Leek and Potato Soup

Few soups capture British comfort cooking as simply as leek and potato soup: pale, smooth and gently savoury, with sweetness from well-sweated leeks and body from tender potatoes. The best versions rely on restraint rather than heaviness — low heat keeps the leeks delicate, thyme adds a quiet herbal note, and blending gives the soup its creamy, even texture before double cream rounds the finish. Served hot with a final grind of black pepper, it works as an easy lunch or light supper, and can be made ahead, chilled or frozen in portions for practical everyday meals.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style British home cooking
Cooking style One-pot cooking • Make-ahead friendly • Freezer-friendly
Time commitment Under 1 hour

Why this recipe works

  • Gentle flavour base: Sweating the leeks slowly in butter softens their oniony edge and gives the soup a mellow, savoury foundation.
  • Smooth, creamy finish: Yukon Gold potatoes blend naturally into a velvety texture, while double cream adds richness without making the soup heavy.
  • Straightforward method: The recipe relies on simple simmering and blending, with no complicated techniques or precise timing beyond cooking the vegetables until tender.

Get the most out of this recipe

Texture tips

  • For a silkier soup: Blend until completely smooth, then let the soup stand briefly so trapped air bubbles settle before serving.
  • Adjust the consistency: If the soup thickens as it sits, loosen it with a little extra stock while reheating gently.

Common mistakes

  • Avoid browning the leeks: Keep the heat medium-low while sweating the leeks; colour will make the soup taste stronger and less delicate.
  • Do not boil after adding cream: Warm the soup gently once the double cream is stirred in to keep the texture smooth.

Ingredient notes

  • Use buttery potatoes: Yukon Gold potatoes work well because they become tender and creamy when blended, helping the soup feel naturally full-bodied.
  • Wash leeks thoroughly: Leeks can hold grit between their layers, so trim, split and rinse them well before slicing.

Make-ahead tips

  • Make ahead: The soup keeps well in the fridge for up to 3 days; cool it quickly and store in a sealed container.
  • Freeze in portions: Freeze cooled soup in individual portions for up to 2 months, then defrost overnight in the fridge before reheating.
  • Reheat gently: Warm in a saucepan over a low heat, stirring often, until piping hot throughout; avoid boiling once reheated.

Equipment you'll need

Immersion blender Large pot
Ingredients
Instructions
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  1. Melt the butter in a large pot over a medium-low heat. Trim, wash and slice the leeks, then add them to the pot with the thyme and a pinch of the salt. Cover and sweat for 10 minutes, stirring occasionally, until the leeks are soft but not coloured.
  2. Peel the potatoes and cut into small chunks. Add the potatoes and vegetable stock, then bring to a gentle simmer. Cook for 15 to 18 minutes, until the potatoes are very tender.
  3. Remove and discard the thyme sprigs. Blend the soup until completely smooth, then return to a low heat. Stir in the double cream and warm for 2 to 3 minutes without boiling.
  4. Season with the remaining salt and most of the black pepper. Ladle into bowls and finish with the remaining black pepper on top. Serve hot.

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Recipe notes

Tips

  • For a silkier texture, blend for a full minute, then let the soup sit for 2 minutes so any bubbles rise before serving.
  • Keep the heat low when sweating the leeks; if they colour, the soup will taste less delicate.
  • If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the soup is heated until piping hot throughout.

Substitutions

  • Replace Double cream with Single cream for a lighter finish, but keep the heat very low to prevent splitting.
  • Replace Fresh thyme with Fresh flat-leaf parsley for a softer herbal note.

Storage

  • Refrigerate up to 3 days
  • Cool quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan over a low heat, stirring often, until piping hot; avoid boiling once reheated. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.

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Recipe overview

  • Servings: 4 servings
  • Total time: 40min (15min active)
  • Difficulty: Easy
  • Cuisine: British
  • Allergens:
    Milk
Beginner friendly One pot Freezer friendly Kid friendly
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Equipment you'll need

Immersion blender Large pot

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Black pepper

1 cup ≈ 110.4 g
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Double cream

1 cup ≈ 240 ml
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Fine sea salt

1 cup ≈ 268.8 g
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Unsalted butter

10 oz ≈ 283 g
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Vegetable stock

1 cup ≈ 240 ml
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