Potato Leek Soup

Soup season is in full swing, and recently you guys requested a Potato Leek Soup, So HERE I AM! The most delish Potato Leek Soup with Garlic Bread… at your service!

Potato Leek Soup

To say I’m obsessed with soup is an understatement. I could do soup on a nightly basis during these colder months and it was recently brought to my attention that I did not have a Potato Leek Soup on What’s Gaby Cooking and honestly… that’s a problem. Well not anymore… we’ve got this herby potato and leek soup that’s here to stay and I am obsessed. It’s rich and decadent but still light (I mean, really there’s very little butter). And it freezes like a champ if you want to double the recipe and store for a later date.

Serve it up with my all time favorite garlic bread and you’re in business. It’s perf for any chilly days that require a bowl of soup and some carbs for lunch or dinner!

And yes – I know I’ll get this question in the comments so to answer it up front… you can totally use Russet Potatoes if you prefer. I just happen to keep Yukon Golds on hand at all times. But Russets work just as well!

Potato Leek Soup

PREP TIME : 10 mins

COOK TIME : 30 mins

TOTAL TIME : 40 mins


Potato Leek Soup

  • 3 large leeks, trimmed, halved, cleaned and sliced in ¼ inch slices
  • 2 tablespoons unsalted butter
  • 4 cups chicken stock
  • 2 pounds Yukon gold potatoes, peeled and diced into 1/2-inch pieces
  • 1/2 teaspoon kosher salt, plus more to taste
  • 2 sprigs fresh thyme (or 1/2 teaspoon of dried thyme)
  • 1/4 cup chopped fresh chives
  • freshly cracked black pepper to taste
  • Garlic bread


  1. Soak the leeks in a bowl of cold water and remove any excess dirt. Drain from water and set aside.
  2. Heat a heavy-bottomed dutch oven over on medium heat. Add butter and leeks and stir to combine. Reduce the heat to low, and cook for 10 minutes until the leeks are softened and starting to caramelize.
  3. Once the leeks are soft, add the stock, diced potatoes, bay leaf, thyme, and a teaspoon of salt. Increase the heat to high and bring to a boil, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are fork tender.
  4. Remove and discard the bay leaf and thyme sprig. Use an immersion blender to blend the soup until smooth. Or carefully blend in batches in a regular blender. Once smooth, fold in the chives and adjust salt and pepper as needed. Serve with garlic bread

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