Bowl of Potato Leek Soup.

Potato Leek Soup

My thick and creamy Potato Leek Soup is one of the most delicious soups, yet incredibly easy to make using a handful of ingredients. Perfect as a first course, lunch, or dinner, this soup will be one of your favorites.
Prep time is shortened if using a food processor to dice leeks.
This makes 6 - 8 servings.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Author Natalie


  • 8 tablespoons butter
  • 3 large leeks white and light green parts, rinsed and finely chopped*
  • 4 medium cloves garlic minced*
  • 4 cups water
  • 4 russet potatoes (2 pounds), peeled, and chopped
  • 4 teaspoons kosher salt or to taste (recommended: Diamond Crystal)
  • ½ teaspoon pepper freshly ground is best
  • 1 (12 ounce) can evaporated milk
  • Additional pepper for serving


  • Heat butter in a large stockpot over medium heat until melted.
  • Add leeks and cook, stirring frequently, until softened but not browned - about 7 to 10 minutes.
  • Stir in garlic and cook until fragrant, about 1 -2 minutes.
  • Add water, potatoes, and salt.
  • Simmer partially covered for 30 minutes.
  • Mash soup until desired consistency. I like it with some texture leaving small chunks of potato.
  • Stir in evaporated milk. Continue cooking until heated through. Taste and adjust salt, if needed.
  • Serve topped with additional freshly ground pepper.


*If using the food processor, pulse to finely chop leeks. Remove leeks and finely mince garlic.