Simple and creamy Leek and Potato Soup is a French classic that my whole family loves!  Its easy to make and delicious!

I’ve been on a French food kick since returning from France for the second time.  Food like Leek and Potato Soup, Croque Madame, and Haricots Verts have me feeling nostalgic.

Two bowls of leek and potato soup garnished with thyme and cream and parsley on the side.

I love the simplicity of this Leek and Potato Soup and it’s absolutely perfect for a cold winters day! It’s my three-year-old’s favorite soup recipe and I love to make a big batch for us to enjoy leftovers throughout the week. Don’t miss my instructions for adapting it for the slow cooker and instant pot or any dietary restrictions.

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 Leek and Potato Soup:

1. 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.

2. Add leeks and potatoes.  Cook until the leeks are soft.

Four process photos for making leek and potato soup in a skillet including sauteed bacon, potatoes and leeks added, broth and seasonings, then blended and cream stirred in.

3. Add white wine, stock, bay leaves, & thyme. Simmer until the potatoes are very soft. Blend the soup with an emersion blender until creamy with just a few chunks.

4. 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.

5. Serve. Before serving, allow the soup to cool slightly as it will also thicken slightly as it cools.

A ladle spooning leek and potato soup from a white cast iron pot.

Possible 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: Saute 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 gluten free :).
  • Dairy free: substitute plant butter or coconut oil for the butter and substitute the cream with cashew cream.

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Recipe

Two bowls of leek and potato soup garnished with thyme and cream and parsley on the side.
Prep 20 mins
Cook 20 mins
Total 40 mins
Add to Meal Plan

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 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 , optional

Instructions
 

  • Melt butter in a heavy pot over medium heat. Add bacon and cook until 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 and season generously with salt and pepper.
  • Simmer until the potatoes are very soft. Blend the soup with an emersion 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.
    A ladle spooning leek and potato soup from a white cast iron pot.

Notes

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: Saute 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 gluten free :).
Dairy free: substitute plant butter or coconut oil for the butter and substitute the cream with cashew cream.
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.

Nutrition

Calories: 398kcalCarbohydrates: 31gProtein: 10gFat: 25gSaturated Fat: 14gCholesterol: 79mgSodium: 365mgPotassium: 904mgFiber: 4gSugar: 4gVitamin A: 1284IUVitamin C: 22mgCalcium: 100mgIron: 6mg

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About The Author

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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Comments

  1. 5 stars
    I made this according to the directions but I didn’t peel the potatoes I just scrubbed them before cutting them up. Both my husband and thought this very good. I don’t often give 5 stars but this one deserves it not only did it taste great but it was very easy to make. I think next time I might try half and half or milk just to make it a bit healthier. Thanks for the recipe!

  2. 5 stars
    Amazing recipe! I’ve made this multiple times and finally smarted up and started doubling the recipe!! Freezes well also ☺️

  3. 5 stars
    Extremely delicious! I was a little nervous about not removing the bay leaves prior to blending, but it worked just fine. Will be making this again and again.

  4. 5 stars
    I have some picky eaters and they loved it! I added some cubed, sautéed chicken and doubled the cream. I yum! Tasted just like my mom’s recipe ❤️

  5. 5 stars
    I’m obsessed with this soup. Made it tonight. It’s fantastic. I used 4 strips of bacon and would add even more next time. Otherwise, I didn’t change a thing.

  6. 5 stars
    I made this last night and thank you for a guide line. I made a few tweaks based upon what I had on hand. I added half a large onion since I only had 1 large Leek. I also added Celery root and a couple white carrots to the potato count which probably only took it to 2 1/4 lbs. I also ended up using a couple russets instead of yukons. I’m sure I’ll come back and make it a bit closer to your recipe, but recommend the celery root. I tasted it before the cream and debated of keeping it like that with a lighter soup and maybe adding just a splash or creme fraiche. Maybe in the future, the creaminess won out last night.

  7. 5 stars
    Added 3 pieces of cherry wood smoked thick cut bacon and subbed coconut cream for heavy whipping cream and oregano for thyme. It was AMAZING!

  8. 5 stars
    We loved the soup, it was delicious. I do not own an emersion blender so I gave this a try.
    Cooked everything as you directed except, I left out the potatoes. When the leeks were tender,
    I removed the bay leaf and springs of thyme and blended broth and leeks in a small food processor.
    poured that back into pot, added the potatoes and cooked until they were tender. Then I just took
    my potatoes masher and mashed cooked potatoes a bit. Then finished it off with the cream. We kind
    of liked the slightly chunky potato texture. I also used 3 leeks and half the cream (1/2 cup).