There's nothing quite like a big bowl of potato and leek soup on a cold night - smooth, creamy, and packed with flavour. This version is topped with crispy bacon for a little salty crunch and made in under 30 minutes! It's the kind of simple, hearty meal that'll warm you right through from the first spoonful.
If you love cosy comfort recipes like my Roasted Pumpkin Soup or Creamy Cauliflower Soup (no cream!), this one absolutely deserves a spot in your regular dinner rotation.
Beautiful creamy soup, loved by the family! Will be cooking again!
- Leisa
This classic soup has French origins but has well and truly earned its place in Aussie kitchens. It's budget-friendly, freezer-friendly and family-approved - and the addition of crispy bacon takes it to a whole new level of flavour.
The magic lies in the mix of creamy potatoes and sweet, tender leeks. Simmered gently in chicken stock with a little garlic and onion, then blended until silky smooth, this soup is comfort food perfection. Whether you make it on the stovetop or in the Thermomix, it's guaranteed to turn a few simple ingredients into something seriously delicious.
For more easy midweek meals, try my Broccoli and Cauliflower Soup or Zucchini Slice - both are quick, wholesome and family favourites around here!
Why You're Going To Love This Recipe
- Quick & easy - ready in just 30 minutes, perfect for busy weeknights.
- Creamy without being heavy - a little cream at the end gives it richness without making it overly indulgent.
- Two methods - make it on the stove or in the Thermomix (both turn out beautifully smooth).
- Freezer-friendly - batch cook and freeze for a fuss-free comforting meal.
- Family favourite - even the kids will go back for seconds!
Jump to:
Soup Ingredients
You only need a handful of simple, everyday ingredients to make this comforting soup.
- Leeks - trim off the dark green tops and roots, then wash the pale section well to remove any grit.
- Potatoes - use starchy varieties like desiree, dutch cream, or yukon gold for the creamiest texture.
- Cream - use cooking cream, heavy cream or pouring cream so it doesn't curdle when heated.
- Bacon - optional but highly recommended! Adds a salty, crispy contrast to the smooth soup.
Variations
- Vegetarian - skip the bacon and use vegetable stock instead of chicken.
- Gluten-free - this recipe is naturally gluten-free! Just double-check your stock label.
- Lighter version - swap the cream for milk or a splash of light evaporated milk.
- Extra veggie boost - add chopped cauliflower, zucchini, or baby spinach before blending.
Need To Substitute An Ingredient?
Ask ChatGPT for suggestions on how to substitute the particular ingredient:
How To Make Potato & Leek Soup
This creamy leek and potato soup is so simple to make - either on the stovetop or in your Thermomix.
Sauté the base: In a large pot, heat unsalted butter and olive oil over medium heat. Add chopped leeks, onion and garlic, and cook gently until soft and translucent.
Add potatoes & stock: Stir through the diced potatoes, pour in the chicken broth, and season lightly with salt and pepper. Bring to a boil, then reduce to a simmer for 15 minutes or until the potatoes are tender.
Blend until smooth: Use a stick blender or food processor to puree the soup until silky.
Add the cream: Stir through the cream and heat gently for 2-3 minutes.
Top Tip
For the silkiest texture, let the soup cool slightly before blending - it helps avoid splatters and gives a beautifully smooth finish.
Recipe Tips
- Clean your leeks well - dirt often hides between layers; slice lengthwise and rinse thoroughly.
- Cut potatoes small - smaller chunks cook faster and blend more evenly.
- Don't over-blend - stop as soon as it's smooth to avoid a gluey texture.
- Adjust consistency - if too thick, stir in extra stock or milk after blending.
- Cream substitute - for a lighter option, swap cream for milk or leave it out entirely.
- Make it vegetarian - skip the bacon and use vegetable stock.
- Serve with plenty of crusty bread or homemade rolls.
- Storage - store in the fridge for up to 3 days in an airtight container.
- Freezing - freeze for up to 3 months; thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Potato & Leek Soup FAQs
Yes! It's still beautifully smooth without cream - just use a splash of milk or extra stock/broth.
Absolutely. Cool completely before freezing in airtight containers for up to 3 months.
Use starchy potatoes like desiree, dutch cream or yukon gold for a rich, creamy texture.
It's best to stick with the white and light pale green parts, as the dark green section can be tough and fibrous.
More Healthy Soup Recipes
If you love this cosy potato and leek soup, you'll also enjoy these warming favourites:
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Potato & Leek Soup
Ingredients
- 40 g butter
- 30 g olive oil
- 2 leeks chopped finely
- 1 brown onion finely diced
- 3 teaspoon minced garlic
- 700 g potatoes peeled and diced into small pieces
- 800 g liquid chicken stock or 800g water mixed with 3 teaspoon of chicken stock powder
- salt and pepper to season
- 200 g cooking cream or thin pouring cream
- 4 rashers streaky bacon chopped
Instructions
Conventional Method
- In a large saucepan over medium-low heat, heat the butter and olive oil. Add the leeks, onion and garlic and cook until translucent and soft.
- Add the potatoes, chicken stock and season with salt and pepper. Bring to a boil and then simmer for 15 minutes or until the potatoes are very soft.
- Use a hand-held blender or food processor to puree the soup until smooth and creamy.
- Add the cooking cream and bring to a low simmer for a further 2-3 minutes or until heated through.
- Meanwhile cook the streaky bacon in a frying pan until crispy and set aside.
- Serve the soup with the crispy bacon and hot buttered bread.
Thermomix Method
- Place the chopped leeks and onion into the Thermomix bowl and chop for 5 seconds on Speed 6. Scrape down the sides of the bowl.
- Add the butter, olive oil and minced garlic and saute for 5 minutes, 100 degrees, Speed 1.
- Add the potatoes and cook for 5 minutes, 100 degrees, Speed 1.
- Add the chicken stock liquid, salt and pepper and cook for 20 minutes on 100 degrees, Speed 2, (with the MC removed but the rice bowl or splatter guard sitting on top to avoid any splatters). Allow the soup to cool slightly.NOTE: Ensure the ingredients do NOT go past the full/max line. Use less liquid stock if need be.
- Allow the soup to cool slightly. Ensure the rice basket or splatter guard is placed over the top of the MC hole. Very slowly increase to Speed 6. Puree for 30 seconds.
- Add the cooking cream and heat for a further 3 minutes, 100 degrees, Speed 2.
- Meanwhile cook the streaky bacon in a frying pan until crispy (optional).
- Pour the soup into bowls and serve with crispy bacon on top.
Notes
- Clean your leeks well - dirt often hides between layers; slice lengthwise and rinse thoroughly.
- Cut potatoes small - smaller chunks cook faster and blend more evenly.
- Don't over-blend - stop as soon as it's smooth to avoid a gluey texture.
- Adjust consistency - if too thick, stir in extra stock or milk after blending.
- Cream substitute - for a lighter option, swap cream for milk or leave it out entirely.
- Make it vegetarian - skip the bacon and use vegetable stock.
- Storage - store in the fridge for up to 3 days in an airtight container.
- Freezing - freeze for up to 3 months; thaw overnight in the fridge and reheat gently on the stove or in the microwave.
- Never exceed the MAX line - if you find that you are getting close to the MAX line, simply omit some of the liquid chicken stock.
- Use the splatter guard or rice basket to avoid splatters when cooking - leave the MC off (measuring cup) and place the splatter guard (or use the rice basket in earlier models) over the top to prevent any splatters.
- Allow the soup to cool slightly before pureeing - it is dangerous to use the Thermomix at high speeds to puree while the soup is still hot. Allow it to cool slightly and then use the splatter guard/rice basket to prevent splatters.
Leisa says
Beautiful creamy soup, loved by the family! Will be cooking again!
Lucy says
I'm so glad you liked it!