This creamy leek and potato soup is smooth, rich, and perfect for a cozy meal. Made with simple ingredients, it’s easy to prepare and tastes amazing. Serve it warm with fresh bread for extra comfort!

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Ingredients Needed:

3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving

How To Make Leek and Potato Soup Recipe?

Cook the leeks: Melt butter in a large pot over medium heat. Add leeks and garlic, stirring often, until soft but not browned, about 10 minutes.
Simmer the soup: Add potatoes, broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then cover and simmer on low for 15 minutes until the potatoes are very soft.
Blend until smooth: Remove the bay leaves and thyme sprigs. Use an immersion blender to purée the soup until creamy. If using a regular blender, blend in batches, leaving space for steam to escape.
Add cream and adjust: Stir in the heavy cream and let the soup simmer for a few minutes. If it’s too thick, add more broth or water. If too thin, let it cook longer to thicken.
Serve and enjoy: Ladle into bowls, top with chopped chives, and serve warm.

James Martin Leek and Potato Soup Recipe

Recipe Tips:

Use the right potatoes: Yukon Gold potatoes are best because they make the soup naturally creamy without needing too much cream. Avoid starchy potatoes like Russets, which can make the soup grainy.
Slice leeks properly: Cut off the dark green parts and slice the white and light green parts. Wash them well, as leeks often have dirt inside the layers.
Cook leeks slowly: Let the leeks cook on low heat until very soft, about 10 minutes. If they brown too much, the soup will have a bitter taste.
Blend carefully: If using a blender, don’t overfill it. Blend in small batches, keeping the lid slightly open to let steam escape, or use an immersion blender directly in the pot.
Adjust the texture: If the soup is too thick, add a little broth or water. If it’s too thin, let it simmer longer to thicken naturally.

How To Store & Reheat Leftovers?

Refrigerate: Let the soup cool down first. Then, put it in a sealed container and store it in the fridge for up to 4 days.
Freeze: Cool the soup completely and leave out the cream before freezing. Pour it into a freezer-safe container and freeze for up to 3 months.
Reheat: Pour the soup into a pot and heat on low to medium heat, stirring often, until warmed through. If it’s too thick, add a little broth or water to adjust the texture.

Nutrition Facts:

Calories: 320 kcal
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
Sodium: 700mg
Potassium: 850mg
Total Carbohydrate: 35g
Dietary Fiber: 4g
Sugars: 4g
Protein: 6g

Try More James Martin Recipes:

James Martin Beef Stroganoff Recipe
James Martin Marie Rose Sauce Recipe

James Martin Leek and Potato Soup Recipe

Course: SoupsCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving

Directions

Cook the leeks: Melt butter in a large pot over medium heat. Add leeks and garlic, stirring often, until soft but not browned, about 10 minutes.
Simmer the soup: Add potatoes, broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then cover and simmer on low for 15 minutes until the potatoes are very soft.
Simmer the soup: Add potatoes, broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then cover and simmer on low for 15 minutes until the potatoes are very soft.
Add cream and adjust: Stir in the heavy cream and let the soup simmer for a few minutes. If it’s too thick, add more broth or water. If too thin, let it cook longer to thicken.
Serve and enjoy: Ladle into bowls, top with chopped chives, and serve warm.

Notes

Use the right potatoes: Yukon Gold potatoes are best because they make the soup naturally creamy without needing too much cream. Avoid starchy potatoes like Russets, which can make the soup grainy.
Slice leeks properly: Cut off the dark green parts and slice the white and light green parts. Wash them well, as leeks often have dirt inside the layers.
Cook leeks slowly: Let the leeks cook on low heat until very soft, about 10 minutes. If they brown too much, the soup will have a bitter taste.
Blend carefully: If using a blender, don’t overfill it. Blend in small batches, keeping the lid slightly open to let steam escape, or use an immersion blender directly in the pot.
Adjust the texture: If the soup is too thick, add a little broth or water. If it’s too thin, let it simmer longer to thicken naturally.