The BEST Potato Leek Soup with All the Fixins

This potato leek soup hits the spot! It is creamy, filling, and packed full of flavor- perfect for a cold winter day.

the BEST potato leek soup

THE BEST POTATO- LEEK SOUP with all the fixins

My family LOVES potatoes, and we eat them at least a few times a week. When I was growing up, my dad was a rice farmer, and we never ate potatoes because he said we needed to support the rice industry. Ha! Pretty sure he mostly just prefers rice over potatoes, but still, as an adult it makes me giggle. Anyway, now my family eats rice AND potatoes- but truth be told, if we had to pick one… it would be potatoes. Shhh. Don’t tell my dad!

Another food I never ate growing up as a child was leeks. Now that I’ve found them, we’ll be together forever. They are like a milder, sweeter version of an onion. But even though they are milder, they pack a TON of flavor. In fact, I frequently make loaded potato soup, but when I made this one, it got rave reviews. My family named it the BEST Potato-Leek Soup with All the Fixins.

loaded potato leek soup

make it how you like it

I love toppings in soup. Give me all the cheese, chopped green onion, bacon, and french onions! And my kids love them too. I always put them in tiny bowls on the table so that they can help themselves. But I have to watch them though, because people tend to get greedy with the chopped bacon.

It’s also fun to serve when hosting a crowd. This recipe is gluten free, made with clean ingredients, and could easily be adapted to be dairy free as well. Allowing everyone to choose their own toppings is a nice way of making sure everyone eats to their own preference and enjoys the meal.

potato leek soup

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loaded potato leek soup

The BEST Potato-Leek Soup with All the Fixins

Callie Morgan
This potato leek soup hits the spot! It is creamy, filling, and packed full of flavor- perfect for a cold winter day.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 8 people


  • 1 soup pot or dutch oven
  • 1 potato masher


  • 3 Tbsp olive oil
  • 6 leek stalks, chopped
  • 1/2 tsp pepper
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 3/4 tsp thyme
  • 2 bay leaves
  • 9 Cups chicken stock
  • 2.5 lbs potatos, chopped (7-8 medium sized potatoes)
  • 2 Cups half and half


  • First, chop the bottom end off your leeks. Then, chop at the top just where the stalk turns to green leaf. Cut the leeks in half and wash thoroughly, fanning the leaves under running water to remove all the dirt. Chop the leeks.
  • Sautee the leeks in 3 Tbsp of oil.
  • Once leeks are soft and some are golden brown, add the chicken stock, chopped potatoes, and seasonings. Let simmer for 20 minutes, or until the potatoes are soft.
  • Using a potato masher, carefully and gently mash the potatoes, leaving some in small pieces. Periodically give it a stir to check the consistency. Continue Mashing until the soup is thick and creamy, with some small pieces of potato left.
  • Once the soup is your desired consistency, add the half and half. Stir and let simmer 5 minutes.
  • Serve warm and don't forget the toppings!


  • To make this dairy free, substitute Cashew or Almond milk for the half and half.
  • If you do not have a potato masher, you can transfer the potatoes carefully to a bowl from the soup and mash with a fork before adding back in. If you do this, turn the burner off and let it cool for ten minutes before ladling out the potatoes to reduce the risk of a burn.
Keyword gluten free, potato leek soup, potato soup


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