• Skip to main content
  • Skip to primary sidebar

Pinch My Salt

Food, Recipes, and Photography

  • About
  • Contact
  • Links
  • Recipe List
  • Store
  • The BBA Challenge

Potato Leek Soup

March 19, 2008 by Nicole 296 Comments

Potatoes, Leeks and Onion

I am sharing a thick and hearty potato leek soup recipe that is simple to prepare and loved by everyone. My mom’s famous potato leek soup is comfort in a bowl.

I turned on the news this morning and found out that Spring is about to officially begin. But rather than jump into the spring recipes, I’m going to help you savor these last couple days of winter by providing the the ultimate comforting soup recipe: a thick and hearty potato leek soup.

Over the years, I have made and shared this particular recipe more than any other. So, of course, friends and family have been asking why I’ve never posted it on Pinch My Salt.

That’s a very good question. The answer is simple: this is my mom’s soup.

What does that mean? Well, it’s just hard to write about a recipe that is so intertwined with memories of the person who meant the most to me and who isn’t here to make it anymore.

I can make the soup, eat the soup, share the soup, but just haven’t quite been able to write about it without the tears starting up.

But hearty soup season is almost over so I got out the box of tissue, pulled out the 25-year-old recipe card, and I’m here to share this easy and wonderful potato leek soup recipe that has the power to transport me back to my childhood with just one bite.

Potato Leek Soup Crop

You’ll find the printable recipe at the very end of the post. Here is a photo tutorial to show you how easy it is to make this potato leek soup.

Potatoes in Food Processor

First of all, I’ll let you in on a little secret. For years I always sliced my potatoes by hand until I realized that my new food processor has a large enough feed tube to fit one or two whole potatoes at a time!

Now I always slice my potatoes in my Cuisinart food processor using the slicing blade. If you have one that will work, great! If not, just slice them by hand using a sharp knife to about 1/4 inch thick. It really doesn’t take as long as you think!

Browning onions and leeks

Start the soup by sauteeing the leeks and onions in butter until they are limp and just starting to brown.

Add the sliced potatoes

Next, add all of the potatoes that you worked so hard to slice (unless you’re a cheater like me).

Adding Chicken Broth

After adding potatoes, pour in enough chicken broth to just barely cover them. The amount you use depends on the size and amount of potatoes you sliced. Two 14 oz. cans of broth is average but use more if you need it.

Cover Potatoes with Chicken Broth

As you can see the level of liquid is just even with the potatoes. If I push down on the potatoes with the masher, they will be completely submerged.

This amount of liquid results in a very thick soup. The soup can always be thinned at the end with some extra broth if desired.

Mashing Potatoes

It doesn’t take long for the potatoes to cook and you can probably start mashing within 10 minutes or so. The amount of mashing you do is entirely up to you.

If you like chunkier soups, leave the potatoes a bit chunky. If you want a smooth soup, mash for a longer time. If you prefer a completely smooth soup, peel the potatoes before slicing and puree soup with a hand blender.

Adding Heavy Cream

When the soup has reached your desired consistency, add some heavy cream. My mom’s original recipe says 1 – 2 cups of cream but I never use more than one cup.

I think you lose a lot of flavor by adding more cream. But, again, it’s up to you. Make sure to season well with salt and pepper after stirring in the cream.

Soup is Ready

This is what my soup looks like when it’s ready to eat. As you can see, I like a slightly chunky consistency but no large pieces of potato.

Potato Leek Soup

Enjoy! I really hope this potato leek soup becomes a family favorite and that the recipe continues to be shared.

Related Recipes:

  • Spicy Pumpkin Soup with Cilantro Pepito Pesto
  • Hearty Spinach and Sausage Soup
  • Creamy Roasted Cauliflower and Artichoke Soup
  • Smoky Black Eyed Peas with Bacon
  • Macaroni and Cheese with Bacon, Leeks, and Thyme
  • Classic Tuna Noodle Casserole
  • From-Scratch Tuna Casserole without Canned Soup

Around the Web:

  • Loaded Potato Soup from Natasha’s Kitchen
  • Curried Sweet Potato Soup from G-Free Foodie
  • Chicken Rice Soup from Spend with Pennies
  • Cheeseburger Soup from Skinnytaste
  • Autumn Harvest Soup with Butternut Squash and Kale from Kalyn’s Kitchen
K's Potato Leek Soup

K's Potato Leek Soup

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 3 tablespoons butter
  • 3 leeks, thinly sliced*
  • 1 medium or large onion, chopped
  • 6 russet potatoes, thinly sliced**
  • 3 1/2 cups chicken broth (or enough to barely cover potatoes)
  • 1 cup heavy cream
  • salt to taste
  • fresh ground black pepper to taste

Instructions

    1. Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
    2. Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Bring to a boil then turn down heat a bit and let cook until potatoes are tender.
    3. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
    4. Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.

Notes

*Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks.

**You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing.

Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.

© Nicole Cross
Category: Soups

Filed Under: Gluten-Free, Main Courses, Soups

Previous Post: « Orange Yogurt Bread Recipe
Next Post: The Best Brand of Whole Wheat Pasta? »

Reader Interactions

Comments

  1. Claire says

    January 5, 2016 at 2:28 am

    "Killer." This from my husband, pickiest of all eaters. Thank you for a terrific recipe.
    Reply
  2. Roxana says

    April 14, 2016 at 4:40 am

    Interesting recipe! Here is my way of making it! https://asparklingjourney.wordpress.com/2016/04/14/leek-and-potato-soup/
    Reply
  3. Tom Ashley says

    November 27, 2016 at 5:03 pm

    Thank you! This exact recipe has become an institution in our home. When the first big storm system works its way through, I make it. This year that storm came through right after Thanksgiving, so I might be a day or two late, but I'm busy slicing my leeks right now. I always make it with stacks of toasted, buttered sourdough bread on the side. My kids alway pester me in the fall if the first weather is stormy enough to make the soup. LOL
    Reply
    • Nicole says

      November 28, 2016 at 6:32 am

      I'm so glad that you and your family have been enjoying the soup, Tom! I haven't made it yet this season, but we just had our first big rain and I'm thinking about making some this week! :-)
      Reply
  4. greylady3 says

    March 16, 2018 at 12:32 pm

    I've doubled the recipe to take to a Soup and Sacrifice meal tonight at my parish. Smells great. BTW if you have a Trader Joe's in your community they sell lovely sliced leeks in their freezer for 1.49. No washing necessary! Threw a couple of bags into the saucepan. Smelling great! Thanks for posting.
    Reply
    • Nicole says

      March 26, 2018 at 7:26 pm

      Thanks for the TJ's tip! I didn't know about the frozen sliced leeks!
      Reply
  5. Mei says

    May 2, 2018 at 5:23 pm

    This soup is delicious and I've made it countless times! But is there a printable version??
    Reply
  6. Christine Shipley says

    January 13, 2020 at 6:27 pm

    This was so easy to make and absolutely delicious! Reminded me of the leek & potato soup in England when I lived there. This will be a regular recipe for me. Thanks so much for posting.
    Reply
    • Nicole says

      January 20, 2020 at 11:35 am

      Christine, I'm so glad you enjoyed it! Thanks for the feedback. :-)
      Reply
  7. Karen Sanders says

    February 2, 2020 at 8:21 am

    I have made this many times and have always loved it. I was thinking of making it today, but I don't have heavy cream. Do you think it would work with half-n-half?
    Reply
    • Nicole says

      February 2, 2020 at 11:29 am

      Hi Karen, it definitely works with half and half!
      Reply
  8. Melanie Coughlin says

    September 19, 2020 at 6:26 pm

    This soup is so delicious and I've made it several times since I found it years ago. The entire family loves it, which is a miracle!
    Reply
  9. Debbie says

    December 13, 2020 at 4:03 pm

    I add bacon to this. Because what doesn’t go good with bacon? Excellent recipe.
    Reply
    • Nicole says

      December 21, 2020 at 8:07 am

      Bacon is the perfect addition to this soup!
      Reply
  10. Daniel Schulz says

    February 25, 2021 at 1:30 pm

    Bacon is the only tweak. About 3 oz of bacon, 3/8" slices to start the recipe. Brown while cutting the onion & Leeks, When done, remove from pan and reserve to top bowls of soup. Add Leeks, Onions to the rendered bacon fat and complete the recipe. Wonderful!
    Reply
« Older Comments

Leave a Reply Cancel reply

Primary Sidebar

Follow

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Posts by Category

Copyright © 2021 · Privacy · Terms and Conditions