This comforting potato leek soup is a rustic classic, simmered low and slow with tender potatoes, sweet leeks, onions, and garlic. Fragrant marjoram and thyme add earthy depth and herbal warmth, giving each spoonful a delicate, savory complexity. Creamy yet light, it’s the perfect comfort food—simple, nourishing, and full of layered flavor from humble ingredients done right.
If you want to personalize your soup, you can top it with shredded cheese, sliced scallions, fried shallots or onions, or oyster crackers. I used cream in mine, but you can lighten it up by using half and half or milk instead. We ate this soup with grilled cheese sandwiches, but would also go great with a salad and bread.
I have a ton of recipes for soup on this site, because we love soup! Check out my recipes for Authentic Miso Soup, Yunnan Pork Noodle Soup with Tofu, or Romanian Meatball Soup.
Potato Leek Soup
Ingredients
- 1 tbsp butter
- 3 leeks white parts only, cleaned well and chopped
- 1 onion sliced
- 4 garlic cloves minced
- 5 medium potatoes peeled and cut into chunks
- salt and pepper
- 1/2 tsp dried marjoram
- 1/2 tsp dried thyme
- 2 bay leaves
- 5 cups chicken stock
- 1/4 cup heavy cream
- sliced scallions, fried onions, fried shallots or shredded cheese for topping optional
Instructions
- Melt butter in stock pot over medium heat. Add the leeks, onion and garlic and a pinch of salt and cook for 10 minutes, stirring occasionally.
- Add the potatoes and the chicken broth and spices and bring to a boil. Reduce to a simmer and cook until potatoes are fully tender, about 30 minutes. Remove the bay leaves.
- Use a hand held blender to blend the mixture until smooth. If you don't have a hand held blender you can use the regular blender, just let the mixture cool down first or it will splatter all over when you blend it due to the steam.
- Stir in the cream, and taste and adjust the seasoning. Serve warm topped with your desired toppings.