This Creamy Potato and Leek Soup is loaded with flavor, spices and broth for a rich and velvety finish. Ready in just 30 minutes, this easy soup recipe is a must make along with our Irish Potato Soup Recipe. Both stovetop and Instant Pot instructions have been included.
Pull up a chair ladies and gentleman cause this isn’t Julia Child’s Potato and Leek Soup recipe. Sure – her version is amazing…I mean, it’s Julia Child for goodness sake. But Julia’s is a great base-line recipe. With a few extra flavor additions, this Potato and Leek Soup is elevated to heights even Julia can appreciate.
Read for a little history lesson? Creamy Potato and Leek Soup is based on potatoes, leeks, broth and heavy cream. A variety of spices and herbs can be utilized to punch up the flavor, but the four ingredients mentioned above are must-haves for a traditional Potato and Leek soup. While strongly associated with Wales, Potato and Leek soup is also a common soup recipe in France (potage parmentier) and Romania (Ciorbă de praz). Spot Vichyssoise on the menu? It’s basically Potato and Leek soup served cold.
FoodieandWine.com will be delivering more international recipes moving forward, and a simple staple like Potato and Leek soup is a good start. Make sure to sign up for our Weekly Email List to receive these new recipes in your inbox!
For this recipe, we used the popular Instant Pot Duo Plus, which has a 6 qt capacity. We’ve posted quite a few Instant Pot recipes, so make sure to check them out.
Creamy Potato and Leek Soup
Here are some tips to keep in mind when making this soup:
Make sure to clean the leeks properly. Lots of dirt and grit in those little folds. To cut and clean – cut off the root and dark green part. Slice in half lengthwise and rinse well under cold water. Make sure to pull away the layers to ensure everything is rinsed out. Transfer to a cutting board and slice into half circles. I like to give them one last rinse in a colander.
Do not over cook the leeks during the first 10 minutes. If you see them start to brown, turn down the heat.
When perusing the ingredients list you’ll see red pepper flakes listed. This is an optional addition, however I highly recommend adding it for flavor. You won’t get the heat of the pepper, just a big flavor punch.
An immersion blender is best for blending the soup. If you’re using a traditional blender, make sure to cool off the soup before blending and work in small batches.
Do not over-blend the soup as the potato will turn gummy. It’s the exact same reason you don’t want to over-mix mashed taters.
Freezer Instruction – This soup can be frozen for up to 3 months, however you must leave the cream out of it and add it in before serving. Just defrost in the refrigerator overnight and then reheat on the stove top over medium heat until warmed up. Add the cream and bring to a low simmer before enjoying.
Here are some variations to keep in mind when making this soup:
Vegan Potato and Leek Soup– to make this Vegan, use vegetable broth and replace the heavy cream with coconut milk. Or leave the coconut milk out all together and increase the broth, to taste.
Dairy-free Potato and Leek Soup – to make this Dairy-free, simply swap out the heavy cream with coconut milk. Or leave the coconut milk out all together and increase the broth, to taste.
OTHER SOUP RECIPES:
Split Pea Soup (Instant Pot/Slow Cooker)
Asparagus Soup with Bacon and Parmesan Cheese
Equipment
Ingredients
- 3 Tbs Unsalted Butter
- 2 Tbs olive oil (Instant Pot Version Only)
- 3-4 Large Leeks (Equals About 5 Cups Chopped - Light Green and White Parts Only)
- 4 Cloves garlic (Minced)
- 2 Lbs Russet or Yukon Potatoes (1/2” Diced)
- 7 Cups Low Sodium Chicken Broth (Or Vegetable for Vegan Version)
- 2 Whole Bay Leaves
- 3 Sprigs Fresh Thyme
- 1 tsp Salt
- ¼ tsp Ground White Pepper
- ¼ tsp Red Pepper Flakes (Optional)
- 1 Cup Heavy Cream or Half and Half (Coconut Milk for Vegan/Dairy-free)
- Chives (to Taste) (Chopped)
Instructions
STOVE TOP
- Add the butter to a large dutch oven or soup pot and turn on medium heat. Once the butter is melted add the leeks and garlic and stir until the leeks are wilted (about 10 minutes).
- Add the potatoes, chicken broth, bay leaves, thyme, salt, pepper and red pepper flakes and bring to a rolling boil. Turn the heat down to low and cover. Simmer for 20 minutes or until the potatoes are soft.
- Remove the thyme sprigs and bay leaves.
- Using an immersion blender, purée the soup until smooth.*
- Add the heavy cream and stir to combine. Taste and add salt and pepper if desired.**
- Garnish with chives and black pepper and enjoy immediately. To freeze, follow the instructions above.
INSTANT POT
- Press the Sauté button and add the butter and oil when the display reads "hot".
- Add the leeks, stirring occasionally, and cook until soft (about 10 minutes).
- Add the garlic and cook for about 30 seconds, until fragrant.
- Add the potatoes, chicken broth, bay leaves, thyme, salt, pepper and red pepper flakes and stir to combine.
- Put the lid on the pot and make sure the steam release knob is in the sealed position. Press the Manual (or Pressure Cook) button and set for 10 minutes.
- When the Instant beeps to signal the end of cooking, naturally release pressure for 15 minutes. Manually release any remaining steam after 15 minutes.
- Remove the thyme sprigs and bay leaves.
- Using an immersion blender, purée the soup until smooth.*
- Add the heavy cream and stir to combine. Taste and add salt and pepper if desired.**
- Garnish with chives and black pepper and enjoy immediately. To freeze, follow the instructions above.
Carolyn
Tuesday 4th of February 2020
Just made this soup in the Instant Pot. Directions were spot on. Very easy to follow. Just need to season more but prefer to add after making most dishes.