This creamy Potato Leek Soup recipe is an easy French soup you can make in the slow cooker, stove, or Instant Pot. It’s comforting, delicious, and a family favorite!

I love enjoying French and other International foods from home as a way to teach my kids about other countries I hope to take them to one day. Some of our favorites are Croque Madame, Haricots Verts, Croque Monsieur, and Monte Cristo sandwiches!

Two bowls of homemade French Leek and Potato Soup, ready to serve.

Why I love this soup:

  • Simple – Potato and Leek Soup is perfect and comforting on a chilly day. I love to serve it with Artisan No Knead Bread, the Best Homemade Rolls, or serve it in a Homemade Bread Bowl!
  • Kid-Friendly – This is one of my kid’s top favorite soups! It’s creamy, easy to eat, and delicious! I love to make a big batch and enjoy the leftovers throughout the week.
  • Allergen Friendly – Look at my notes below to adapt this easy potato leek soup recipe to certain diets or to make it in the Instant Pot or Slow Cooker!

What you’ll need:

  • Leeks: Choose big, crisp ones. Chop off the dark green stems so you’re left with the white and light green end.
  • Potatoes: Yukon gold are preferred but russet potatoes could also be used.
  • Bacon: The bacon gets sautéed first to render the fat and add some flavorful bacon grease for sautéing the potatoes and leeks. Bacon can be omitted from the recipe, if desired.
  • White wine: Optional, but the alcohol cooks out, and it adds great depth of flavor!
  • Fresh thyme or substitute dried.
  • Bay leaves
  • Chicken stock: chicken broth or vegetable broth would work.
  • Heavy cream or substitute whole milk or half and half.

How to Chop Leeks:

1. Cut the ends.  Cut off the small root end of the leek and the thick, dark-green leaves.

2. Rinse. Rinse the remaining light green and white leek with water, checking for any dirt in the cracks.

3. Chop.  Chop the leeks thinly, much like you would onions or celery.

Three whole leeks, then the dark green stems cut off, and the leeks chopped on a cutting board.

How to make Potato Leek Soup:

Cook Bacon: In a heavy pan, melt the butter and add the bacon. Cook bacon until crisp and the fat is rendered off into the pan.

A deep pot with crisped bacon bits and bacon grease.

Add Leeks and Potatoes: Cook until the leeks are soft.

Peeled and chopped potatoes and chopped leeks in a large soup pot to make homemade Leek and Potato Soup.

Simmer: Add white wine, stock, bay leaves, & thyme. Simmer until the potatoes are very soft.

A pot of Leek and Potato Soup simmering with fresh thyme and bay leaf on top.

Blend: Using an immersion blender, blend the soup until creamy with just a few chunks.

Two images showing the best potato and leek soup recipe being blended with a white emersion blender.

Add Cream: Remove from heat and cool slightly before adding the cream (so it cream doesn’t curdle) or temper the cream before adding it to the hot soup. Taste and season with additional salt and pepper, if needed, or a sprinkle of crushed red pepper or hot sauce, if desired.

Serve: allow it to cool slightly before serving. It will thicken slightly as it cools.

A close up image of homemade Leek and Potato Soup with swirls of heavy cream, topped with crushed herbs.

Make Ahead and Freezing Instructions:

To Make Ahead: This creamy potato leek soup can be made ahead and stored in the fridge for up to 3 days. If the soup is overly thick when rewarmed, add a splash of milk or cream. Taste and add additional salt, pepper, or thyme, as needed.

To Freeze: You can freeze leek and potato soup for up to 3 months, before adding the cream. Allow the soup to cool, then add to a freezer safe container. Thaw in the fridge overnight or warm from frozen on the stovetop. Once warm, stir in the cream.

Recipe Variations

  • Instant Pot: Turn instant pot to sauté. Add butter to the pot. Once melted, add bacon. Once cooked, add leaks and potatoes and cook until leaks are softened. Season with salt and pepper. Deglaze pan with wine, if using. Add stock, bay leaves and thyme.Cook on manual, high pressure, for 9 minutes. Quick release and turn pot off. Blend soup lightly with an emersion blender. Stir in cream.
  • Slow Cooker: Sauté bacon in butter. Add leeks and cook until tender. Deglaze pan with wine, if using. Add everything to slow cooker along with potatoes, stock, thyme, bay leaves and salt and pepper. Cook on low for 6-8 hours or high for 3-5 hours, until potatoes are tender. Stir in cream. Taste and season if needed.
  • Vegan: Substitute plant butter or coconut oil for the butter, omit the bacon, and substitute the cream with cashew cream.
  • Vegetarian: This soup can be made vegetarian by simply omitting the bacon and substituting vegetable broth in place of chicken broth.
  • Gluten Free: Unlike some potato leek soup that is made using flour, this dish is already gluten free :).
  • Dairy Free: Substitute plant butter or coconut oil for the butter and substitute the cream with cashew cream.

Serve Leek and Potato Soup with:

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Recipe

Two bowls of easy Leek and Potato Soup, ready to enjoy.
Prep 20 mins
Cook 20 mins
Total 40 mins
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Ingredients
 
 

  • 3 tablespoons butter
  • 2 slices bacon , chopped
  • 2 large leeks , (the white and light green part only), chopped
  • 2 pounds yukon gold potatoes , peeled and chopped
  • 4 cups chicken stock , or vegetable broth
  • 2 bay leaves
  • 4 sprigs fresh thyme , or ¾ teaspoon dried thyme
  • Freshly cracked pepper and salt
  • 1/2 cup white wine
  • 1 cup heavy cream (can substitute whole milk)
  • crushed red pepper flakes , optional

Instructions
 

  • Melt butter in a heavy pot over medium heat. Add bacon and cook until crisp and the fat is rendered off into the pan. Add chopped leeks and potatoes to the pan and cook until the leeks are soft.
  • Stir in white wine to deglaze the pan. Add stock, bay leaves, and thyme then season generously with salt and pepper.
  • Simmer until the potatoes are very soft. Remove bay leaves. Blend the soup with an immersion blender until creamy with just a few chunks. Remove from heat and cool slightly before adding the cream. Taste and season with additional salt and pepper, if needed, or a sprinkle of crushed red pepper or hot sauce, if desired.
  • Soup will thicken slightly as it cools.

Notes

Make Ahead Instructions: This soup can be made ahead and stored in the fridge for up to 3 days. If the soup is overly thick when rewarmed, add a splash of milk or cream. Taste and add additional salt, pepper, or thyme, as needed.
Freezing Instructions: You can freeze leek and potato soup for up to 3 months, but don’t add the cream. Allow the soup to cool, then add to a freezer safe container. Thaw in the fridge overnight or warm from frozen on the stovetop. Once warm, stir in the cream.
Variations:
  • Instant Pot: Turn instant pot to sauté. Add butter to the pot. Once melted, add bacon. Once cooked, add leaks and potatoes and cook until leaks are softened. Season with salt and pepper. Deglaze pan with wine, if using. Add stock, bay leaves and thyme.Cook on manual, high pressure, for 9 minutes. Quick release and turn pot off. Blend soup lightly with an emersion blender. Stir in cream.
  • Slow Cooker: Sauté bacon in butter. Add leeks and cook until tender. Deglaze pan with wine, if using. Add everything to slow cooker along with potatoes, stock, thyme, bay leaves and salt and pepper. Cook on low for 6-8 hours or high for 3-5 hours, until potatoes are tender. Stir in cream. Taste and season if needed.
  • Vegan: Substitute plant butter or coconut oil for the butter, omit the bacon, and substitute the cream with cashew cream.
  • Vegetarian: This soup can be made vegetarian by simply omitting the bacon and substituting vegetable broth in place of chicken broth.
  • Gluten Free: Unlike some potato leek soup that is made using flour, this dish is already gluten free :).
  • Dairy Free: Substitute plant butter or coconut oil for the butter and substitute the cream with cashew cream.

Nutrition

Calories: 382kcalCarbohydrates: 38gProtein: 9gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 65mgSodium: 308mgPotassium: 909mgFiber: 4gSugar: 6gVitamin A: 1294IUVitamin C: 35mgCalcium: 72mgIron: 2mg

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I originally shared this soup February 2020. Updated January 2023.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    I used cheap wine and it tasted almost vinegary in the soup. It wasn’t bad, but strange. Everyone liked it, regardless. Excellent recipe!

  2. 5 stars
    Delicious! I followed the slow cooker instructions this time and it turned out beautiful and rich after 8 hours on low. Only other change I made was using half cream and half milk instead of all cream. Looking forward to it for lunches this week!

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