About the Recipe
Some recipes are just kitchen staples—the ones you come back to again and again because they’re simple, comforting, and quietly perfect. For me, this Leek and Potato Potage is one of those. It’s unfussy, uses ingredients I almost always have on hand, and somehow manages to feel both nourishing and a little indulgent.
This version leans into the sweetness of leeks and the creaminess of potatoes, with a few carrots tossed in for good measure (and color). No fancy steps, no need to measure spices to the milligram—it’s the kind of soup that’s forgiving, flexible, and always hits the spot.
If you’re into smooth, velvety soups like I am, you’ll probably love my Carrot and Potato Potage too—or this Butternut Squash and Potato Soup with Bacon Bits for something a little richer. And if you're after something heartier, don’t skip my Potato, Leek, and Sausage Soup—it’s like the cozy cousin of this one.
Serve this potage with a swirl of cream or a drizzle of olive oil, maybe some crusty bread on the side, and you’ve got yourself a meal that feels both humble and special.
Simple ingredients, big flavor: Just a few humble veggies—leeks, potatoes, and carrots—but they come together into something smooth, savory, and satisfying.
Velvety texture: If you’re a fan of creamy soups (without the cream), this one’s for you. It’s blended until silky and spoonable.
Make-ahead friendly: This potage keeps well in the fridge for a few days and even freezes beautifully, making it perfect for meal prep.
Totally customizable: Add herbs, a splash of cream, or swap in sweet potatoes—this recipe is super flexible.
Cozy without being heavy: It’s hearty enough for lunch or dinner but won’t leave you feeling weighed down.
What You'll Love
Can I make this ahead of time? Yes! This soup keeps well in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. It also freezes well for up to 2 months—just leave out any dairy additions until reheating.
Do I need to add cream? Not at all. The soup is naturally creamy once blended thanks to the potatoes. But if you’d like to make it extra rich, stir in a splash of milk, cream, or even a swirl of crème fraîche before serving.
Can I make it dairy-free or vegan? Absolutely. Just skip the cream and finish with a drizzle of olive oil or swirl of plant-based cream if you like. It’s naturally vegan as long as you don’t add any dairy at the end.
What’s the best way to blend it? An immersion blender is easiest—blend right in the pot. But a countertop blender works too. Just blend in batches and be careful with the hot liquid (leave the lid vented and cover with a towel).
What can I serve with it? Crusty bread, a grilled cheese, or even a simple green salad.
Frequently asked Questions
Ingredints Explained
Ingredients
2 leeks
2 large potatoes (Russet or Yukon gold)
3 medium carrots
2 garlic cloves
6 cups vegetable stock
2 bay leaves
2 Tbsp. butter
salt and pepper to taste
Preparation
First thing is first, prep the veg. Trim the ends of the leeks and wash. (Make sure to wash through all the layers as leeks are notorious for hiding little unwanted surprises between the layers). Thinly slice. Peel and cube the potatoes. (I used Russet this time around, but Yukon Gold work great too). Peel and thinly slice carrots. Mince garlic (or press with garlic press).
Melt butter in a saucepan over medium heat. Add the leeks and the garlic. Cook and stir until fragrant and leeks begin to soften (3-5 mins). Add carrots and potatoes.
Pour in vegetable broth and add bay leaves. Season with salt and pepper. Bring to a simmer and cook until vegetables are cooked or until you can easily poke with a fork.
Once cooked. Remove from heat and let cool. Add to blender and blend until smooth reserving the saucepan. If too thick you can add some water until you reach your desired consistency.
Return to the reserved saucepan and reheat to your desired temperature and season with more salt and pepper to taste.
Serve as is or with a splash of cream for a creamier flavor.
