Leek and Potato Soup is a timeless classic for good reason. Made simply by combining a few humble ingredients, its flavor is delicate and comforting, and the silky texture of leeks is so nice next to the creaminess of hearty potatoes. This Chunky Leek and Potato Soup recipe is simple and rustic and it's basically a big hug in a bowl. So throw on a cozy sweater and let's make some soup!
Why this Chunky Potato and Leek Soup is my go-to
This rustic version of Leek and Potato Soup is a weeknight winner for so many reasons:
- We're keeping some chunks of potatoes and leeks in the soup, giving it a more hearty and homestyle feel.
- The ingredients are roughly chopped rather than finely diced, making this a fairly low-effort endeavour.
- The recipe uses simple, whole ingredients without any fancy additions or complicated techniques.
- It gives you flexibility in texture, so you can decide whether to leave it chunky or partially blend it.
- The soup has a natural, homemade look rather than a perfectly smooth, restaurant-style presentation.
I love the hearty texture and simple delicate flavor of this rustic soup, and it feels super homey!
Ingredients you'll need for this recipe
- Potatoes: I find Yukon Gold potatoes to be the right balance of starchy and waxy for this soup. Russets tend to fall apart because of their high starch content, so I avoid them if possible.
- Leeks: One of the most underrated veggies out there. Try to choose leeks that have a lot of white and pale green, as the dark green parts will need to be trimmed away.
- Garlic: Just a hint adds nice flavor to the soup.
- Butter: The best choice for this soup because it adds silky richness.
- Salt: For flavor.
- Stock: Chicken stock gives the best flavor, but vegetable stock or water are great too. Just try to use something high quality and not too salty.
- Bay leaves: For a herbal background note.
- Pepper: It plays nicely off the sweet leeks and creamy potatoes.
- Nutmeg: A classic addition to this soup. It adds a cozy warmth.
- Evaporated milk: It adds a bit of creaminess without being too heavy. You can also use cream, non-dairy cream, or whole milk in this soup.
How to make this Leek and Potato Soup Recipe
- Prepare the leeks: Trim off the darkest green parts (you can use this for stock) and slice them lengthwise, wash thoroughly, and cut into thin half-moons.
- Sauté aromatics: In a large pot over medium heat, melt butter and cook leeks and garlic until soft, about 5-10 minutes.
- Prep potatoes: Meanwhile, wash and slice potatoes into thin pieces.
- Combine and simmer: Add potatoes and stock to the pot. Bring to a boil, then simmer for 12-15 minutes until potatoes are tender.
- Season and finish: Turn off heat. Stir in nutmeg, pepper, and evaporated milk.
- Adjust texture: Optional - partially blend or mash for a thicker consistency.
- Adjust seasoning: Taste and add more salt, pepper, and nutmeg if desired.
How to Partially blend Soups
Depending on your preference and how much the potatoes have broken down on their own (some potatoes break down more easily than others), you may not want to blend this soup at all. But if you you want a slightly thicker soup with fewer big chunks, a partial blend is a great way to go. There are a few ways of doing it. Here are the pros and cons of each:
Straight into the pot with a potato masher
This is by far the easiest method, but the texture you end up with is very rustic. You’ll get big chunks, small chunks, and everything in between. I am personally a fan of this method, but it’s not for everyone. If you do go this route, just be sure not to mash too much. 4 or 5 mashes is all you need to break up some of the potatoes enough to thicken the soup.
Straight into the pot with an immersion blender
This is the next step up in refinement. You’ll end up with some soup being very smooth, while leaving the rest of it very chunky. Just like the potato masher method, be careful not to overdo it. Just place the immersion blender in the corner of the pot and blend for 2-5 seconds tops. Otherwise it’ll get too smooth and you’ll lose that rustic chunky charm.
Removing some soup and blending separately
This is the most elegant method, but it takes a bit more effort and creates a couple more dirty dishes. Simply remove 2 or 3 ladles full of soup into the jug of a blender or a deep bowl or measuring jug if using an immersion blender. Blend until smooth, then return the smooth soup back to the pot. This creates a very silky, creamy textured soup base while preserving the shape and texture of the remaining leeks and potatoes.
Success tips
- Don’t cook the soup for too long. While some soups get better the longer they cook, this isn’t one of them. If cooked too long, potatoes start to turn a brownish color and the soup will take on an overcooked greyish tinge, and lose its bright, delicate flavor.
- Don’t brown the leeks. While the leeks are cooking down, be sure to monitor the heat and stir them occasionally to make sure they sweat and soften without taking on any color. The brown flavor would impact the final flavor of the soup.
- Use a good quality stock (or just plain water). Homemade chicken stock will give you the best tasting soup, but vegetable stock works too. I like using Better Than Bouillon when I don’t have any homemade stock. Avoid using salty stock cubes. If they are your only option, just use water!
- Don’t forget to take the bay leaves out! Leeks and bay leaves look remarkably similar when this soup is cooked. Be sure to locate and remove all the bay leaves before serving it up.
What goes well with Potato and Leek Soup?
Potato and leek soup is great on its own, but here are some suggestions for accompaniments:
- Crusty bread or garlic bread: Perfect for dipping and soaking up the creamy soup.
- Green salad: A light, crisp salad with a vinaigrette dressing can balance the richness of the soup.
- Croutons or bacon bits: Sprinkle on top for added crunch and flavor.
- Grilled cheese sandwich: The classic soup and sandwich combo works great with this hearty soup.
- White wine: Not exactly a side dish, but a crisp, dry white wine like Sauvignon Blanc or Chardonnay pairs nicely with this soup.
Frequently asked questions
Yes, you can easily make this soup vegetarian by using vegetable stock or water instead of chicken stock. The flavor profile will be slightly different, but still delicious.
Yep! Use vegetable stock or water instead of chicken stock, use olive oil or vegan butter instead of regular butter, and swap out the evaporated milk for a plant-based cream for a vegan version.
This potato leek soup will keep well in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.
You can, but the texture of the potatoes will change slightly. If you plan to freeze it, it's best to do so before adding the evaporated milk. When ready to eat, thaw in the refrigerator overnight, reheat gently, and add the milk just before serving.
If you don't have evaporated milk, you can substitute with heavy cream, half-and-half, or even whole milk. For a dairy-free option, you could use unsweetened plant-based coffee creamer or sour cream.
While the classic version uses just potatoes and leeks, you can add other veggies if you want to mix things up. Carrots, celery, or even cauliflower can be great additions.
I hope you love this simple, rustic version of good ol' leek and potato soup! I think it's the perfect thing to curl up with on a chilly day. Enjoy!
Looking for more quick and easy soup recipes?
Try these next:
- Creamy Tomato Coconut Soup
- Comforting Carrot Lentil Soup
- Rutabaga Soup with Smoked Cheddar
- Carrot Tahini Soup
Chunky Leek and Potato Soup
Equipment
- 1 Dutch oven or large pot
- 1 Cutting board and knife
- 1 Potato masher or blender optional
- 1 Wooden spoon for stirring
Ingredients
- 750 grams leeks
- 750 grams potatoes Yukon Gold
- 3 cloves garlic
- 30 grams butter
- 1 litre chicken stock or vegetable stock or water
- 125 millilitres evaporated milk
- 2 teaspoons salt
- .5 teaspoons black pepper ground
- .25 teaspoons nutmeg grated
- 2 bay leaves
Instructions
- Trim away the dark green parts of the leek. These can be used for stock. Cut the leeks in half lengthwise and wash thoroughly to remove any dirt between the leaves. Slice into ½ cm thick slices.
- In a Dutch oven or large pot over medium heat, melt the butter and add the sliced leeks, salt, and garlic. Toss to coat everything in the butter, then cover the pot with a lid and allow the leeks and garlic to cook down for 5-10 minutes, stirring occasionally. The leeks will reduce in volume by approximately half. Make sure they don’t take on any color. If they start to brown, remove them from the heat for a minute or two and reduce the heat slightly.
- While the leeks are cooking, prepare the potatoes by washing them, cutting them into quarters, then slicing the quarters into ⅓ cm thick slices, slightly thinner than the leeks.
- When the leeks have softened and reduced in volume, add the salt, sliced potatoes, and stock. Increase the heat to high to bring the mixture to a boil, then reduce the heat to medium-low, put the lid back on, and allow the soup to simmer for 12-15 minutes or until the potatoes are tender.
- When the potatoes are tender, turn off the heat and add the nutmeg, black pepper, and evaporated milk. Stir to combine.
- If you like the texture of the soup as is, you can call it done. If you want a slightly thicker texture with fewer chunks, you can partially blend or mash the soup with a potato masher. Details on each method are in the blog post.
Justin S. says
This is exactly the style I was looking for. Thanks!
Paula says
Great! Gotta love the classics!