Creamy, comforting, and full of cosy flavour, this Potato and Leek Soup is the ultimate one-pot winter warmer! Soft, buttery leeks are simmered with tender potatoes and rich chicken stock, then blended until silky smooth for that perfect spoonful every time. A splash of Worcestershire sauce adds a savoury depth, while a dollop of crème fraîche brings a deliciously creamy finish.
It’s easy to make, satisfying to eat, and perfectly served with crusty bread and a sprinkle of chives. Whether you’re after a light lunch or a simple dinner, this soup ticks all the comfort food boxes!
Ingredients needed
This Potato and Leek Soup is the ultimate comfort dish—smooth, creamy, and full of flavour with minimal fuss. The ingredients are simple, but they work together to create a cosy and satisfying bowl that’s perfect for chilly days or easy weeknight dinners.
- Leek – Adds a mild, onion-like sweetness that forms the base of the soup’s flavour.
- Potatoes – Give the soup body and creaminess once blended. Choose starchy potatoes like Sebago or Russet for best results.
- Chicken Stock – Adds savoury depth and ensures the soup is flavourful, not flat.
- Butter – Helps the leeks sweat gently, bringing out their natural sweetness.
- Worcestershire Sauce – Adds umami and balance, cutting through the richness.
- Crème Fraîche – Creamy and tangy, it’s the perfect finishing touch to round out the dish.
Recipe tips & notes
This soup is all about layering subtle flavours and achieving the perfect creamy texture. Here’s how to make it even better:
- Use the right part of the leek – Only use the white and light green parts, as the dark green leaves can be tough and fibrous.
- Wash the leek thoroughly – Leeks can be very sandy, so slice them first, then rinse under running water to remove hidden dirt.
- Blend well for a silky finish – A stick blender is easiest, but a traditional blender works too. Just let the soup cool slightly first.
- Don’t skip the Worcestershire sauce – It adds a subtle depth and umami hit that balances the sweetness of the leeks.
- Adjust texture to your liking – Prefer it chunky? Blend just half the soup and stir it back in for a rustic finish.
Substitutions & additions
Want to put your own twist on this classic? Here are some ways to make it your own while keeping that comforting vibe:
- Vegetarian option – Use vegetable stock instead of chicken stock.
- Extra creamy – Stir in a splash of cream or milk just before serving for an ultra-luxurious texture.
- Add protein – Top with crispy bacon bits or shredded rotisserie chicken for a heartier bowl.
- Swap crème fraîche – Try Greek yoghurt, sour cream, or even a drizzle of olive oil.
- Herbs – Add a touch of thyme or rosemary when simmering for a fragrant twist.
How to make this recipe
Making Potato and Leek Soup is super straightforward—gentle cooking, a good blend, and simple seasoning bring this comforting bowl to life. Here’s how it’s done:
Step 1
Slice the white and light green parts of the leek, rinse well to remove grit, and cook with butter in a medium pot over low–medium heat for 5–7 minutes until soft.
Step 2
Peel and dice the potatoes, then add to the pot along with chicken stock. Simmer for 10–15 minutes or until the potatoes are soft when pierced with a fork.
Step 3
Use a hand blender to purée the soup until smooth. Slowly add more stock if needed to loosen the texture. Don’t over-blend, as this can cause the soup to become gluggy and stoggy.
Step 4
Stir through Worcestershire sauce, season with salt and pepper, and warm through. Ladle into bowls, top with a dollop of crème fraîche, chives, and serve with warm bread.
Potato and Leek Soup
Ingredients
- 400 g Washed potato peeled and cubed
- 1 Leek white and light green parts only, finely sliced
- 600 ml Chicken stock
- 2 Tbsp Butter
- 1 tsp Worcestershire sauce
- Salt and pepper
Optional Toppings
- Chives fresh
- Creme fraiche
Instructions
- Halve the leek lengthways and rinse well to remove any dirt. Finely slice the white and light green parts. In a medium-sized pot, melt butter over low–medium heat and add the leeks. Cook gently, stirring occasionally, until the leeks are soft and translucent, about 5–7 minutes.
- Peel and dice the potatoes into even-sized cubes. Add them to the pot and pour in the chicken stock. Bring to a gentle simmer and cook for 10–15 minutes, or until the potatoes are fork-tender.
- Using a hand blender, blitz the soup until it’s creamy and velvety. If the consistency is too thick, add a splash of extra stock or hot water until it's just right.
- Stir through the Worcestershire sauce, then season with salt and pepper to taste. Heat for another minute or two until warmed through.
- Ladle the soup into bowls and top with a dollop of crème fraîche, a sprinkle of chopped chives, and some warm, crusty bread on the side.
Nutrition
Storage & reheating
This soup stores beautifully, making it perfect for meal prep or leftovers. Here’s how to keep it tasting its best:
Fridge
- Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
- This soup freezes well! Allow to cool, then store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
- You can also microwave it in 30-second bursts, stirring between each until hot.
- Reheat gently on the stovetop over low heat, stirring occasionally until warmed through.
Recipe FAQs
Can I use milk or cream instead of crème fraîche?
Yes! You can stir through milk, cream, sour cream, or Greek yoghurt—whatever you have on hand works beautifully.
Can I make this soup vegan?
Absolutely. Just swap butter for olive oil, chicken stock for veggie stock, and use plant-based yoghurt or cream instead of crème fraîche.
Do I need to peel the potatoes?
Peeling is best for a smooth soup, but if you’re after a chunkier, more rustic version, feel free to leave the skins on—just wash them well.
Why is my soup too thick?
No worries—just stir in a little extra stock or hot water after blending until it reaches your desired consistency.
What should I serve with this soup?
It’s perfect with warm bread, buttered toast, or a toasted sandwich on the side. A small green salad works, too, for a light lunch!