Potato and Leek Soup
If you've got leeks, russet or yukon gold potatoes and heavy cream, you're most of the way to this vegetarian: about 65 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm russet from the ingredient list, so we make no dietary claim for this recipe.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Trim the leeks, reserving the cleaned green tops, then halve the white and pale-green parts lengthwise and slice them; rinse all the leek pieces well in a bowl of cold water to remove grit and drain.
- Warm the olive oil in a large pot over medium heat, then add the chopped onion and sliced leek whites and cook gently for 8 to 10 minutes until soft but not browned.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the peeled and cubed potatoes, the reserved leek greens, the bay leaf, and the vegetable stock, then bring to a boil.
- Reduce the heat to a simmer and cook uncovered for 20 to 25 minutes until the potatoes are completely tender when pierced with a fork.
- Remove and discard the bay leaf and the leek greens, then blend the soup until smooth with an immersion blender, or in batches in a countertop blender being careful with the hot liquid.
- Stir in the cream, season generously with salt and pepper, warm through over low heat without boiling, and serve hot.
You'll use: Large pot · Saucepan · Blender
Ingredient substitutions
- Heavy Cream
- evaporated milk · ½ cup milk + ¼ cup melted butter · full-fat coconut milk
Tips & common questions
How long does Potato and Leek Soup take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of heavy cream?
Try evaporated milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Potato and Leek Soup suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Potato and Leek Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Leek & Potato + celeriac soup.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.