Creamy winter leek and potato soup

    1 hour 5 min

    This is a great-tasting, hearty and satisfying soup that's perfect for a lunch or as a starter for a larger evening meal.

    19 people made this

    Serves: 6 

    • 2 tablespoons butter, or more if needed
    • 2 leeks, cleaned and chopped
    • 80g chopped onion
    • 6 potatoes, peeled and cubed
    • 950ml chicken stock
    • 230ml pouring cream
    • 110g grated Cheddar cheese (optional)
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon garlic granules
    • salt and ground black pepper to taste

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
    2. Stir potatoes and chicken stock into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
    3. Pour cream into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
    4. Stir Cheddar cheese, parsley, garlic granules, salt, and black pepper into soup until cheese is melted, about 5 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (157)


    Excellent soup after my alterations! Everyone loved it! My initial reading of this recipe alerted me that it would be a very bland tasting soup. My only alterations were that I used 2 pounds of Yukon Gold potatoes, added 1 sliced celery stalk and added a large bay leaf. I also substituted the garlic powder with 4 garlic cloves that I minced and sautéed with the leeks and onions. I used 6 ounces of shredded sharp cheddar cheese and omitted the parsley. I offered crumbled cooked bacon, fresh snipped chives and prepared garlic-Parmesan croutons as options for diners to top their soup serving with. Next time, I will use individual sized shepherd loaves as serving bowls and make homemade garlic-Parmesan croutons out of the scooped bread from the shepherd loaves. Tips: Yukon Gold potatoes won't get mushy like russet potatoes will when boiling them. Use russet potatoes if you want a thick soup and mash them when they are tender. Rinse the leeks in a bowl of cold water so to remove any sand, remove the leeks and wring dry in towels. Keep the cubed potatoes in a bowl of cold water till needed. Always turn off the heat before stirring in the cheese so that the cheese won't separate.  -  18 Dec 2012  (Review from Allrecipes US | Canada)


    This is a simple, basic leek and potato soup, unencumbered by a lot of unnecessary and distracting extra ingredients. Leeks, potatoes, chicken broth and a little milk or cream is really all you need and that’s what you get here. Still, I wanted a more pronounced leek flavor so I doubled up on that. While the potatoes were cooking I threw in a bay leaf and a good pinch of fresh thyme just to brighten the flavor. I used fresh minced garlic rather than garlic powder and skipped the parsley and cheddar cheese. When the soup was done I pureed it in a flash with my immersion blender. A drizzle of good white truffle oil took this soup from excellent to sublime.  -  31 Aug 2013  (Review from Allrecipes US | Canada)


    I used 1 Tbsp. olive oil and 1 Tbsp. bacon fat and sauted 2 cloves of garlic with 3 leeks [that's how my grocery store sells in a bunch]. Only used 4 potatoes and 4 cups of chicken stock. PERFECT.  -  18 Jun 2012  (Review from Allrecipes US | Canada)