This Rustic Potato Leek Soup Recipe has been one of my favorite cold-weather staples for years because it’s simple, filling, and doesn’t ask for much more than a few fresh ingredients and a cozy evening.
When the air turns crisp and you’re craving something warm and soothing, nothing hits the spot quite like a bowl of Rustic Potato Leek Soup.
This classic recipe is creamy, cozy, and full of down-to-earth flavors that remind me of home. I love making this soup on chilly nights when I want a simple meal that feels like a hug in a bowl.
It’s rich without being heavy, and the soft leeks give it a subtle sweetness that balances perfectly with the hearty potatoes.
Whether you’re cooking dinner for your family or making a quiet lunch just for yourself, this potato leek soup recipe brings that classic homemade comfort every spoonful delivers.
You don’t need fancy gadgets or restaurant tricks — just a big pot, a wooden spoon, and a little kitchen love.
Each bowl is creamy, hearty, and naturally rich in flavor. And if you’ve never cooked with leeks before, you’re in for a treat — their mellow sweetness gives this traditional rustic potato leek soup its signature taste that’s impossible to forget.
🥄 What Are Leeks?
Leeks are part of the onion family, but their flavor is much milder and slightly sweet. Think of them as the gentle cousin of onions — they add depth and flavor to soups without overpowering everything else.
When cooked slowly in butter, leeks turn silky and delicious, creating that comforting base this soup is known for.
🧼 How to Clean and Prep Leeks?
Leeks can hide dirt between their layers, so cleaning them well is key. Here’s how I do it:
- Trim off the dark green tops and the root end.
- Slice the leek lengthwise down the middle.
- Rinse each layer under cold running water, making sure to remove any grit or sand hiding inside.
- Slice them thinly before cooking.
Once you get the hang of cleaning leeks, it’s easy — and totally worth it for that rich, sweet flavor.
❤️ Why You’ll Love This Rustic Potato Leek Soup Recipe?
- Simple ingredients, no fancy tools.
- Creamy and hearty — perfect for lunch or dinner.
- Comfort food that never gets old.
- Great for meal prep — tastes even better the next day!
How to Make Rustic Potato Leek Soup Recipe?
🥣 Recipe Overview
Rustic Potato Leek Soup is a creamy, comforting soup made with leeks, potatoes, butter, and chicken stock. It’s the kind of meal that fills your kitchen with the best cozy aroma.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Cuisine: American / French-inspired
Course: Soup / Dinner / Lunch
Difficulty: Easy
Yield: 8 servings
Calories: ~230 per serving
Serving Size: 1 bowl
Equipment Needed:
- Large soup pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Ladle
- Blender (optional, for smoother texture)
🧈 Ingredients
- 1 stick Butter
- 1 medium White Onion, peeled and diced
- 3 Leeks, halved, cleaned, and sliced
- 1 rib Celery, thinly sliced
- 3 cloves Garlic, minced
- 6 cups Chicken Stock (homemade or store-bought)
- 6 Russet Potatoes, peeled, halved, and sliced
- 1 cup Half & Half
- 2 Bay Leaves
- Salt and Pepper, to taste
- Freshly cracked Black Pepper, for garnish
- Green Onions, sliced for garnish
- Optional Toppings: Homemade croutons, grated Parmesan, chopped chives
🥔 Ingredient Notes
- Leeks: The star of this recipe! Their mild, sweet flavor sets this soup apart from regular potato soup.
- Potatoes: Russets give a creamy texture once cooked. You can use Yukon Golds if you like a smoother, buttery flavor.
- Chicken Stock: Adds rich, savory depth. You can swap for vegetable stock if you prefer a vegetarian version.
- Half & Half: Makes the soup creamy but not too heavy. For lighter soup, you can use milk instead.
- Butter: Adds richness — don’t skip it!
- Bay Leaves: Infuse that subtle herbal warmth. Just don’t forget to take them out before blending.
👩🍳 Instructions
Step 1: Sauté the Veggies
In a large soup pot, melt the butter over medium heat. Add the diced onion, sliced leeks, and celery. Cook for 6–8 minutes until soft and fragrant — your kitchen will smell amazing at this point! Stir in the garlic and cook for another minute.
Step 2: Add Potatoes and Stock
Add the sliced potatoes, chicken stock, and bay leaves. Season with salt and pepper. Bring to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender.
Step 3: Blend (Optional)
If you like your soup chunky and rustic (like I do), lightly mash some of the potatoes right in the pot with a wooden spoon. If you prefer a smoother texture, remove the bay leaves and blend the soup with an immersion blender until it reaches your desired consistency.
Step 4: Add the Creamy Goodness
Stir in the half & half and let it warm through — don’t let it boil. Taste and adjust seasoning if needed.
Step 5: Serve and Garnish
Ladle the soup into bowls and top with green onions, freshly cracked pepper, and your favorite toppings like homemade croutons or Parmesan cheese.
🥦 Nutrition
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | ~230 |
| Protein | 6g |
| Carbohydrates | 28g |
| Fat | 11g |
| Fiber | 3g |
| Sodium | 560mg |
💡 Recipe Tips and Variations
✅Make it lighter: Swap half & half for whole milk or a splash of unsweetened almond milk.
✅Vegan version: Use olive oil instead of butter and vegetable stock instead of chicken stock.
✅Add protein: Toss in shredded chicken or crispy bacon for extra heartiness.
✅Extra flavor: Stir in a handful of shredded cheddar for a cheesy twist.
✅Storage: This soup keeps well for 3–4 days in the fridge. Just reheat gently on the stove — it thickens slightly as it cools.
🍽️ Serving Suggestions
I love serving this Rustic Potato Leek Soup with a side of crusty bread or a simple green salad. It’s also perfect alongside a roasted chicken or grilled sandwich for a cozy dinner combo.
How to Serve:
1. Garnish with chopped chives and fresh pepper for a restaurant-style touch.
2. Add a drizzle of olive oil or a sprinkle of cheese for that extra “wow” factor.
🧊 Storing Tips
➤Fridge: Store in an airtight container for up to 4 days.
➤Freezer: It freezes well (without the dairy). Freeze before adding half & half, then thaw and stir it in when reheating.
- Don’t rush the leeks — slow-cooking them brings out their sweet flavor.
- Always remove the bay leaves before blending.
- The soup thickens as it cools, so add a little stock when reheating if needed.
❓ FAQ
Q: Can I Make Rustic Potato Leek Soup Without Cream?
Yes! You can use milk or even skip it altogether for a lighter version. It’ll still be creamy from the potatoes.
Q: What’s The Best Potato For Leek Soup?
Russets are great for a thick, hearty texture. Yukon Golds make it a bit smoother and buttery.
Q: How Do I Make This Soup Vegan?
Use olive oil instead of butter, vegetable stock instead of chicken stock, and skip the half & half or use plant-based milk.
Q: Can I Freeze This Soup?
Yes — just do it before adding any dairy. Add the half & half after thawing when you reheat it.
🌿 Helpful Tips
- Always clean leeks thoroughly — grit can hide deep in the layers.
- Double the recipe for easy meal prep; it tastes even better the next day.
- Add toppings right before serving so they stay crunchy.
Final Thoughts
This Rustic Potato Leek Soup Recipe has been one of my go-to comfort soups for years. It’s simple, budget-friendly, and absolutely satisfying. Whether you’re cooking for your family or just making a cozy dinner for yourself, this bowl of creamy goodness will warm you from the inside out.
If you make it, I’d love to hear from you! Leave a comment below or tag me on Instagram — I can’t wait to see your homemade version.
Rustic Potato Leek Soup
Ingredients
- 1 stick Butter
- 1 medium White Onion peeled and diced
- 3 Leeks halved, cleaned, and sliced
- 1 rib Celery thinly sliced
- 3 cloves Garlic minced
- 6 cups Chicken Stock homemade or store-bought
- 6 Russet Potatoes peeled, halved, and sliced
- 1 cup Half & Half
- 2 Bay Leaves
- Salt and Pepper to taste
- Freshly cracked Black Pepper for garnish
- Green Onions sliced for garnish
Instructions
Step 1: Sauté the Veggies
- In a large soup pot, melt the butter over medium heat. Add the diced onion, sliced leeks, and celery. Cook for 6–8 minutes until soft and fragrant — your kitchen will smell amazing at this point! Stir in the garlic and cook for another minute.
Step 2: Add Potatoes and Stock
- Add the sliced potatoes, chicken stock, and bay leaves. Season with salt and pepper. Bring to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender.
Step 3: Blend (Optional)
- If you like your soup chunky and rustic (like I do), lightly mash some of the potatoes right in the pot with a wooden spoon. If you prefer a smoother texture, remove the bay leaves and blend the soup with an immersion blender until it reaches your desired consistency.
Step 4: Add the Creamy Goodness
- Stir in the half & half and let it warm through — don’t let it boil. Taste and adjust seasoning if needed.
Step 5: Serve and Garnish
- Ladle the soup into bowls and top with green onions, freshly cracked pepper, and your favorite toppings like homemade croutons or Parmesan cheese.
Notes
- Don’t rush the leeks — slow-cooking them brings out their sweet flavor.
- Always remove the bay leaves before blending.
- The soup thickens as it cools, so add a little stock when reheating if needed.
