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Soups are the perfect food for when you want to feel indulgent, but remain healthy at the same time. They are warm, comforting, and delicious. Leek and potato soup is an especially tasty recipe that incorporates the interest and crispness of leeks with the hearty and reliable potato.

With just six ingredients, you cannot go wrong on a cool fall or winter day with this simple yet delectable soup.

Leek and potato soup in white square soup bowl on wooden background.

This leek and potato soup recipe adds texture with the simple to make frizzled leeks and a chicken broth adds depth of flavor to this veggie heavy dish.

Leek and potato soup in white square soup bowls on wooden background with a spoon on the side.

It’s a great way to warm your home and keep everyone full and coming back for seconds. As with most soups, it is easy to prepare, then keep warm until you are ready to serve.

It also makes for great leftovers and reheats well. The frizzled leeks add a full-bodied flavor to the puréed soup; just consider making a fresh batch of frizzled leeks when preparing on day two or three.

Leek and potato soup in white square soup bowls on wooden background.

Looking for a vegetarian option? This recipe can be easily modified with a vegetable based broth. You can also try using different types of potatoes to vary the soup from one batch to another.

Leek and potato soup in white square soup bowl.

Leek and Potato Soup with Frizzled Leek Topping

Joss D
This leek and potato soup is a tasty, comforting recipe that incorporates the crispiness of frizzled leeks with the hearty potato.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Soup
Cuisine American
Servings 4
Calories 196 kcal


For the Soup:

  • 2 large leeks
  • 2 tablespoons canola oil
  • 1 cup onions - chopped
  • 2 garlic cloves - minced
  • 4 cups chicken broth
  • 2 cups potatoes - peeled and cubed
  • Salt and pepper - to taste

For the Frizzled Leeks:

  • 1 leek - trimmed of roots and dark green tops
  • 2 tablespoons canola oil


For the Soup:

  • Remove the roots, outer leaves, and tops from leeks. Cut each in half lengthwise and then in slices. Rinse in a bowl of cold water and then drain.
    2 large leeks
  • Heat oil in a large non-stick skillet over medium heat. Add the leeks, onions and garlic. Mix them around in the oil and then lower the heat to medium-low. Partially cover, and cook for 15 minutes, stirring occasionally. Reserve.
    2 tablespoons canola oil, 1 cup onions, 2 garlic cloves
  • Bring broth to a boil in a large saucepan over medium-high heat.
    4 cups chicken broth
  • Add the potatoes, leeks, onion and garlic to the hot broth; bring to a boil. Cover, reduce heat, and simmer until the potatoes are soft (about 10 minutes).
    2 cups potatoes
  • Make a purée with an immersion blender until the soup is smooth. Season with salt and pepper, to taste.
  • Serve with the frizzled leeks.

For the Frizzled Leeks:

  • Thinly slice the white and light green parts of the leek. Rinse them in a bowl of water to remove any dirt. Drain and pat dry.
    1 leek
  • In a small saucepan, heat the canola oil over medium-high heat. Add the leeks to the oil.
    2 tablespoons canola oil
  • Fry the leeks, stirring constantly, until the leeks are light golden brown (1 to 3 minutes).
  • Remove the frizzled leaks to a bowl with paper towel to remove excess oil. Use them as a topping for the soup.


Calories: 196kcalCarbohydrates: 27gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 885mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 1115IUVitamin C: 39.8mgCalcium: 97mgIron: 5.4mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

Keyword fall, leeks, potatoes, winter
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