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Potato & Leek Soup

February 22, 2015

Potato & Leek Soup
Last week I decided I have had it with winter.

Blowing and blizzarding winds.

Wind chill temps of -20 degrees.

Near white out conditions out the window.

You the get the idea. We had a major arctic blast. And while we are certainly used to it where we live (and I do love where we live – we have the most amazing spring, summer, and fall here!), I just didn’t want to look at it anymore!

I hunkered down in my kitchen, flipped the oven on to keep the house warm with a succulent roasted chicken, and got my girls to work at the stovetop with some comforting potato and leek soup.

Potato & Leek Soup
Leeks and potatoes are a match made in heaven. The mild onion aroma along with creamy potatoes make for a super kid friendly lunch. And leeks are fun to play with 🙂 They have to be rinsed on the inside anyway, so might as well fill the bowl up and let the kids get in on the action – it is one of my 5 year old’s favorite things to do. (Great fine motor development for little hands too!)

Potato & Leek Soup
The ingredients are super simple (and might I mention easy to find during this time of year where produce is so scarce and pricey!). And it can be on the table in 20 minutes! Pack up the leftovers in the school soup thermos to warm up their bellies after playing out in the snow for recess!

Potato & Leek Soup
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Print Recipe
5 from 4 votes

Potato and Leek Soup

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Soup
Cuisine: American
Keyword: potato leek soup, potato leek soup recipe
Servings: 8 servings
Author: Renee -


  • 1/3 cup friendly fat to cook in butter, coconut oil, tallow/lard
  • 5 medium/large organic potatoes cubed
  • 4 organic leeks sliced and rinsed of sand
  • 3 cloves garlic coarsely chopped
  • 2 quarts chicken bone broth or beef bone broth
  • 1 ½ tsp dried thyme
  • Sea salt and pepper to taste
  • Optional chopped chives to garnish


  • In a large soup pot, melt the friendly fat and add the potatoes and leeks with a large pinch of sea salt. Combine and cook on medium for about 10 minutes until the potatoes are fork tender and the sea salt has drawn out the juices and sweetened the leeks.
  • Add the garlic and cook for a minute
  • Add the bone broth and thyme, and bring to a simmer for about 5 minutes.
  • Turn the heat off, and use an immersion blender to puree the soup completely. You could also use a regular blender to do the puree.
  • Add your sea salt and pepper to taste and garnish each bowl with the chives.
  • Store leftovers in the fridge for a few days or in the freezer for months.

Talk to me! How’s the winter weather where you live? Let me know if you give the soup a try!

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  • Reply Krystal February 26, 2015 at 2:17 pm

    Renee I do not envy you with those kind of temps!! This soup looks like just what one would need to warm up though. Yummy!

    • Reply Renee Kohley February 26, 2015 at 7:23 pm

      Haha Krystal 😉 I know right?! We have pretty amazing spring/summer/ fall here with gorgeous weather and summers spent at the beach but our winters are for the birds 😉 Maybe I should come crash with you from December through March!

  • Reply Tash February 26, 2015 at 2:20 pm

    5 stars
    Yum! This looks really delicious! I love adding coconut cream to soups like this for a little sweetness. Thanks for sharing!

  • Reply Jessica February 26, 2015 at 2:27 pm

    5 stars
    Yum. Leeks are so fun to work with. I can’t wait to try it.

  • Reply Rachel @ day2dayjoys February 26, 2015 at 3:12 pm

    I’ve had a potato & leek soup before but I personally have never made it nor have I cooked with leeks before, this would be great for a first-timer! 😉

  • Reply Megan Stevens February 26, 2015 at 4:39 pm

    I like that you are able to use more of the leek green since it gets pureed. I always hate composting that part. This looks delicious!

  • Reply Vanessa February 26, 2015 at 5:14 pm

    Mmmmm…potato leek soup is one of my favorites! This looks like a great recipe – thanks for sharing it!

  • Reply Emily @ Recipes to Nourish February 26, 2015 at 6:38 pm

    This looks so good! This is one of my all time favorite comfort soups. Yum!

  • Reply Kim February 26, 2015 at 7:47 pm

    5 stars
    This looks so delicious! So perfect on a cold day like today!

  • Reply linda spiker February 26, 2015 at 7:59 pm

    5 stars
    As always, just gorgeous.

  • Reply Anna @Green Talk February 26, 2015 at 8:57 pm

    I love growing leeks so this soup would be perfect. Do you use the whole leek?

    PS Our New Jersey winter has been awful.

    • Reply Renee Kohley February 28, 2015 at 1:54 pm

      Hi Anna! I do go most of the way up the green and use a lot of the leek for this! Go for it!

  • Reply ILeen C DePasquale February 5, 2017 at 7:30 pm

    I don’t eat meat….what is good to use instead for the broth?

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