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Potato Leek Soup

Potato Leek Soup

Learn how to make creamy Potato Leek Soup from scratch using the stovetop, slow cooker, or Instant Pot. This cozy homemade soup is smooth, flavorful, and easy to customize with crispy bacon, melted cheese, or lighter potato-free alternatives like cauliflower or butternut squash. Perfect for a comforting lunch or dinner any time of year.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12
Course: Soup
Cuisine: American
Calories: 128
Ingredients Method Notes

Ingredients
  

  • 2 cups diced leeks about 4 medium leeks, cleaned well
  • 3 garlic cloves minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 celery stalk finely diced
  • ½ cup diced carrots
  • 4 large Russet potatoes about 2 pounds, peeled and cubed
  • 6 cups chicken broth divided
  • 1 bay leaf
  • ¼ teaspoon ground sage
  • 1 teaspoon soy sauce
  • ⅓ cup heavy cream or ½ cup half-and-half for a lighter option
  • 2 tablespoons sour cream
  • Salt and freshly ground black pepper to taste
Optional Flavor Boosters
  • ¼ cup dry white wine
  • 1 cup freshly shredded sharp cheddar cheese
  • Freshly grated Parmesan or Romano cheese
  • 4 –5 slices cooked bacon chopped
  • ¼ teaspoon dried thyme or 1 sprig fresh thyme

Method
 

  1. Trim the leeks by removing the dark green tops and root ends. Use only the white and light green portions. Rinse them thoroughly to remove any dirt, then pat dry and dice.
  2. In a large soup pot or Dutch oven, heat the butter and olive oil over medium heat.
  3. Add the diced leeks, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften. Stir in the minced garlic and cook for another minute until fragrant.
  4. While the vegetables are cooking, peel the potatoes and cut them into 1-inch cubes.
  5. Pour 5 cups of the chicken broth into the pot, reserving the remaining cup in case you want to thin the soup later.
  6. Stir in the bay leaf, ground sage, and soy sauce, then add the cubed potatoes. Make sure the potatoes are fully covered by the broth.
  7. Bring the soup to a gentle boil, then reduce the heat to a simmer. Partially cover the pot and cook for about 20 minutes, or until the potatoes are very tender and easily pierced with a fork.
  8. Remove and discard the bay leaf. Blend the soup until smooth and creamy using an immersion blender. If using a countertop blender, blend the soup in batches and return it to the pot.
  9. Reduce the heat to low and stir in the heavy cream (or half-and-half) along with the sour cream until fully combined.
  10. If you'd like a thinner soup, gradually stir in the remaining chicken broth until you reach your preferred consistency.
  11. Taste the soup and season with salt and freshly ground black pepper as needed. Let it simmer gently for a few minutes before serving.
  12. For an extra-rich finish, remove the soup from the heat and stir in up to 1 cup of freshly shredded cheddar cheese, or sprinkle each serving with freshly grated Parmesan cheese.
    13. Pro Tips
    For even deeper flavor, add a Parmesan or Romano cheese rind to the soup while the potatoes are simmering. The rind slowly melts into the broth, adding a rich, savory taste. Remove any remaining rind before blending the soup. Avoid using wax-coated cheese rinds, as they won't melt properly.

Notes

Optional Flavor Enhancements

White Wine:
For extra depth of flavor, add ¼ cup of dry white wine (such as Chardonnay or Chenin Blanc) to the pot with the butter, olive oil, and vegetables. Let it simmer until most of the liquid has evaporated before adding the garlic.
Lemon Juice:
A teaspoon of fresh lemon juice added with the potatoes brightens the soup and balances its creamy richness.
Bacon:
Cook 4–5 slices of thick-cut bacon until crispy. Remove the bacon and reserve about 2 tablespoons of the bacon drippings. Sauté the vegetables in the drippings along with 1 tablespoon of butter, then crumble the cooked bacon over each serving.
Thyme:
Add ¼ teaspoon dried thyme or one fresh thyme sprig when adding the sage for an extra layer of earthy flavor.

Ingredient Swaps

  • Yukon Gold potatoes make a great substitute for Russet potatoes.
  • Replace some or all of the potatoes with butternut squash, cauliflower, or sweet potatoes for a lighter variation.
  • Use coconut cream instead of heavy cream for a dairy-free option with a creamy texture.

Slow Cooker Instructions

Melt the butter and olive oil in the slow cooker, then add the leeks, carrots, celery, and garlic. Stir to coat the vegetables evenly.
Pour in 5 cups of chicken broth, then add the potatoes, bay leaf, sage, soy sauce, and any optional seasonings. Make sure the potatoes are fully covered by the broth.
Cook on Low for 8 hours or High for 4 hours, until the potatoes are very tender.
Remove the bay leaf and blend the soup until smooth using an immersion blender, or carefully blend it in batches using a countertop blender.
Stir in the heavy cream and sour cream, then adjust the consistency with additional broth if needed. Taste and season with salt and black pepper before serving.

Instant Pot Instructions

Select the Sauté function and melt the butter with the olive oil. Add the leeks, carrots, and celery, cooking for about 5 minutes until softened. Stir in the garlic and cook for another minute.
Pour in 5 cups of chicken broth, then add the potatoes, bay leaf, sage, soy sauce, and any optional ingredients.
Lock the lid, seal the pressure valve, and cook on High Pressure for 8 minutes.
Perform a quick pressure release, remove the bay leaf, and blend the soup until smooth.
Stir in the heavy cream and sour cream. If necessary, add extra broth to achieve your desired consistency. Taste and adjust the seasoning before serving.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a little broth if the soup has thickened.

Nutrition Information

Per Serving (Approximate)
  • Calories: 128
  • Carbohydrates: 16g
  • Protein: 3g
  • Fat: 6g
  • Saturated Fat: 3g
  • Trans Fat: 1g
  • Cholesterol: 15mg
  • Sodium: 489mg
  • Potassium: 447mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 1,311 IU
  • Vitamin C: 15mg
  • Calcium: 36mg
  • Iron: 1mg