheddar shredded
- ¼ cup bacon cooked; crumbled
- ¼ cup green onion sliced
Instructions
- Melt the butter in a large pot over medium heat. Add the sliced leeks and diced onion, sautéing for 8–10 minutes until soft and translucent but not browned. Stir in the thyme sprigs to release their aroma.
- Pour in the water and stir in the chicken base until fully dissolved. Add the cubed potatoes, ensuring they’re mostly covered by the liquid.
- Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 20 minutes, or until the potatoes are fork-tender. Remove the thyme sprigs and blend the soup in batches until smooth. Use an immersion blender if you prefer.
- Return the blended soup to the pot and stir in the heavy whipping cream. Adjust the seasoning with salt and pepper. If the soup is too thick, add a splash of water or cream until you reach your desired consistency.
- Ladle the soup into bowls and garnish with shredded cheddar, crumbled bacon, and sliced green onions if desired.
- Serve hot and enjoy!
Notes
Chef Jenn’s Tips
- Use only the white and light green parts of the leeks for the best flavor, and wash them thoroughly to remove any grit.
- Better Than Bouillon adds a deep, savory flavor, but any chicken base will work.
- White or russet potatoes are great alternatives if you don’t have gold potatoes.
- Blend part of the soup and leave some chunks for texture if you prefer a chunkier style.
- To make it vegetarian, substitute the chicken base with a vegetable base.