Potato and Leek Soup

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 10 servings
Calories: 191kcal
Author: Lord Byron's Kitchen
A creamy and hearty soup made with simple and inexpensive ingredients; warming, inviting, and delicious, Potato and Leek Soup is the perfect cold-weather recipe that comes together in about an hour. Everyone loves this soup!
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  • 3 tablespoons butter
  • 1 tablespoon vegetable oil
  • 3 large leek stalks, washed well and thinly sliced
  • 1 large onion, roughly chopped
  • 2 cloves garlic, minced
  • 5 pounds white potatoes, peeled and diced
  • 8 cups vegetable stock
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon Fresh thyme leaves for garnish, optional


  • In a large heavy-bottomed soup pot, add the butter, vegetable oil, onions, and leeks. Over medium heat, saute the vegetables for 15 minutes, stirring often. Do not allow the leeks or onions to turn brown!
  • Add the garlic and stir into the sauteed vegetables.
  • Next, add the vegetable stock, thyme, sage, salt, black pepper, and potatoes. Stir to combine.
  • Reduce heat to medium-low and place a lid on the pot. Allow the soup to simmer for 45 minutes. Stir every 15 minutes.
  • Once the potatoes are fork tender, use a hand-held immersion blender to puree the soup. If you don't have an immersion blender, you can carefully add a few cups of soup at a time to a counter-top blender and puree the soup.
  • Taste for seasoning and add more salt and pepper if desired.
  • Serve with crusty bread and garnish with fresh thyme leaves.


Calories: 191kcal | Carbohydrates: 32g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 921mg | Potassium: 962mg | Fiber: 6g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 28.3mg | Calcium: 76mg | Iron: 7.6mg