Delicious and Hearty Potato Leek Soup!

This comforting soup is an adapted version of Julia Child’s classic Leek and Potato Soup—passed down to me by my sister-in-law, then lovingly edited with a few personal touches to make it truly our own. Over time, it’s become one of those go-to recipes I revisit whenever we want something cozy, simple, and just a little bit different.

Leek and potato soup has a smooth, creamy texture that feels indulgent without being heavy. What I love most is its subtlety—it's not overwhelmed by bold spices or overly rich ingredients. Instead, the gentle flavor allows the natural earthiness of the potatoes and the mild sweetness of the leeks to shine through. It’s kind to both the stomach and the taste buds, which makes it a perfect option when you're craving something nourishing but not too fussy.

I’ll admit, leeks were a bit of a mystery to me before I started making this soup. They’re one of those vegetables you might walk past in the produce aisle and wonder, “What do people actually do with these?” To me, they always seemed like the awkward cousin of onions—large, pale, and a little underwhelming in the flavor department. But once you simmer them down with potatoes and a bit of broth, magic happens. The result is a delicate, savory soup that’s far more flavorful than you’d expect from such humble ingredients.

While I don’t often cook with leeks outside of this dish, this soup has earned its permanent spot in our household rotation. I make it when we’re in the mood for something different or need a break from heavier, cream-based soups. It’s especially lovely on a rainy day, paired with crusty bread, a simple salad, or even served in small cups as a starter at a dinner party.

It’s easy to prepare, requires minimal ingredients, and delivers maximum comfort. The flavor is subtly surprising—gentle and warming yet satisfying. So, if you’re looking for a new way to use leeks or simply want a unique, no-frills soup to impress guests or cozy up with on a quiet night, this recipe is worth a try.

Give it a go—you might be surprised by how something so mild can be so memorable.

When making this soup, aim for a texture that leans toward “mushy” or soft—it’s part of what gives it that comforting, velvety consistency. The potatoes should be tender enough to break down easily, which helps naturally thicken the soup without the need for heavy cream or thickeners. Keep this in mind as you cook, especially if you're used to more structured, chunky soups.

A word of caution during prep: leeks are notorious for trapping dirt deep between their layers. To avoid any gritty surprises, be sure to wash them thoroughly. Slice the leeks lengthwise and gently fan out the layers while rinsing them under cool water to remove any soil. It may seem tedious, but it’s absolutely worth the extra care.

You can easily adjust the consistency of the soup based on your preference. If you like a thinner soup or need to stretch the servings for more guests, simply add more water or broth as needed. In our home, we prefer a thicker, heartier version, but it’s very forgiving either way.

Adding diced ham or another protein is totally optional, but it does elevate the flavor. If you choose to include meat, add it early in the cooking process so the flavors have time to mingle. Be mindful of the salt level if your meat is already seasoned—taste as you go and adjust accordingly.

For serving, this soup is delicious with a side of crusty bread or buttery crackers. You can even sprinkle shredded cheddar cheese on top for a little extra indulgence.

And don’t let its humble ingredients fool you—when ladled into a nice bowl and garnished thoughtfully, this soup can look downright elegant. It’s a wonderful choice for a casual dinner or an impressive starter at a more formal gathering.

Simple, savory, and surprisingly sophisticated—it’s a dish that fits any occasion.