There are some soups that feel like a deep breath in a bowl, and this easy leek and potato soup is one of them. It’s simple, comforting, and made with everyday ingredients that come together into something quietly special.
Leeks add a gentle sweetness, potatoes give the soup body, and a splash of milk or cream brings everything together into a smooth, satisfying finish.
Whether you’re making a light supper, a cozy lunch, or a starter for a bigger meal, this soup fits beautifully into real life cooking. It’s easy enough for weeknights but still feels a little bit elegant.
Easy Leek and Potato Soup (Simple, Cozy, and Creamy)
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 medium leeks, cleaned and sliced (white and light green parts only)
- 2 garlic cloves, minced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable or chicken stock (960 ml / 1 L)
- 1 cup whole milk or light cream (240 ml)
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon nutmeg (optional)
For serving (optional):
- Croutons or toasted bread cubes
- Chopped chives or parsley
- Crispy bacon bits
- Drizzle of cream or olive oil
Instructions
Sauté the leeks
In a large pot, melt the butter with the olive oil over medium heat.
Add the sliced leeks and minced garlic and cook for 5–7 minutes until soft and fragrant, without browning.
Add the potatoes
Stir in the diced potatoes and cook for about 2 minutes, coating them well in the leek mixture.
Simmer
Pour in the stock, bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until the potatoes are tender.
Blend
Remove from heat and blend the soup using an immersion blender or standard blender until smooth and creamy.
Finish the soup
Return the soup to the pot. Stir in the milk or cream, season generously with salt, pepper, and nutmeg if using.
Warm gently over low heat.
Serve
Ladle into bowls and top with croutons, herbs, bacon bits, and a drizzle of cream or olive oil. Serve with warm bread if desired.
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Tips and Variations
You can leave the soup slightly chunky by blending only part of it if you prefer more texture. For a dairy-free version, use olive oil instead of butter and substitute the milk with unsweetened oat milk or extra stock.
This soup also reheats beautifully, making it a great make-ahead option for busy days.
This easy leek and potato soup is proof that simple ingredients can still feel comforting and special. It’s the kind of recipe you’ll come back to again and again, whether you’re cooking for family or just need something warm and soothing at the end of the day.
If you try it, be sure to leave a comment on social media (MixinMamas on Instagram and Facebook) and let us know how you topped yours.
Don’t forget to check below for more cozy, everyday soup recipes:
- Broccoli Cheddar Soup
- French Onion Gnocchi Soup
- Chunky Bacon Potato Soup
- Cheddar Bratwurst Soup with Ale
And for more delicious, cozy main dishes:
- Turkey Pot Pie
- Stovetop Bacon Macaroni and Cheese
- Meatloaf Cupcakes
- Quick and Easy Marry Me Chicken
- Easy Salisbury Steak Recipe
- One-Skillet Creamy Chicken Quinoa with Peas
- Slow Cooker Mozzarella Stuffed Meatballs
Easy Leek and Potato Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 medium leeks cleaned and sliced (white and light green parts only)
- 2 garlic cloves minced
- 4 medium potatoes peeled and diced
- 4 cups vegetable or chicken stock 960 ml / 1 L
- 1 cup whole milk or light cream 240 ml
- Salt and freshly ground black pepper to taste
- ¼ teaspoon nutmeg optional
For serving (optional):
- Croutons or toasted bread cubes
- Chopped chives or parsley
- Crispy bacon bits
- Drizzle of cream or olive oil
Instructions
Sauté the leeks
- In a large pot, melt the butter with the olive oil over medium heat.
- Add the sliced leeks and minced garlic and cook for 5–7 minutes until soft and fragrant, without browning.
Add the potatoes
- Stir in the diced potatoes and cook for about 2 minutes, coating them well in the leek mixture.
Simmer
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until the potatoes are tender.
Blend
- Remove from heat and blend the soup using an immersion blender or standard blender until smooth and creamy.
Finish the soup
- Return the soup to the pot. Stir in the milk or cream, season generously with salt, pepper, and nutmeg if using.
- Warm gently over low heat.
Serve
- Ladle into bowls and top with croutons, herbs, bacon bits, and a drizzle of cream or olive oil. Serve with warm bread if desired.
Notes
You can leave the soup slightly chunky by blending only part of it if you prefer more texture. For a dairy-free version, use olive oil instead of butter and substitute the milk with unsweetened oat milk or extra stock. This soup also reheats beautifully, making it a great make-ahead option for busy days.
Nutrition
