Creamy Potato Leek Soup is a hearty, warm and comforting soup. Delicious on its own, or perfect when paired with a sandwich for a filling lunch, this soup is easy to make and filled with flavor. Leeks and onions are sautéed in butter, then boiled with potatoes in chicken broth; pureed to perfection, half and half is then stirred in for the final creamy touch.
What you’ll need to make this soup
- leeks
- onions
- potatoes
- reduced sodium chicken broth
- fat free half and half
- salt and pepper
Yep, that’s it! Of course, if you want to top it with some yummy extra toppings, you can also include:
- bacon
- scallions
- cheddar cheese
I definitely recommend having fun with the toppings, but the soup is delicious on its own, too.
What is a leek? How do you work with them?
If you’ve never worked with a leek before, have no fear. They might look intimidating, but consider them almost an overgrown scallion. They have a delicious, mild onion flavor, and they are really one of the stars of this dish (the other star being potatoes).
The only downside of using leeks is that they can carry a ton of dirt inside them, so you need to make sure you wash them thoroughly before cooking them. I’ll show you how to do that next.
The only part of the leek that is used is the white part, up to the light green part. So trim the leeks, like so:
Next, slice the leeks lengthwise and then cut them into rings, like so:
Next, fill a bowl with water and add the cut leeks to the water. Using your hands, shake the leek pieces up while they’re underwater, to loosen any dirt. Then, scoop the leeks out using your hands and place them into another bowl, and repeat this process. I rinsed them twice, and found that it was sufficient.
Once the leeks are clean, drain the water from the leeks, and then chop up your onions. Peel the potatoes and chop them into large chunks. For this recipe, I peeled the potatoes and then weighed them. I wanted to end up with a pound of potatoes for the recipe, but with skins off. It makes a difference!
Grab a Dutch oven or large soup pot. Add the butter to the pot over medium heat and let it melt. Next, add the leeks and onions. Let them cook for about five minutes, or until they become soft.
After five mutes, add the potatoes and the chicken broth. Cover the pot and bring it to a boil. Once boiling, reduce the heat to simmer. Simmer the soup for 30 minutes.
After 30 minutes, the potatoes will be fork tender.
Grab an immersion blender (like this one) and blend the soup until smooth. If you don’t have an immersion blender, you can use a traditional blender, but be sure to do this in batches. Also, beware of splattering hot soup! Use caution.
That’s it! To store, keep covered in the fridge. I like to portion mine out in mason jars if I am eating it throughout the week. They are convenient for travelling to the office and reheating! I also like serving mine with a sandwich or wrap on the side.
Creamy Potato Leek Soup
Equipment
- dutch oven or soup pot
- immersion blender
Ingredients
- 1 tablespoon light butter
- 3 leeks, thoroughly cleaned and chopped
- 1 cup onion, diced
- 16 oz russet potatoes, raw, peeled and chopped into chunks; note: weigh them once peeled to get the accurate amount for the recipe
- 2 cups reduced sodium chicken broth
- 1 teaspoon kosher salt
- fresh cracked pepper
- 1 cup fat free half and half
- Additional toppings: scallions, bacon, cheddar cheese
Instructions
- Chop and clean the leeks thoroughly (see text above for directions).
- Chop the onion.
- Peel the potatoes and chop them into large chunks.
- Melt the butter over medium heat in a Dutch oven or large soup pot.
- Add the leeks and onions and sauté for 5 minutes, or until translucent and soft.
- Add the potatoes and the broth.
- Cover the stock pot and bring to a boil.
- Once boiling, reduce the heat to medium-low and cook for 30 minutes, until the potatoes are fork tender.
- After 30 minutes, blend the mixture with an immersion blender until smooth.
- Season with the kosher salt and pepper.
- Stir in the half and half.
- Simmer on low heat for 5 minutes for the flavors to combine, taste for seasoning.
Notes
- 4 WW points per cup (green and blue plans)
- 2 WW points (purple plan)
Nutrition
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So creamy and delicious. Perfect with a sandwich!
Absolutely delicious!!!
This soup is comforting and delicious. It freezes well too! I love having them ready to go whenever someone is looking for something comforting or for a quick lunch or dinner.
My family LOVES this recipe! I always double it so I have leftovers for lunch the next day. It’s a frequent flyer on my menu plan.
made this for the second time tonight. It is SO FREAKING delicious!
So creamy! My kids also love this soup, it’s going to be a regular now!
This soup is better than a restaurant! Super easy to make, I legit didn’t even know what the heck a leek was and it turned out so good! I’m actually having family over tonignt to eat this soup Bc I feel like Martha Stewart over here! I make so many of stephs recipes and I am always blown away! She really sets you up for success!
Absolutely loved this recipe. So easy and delicious. I added a bit of cayenne pepper.
Such a yummy soup! I made it tonight but threw half a head of cauliflower in the pot. It thickened it a little and added more nutrition and not even the picky non-veggie eaters had a clue!!
This is my favorite recipe of Steph’s. I’ve made it probably 10x so far and it is amazing every time! Trader Joe’s sells pre trimmed and cleaned leeks which makes it so much easier! It reminds me of the creamy onion soup from The Outback – my whole family loves it and I often double or triple the recipe! Highly recommend
This soup is amazing! It’s so flavorful and comforting. I’m so excited for my lunches this week!
Wow! Such an easy and yummy soup! Can’t wait to make this again!
Delicious and super easy to make!
I just made the potato leek soup for the first time. It was delicious, easy to make, and family-approved!
Loved it! Had it for lunch today. Never had leek soup. Soo creamy and delicious!
I meal prepped this soup for the week. It was super easy and sooooooo delicious! I accidentally used 2 pounds of potatoes (I know. How does one make that mistake?). Didn’t realize it until my soup had the consistency of really creamy mashed potatoes! Still tasted good. I added 2 more cups of chicken broth today. Much more soupy! Even my husband liked it. To say he he is particular is an understatement. Can’t wait to make it again with the right amount of potatoes!
I literally never post comments, but this soup is SO good! And really easy to make!
I never comment on recipes, but this was AMAZING!! I will definitely be making this more.
This is delicious! And add on the turkey wraps and this is one of the better weekday lunch combos I’ve had in some time.
So delicious!! Easy to make and filling!
omg just meal prepped this and all I have to say is AMAZING!!! I didn’t have an immersion blender just used my regular ol blender and worked out perfectly!!
Just got done making this for my lunch this week. I only tried a spoonful, but it was absolutely delicious!!
This was fantastic. My husband enjoyed it too. Thank for for the step by step instructions, including cutting the leeks.
WOW this hits every craving and need for decadent potato soup and yet I have no guilt. Can’t wait for my lunch this week with soup and turkey wraps! I used diary free half and half and still worked great!
This soup is BOMB!!!! & I love the simplicity of it! So few ingredients but such good flavors. I have been looking for an excuse to use my immersion blender, too. 🙂 I ate this almost exactly the way Steph did – with a turkey, iceberg, and honey mustard wrap on the side. I am in a calorie maintenance phase vs a fat loss phase at the moment, so I made a double batch and made it last for 5 bowls (~2 cups per serve). I had to remind myself to eat dinner because I was still full from lunch. I bought center cut bacon and cheddar to top the soup with, but found I didn’t even need it. The soup is perfect on its own with a little fresh cracked pepper right before serving.
Creamy and delicious!! So easy to meal prep for the week with this! My husband was not convinced and made a face when I said, “Leek soup,” but he loves it!!
Absolutely delicious and so easy to make!
Cannot say enough good things about this recipe. Never cooked a leek before in my life, but can’t imagine not doing so now. Super easy recipe, but the taste is so indulgent!
So delicious! Absolutely loved this recipe I tried this week!!
Great soup! Very flavourful and satisfying while remaining low in points! Thanks Steph for yet again another recipe! Can’t wait to see what you post on a daily basis… thanks again
Made tonight for dinner and it is amazing!!!
DE-LIC-OUS!!!
Seriously this is indulgent, yummy and flavorful creamy soup. Tastes like something you’d get from Panera and crave when you just want something decadent.
So easy—user friendly recipe and simple ingredients!
This is delicious ! Just made it! Great for lunch during the week! Can never get sick of eating this!
The best soup! My husband devours it! Make a double batch because you’ll want leftovers.
I’ll start off by saying I’m not a soup person, but this was delicious! It was smooth and creamy.
This soup was fabulous! I made it for meal prep – but then Texas got a deep freeze, so I was only able to have 3 of my servings, because I lost power for 4 days! 🙁 I had meal prepped a few different things and was very bummed I didn’t get to have them all, so I need to make it again soon. I didn’t know what leeks were, but I sure do now! This was very good and easy. I think I only used toppings on one serving of this – you must make this! Definitely qualifies for a comfort food too and very low points!!
Felt like Fancy Nancy the week I had this for lunches. It’s soooo good. Easy recipe. Wow. Soooo good.
Simple homemade soup that tastes like it took hours of prep work and cooking.
We crave this soup in our house
My daughter and I made this and it’s delicious and creamy and so easy. Do yourself a favor and try this! It’s a keeper.
This was sooooo delicious. It was so creamy that you couldn’t tell it was a lighter version.
Soooo yummy! It didn’t even need any toppings.
Just made this! The perfect dish for a Spring rainy day. Couldn’t wait till dinner to have a cup. Delicious!
Love this soup! The sweetness of the leeks makes this one of my favs. I make it whenever I can get some leeks. This time round I was able to sub some things I had in my pantry that needed to be used (shallots, cashew milk) and it was delicious! It’s a great recipe and very easy to follow!
First time cooking with leeks and the instructions were super helpful. Didn’t have an immersion blender and regular blender worked well. Thanks for another awesome recipe Steph!
Delicious and hearty soup!! Such a great fall mean with a sandwich.
This soup really hit the spot, it is so flavorful, creamy, and delicious. It’s definitely a family fave!
THis soup is one of my favorites! it’s delicious! I’m a little confused though because the point per serving says 1.25 cups but the recipe servings up on top says per cup? I just made it according to the directions but it only yielded 4 servings.
Is there a link to this recipe to share in my ww app?
Not yet! working on it!
Best Soup Ever!
So good!!! My husband and I really enjoyed this soup. It’s super easy to make and requires very few ingredients. It’s especially good topped with bacon, green onion, and a little bit of cheddar.
Fabulous! Made it tonight. Thank you!
Made this for my very picky family and it was a huge hit!! Massive win. I doubled the batch so we’ve got leftovers for lunches. Wise life choice!
Another awesome recipe from Steph!
Made this tonight on a cold winter night & it was delicious! So excited we have leftovers for tomorrow. Will def make it again!
Sooooo yummy! Made this for my extended Irish family for our St. Patrick’s Day party and it was the star of the show!