Potato leek soup
A smooth potato and leek soup with a little milk and chives, served with whole-grain toast. The potatoes give it body without a heavy cream base.
Estimated calories and US ingredient costs.
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Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
8 leftWash the leeks thoroughly
~8 minWash the leeks thoroughly.
Use the white and light-green leek parts.
Split 8 oz trimmed leeks lengthwise and rinse between the layers to remove grit.
Slice thinly.
Peel and cut 12 oz potatoes into small even cubes.
Ingredients
- 12 ozPotatoes
- 8 ozTrimmed leeks
Soften the leeks
~8 minSoften the leeks.
Melt 1 tbsp butter in a saucepan over medium-low heat.
Add the leeks and cook 7–8 minutes, stirring, until soft without browning.
Ingredients
- 8 oz total for recipeTrimmed leeks
- 1 tbspUnsalted butter
Add garlic and potatoes
~1 minAdd garlic and potatoes.
Stir in 1 tsp garlic for 30 seconds.
Add the potatoes, 2 cups vegetable broth, 1/4 tsp thyme, 1/4 tsp salt and 1/8 tsp pepper.
Ingredients
- 12 oz total for recipePotatoes
- 1 tspGarlic
- 2 cupsLow-sodium vegetable broth
- 1/4 tspDried thyme
- 1/4 tspKosher salt
- 1/8 tspBlack pepper
Simmer until tender
~20 min cookSimmer until tender.
Bring to a simmer, partly cover and cook 15–20 minutes, until the potatoes break apart easily when pressed with a spoon.
Check the dish
After ~20 minCheck Potato leek soup and continue when ready.
Blend gently
~1 minBlend gently.
Remove from the heat.
Blend briefly with an immersion blender until just smooth, keeping the blade submerged.
Avoid prolonged blending, which can make potatoes gluey.
Warm the soup and toast
~1 minWarm the soup and toast.
Stir 1/2 cup milk into the soup and warm gently without a hard boil.
Add water if it is too thick.
Toast 4 slices bread while the soup warms.
Ingredients
- 1/2 cupMilk
- 4 slicesWhole-grain bread
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Potato leek soup: Serve with chives.
Potato leek soup: Ladle the soup into bowls and scatter 1 tbsp chives over the top.
Potato leek soup: Serve with the toast.
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Ingredients
For 2 people
- 12 oz potatoes, peeled and diced
- 8 oz trimmed leeks
- 1 tbsp unsalted butter
- 1 tsp minced garlic
- 2 cups low-sodium vegetable broth
- 1/2 cup milk
- 1/4 tsp dried thyme
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 tbsp chopped chives
- 4 slices whole-grain bread
Method
- Wash the leeks thoroughlyUse the white and light-green leek parts. Split 8 oz trimmed leeks lengthwise and rinse between the layers to remove grit. Slice thinly. Peel and cut 12 oz potatoes into small even cubes.
- Soften the leeksMelt 1 tbsp butter in a saucepan over medium-low heat. Add the leeks and cook 7–8 minutes, stirring, until soft without browning.
- Add garlic and potatoesStir in 1 tsp garlic for 30 seconds. Add the potatoes, 2 cups vegetable broth, 1/4 tsp thyme, 1/4 tsp salt and 1/8 tsp pepper.
- Simmer until tenderBring to a simmer, partly cover and cook 15–20 minutes, until the potatoes break apart easily when pressed with a spoon.
- Blend gentlyRemove from the heat. Blend briefly with an immersion blender until just smooth, keeping the blade submerged. Avoid prolonged blending, which can make potatoes gluey.
- Warm the soup and toastStir 1/2 cup milk into the soup and warm gently without a hard boil. Add water if it is too thick. Toast 4 slices bread while the soup warms.
- Serve with chivesLadle the soup into bowls and scatter 1 tbsp chives over the top. Serve with the toast.
Before you cook
What to get ready
Heavy soup pot, ladle, chopping board and an immersion blender only if the method calls for blending.
Split leeks lengthwise and rinse between their layers; grit often hides near the pale green section.
If something needs adjusting
Soup becomes gluey
Blend only until smooth; prolonged high-speed blending overworks potato starch.
Soup tastes saltier after simmering
Reduction concentrates salt. Start with low-sodium broth and adjust seasoning near the end; loosen an over-reduced soup with water.
Store for later
Divide soup into shallow containers for prompt chilling rather than leaving a large hot pot on the counter. Reheat to 165°F while stirring so the center heats evenly.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Toast spare bread for sandwiches or freeze it in slices.
Next use for your ingredients: Grilled cheese sandwich →
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Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
A potato masher gives a pleasantly rustic texture if you do not have an immersion blender. Do not transfer boiling soup into a sealed blender.
Make it work for you
Use unsweetened oat milk and olive oil for a dairy-free version. Yellow onion can stand in for part of the leek, though the flavor will be stronger.
For another vegetable-packed soup, try minestrone.
Why did my potato soup become gluey?
Too much high-speed blending can overwork the potato starch. Blend only until combined, or mash by hand for a thicker soup with some texture.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.