Potato Leek Soup served in white bowls

Potato Leek Soup

Easy, creamy and delicious Potato Leek Soup. A classic French recipe! Lightly adapted from My Paris Market Cookbook.
Course Soup
Cuisine French
Keyword comfort food, easy, immersion blender, quick
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 87kcal
Author Marissa Stevens


  • 2 tablespoons butter
  • 1 large onion finely chopped
  • 2 large leeks rinsed and cut crosswise into 1/4-inch slices
  • 2 medium Yukon Gold potatoes or other waxy potatoes, cut into 1/2-inch cubes
  • 4 cups chicken broth or water or vegetable broth
  • salt and freshly ground black pepper to taste
  • 1/4 cup milk or cream
  • 1/4 cup finely chopped fresh chives for garnish


  • Melt butter in a medium pot over medium heat. Add onion; cook and stir until softened, about 3 minutes. Add leeks; cook and stir another 5 minutes. Add potatoes and broth. Bring to boil, then reduce heat and simmer 20 minutes, or until potatoes are tender, stirring occasionally.
  • Blend in batches using a traditional blender (see recipe note #1) or use an immersion blender to reach your desired consistency (from slightly chunky to silky smooth).
  • Return soup to pot. Stir in milk or cream and season to taste with salt and freshly ground black pepper. Reheat if necessary.
  • Serve topped with chopped chives.



  1. If you use a traditional blender (not an immersion blender), cover the top with a clean towel instead of the lid when blending anything hot - otherwise it will splatter out and could burn you and make a terrible mess.
  2. Half and Half is a nice compromise between milk and cream if you happen to always have it on hand like I do (coffee!).


Calories: 87kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 918mg | Potassium: 262mg | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 20.7mg | Calcium: 40mg | Iron: 0.5mg