Soups & Stews Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Potato Leek Soup
A silky, buttery blended soup of leeks and potatoes finished with cream.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Melt butter in a large pot and sauté leeks and onion until softened, about 8 minutes.
- 2
Add vegetable broth and potatoes; bring to a boil.
- 3
Reduce heat and simmer 20 minutes until potatoes are very tender.
- 4
Blend the soup smooth using an immersion blender or in batches in a countertop blender.
- 5
Stir in heavy cream and season with salt and pepper.
- 6
Warm through and serve garnished with chives.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving490
Calories
10 g
Protein
45 g
Carbs
31 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Potato leek soup descends from vichyssoise, the chilled version created by a French chef working in New York in the early 20th century, itself rooted in the simple leek-and-potato soups long cooked in French farmhouse kitchens. The warm, rustic version predates the elegant chilled restaurant dish by generations.
Listahan note
This version keeps the leeks as the star rather than an afterthought, cooking them low and slow before the potatoes join so their sweetness fully comes through.
Technique cues
- Slice the leeks and rinse them thoroughly in a bowl of water, since dirt hides deep between the layers even after they look clean.
- Cook the leeks and onion slowly in butter until soft and sweet rather than browned; browning here would add a bitterness that fights the soup's delicate flavor.
- Blend the soup only partially, or leave it entirely chunky, if you prefer texture over a silky puree; both are traditional.
Kitchen flow
- Parallel prep
- Slice and rinse the leeks while the butter melts, so they go straight into the pot without oxidizing.
- Make-ahead
- The soup base, before the cream, keeps well in the fridge for a couple of days; stir in the cream only when reheating to serve.
- Leftover move
- Thin leftover soup with a little broth and use it as a sauce base for roasted chicken or fish.
- Cleanup rhythm
- One pot for the whole soup; blend directly in the pot with an immersion blender to skip an extra dish.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Leeks
Main aromatic
Purpose: Their sweet, mild onion flavor is the defining character of the soup.
Handling: Slice, then rinse thoroughly in a bowl of cold water to remove trapped grit before cooking.
Adaptation: Extra yellow onion can stand in, though the flavor will be sharper and less delicate.
Potatoes
Body and starch
Purpose: They thicken the soup naturally as they break down and give it a satisfying, creamy texture.
Handling: Cube them evenly so they cook through at the same rate.
Adaptation: Yukon Gold potatoes give the creamiest texture; russets work but turn slightly grainier.
Vegetable broth
Cooking liquid
Purpose: It carries the flavor of the leeks and potatoes through the whole pot.
Handling: Use a broth you would happily drink on its own, since its flavor comes through clearly.
Adaptation: Chicken broth adds more savory depth if a vegetarian version is not required.
Heavy cream
Richness and finish
Purpose: It rounds out the soup's texture and mellows the leek's sharper edges.
Handling: Stir it in at the end over low heat rather than boiling, which can cause it to separate.
Adaptation: Whole milk or a splash of half-and-half gives a lighter, less rich soup.
Chives
Fresh garnish
Purpose: Their bright, mild onion flavor and color contrast nicely against the pale, creamy soup.
Handling: Snip them fresh just before serving so they stay vibrant.
Adaptation: Thinly sliced scallion greens work as a substitute.
Technique notes
- Season in layers: a little salt with the leeks as they soften, then adjust again at the end once the cream is stirred in.
- If blending hot soup in a stand blender, work in batches and vent the lid, since hot liquid can force the lid off and cause burns.
- The soup should coat the back of a spoon when finished; simmer a few extra minutes uncovered if it still seems thin.
Ingredient swaps
- Dairy-free direction
- Replace the butter with olive oil and the cream with full-fat coconut milk or a plant-based cream for a still-rich, dairy-free soup.
- Vegan direction
- Use vegetable broth, olive oil instead of butter, and a plant-based cream to make the whole soup vegan.
- Lighter direction
- Reduce the cream by half and add an extra cup of broth for a thinner, lighter soup.
Serve alongside
- Crusty baguette
- Simple green salad
- Grilled cheese sandwich
- Buttered dinner rolls
- A crisp white wine
- Sparkling water with lemon
- Iced herbal tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container for up to 4 days.
- Reheat gently over low heat, stirring often, since cream-based soups can separate if boiled.
- Freeze the soup before adding the cream for up to 2 months; stir in fresh cream after thawing and reheating.
Equipment
- Large soup pot
- Immersion blender or stand blender
- Fine-mesh strainer if a very smooth texture is wanted
Make this household-aware
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