Leek and Potato Soup

Leek and potato soup is a creamy, comforting soup made with tender potatoes, fresh leeks, and a mild, savory broth. The leeks add a gentle onion flavor, while evaporated milk gives the broth a deliciously creamy texture without heavy cream. Absolutely perfect for the upcoming winter months soup rotation!

Leeks aren’t a vegetable I cook with nearly as often as I should, but I really enjoy this soup. It has a nice, light flavor, and the creaminess was my favorite part. Unlike blended potato leek soups, this version keeps the potatoes in bite-sized pieces, giving it a little more texture in every spoonful.

Ingredients

The full measurements are in the printable recipe card below.

• Leeks: Use the white and light green portions of two leeks. They can hold quite a bit of dirt between their layers, so be sure to wash them thoroughly.
• Potatoes: I actually photographed russet potatoes but ended up using yellow potatoes I needed to use up. Either works well. Yellow potatoes hold their shape a little better, while russets are starchier and soften more easily.
• Yellow onion and garlic powder: Add savory flavor without overpowering the leeks.
• Chicken broth: Makes up the base of the soup.
• Evaporated milk and regular milk: Create a creamy broth without needing heavy cream.
• Olive oil and flour: Used to cook the vegetables and lightly thicken the soup.
• Seasonings: Salt, black pepper, bay leaves, and a small amount of Worcestershire sauce round out the flavor.

How to Clean and Cut Leeks

Trim the root ends and dark green tops from the leeks, leaving the white and light green portions. Slice each leek in half lengthwise, place flat-side down, and cut crosswise into ½-inch pieces.

Place the chopped leeks in a bowl of cold water and swish them around to loosen any sand or dirt. Lift them out with a slotted spoon rather than pouring everything into a strainer, which can put the grit right back on the leeks.

I always feel like it’s wasteful to throw away so much of the green portion! The dark green tops are too tough for this soup, but you can wash and save them for homemade stock instead.

If you have extra leeks, my creamed leeks recipe is another way to use them.

How to Make Leek and Potato Soup

Cook the vegetables. Heat ½ tablespoon olive oil in a large stockpot over medium-high heat. Add the sliced leeks and chopped onion, stirring frequently until tender and just beginning to brown. Remove from the pot and set aside.

Make the broth. Add the remaining 2 tablespoons olive oil, flour, and garlic powder to the same pot. Cook for 2 minutes, stirring constantly. Gradually whisk in the chicken broth, followed by the salt, pepper, bay leaves, and Worcestershire sauce. Bring to a boil and cook for 2 minutes, until slightly thickened.

Simmer the potatoes. Add the cubed potatoes and return the cooked leeks and onion to the pot. Bring back to a boil, cover, and reduce the heat to a simmer. Cook for approximately 20 minutes, or until the potatoes are fork-tender.

Finish the soup. Stir in the evaporated milk and regular milk. Heat gently until hot throughout, then remove and discard the bay leaves. Serve with chopped fresh parsley, if desired.

A Few Helpful Tips

• For thicker soup: Mash a few of the cooked potatoes against the side of the pot and stir them into the broth. This thickens the soup without blending everything.
• Don’t overcook the potatoes: Once they’re fork-tender, they’re ready. Cooking them too long can cause the pieces to break apart.
• For leftovers: Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stovetop, adding a splash of milk or broth if the soup has thickened.

What to Serve with Potato and Leek Soup

Serve this soup with something crispy for dipping, like my Parmesan puff pastry breadsticks.

For another creamy homemade soup, try my chicken wild rice soup, which is made with tender chicken, vegetables, and a seasoned rice blend.