What Sets This Recipe Apart: This potato and leek soup recipe takes the classic comfort food up a notch with crispy bacon, a touch of smoked paprika, and a velvety finish from a dash of heavy cream. Whether you blend it until smooth or leave it slightly chunky, each spoonful is rich, savory, and satisfying.

For more spring-inspired soup recipes, try our easy cabbage soup, green split pea soup, or Tuscan kale white bean soup.  

potato leek soup in a white bowl. this recipe

You Will Love this Potato and Leek Soup!

  • Tried and True: This potato leek soup is a tried-and-true favorite in my house. I’ve been making since my kids were first learning to eat real food. It was one of the very first homemade meals I introduced to them after weaning off the bottle, and over the years, it’s remained a comforting, familiar staple.
  • One-Pot: All the ingredients combine and cook in one pot, meaning prep is simple and cleanup is a breeze. 
  • Make-Ahead & Family-Friendly: One batch makes enough for the entire family, and leftovers store and reheat well to enjoy for several days. Plus, the soup tastes even better the next day. I often prepare a double batch for quick meals throughout the week!

Leek Potato Soup Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for potato leek soup.
  • Bacon: Adds a savory, smokey flavor. 
  • Unsalted butter: This helps soften and cook the veggies, adding rich flavor. 
  • Veggies: Onion, leeks, garlic, and Yukon Gold or Russet potatoes form the bulk of the soup. 
  • Broth: Use homemade chicken broth, homemade vegetable broth, or low-sodium store-bought varieties.
  • Spices: Kosher salt, black pepper, smoked paprika, and ground nutmeg enhance the savory flavor, adding extra depth and a touch of heat. 
  • Heavy cream: Contributes to the rich flavor and creates a smooth, velvety consistency. 
  • Chives: For garnish.

How to Make Leek and Potato Soup

The recipe card below has all the details you need. 

cooked bacon in a pot.

Step 1: Cook the bacon in a large pot over medium heat until crispy. Remove it with a slotted spoon, leaving the drippings in the pot. 

diced onions and butter in a pot.

Step 2: Add the butter, and cook the onions until soft. Then, add the garlic, and continue to cook until fragrant. 

sliced leeks in a pot.

Step 3: Stir in leeks and cook until soft.

diced potatoes with broth in a pot.

Step 4: Add the potatoes, broth, and seasonings. Bring the mixture to a boil, reduce the heat, and simmer partially covered until the potatoes are tender. 

blended soup in a pot.

Step 5: For a smooth soup, blend with an immersion blender. For a rustic, chunky texture, mash some of the potatoes with a fork. 

soup with cream.

Step 6: Stir in the heavy cream, and season to taste. Serve with bacon and chives.

Leek and Potato Soup Recipe Variations

  • Cheese: Stir in about a cup of shredded sharp cheddar cheese or Gruyère cheese. 
  • Herbs: Include fresh rosemary, thyme, or tarragon for a bright taste. 
  • Spicy: Add a dash of cayenne pepper or sliced jalapeños for more spice. 
  • Protein: Mix in cubed ham or cooked sausage. 

How to Serve Leek and Potato Soup

Serve this potato and leek soup recipe as a main course with a chopped wedge salad or Caesar salad. Or, add a side of sourdough garlic bread or gluten free cheese bread. 

You can also enjoy it as an appetizer or side dish with entrees such as maple mustard salmon, lemon pepper chicken tenders, or a turkey Cuban sandwich. 

Storing Potato and Leek Soup

Store leftover soup in an airtight container in the fridge for up to 3 days. Or, freeze it without the cream for up to 3 months.

To serve, thaw frozen soup in the fridge overnight. Then, reheat it in the microwave or in a pot over medium heat on the stove, and stir in the cream just before serving. Add an extra splash of broth as needed if the soup becomes too thick. 

potato leek soup recipe.

More Spring Soup Recipes

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potato leek soup in a white bowl.

Potato and Leek Soup Recipe

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  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 35 min
  • Total Time: 55 minutes
  • Yield: 4-6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Description

I’ve been making this potato and leek soup since my kids were first learning to eat real food. It was one of the very first homemade meals I introduced to them after weaning off the bottle, and over the years, it’s remained a comforting, familiar staple.

Ingredients

Scale
  • 4 slices bacon, chopped (not thick cut)
  • 2 tablespoons unsalted butter
  • 1 small onion, diced (about 1/2 cup)
  • 4 large leeks, white and light green parts only, cleaned and sliced into half-moons (5 cups sliced)
  • 3 cloves garlic, minced
  • 2 lbs. Yukon Gold or Russet potatoes, peeled and diced 1/2 inch
  • 6 cups chicken or vegetable broth
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • 1 cup heavy cream
  • Fresh chives, chopped, for garnish

Instructions

  1. In a large pot over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
  2. Add butter to the pot. When butter is melted, add onions and cook for a few minutes until softened. Stir in the leeks and cook for 5–7 minutes until soft. Add garlic and cook for another 30 seconds.
  3. Add potatoes, broth, salt, pepper, smoked paprika, and nutmeg. Bring to a boil, then reduce heat and let simmer, partially covered, for 15–20 minutes until potatoes are tender.
  4. For a smooth soup, use an immersion blender. For a rustic texture, mash some of the potatoes with a fork and leave some chunks.
  5. Stir in the heavy cream. Taste and adjust seasoning if needed. Ladle into bowls and top with crispy bacon and fresh chives. 

Notes

  • Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Or, freeze it without the cream for up to 3 months. To serve, thaw frozen soup in the fridge overnight. Then, reheat it in the microwave or in a pot over medium heat on the stove, and stir in the cream just before serving. Add an extra splash of broth as needed if the soup becomes too thick. 

Nutrition

  • Serving Size: 1.5 – 2 cups
  • Calories: 353
  • Sugar: 6.9 g
  • Sodium: 907.9 mg
  • Fat: 18.9 g
  • Carbohydrates: 40.5 g
  • Protein: 7.2 g
  • Cholesterol: 45.1 mg