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Potato Leek Soup
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5 from 1 vote

Potato Leek Soup

Potato Leek Soup is a classic! Just a few simple ingredients create such a cozy and silky soup!
Prep Time15 mins
Cook Time30 mins
Course: Soup
Servings: 6


  • 6 medium russet potatoes, cleaned, peeled & diced
  • 4 medium leeks (light green & white sections only), sliced into half moons & thoroughly rinsed
  • 6 tbsp butter, salted
  • 3 cups vegetable broth
  • 2 cups whole milk
  • salt & pepper, to taste

Optional Toppings

  • freshly chopped chives, grated cheddar cheese, cream


  • Melt the butter in a large pot over medium high heat. Add the leaks & saute for 4-6 minutes or until softened.
  • Add the potatoes and vegetable broth. Stir to combine. Lower the heat to a simmer. Cook for 20-25 minutes, or until the potatoes are tender.
  • Add the milk & heat through. Add salt & pepper to taste. Remove from heat.
  • You can serve the soup as is. However, I chose to blend the ingredients until smooth. Using a blender or immersion blender, blend until smooth. Be careful of the heat. You may have to blend in batches.
  • Serve with chives and any other preferred toppings. I like to add a splash of cream and make a pretty swirl!
  • Enjoy!