Potato leek soup

Potato leek soup

Creamy potato leek soup is the perfect easy dinner recipe. So simple yet so delicious served with crusty bread and a drizzle of cream.
Course Dinner, Soup
Cuisine American
Keyword Leek and potato soup, Potato leek soup, potato leek soup recipe
Servings 6
Calories 296kcal
Author Alida Ryder


  • 2 tbsp butter
  • 4 large leeks washed, halved and finely sliced
  • 6 large potatoes peeled and cubed
  • 2 garlic cloves crushed
  • 4 cups chicken stock
  • 1 bay leaf
  • 2 stalks of thyme
  • 2 tsp Dijon mustard
  • 2/3 cup heavy cream / whipping cream
  • salt & pepper to taste


  • In a pot, fry the leeks in the butter until they are soft.
  • Add the garlic, thyme and bay and fry for another 30 seconds.
  • Add the potatoes and stock.
  • Lower the heat and cover. Allow to simmer for about 20 minutes until the potatoes are soft and cooked.
  • Remove the bay leaf and thyme. With a hand blender, puree the soup until thick and smooth.
  • Return to the heat and add the cream and mustard and season to taste. Allow to simmer for 5 minutes.
  • Serve hot with crusty bread.


Calories: 296kcal | Carbohydrates: 46g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 178mg | Potassium: 816mg | Fiber: 7g | Sugar: 10g | Vitamin A: 24879IU | Vitamin C: 11mg | Calcium: 104mg | Iron: 3mg