Go Back
two mugs with potato and leek soup garnished with croutons and grated cheddar cheese

The Best Potato and Leek Soup

A cozy and nourishing leek and potato soup recipe, perfect for a cold winter day.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 5

Equipment

  • immersion blender

Ingredients

  • 2 tbsp butter
  • 1½ cups thinly sliced leeks (only the white and light green parts)
  • 1½ cups chopped onions
  • 3 cups peeled and diced potatoes
  • 4-5 cups chicken stock
  • ¼ cup crème fraîche or thick cream
  • 1½ tsp unrefined salt, or to taste
  • ¼ tsp freshly ground black pepper

To serve

  • ⅓ cup finely grated sharp cheddar
  • 1 cup sourdough croutons
  • ⅓ cup chopped fresh parsley (optional)

Instructions

  • In a medium pot, melt the butter over medium heat. Add the leeks and onions and sauté until softened, about 5 minutes. Season with 1 teaspoon of salt and a pinch of pepper.
  • Stir in the potatoes and pour in 4 cups of stock. Add the remaining salt.
  • Bring to a boil, then reduce to a gentle simmer. Cook for 20 minutes, or until the potatoes are tender.
  • Remove from the heat and stir in the crème fraîche.
  • Using a stick blender, blend the soup until smooth. If it’s too thick, add a little more stock (up to 1 cup). Taste and adjust seasoning as needed.
  • Ladle into bowls and serve hot. Garnish with croutons, grated cheddar, and a sprinkle of fresh parsley for color.

Notes

  • Use only the white and light green parts of the leeks; save the dark green tops for making stock.
  • For extra flavor, you can sauté the onions and leeks in chicken fat skimmed from your stock instead of butter.
  • A thicker soup helps croutons and grated cheese stay on top for better presentation.
  • To make croutons: cut a couple of slices of sourdough into cubes (you can use old bread for this if you like). Toast them in 2 teaspoons of butter in a frying pan, stirring occasionally, until golden and crispy (about 3–5 minutes).